บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes in pigments and volatiles of saffron (Crocus sativus L) during processing and storage.

Raina, B.L., Agarwal, S.G., Bhatia, A.K. and Gaur, G.S.

Journal of the Science of Food and Agriculture. Volume 71, Number 1, May 1996. Pages 27-32.

1996

บทคัดย่อ

Changes in pigments and volatiles of saffron (Crocus sativus L) during processing and storage.

Significant variations were observed in the concentration of pigments (10.0-17.0%, moisture-free basis) and flavour components during different postharvest processing conditions of saffron (stigmas ex Crocus sativus L). The crocin pigments concentration was highest (15-17%) in the saffron samples dried between 35 degrees C and 50 degrees C either in a solar dryer or in an oven dryer and this also resulted in considerable reduction of normal drying time. Under these conditions the main flavouring component, safranal, was at its peak value of 60% in the oil in almost all the samples except the vacuum oven dried samples which interestingly contained 4-beta-hydroxysafranal in major amounts. Studies indicated that 4-beta-hydroxysafranal may be an intermediate in the formation of safranal. It was observed that prolonged storage affected the pigments and flavour concentration to a great extent, but proper packaging and storage with 5% moisture in the saffron reduced the deterioration, thereby increasing the shelflife of the product.