Journal
CYTA-JOURNAL OF FOOD
Volume 17, Issue 1, Pages 997-1005Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2019.1693430
Keywords
Fermentation methods; table olive; sensory evaluation; debittering methods
Categories
Funding
- Deanship of Research at Jordan University of Science and Technology
Ask authors/readers for more resources
This study evaluated the effect of debittering fermentation methods on the sensory properties of green table olives. The panelist results of appearance, aroma, taste, and texture showed that the most preference sensory attributes are found in treated with NaOH followed significantly by the whole, scratchy and ticked. The panelist results varied and showed the higher values of overall appearance found in NaOH followed by the whole, scratchy, and ticked. Also, the higher values of overall flavor and taste found in treated with NaOH followed by ticked, scratchy, and whole. The higher values of overall texture found in whole followed by treated with NaOH, scratchy and ticked. The higher values of overall bitter taste found in whole followed by scratchy, ticked and treated with NaOH. In conclusion, despite of NaOH processing fermentation debittering method has the most sensory parameters but in general not big differences were found comparison with other methods.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available