Skip navigation
Please use this identifier to cite or link to this item:

acessibilidade

http://hdl.handle.net/123456789/568
wcag
Title: Production and characterization of green and black olive paste using cream of animal and vegetable origins
Authors: Alvarenga, Nuno
Cebola Lidon, Fernando
Silva, A.
Martins, G.
Cruz, T.
Palma, V.
Canada, João
Keywords: Olive
Paste
Soy cream
Sensory analysis
Texture and physicochemical analysis
Issue Date: 2012
Citation: Alvarenga,N., Cebola Lidon, F., Silva, A., Martins, G.,Cruz, T., Palma, V., Canada, J. (2012). Production and characterization of green and black olive paste using cream of animal and vegetable origins. Emirates Journal of Food and Agriculture, 24(1), 12-16.
Abstract: Now-a-days the quest for foods with high flavonoid polyphenols content, lower fat concentration and relative high proportion of monounsaturated or polyunsaturated fatty acids is increasing. Following this tendency green and black olive pastes applying soy cream or cream of animal origin were produced equating a subsequent industrial output, and the rheological, physicochemical and sensory characteristics of were characterized. It was found that the cohesiveness, adhesiveness and hardness of the black olive paste having cream of animal origin showed minimal values. Among samples the moisture varied between 67.15 -72.16% and the inorganic residue of the black olive pastes were also significantly lower from the green olive pastes. Minimum and maximum pH values were measured in green olive paste having soy cream and black paste with cream of animal origin, respectively. The crude fat showed significant differences among the olive pastes, whereas the protein content did not vary significantly. The colour of the black paste with cream of animal origin and soy were slightly orange, whereas the green paste remained green. The sensory analysis of the black olive paste including cream of animal origin showed lower average values for consistency and appearance attributes but the opposite occurred with the salty taste and overall assessment. Concerning to the aroma, the black olive pastes showed the highest values, while the green olive pastes kept similar values. It is concluded that the higher pH of the black olive pastes in conjunction with the water contents limits the shelf life and clearly pointed the need a careful microbial control. Considering that the colour parameters of a food is the first contact point of the consumer, these descriptors in the green olive pastes also seemed to have better acceptance, whereas preferences did not followed healthy options.
Peer reviewed: yes
URI: https://repositorio.ipbeja.pt/handle/123456789/568
ISSN: 2079-0538
Publisher version: http://ejfa.info/index.php/ejfa/article/view/10593/5374
Appears in Collections:D-TCA - Artigos em revistas com peer review

Files in This Item:
wcag
File Description SizeFormat 
Production and characterization of green and black olive paste.pdf107.34 kBAdobe PDFView/Open


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Currículo DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.