WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

Maha Edrees* and Mohsen Harfosh

ABSTRACT

Background and Objective: This study aimed to prepare a new dairy product enhanced with Damascus rose extract, which is rich in natural antioxidants and Anti-microbial compounds, has high economic value, and to study the chemical Properties of this product. Methods: Fresh rose samples were obtained from a arboretum in the village of Sanobar Jablah in Latakia, Syria, province at a rate of 60 kg of fresh roses, used to prepare a rose water extract, which was obtained using traditional methods in Latakia province. As for the powdered milk, full-fat New-Zealand origin powdered milk was used, as well as New-Zealand caw butter, powdered white sugar, and soy-lecithin Ferst Food brand. Results: The results showed the possibility of manufacturing a new dairy product with desirable sensory properties. This experimental study developed three formulations of the new dairy product. The first formulation contained 16% rose water, the second contained 25% rose water, and the third contained 40% rose water. Sensory evaluation showed that both concentrations of 16% and 40% were superior in terms of sensory properties, the dairy product with these concentrations had also antimicrobial properties. Conclusion: The addition of Damask rose flower extract to dairy can enhance its flavor and aroma, making it more appealing to consumers. The antioxidant properties of the extract can also help extend the shelf life of the dairy product by preventing oxidation and spoilage. Overall, incorporating Damask rose flower extract into dairy production can provide numerous health benefits and add value to the final product.

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