Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant

Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria

Siham Ydjedd

Laboratoire de Génie Agro-Alimentaire (GENIAAL), Equipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement (GPABAE). INATAA, Université Frères Mentouri Constantine 1, Constantine, Algeria

Afaf Chebout

Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria

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DOI: https://doi.org/10.2478/aucft-2023-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 143 - 154

Submitted on: Apr 7, 2023

Accepted on: Jun 15, 2023

Published on: Sep 6, 2023

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Biscuit,

physicochemical parameters,

bioactive compounds,

antioxidant activity,

sensory analysis.

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2023 Makhlouf Chaalal, Siham Ydjedd, Afaf Chebout, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 27 (2023): Issue 1 (June 2023)