OPTIMIZATION OF EFFECTIVE PARAMETERS ON PRODUCTION OF FOOD COLOR FROM SAFFRON PETALS

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HEMMATI KAKHKI A.

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Journal: Agricultural Sciences and Technology Year:2001 | Volume:15 | Issue:2 Page(s): 13-20

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Title

OPTIMIZATION OF EFFECTIVE PARAMETERS ON PRODUCTION OF FOOD COLOR FROM SAFFRON PETALS

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HEMMATI KAKHKI A. | Issue Writer Certificate

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Not Registered.

Abstract

The amount of anthoncyanin content and methods of color recovery from saffron petals were investigated. Results indicated that total anthocyanin of saffron petal was 6.87mg/gr on dry basis which is considerable in comparison with other sources. The most effective system for extraction of color was achieved by using 0.1 N Hcl as solvent with extraction time of 2 min. This natural color can be used in some acidic foods and beverages (pH<4.5) as red color.

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مروری بر تحقیقات و مطالعات انجام شده در مورد زعفران

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APA: Copy

HEMMATI KAKHKI, A. . (2001). OPTIMIZATION OF EFFECTIVE PARAMETERS ON PRODUCTION OF FOOD COLOR FROM SAFFRON PETALS. AGRICULTURAL SCIENCES AND TECHNOLOGY, 15(2), 13-20. SID. https://sid.ir/paper/22424/en

Vancouver: Copy

HEMMATI KAKHKI A. . OPTIMIZATION OF EFFECTIVE PARAMETERS ON PRODUCTION OF FOOD COLOR FROM SAFFRON PETALS. AGRICULTURAL SCIENCES AND TECHNOLOGY[Internet]. 2001;15(2):13-20. Available from: https://sid.ir/paper/22424/en

IEEE: Copy

A. HEMMATI KAKHKI, “OPTIMIZATION OF EFFECTIVE PARAMETERS ON PRODUCTION OF FOOD COLOR FROM SAFFRON PETALS,” AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 15, no. 2, pp. 13–20, 2001, [Online]. Available: https://sid.ir/paper/22424/en

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