COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L)
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 flower...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Technical University of Moldova
2022-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2022/03/JES-1-2022_142-150.pdf |