کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10552765 | 967600 | 2013 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A contribution to nutritional studies on Crocus sativus flowers and their value as food
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
About 68Â kg of flowers are needed to produce 1Â kg of saffron spice, while 63Â kg of bio-residues composed of tepals, stamens and styles are generated. The proximate composition, minerals, dietary fiber (DF), sugars, anions and organic acids of flowers of saffron, their parts and bio-residues from saffron spice production have been analyzed. Whole flowers have high ash (7.39Â mg/100Â g), protein (10.07Â mg/100Â g) and available carbohydrates (61.2Â mg/100Â g), and are low in lipids (3.16Â mg/100Â g). Stamens are the flower parts with the highest contents of ash (11.43Â mg/100Â g), protein (24.05Â mg/100Â g), lipids (10.73Â mg/100Â g), total DF (32.2Â mg/100Â g) and insoluble DF (21.1Â mg/100Â g), and the lowest available carbohydrates (33.8Â mg/100Â g) and total sugars (4.3Â mg/100Â g). The insoluble/soluble DF ratios of floral bio-residues (1.2), stamens (1.9) and stigmas (1.3) are suitable as a balanced source of DF. These results could contribute to the using flowers of saffron as food, as well as the development of new food products from flowers of saffron and the management and exploitation of the bio-residues obtained in saffron spice production.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 31, Issue 1, August 2013, Pages 101-108
Journal: Journal of Food Composition and Analysis - Volume 31, Issue 1, August 2013, Pages 101-108
نویسندگان
Jéssica Serrano-DÃaz, Ana M. Sánchez, Magdalena MartÃnez-Tomé, Peter Winterhalter, Gonzalo L. Alonso,