Titre du document / Document title
Analisis de color en azafrán = Saffron color analysis
Auteur(s) / Author(s)
ALONSO G. L. (1) ;
SANCHEZ M. A. (1) ;
SALINAS M. R. (1) ;
NAVARRO F. (2) ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Cátedra de Química Agricola, E.T.S. Ingenieros Agrónomos, Avda. Espana, s/n, Universidad Castilla-La Mancha, 02071, Albacete, ESPAGNE
(2) Departamento de Química-Física, Universidad de Murcia, Campus de Espinardo, Murcia, ESPAGNE
Résumé / Abstract
Nutritious spices are used for their color, flavor or aroma, one of the more appreciated spices is saffron, because it confers on food a tempting yellow color, characteristic flavor and an exotic aroma. This spice is used also like a coloring agent in numerous industries: food, beverages, pharmaceutical, etc. The quality control norms used internationally for saffron are based upon its color exhibited by a water extract at 440 nm. The objetive of this work was to compare the method of extraction previously mentioned making direct measures using reflection colorimetry, keeping in mind how it affects the size of the particle and the humidity. It has been observed that both the particle size and the humidity have a strong influence in the measurements on the water extracts were not affected so much. Nevertheless measuring color by reflection is the more appropriate method in order to elaborate a serie of samples of milled saffron, since it allows to differentiate colors.
Revue / Journal Title
Alimentaria
ISSN
0300-5755
CODEN ALMNEC
Source / Source
Congrès
Simposium Internacional de Colorantes Naturales N
o2, México
, MEXIQUE
(1996)
1997, n
o279, pp. 115-127 (24 ref.)
Langue / Language
Espagnol
Editeur / Publisher
Eypasa, Madrid, ESPAGNE
(1964)
(Revue)
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Localisation / Location
INIST-CNRS, Cote INIST : 21624, 35400006316450.0170
Nº notice refdoc (ud4) : 2567926
