Chemical and Manufacturing Study on Rosa Damascene

Khuloud A. AL-Mubarak*(1) Faten .M. B. Hamed(1) and Lina A. Al-Maghrabi(2)

(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(2). Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria.
(*Corresponding author: Eng. Khuloud Al-Mubarak. Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria).

Received: 31/01/2016                           Accepted: 02/03/2016

Abstract

The present investigation was carried out to study the chemical, sensory, and microbial characteristics of Rosa Damascene jam during processing and storage. Rosa damascene Jam samples were prepared with different sweeteners i.e. .sucrose, fructose, and aspartame, and the samples were stored at room temperature for 6 months. The results showed a reduction in the sensory characteristics of aspartam jam after processing, but an increment in the total and reducing sugars, and a reduction in anthocyanins, phenolics, and antioxidant activity were detected in the other treatments (sucrose and fructose) during storage. Jam that processed with sucrose was preferred at the end of storage period. Subsequently, microbial tests showed that all products were accepted at the end of the storage period.

Key words: Rosa damascene, Jam,  Anthocyanins, Antioxidant activity, Storage.

Full paper in Arabic: Chemical and Manufacturing Study on Rosa Damascene