M.A. Thesis:

Use of Saffron Waste Extract in Milk Chocolate Formulation and Study of physicochemical, microbial and sensory properties of the product

In this research, Saffron petals and Stem of saffron stigma were prepared. The petals and Stems were dried and then powdered. Powders prepared in the different levels( stem 1% , 2% and 3% - petal 5% , 10% and 15 % ) were used in the production of milk chocolate and then the physicochemical, sensory and microbial characteristics of the samples were measured. The results showed that increasing the stem powder content in milk chocolate samples; The percentage of ash increased significantly, But the percentage of protein, moisture, carbohydrate and fat did not change. Increasing the percentage of saffron petal powder to chocolate samples; Moisture, protein and ash increased; but the percentage of carbohydrates and fat decreased. In the section of microbial tests, Add stem and petals of saffron to milk chocolate samples, No problems because all samples were negative for Escherichia coli, Enterobacteriaceae, mold and yeast. In the sensory section, with increase the stem powder to the milk chocolate samples, it caused color intense and polish of stronger, greater odor, higher taste, better coldness, longer disappearance time and more greasy feel, and there was no change in texture stiffness and homogeneity of tissue particles. with increase the petal powder to the milk chocolate samples, it caused higher color intensity, greater taste, firmer texture and less greasy, however there was no change disappearance time, coldness and Texture roughness. Finally, in terms of overall acceptance, 2% stem level was best and then 1% most suitable level. In the samples with saffron petals, levels of 10 and 15 percent were the most desirable levels for evaluators

Keywords: : milk Chocolate ; Saffron petal; Stem of saffron stigma ; Chemical, Sensory and Microbial Propertie