Improvised Rhododendron squash: processing effects on antioxidant composition and organoleptic attributes

Area of Science:

• Food Science
• Nutritional Biochemistry

Background:

• Rhododendron squash has limited consumer acceptance due to preparation issues, despite its antioxidant richness.
• Existing methods fail to maximize the recovery of beneficial compounds like anthocyanins.

Purpose of the Study:

• To develop an improved method for Rhododendron squash preparation.
• To compare the antioxidant properties and quality of the new squash against a market control.

Main Methods:

• Rhododendron petals were heated (80°C, 20 min) then steeped in water for 3 hours to maximize anthocyanin extraction.
• The extract was filtered, and sugar ± ginger juice was added to create the squash.
• Physico-chemical, antioxidant, and sensory analyses were performed on the new squash and a market sample.

Main Results:

• The 3-hour steeping period significantly improved anthocyanin recovery.
• Improvised Rhododendron squashes exhibited higher values for most physico-chemical and antioxidant parameters compared to the control.
• Sensory quality attributes were also evaluated.

Conclusions:

• The developed method enhances Rhododendron squash preparation, improving antioxidant content and quality.
• This optimized process addresses previous limitations, increasing potential consumer acceptability.