Standardization of formulation conditions for developing spiced rose petal spread using corn flour as a natural jellying agent

Abstract

This study focused\r\non developing a spiced rose petal spread using Rosa damascena and corn\r\nflour as a natural jelling agent, without adding any synthetic additives. The\r\nfive samples of different formulations (T1–T5) were studied for their sensory\r\nattributes, nutritional values, microbial safety, and shelf life. Formulation\r\nT1 had the highest TSS (57%), acidity (0.83%), total sugars (50%), reducing\r\nsugar (25%), anthocyanin content (249 mg/100g), and vitamin C (60 mg/100g),\r\nthus exhibiting an excellent nutritional profile and antioxidant capacity. The\r\nproduct remained microbiologically safe and nutritionally stable for two\r\nmonths. The potential synergistic effect of the rose petals and ginger would\r\nadd a unique flavour and medicinal properties such as anti-inflammatory and\r\ndigestive benefits. T1 has a great speculative future as a functional, natural,\r\nand value-added food product.