Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant
2023
Chaalal Makhlouf | Ydjedd Siham | Chebout Afaf
Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant. The aim objective of the present work was to explore the application of Saffron (Crocus sativus) crocin extracts as natural colorant in biscuits. Furthermore, a comparative study was conducted to evaluate the performance of the cookies during 45 days of refrigerated storage. Physicochemical analysis was carried out on the biscuits prepared during storage. In addition, total phenolics, flavonoids, and crocins content was assessed. The free radical scavenging activity (DPPH) and ferric reducing power were also evaluated. All parameters studied were carried out after 15, 30, and 45 days of storage period. The obtained results indicate that the use of saffron in the manufacture of biscuits gives a product with a good physicochemical quality for a limited duration (45 days of storage). Indeed, the values of moisture content, pH, and acidity are in line with the cookie preparation standard. A variation in these values was recorded during storage. In addition, the saffron biscuit showed a high level of phenolics, flavonoids and condensed tannin contents with a strong antioxidant activity. A difference in phenolic compounds level and in the antioxidant activity during storage period was also recorded for the biscuits prepared with synthetic colorant and those without colorant. A natural additives offer a more convenient alternative for consumers who prefer food products without synthetic additives. Hence, the biscuits enriched with saffron as natural additives can be developed as functional food with healthy benefits.
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