Utilization of rhdodendron flowers for preparation of jam Devi Shalini*, Vats Chanderkanta, Dhaliwal YS Department of Food Science, Nutrition and Technology, CSK-Himachal Pradesh Krishi Vishvavidhyalaya, Palampur-176062, India *E mail: shalinid36@yahoo.com
Online published on 13 January, 2020. Abstract The flowers of Rhododendron exhibit many nutritional and medicinal properties and have a special place in the cultural and economic life of the people of Himachal Pradesh. However, it has remained neglected and its nutritional qualities and value-added products have hardly received any attention so far. Therefore, the present study was carried out with the objective to prepare jam from Rhododendron flowers and to investigate the effect of storage and treatments on the overall quality of jam to increase the utility of this valuable flower. The flowers used in the present investigation were obtained from district Kangra, Himachal Pradesh. The pulp was extracted from Rhododendron flower petals after removing the inedible portion. Jam was prepared from various blends of Rhododendron and papaya pulp. Prepared jam samples were evaluated for its nutritional and sensory attributes during 120 days of storage. The results revealed that, acidity increased from 0.40 to 0.61%, with the reduction in pH from 3.05 to 2.82. Total sugar decreased from 64.04% to 62.78%. On the other hand, reducing sugars of all the jam samples increased from 18.50 to 20.88. TSS of jam samples increased during storage from 68.08 to 68.18ºB. Top Keywords Rhododendron arboreum, papaya, jam, chemical constituents, organoleptic evaluation. Top |