Rosa damascena: Quality evaluation and process optimization for the development of rose syrup

Rosa damascena also known as desi gulaab, belongs to the Damask variety of rose. It is deep red coloured variety with a sweet fragrance and has been used traditionally in different food preparations. Physico-chemical evaluation revealed that it is a rich source of phytochemicals. The content of phenolic compounds, anthocyanins, ascorbic acid and per cent radical scavenging activity in the fresh petals was 2230 mg GAE/100 g, 98.64 mg/100g, 293.37 mg/100 g and 83.91%, respectively. Fresh petals were also a good source of minerals. The content of potassium, phosphorus, calcium, copper and iron was 153.39 mg/100g, 34.59 mg/100g, 13.78 mg/100g, 1.82 mg/100g and 1.33 mg/100g, respectively. It was concluded from the optimization process that 30: 70 of rose petals to sugars, produced syrup with high overall acceptability and in compliance with the specifications of Food Safety and Standardization Authority of India. Whereas, the optimization of temperature revealed that heat treatment at 70°C was most suitable to produce a syrup rich in phytochemicals and high sensorial acceptability.