engleski

Physicochemical and sensory characteristics of green olive pastes

The main ingredients of olive pastes are table olives and virgin olive oil. It is well known that olives and olive oil have beneficial effects on human health hence these effects are attributed to olive pastes. The aim of this study was to investigate the physicochemical and sensory characteristics of five commercial green olive pastes purchased in retail and one green olive paste with marinated shallots. This last sample was used as a test sample in order to evaluate the overall acceptability of green olive paste with marinated shallots by the consumers. Physicochemical analyses showed the different results in pH, titratable acidity, salt content, dry matter content and water activity. According to the results of the analyses, among the samples were established the differences by individual tested properties at the level of statistical significance which indicates the differences in the products recipes and production processes. All green olive pastes were recognized as generally acceptable by the panelists, while sample which presented green olive paste with marinated shallots was the most preferred regarding the overall sensory attributes, therefore indicating the possibility of producing and developing a wide range of olive products with different ingredients.

green olives ; shallots ; paste ; physicochemical ; sensory characteristics

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