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- Title
Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives.
- Authors
Lanza, B.; Di Serio, M. G.; Iannucci, E.
- Abstract
In the present study, we evaluated the nutritional and sensory characteristics of table olives of the Italian doubleaptitude olive cultivar (Olea europaea L. cv. Itrana) processed as green (Oliva bianca di Itri) and black (Oliva di Gaeta) table olives with modified Greek methods of preparation. One method provides an initial step of immersion in water to stimulate the growth of specific microflora which contributes to the debittering of the fruits. After 15-45 days, salt is added to the liquid in quantities not exceeding 8 kg per 100 kg of fresh olives. Another method entails the immersion of fruits directly in brine utilizing double-salting (half the amount of NaCI was added immediately and the remaining part after 15 days). All the information derived from chemico-physical, nutritional and sensory data have separated the samples into four groups according to techno-processings, ripening stage and storage. Double-salting is the method which assures the best results.
- Subjects
ITALY; OLIVE; FRUIT research; NUTRITIONAL value; LACTIC acid bacteria; FRUIT processing; EFFECT of food processing on nutrition
- Publication
Grasas y Aceites, 2013, Vol 64, Issue 3, p272
- ISSN
0017-3495
- Publication type
Article
- DOI
10.3989/gya.132112