Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

The Effect of Saffron Powder and Saffron Petals on the Physicochemical and Antioxidant Properties of Cheese

Document Type : Original Article

Authors
Fateme Rajabi 1
Fereshte -Sadat Hosseini 2
Sepideh Khorasany 2
1 A student, I am not affiliated with an organization
2 no
10.48311/fsct.2026.83885.0
Abstract
In recent years, there has been a growing tendency to use herbal powders, which are considered one of the important sources of antioxidants, for the production of new products that provide a healthy life for consumers. Therefore, this study was conducted with the aim of investigating the effect of enrichment with saffron and saffron petal powders on the physicochemical properties, antioxidant activity, and total phenolic compounds of cheese. Saffron and saffron petal powders were added to the cheese samples at a level of%0.05. Initially, sensory evaluation of the cheese samples was considered, and subsequently all tests including pH evaluation, acidity, moisture, color indices, antioxidant activity, and total phenolic compounds were carried out. The highest average acidity levels were related to the S samples (cheese sample containing saffron) (%0.0096) and P samples (cheese sample containing saffron petal powder) (%0.0095), respectively, and the lowest acidity was observed in the control sample. The highest average moisture content was observed in the S treatment (cheese sample containing saffron) (%59.23). By adding saffron and saffron petal powders to the cheese samples, a* index increased compared to the control sample, and the L* and b* indices showed a significant difference (p < 0.05) with the control sample. The highest amount of total phenolic compounds (0.052 mg Gallic acid/100 g of sample) and antioxidant activity (%48.65) were related to the S (cheese sample containing saffron) and PS (cheese sample containing saffron powder and saffron petal powder) samples, respectively, and the lowest amount was related to the control
Keywords
Cheese
Natural Antioxidant
Physicochemical Properties

Subjects

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