MİRACULOUS SPİCE: THE SOLUBİLİTY OF SAFFRON IN WATER

Authors : İrfan Yurt, Bilal Can Hınıslıoğlu, Gülay Kütrem

Pages : 223-234

View : 54 | Download : 64

Publication Date : 2024-08-31

Article Type : Research Paper

Abstract :The main objective of the study is to understand the response of Safranbolu saffron to temperature variables and to determine its effects on the water solubility of this spice. The study employed an experimental research method. In this context, the solubility of Safranbolu saffron was observed under different temperature conditions (icy, hot (80°C), room temperature (20°C), and warm water (40°C)) for a duration of one month. The obtained data were carefully recorded and analyzed according to the formulated hypotheses. The results indicate that temperature variation has a significant effect on the water solubility of Safranbolu saffron. Among the saffron-infused waters left over time, the most effective yield was obtained from saffron left at room temperature. These findings provide new insights into the water solubility of Safranbolu saffron under different temperature conditions. The conclusions of this study could serve as an important reference for those interested in the use of Safranbolu saffron and those seeking to optimize production and storage processes for this valuable spice.
Keywords : Yenilebilir Çiçekler, Safran, Safranbolu Safranı, Gastronomi