Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1574
Title: COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L)
Authors: POPESCU, Liliana 
GHENDOV-MOŞANU, Aliona 
BAERLE, Alexei 
SAVCENCO, Alexandra 
TATAROV, Pavel 
Keywords: chromaticity coordinates;color analysis;food additive;natural food
Issue Date: 2022
Source: POPESCU, L., GHENDOV-MOȘANU, A., BAERLE, A., SAVCENCO, A., TATAROV, P. Color stability of yogurt with natural yellow food dye from safflower (Carthamus tinctorius L.). Journal of Engineering Science, 2022, 29 (1), pp. 142-150. https://doi.org/10.52326/jes.utm.2022.29(1).13
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Journal: Journal of Engineering Science 
Abstract: 
The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 – 0.4%, in addition to its yellow color, gives the yoghurt samples a light aroma of saffron flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ΔE being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry.
URI: http://cris.utm.md/handle/5014/1574
ISSN: 2587-3474
2587-3482
DOI: 10.52326/jes.utm.2022.29(1).13
Appears in Collections:Journal Articles

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