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International Journal of Food and Fermentation Technology
Year : 2017, Volume : 7, Issue : 1
First page : ( 191) Last page : ( 196)
Print ISSN : 2249-1570. Online ISSN : 2277-9396.
Article DOI : 10.5958/2277-9396.2017.00021.6

Preparation and Evaluation of Functionally Enriched Squash from Rhododendron (Rhododendron arboreum Sm.) Flowers

Bhatt Monika1, Abrol Ghan Shyam2, Kumar Sanjeev1, Nautiyal B.P.1

1Department of Food Science and Technology, College of Horticulture, VCSG Uttarakhand University of Horticulture and Forestry, Bharsar Pauri, Garhwal, India

2Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh India

*Corresponding author: monikabhatt.bhatt993@gmail.com

Online published on 4 January, 2018.

Abstract

This study was conducted to prepare functionally enrich squash from Rhododendron (Rhododendron arboreum Sm.) petals. The prepared product was evaluated for various physico-chemical functional properties. The addition of extract effected all the parameters positively. Antioxidant compounds viz. ascorbic acid 33.12±0.03, 14.93±0.09 and 18.80±0.11mg/100g, total anthocyanins 29.67±0.85, 10.88±0.21 and 14.10±0.18mg/100g and total phenols 34.14±0.43, 20.61±0.15 and 21.00±0.11mg/100g were documented in Rhododendron flowers, sugar based Rhododendron squash and honey based Rhododendron squash, respectively. The advancement of storage decreased TSS, total sugars, reducing sugars, acidity, ascorbic acid, total anthocyanins and total phenols but slight increase in pH value of both type of squashes took place. Overall, 30 per cent rhododendron juice and final TSS 45°Brix is recommended to prepare a good quality honey based rhododendron squash.

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Keywords

Rhododendron, flowers, squash, honey, functional properties etc.

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