HIGHLIGHTS  Sohan (Iranian traditional confection) formulations were prepared, including rose extracts and butylated hydroxyanisole.  The color indices (L*, a*, and b*) were significantly decreased during storage time.  At 25 ° C storage, 0.5% rose extract extended effectively Sohan shelf life until 90 days. ABSTRACT Background: Sohan is an Iranian traditional brittle confection which its ingredients are susceptible to oxidation and microbial contamination during storage. This experimental

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... udy was designed to determine the effect of damask rose (Rosa damascena Mill.) extract on some chemical, microbial, and sensory properties of Sohan during storage at 25 ° C. Methods: The Sohan ingredients were mixed, baked, and shaped in flatted types. Different Sohan formulation groups were separately prepared, including 0.1, 0.3, and 0.5% rose extracts groups; 0.02% Butylated Hydroxyanisole (BHA) group; and control group (with no foreign additive). The Sohan samples were packaged and stored at 25 ° C for 1, 30, 60, 90, 120, 150, and 180 interval days. The samples were analyzed for Free Fatty Acids (FFAs), Peroxide Value (PV), p-Anisidine Value (AnV), Total Phenolic Content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), surface color, microbial, and sensory properties. Data were compared using Duncan's multiple range tests by SPSS, Inc., Chicago (v. 16.0). Results: Overall, Sohan groups contained 0.5% rose extract and also 0.02% BHA had significantly (p<0.05) better antioxidant and antimicrobial effects, and sensory properties in comparison with the other groups. The color indices (L*, a*, and b*) were significantly decreased during storage time. Based on panelist suggestion, the overall acceptance of samples were unacceptable at the end of storage period (day 180). Conclusion: It is concluded that at 25 ° C storage, 0.5% rose extract and 0.02% BHA were effective to retard Sohan rancidity until 90 and 120 days, respectively.