Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7534987 | International Journal of Gastronomy and Food Science | 2018 | 5 Pages |
Abstract
In this work two different cold desserts were prepared, employing saffron stigmas or affron®eye to study the improvement of their sensory properties and final presentation. The cold recipe prepared with affron®eye showed significantly better taste (Fâ¯=â¯6.1, pâ¯<â¯0.05) and acceptability by the consumers (Fâ¯=â¯7.5, pâ¯<â¯0.05), compared to the recipe with saffron stigmas. The new affron®eye extract contributed to this improvement because it is easier and much more precise for dosage control, more safety (free of microorganisms), homogenizes sensory attributes, and therefore the consumer´s acceptability.
Keywords
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Authors
P. Almodóvar, M. Prodanov, O. Arruñada, A.M. Inarejos-GarcÃa,