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

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

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 1 (June 2023)
By: Makhlouf Chaalal,  Siham Ydjedd and  Afaf Chebout  
Open Access
|Sep 2023

Authors

Makhlouf Chaalal

makhlouf.chaala@umc.edu.dz

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
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
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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.

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