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Physicochemical and sensory characteristics of green olive pastes


Šarolić, Mladenka; Ukić, Ana; Friganović, Emilija; Delić, Žana; Šuste, Marko; Svalina, Tomislav; Marijanović, Zvonimir
Physicochemical and sensory characteristics of green olive pastes // Proceedings of the 11th International Scientific and Professional Conference 'With Food to Health' / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat (ur.).
Split, Osijek i Tuzla: Faculty of Chemistry and Technology (University of Split), Faculty of Food Technology Osijek (University of Osijek) and Faculty of Technology (University of Tuzla), 2019. str. 135-140 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Physicochemical and sensory characteristics of green olive pastes

Autori
Šarolić, Mladenka ; Ukić, Ana ; Friganović, Emilija ; Delić, Žana ; Šuste, Marko ; Svalina, Tomislav ; Marijanović, Zvonimir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 11th International Scientific and Professional Conference 'With Food to Health' / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat - Split, Osijek i Tuzla : Faculty of Chemistry and Technology (University of Split), Faculty of Food Technology Osijek (University of Osijek) and Faculty of Technology (University of Tuzla), 2019, 135-140

ISBN
978-953-7803-10-0

Skup
11th International Scientific and Professional Conference 'With Food to Health'

Mjesto i datum
Split, Hrvatska, 18-19.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
green olives ; pastes ; physicochemical characteristics ; sensory attributes

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Kemijsko-tehnološki fakultet, Split,
Veleučilište "Marko Marulić", Knin

Profili:

Avatar Url Zvonimir Marijanović (autor)

Citiraj ovu publikaciju

Šarolić, Mladenka; Ukić, Ana; Friganović, Emilija; Delić, Žana; Šuste, Marko; Svalina, Tomislav; Marijanović, Zvonimir
Physicochemical and sensory characteristics of green olive pastes // Proceedings of the 11th International Scientific and Professional Conference 'With Food to Health' / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat (ur.).
Split, Osijek i Tuzla: Faculty of Chemistry and Technology (University of Split), Faculty of Food Technology Osijek (University of Osijek) and Faculty of Technology (University of Tuzla), 2019. str. 135-140 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Šarolić, M., Ukić, A., Friganović, E., Delić, Ž., Šuste, M., Svalina, T. & Marijanović, Z. (2019) Physicochemical and sensory characteristics of green olive pastes. U: Jerković, I., Šubarić, D. & Jašić, M. (ur.)Proceedings of the 11th International Scientific and Professional Conference 'With Food to Health'.
@article{article, year = {2019}, pages = {135-140}, keywords = {green olives, pastes, physicochemical characteristics, sensory attributes}, isbn = {978-953-7803-10-0}, title = {Physicochemical and sensory characteristics of green olive pastes}, keyword = {green olives, pastes, physicochemical characteristics, sensory attributes}, publisher = {Faculty of Chemistry and Technology (University of Split), Faculty of Food Technology Osijek (University of Osijek) and Faculty of Technology (University of Tuzla)}, publisherplace = {Split, Hrvatska} }