Freeze Drying of Saffron (Crocus sativus L.)
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Saffron obtained from the dried stigmas of a flower scientifically known as Crocus sativus L. is considered to be the most precious and expensive agricultural product due to its labor-intensive harvest and post-harvest processing. The post-harvest processing such as dehydration and storage conditions determine stability, quality, and economical value of the final product. The contents of crocin (degraded carotenoids) and safranal (carotenoid oxidation products) are the key components that characterize color, taste, and aroma characteristics of saffron. In this work, the quality parameters such as crocin and safranal contents of commercial saffron that were obtained by using the freeze-drying method and natural sun drying were studied. The sarfanal contents of the samples dried in a freeze dryer were found to be five times higher than the safranal contents of the samples dried naturally under the sun, while crocin contents of the samples dried in a freeze dryer were about 40% higher than the crocin contents of the samples dried naturally under the sun. These encouraging results indicate that the freeze-drying process can be used effectively for dehydration of saffron by minimal loss of safranal and crocin contents.
Açıklama
Anahtar Kelimeler
Crocin, Drying, Freeze drying, Saffron, Safranal
Kaynak
Drying Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
29
Sayı
14
