Physico-chemical, microbiological and sensory characteristics of jellies made with rose and hibiscus flowers

Abstract

Roses and hibiscus are species that stand out in the ornamental area, but in recent years have been gaining more attention in the food area. Thus, the objective of this study was to prepare jellies from petals of roses and hibiscus and to evaluate their physico-chemical, microbiological and sensory characteristics. Four jellies were made, from rose petals, from cultivated hibiscus and commercial hibiscus. The jellies presented humidity between 19 % and 30.7 %; water activity between 0.752 and 0.882; total soluble solids contents between 67 ºBrix and 69 ºBrix, total sugar contents between 59 % and 71 % and the pH ranged from 3.01 to 4.64. The jellies showed mold and yeast counts < 4 log CFU g -1 in the sixth month of storage. The rose petal tea jelly, preferred by tasters, differed significantly from the jelly made of rose petal powder, in relation to color, aroma, taste and overall appearance. The commercial hibiscus jelly significantly differed from the cultivated hibiscus jelly on all attributes analyzed (color, aroma, taste, texture and overall appearance). Moreover, sensory evaluation showed good acceptance by consumers.