Evaluation of physicochemical and sensory properties of green olive pastes
Yazarlar (3)
Bursa Uludağ Üniversitesi, Türkiye
Bursa Uludağ Üniversitesi, Türkiye
Doç. Dr. Oya Irmak CEBECİ
Yalova Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Indian Journal of Traditional Knowledge |
| Dergi ISSN | 0972-5938 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 10-2014 |
| Cilt No | 13 |
| Sayı | 4 |
| Sayfalar | 654 / 658 |
| Özet |
| In this study, the physicochemical and sensorial characteristics of green olive pastes from retail markets were analyzed. Physicochemical analysis showed that the titritable acidity, salt and pH values of the pastes varied between 0.58-1.78 gm 100 gm-1, 3.45–7.16 gm 100 gm-1 and 2.82–4.08, respectively. The major fermentation compounds were lactic acid, ethanol and methanol, which were significantly different in all samples (p<0.01). Sucrose was detected in only one sample, at a concentration of 5.17 mg 100 gm-1; the glucose, fructose and citric acid concentrations ranged from 1.44–243.85 mg 100 gm-1, 5.58–474.25 mg 100 gm-1 and 102.5–774 mg 100 gm-1, respectively. Acetaldehyde and n-propanol were detected at very low concentrations. All green olive pastes were recognized as “generally acceptable” by the panelists, however, sample D was the most preferred paste in terms of the overall sensorial attributes. |
| Anahtar Kelimeler |
| Green olive paste | Physicochemical characteristics | Sensory characteristics | Fermentation |
