Volume 13, Issue 47 (4-2009)                   jwss 2009, 13(47): 61-66 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Bolandi M, SHahidi F, Sedaghat N, Farhosh R, GHasemzadeh R. Effect of Temperature, Water Activity and Storage Time on Color Strength, Aroma and Bitterness of Saffron. jwss 2009; 13 (47) :61-66
URL: http://jstnar.iut.ac.ir/article-1-1036-en.html
, fshahidi@ferdowsi.um.ac.ir
Abstract:   (17488 Views)
Saffron is one of the most important crops in Iran and the quality of its dried stigma is highly depended on the processing and storage conditions. In this study, the effect of different storage conditions in terms of temperature (20, 30 and 40°C) and water activity (0.32, 0.52 and 0.75) during 12 weeks storage on color strength, aroma and bitterness of saffron were investigated. In order to study of moisture (water activity) different saturated solution of MgCl2, Mg(NO3)2, MgBr2 and NaCl in the various temperatures were used. Results showed the color strength decreased as temperature increased. Increasing of water activity resulted in deterioration of crocin and consequently decreasing of color. Furthermore, after 12 weeks of storage, the color strength had a noticeable decrease, the bitterness also decreased but the aroma increased.
Full-Text [PDF 243 kb]   (4943 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2010/05/1 | Published: 2009/04/15

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb