ISHS Acta Horticulturae 650: I International Symposium on Saffron Biology and Biotechnology
NEW SAFFRON PRODUCTS AND FOOD TECHNOLOGY |
| Author: | A. Shariati-Moghaddam |
| Keywords: | aroma, crocin, flavor, healthfulness, nutritious value, organic colorant |
| Abstract:
In many countries today we are witnessing a continuous increase in the production and variety of food products. This makes innovation and application of new technologies unavoidable. On the other hand, as a result and because of the modern industrial methods, the food chain has become much more complex, increasing the possibility of chemical contamination of food products. Modern applied research methods are an essential part of the technology to produce ready-and semi-ready-to-use saffron products of nutritious value in order to satisfy the potential needs of consumers. Saffron is a natural organic colorant and unlike other plant colorants it is highly permanent and does not fade easily; in fact it is mainly used because of its high coloring power. Therefore it has many applications in water environments and its use in the food industry is quite economical. For the above reasons, there is a day growing trend of using saffron in food technology and formulation of new saffron products such as: saffron dessert powder, saffron crème caramel powder, saffron beverage powder, saffron cake mix, saffron cream powder, saffron batter powder, different semi-ready to use saffron soups and different saffron spice mixtures. | |
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