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Nutritional Assessment of Low-Calorie Baladi Rose Petals Jam

DOI: 10.5923/j.fph.20120206.03

Keywords: Rose Jam, Chemical Composition, Minerals, Sensory Characteristic, Sorbitol, Total Soluble Solids, Low Calories

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Abstract:

Baladi rose petals are ornamental horticultural commodities of high economic value as cut flowers and flower oil raw materials used in the perfume industry. Likewise Baladi rose petals can also be used for tea, jelly and jam as a valuable healthful functional food due to their nutrients they contain. The present investigation was carried out to assess the nutritional status of low-caloric Baladi rose petals jam including the pH, total soluble solids, gross chemical composition, caloric value and mineral composition (Fe, Mn, Zn, Ca, Mg, Na, K and P). Three types of jam, namely: fresh Baladi rose petals jam with 40% sugar, fresh Baladi rose petals jam with 40% sorbitol, and dried Baladi rose petals jam with 40% sorbitol, were processed. Sensory evaluation proved that both fresh Baladi rose petals jam with 40% sugar or 40% sorbitol recorded best scores. Jam constituents ranged between 11.86%-22.42% Crude protein, 2.71%-15.50% Crude fat, 0.89%-1.53% Ash, 6.39%-7.42% Crude fiber, 66.36%-68.18% Carbohydrates, 20.92%-24.30% Moisture; and 381.65-452.38 Caloric value (k.cal./100g.).; respectively. General order of minerals abundance was K>Na>Mg>Ca. The Baladi rose petals with 40% sugar or 40% sorbitol could be recommended for the diet regimen of diabetic persons.

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