COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L)

The article elucidates the possibility of using yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in food industry. This powdered added to yoghurt concentrations 0.3 – 0.4%, addition its color, gives samples a light aroma flowers and demonstrates high stability during storage at 4° C. for 28 days. values chromatic coordinates, L *, b yogurt did not undergo considerable changes stage, color difference ΔE being ≤ 0.79, which indicates dye yogurt. samples. analysis data correlate with results by reverse phase HPLC method, identified presence four intact chalcones yoghurt. this study will encourage cultivation saffron, extraction natural dyes their use