2023
DOI: 10.2478/aucft-2023-0012
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Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Makhlouf Chaalal,
Siham Ydjedd,
Afaf Chebout

Abstract: Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant. The aim objective of the present work was to explore the application of Saffron (Crocus sativus) crocin extracts as natural colorant in biscuits. Furthermore, a comparative study was conducted to evaluate the performance of the cookies during 45 days of refrigerated storage. Physicochemical analysis was ca… Show more

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