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Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt
Author(s) -
Gaglio Raimondo,
Gentile Carla,
Bonanno Adriana,
Vintaloro Lucia,
Perrone Anna,
Mazza Francesca,
Barbaccia Pietro,
Settanni Luca,
Di Grigoli Antonino
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12569
Subject(s) - food science , antioxidant , polyphenol , fermentation , chemistry , biochemistry
The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.