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Color stability of yogurt with natural yellow food dye from safflower (Carthamus Tinctorius L)

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dc.contributor.author POPESCU, Liliana
dc.contributor.author GHENDOV-MOȘANU, Aliona
dc.contributor.author BAERLE, Alexei
dc.contributor.author SAVCENCO, Alexandra
dc.contributor.author TATAROV, Pavel
dc.date.accessioned 2022-03-23T09:33:27Z
dc.date.available 2022-03-23T09:33:27Z
dc.date.issued 2022
dc.identifier.citation POPESCU, Liliana, GHENDOV-MOȘANU, Aliona, BAERLE, Alexei. Biomass pretreatment as a key process in bioethanol productions: a review. In: Journal of Engineering Science. 2022, V. 29, N. 1, pp. 142-150. ISSN 2587-3474, eISSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.identifier.uri https://doi.org/10.52326/jes.utm.2022.29(1).13
dc.identifier.uri http://repository.utm.md/handle/5014/19847
dc.description.abstract 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 flowers and demonstrates high stability during storage at 4° C. for 28 days. The values of the chromatic coordinates, L *, a *, b *, of the yogurt samples did not undergo considerable changes during the storage stage, the color difference ΔE being ≤ 0.79, which indicates a high stability of the dye in yogurt. samples. The chromatic analysis data correlate with the results obtained by the reverse phase HPLC method, which identified the presence of four intact yellow chalcones in the yoghurt. The results of this study will encourage the cultivation of saffron, the extraction of natural dyes and their use in the food industry. en_US
dc.description.abstract Articolul elucidează posibilitatea de utilizare a colorantul galben, obținut din petale de șofrănel (Carthamus Tinctorius L.) in industria alimentara. Acest colorant, adăugat în formă de pudră la iaurt în concentrații de 0,3 - 0,4%, pe lângă culoarea galbenă, conferă probelor de iaurt o aromă ușoară de flori de șofrănel și demonstrează stabilitate ridicată în timpul păstrării la 4°C timp de 28 de zile. Valorile coordonatelor cromatice, L*, a*, b*, ale probelor de iaurt nu au suferit modificări considerabile în timpul etapei de păstrare, diferența de culoare ΔE fiind ≤ 0,79, ceea ce indică o stabilitate ridicată a colorantului în iaurt. mostre. Datele analizei cromatice sunt corelate cu rezultatele obținute prin metoda HPLC în fază inversă, care a identificat prezența a patru calcone galbene intacte în iaurt. Rezultatele acestui studiu vor încuraja cultivarea șofrănelului, extragerea coloranților naturali și utilizarea lor în industria alimentară. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.relation.ispartofseries Journal of Engineering Science;2022, V. 29, N. 1
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject yogurt en_US
dc.subject safflower en_US
dc.subject natural dyes en_US
dc.subject dyes en_US
dc.subject iaurturi en_US
dc.subject coloranți naturali en_US
dc.subject șofrănel en_US
dc.title Color stability of yogurt with natural yellow food dye from safflower (Carthamus Tinctorius L) en_US
dc.title.alternative Stabilitatea culorii iaurtului cu colorant alimentar galben din șofrănel (Carthamus Tinctorius L) en_US
dc.type Article en_US


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