Sensory evaluation and microbial analysis of rose petal jam

Abstract

An experiment was conducted at the Horticulture Department, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur (Raj.) during August, 2017 to January 2018 to analyze sensory evaluation and microbial count of rose petal jam during storage. The rose petal jam combination were studied at monthly interval up to 90 days storage duration. All sensory characters were found decreasing during storage. The rose petal jam treatment combination T3 - rose petal + sugar (1:1.25w/w) was found best having higher score pertaining to colour, texture and overall acceptability except flavour and taste which was found best in treatment combination T1 - rose petal + sugar (1:0.75w/w). In respect to microbial count minimum fungal and bacterial growth (1.00 cfu X 104 g-1 and 1.00 cfu X 106 g-1 respectively) were recorded in treatment combination T3 - rose petal + sugar (1:1.25w/w) at 90 days of storage.