Development of physico-chemical standards for Gulkand as influenced byvarying levels of sugar and sugar candy

An experiment was carried out to develop physico-chemical standards of sugar and sugar candy levels for market product of Bourbon rose gulkand at ambient storage. Among physico-chemical changes, TSS, acidity, total sugar and reducing sugar showed an increasing trend, whereas, pH, ascorbic acid, phenolic content and total anthocyanin decreased at ambient storage from 0 to 120 days. The C9-Bourbon rose petals + sugar candy (1.0:2.0 w/w) was found to be the best among all ingredient combinations with regard to TSS (76.20 °B), pH (4.81), acidity (0.32%), ascorbic acid (8.19 mg 100 g⁻¹), total sugar (67.11%), reducing sugar (10.65%), anthocyanin (162.36 mg 100 g⁻¹) and phenols (36.67 mg 100 g⁻¹) as compared to best market product C11 from Rajsamund (Khamnore), C12 from Chittorgarh (Ghodakheda) and C1 check treatments at 120 days of ambient storage.