Quality evaluation of saffron.

Lewis, Y. S. and Sampathu, S. R. and Shivashankar, S. and Natarajan, C. P. (1981) Quality evaluation of saffron. Indian Cocoa, Arecanut & Spices Journal, 4 (4). 113-115, 10 ref..

PDF Quality Eval 113.pdf - Published Version Restricted to Registered users only Download (763kB) | Request a copy

Abstract

Quality parameters of saffron may be determined by physical, chemical and organoleptic tests. Based on a study of several samples of saffron, the characteristic properties for assessing quality have been reported as dark red colour; thread like filaments (1-2 cm long) spreading like a trumpet at one end; strong and aromatic, slightly iodinated odour; bitter and slightly pungent taste; colour diffusion in water, when placed on surface of warm water the stigma expanding immediately and colour diffusing slowly; and floral waste, 15% (max.). The chemical parameters are: moisture and volatiles (103 degree C), 14% (max.) by wt; total ash, 8% (max.) by wt.; ash insoluble in HCl, 1.5% (max.) by wt.; aqueous extract, 55-65%; total N, 1.5-3.0%; colouring power E1 at 440 nm, min. 100; TLC using 80% ethanol for extraction and butanol/acetic acid/water (4:1:1) as solvent for elution, 3 intense characteristic spots; and reaction with 0.5% solution of diphenyl amine in sulphuric acid, deep blue colour turning brownish red.

Item Type:	Article
Uncontrolled Keywords:	COLORANTS-; saffron, quality characteristics of
Subjects:	600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Aug 2021 04:35
Last Modified:	24 Aug 2021 04:35
URI:	http://ir.cftri.res.in/id/eprint/6749

Actions (login required)

View Item