Zerde (yellow rice pudding) prepared using different spices: Biological activity, physical properties, textural properties and aroma profile

Authors : Nebahat Kiratli, Seher Arslan

Pages : 1357-1365

Doi:10.5505/pajes.2025.15829

View : 37 | Download : 205

Publication Date : 2025-12-15

Article Type : Research Paper

Abstract :Zerde is a yellow rice-based milk dessert traditionally prepared with saffron. This study aimed to develop zerde formulations using alternative spices and to monitor the products during storage. Saffron, known as red gold, is the most expensive spice. In recent years, turmeric has attracted interest due to its positive health effects. Safflower, also referred to as false saffron, has been another product of interest. Five zerde formulations were created using saffron, safflower, turmeric, a turmeric-saffron combination, and a turmeric-safflower combination. The different spices and storage conditions significantly influenced the syneresis value, water-holding capacity, and b value (p<0.05). The highest antioxidant activity was found in the zerde formulation that included turmeric and safflower. The sample with safflower exhibited the highest syneresis value during storage. While ethyl acetate was abundant in the samples containing saffron and safflower, guaiacol was the prevalent aroma compound in turmeric formulations. The color values (Hunter L, a, and b) ranged from 69.47 to 72.91, (-)2.71 to (-5.76), and 22.31 to 25.74 during storage, respectively. The zerde formulated with turmeric received the highest scores for general acceptability and taste on the 4th day and 8th of storage. Turmeric or formulations containing turmeric could be used as a substitute for saffron, which is an expensive spice.
Keywords : Sütlü tatlılar, flavor, tekstür, renk, zerde

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