Nutritional evaluation and functional application of Rosa damascena powder and syrup in formulated foods for cognitive health
Ajisha Yesudhas1* and Gopika. V2
1,2PG Department of Nutrition and Dietetics, Muslim Arts College, Thiruvithancode, Kannyakumari - 629174 (India) *Corresponding author’s Email; ajishay151@gmail.com
ABSTRACT
Rosa is a genus with a long history of use and great culinary and medicinal value. In many parts of the world, rose oil has long been used as a cure for anxiety, depression, and stress-related ailments. Rosa damascena, often known as the “Paneer” or damask rose, is well renowned for its calming properties. Rosa damascena petals were processed into syrup and powder without preservatives, and their nutritional profiles and shelf durability were assessed. High total carbs (~65 g/100g), moderate protein (~4 g/100g), significant vitamin C (≈ 50 mg/100g), and phenolic compounds were all present in dried petal powder (6% moisture). Rose flavonoids and anthocyanins were retained in the syrup (about 70% moisture) made from rose extract with additional sugar, although plant solids (approximately 25 g carbohydrates/100g) and vitamin C (approximately 15 mg/100g) were reduced. According to shelflife testing, the syrup needed to be refrigerated for more than four months, whereas the powder stayed stable (no spoiling) for at least six months at both ambient and refrigerated temperatures. Rose syrup and powder increased the antioxidant and nutritional content of traditional foods (Kesari) in comparison to controls. Formulations of rose syrup are advised as useful dietary supplements for mental well-being.