Grasas y Aceites, Vol 60, No 4 (2009)

Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis


https://doi.org/10.3989/gya010509

María Luisa Escudero-Gilete
Faculty of Pharmacy. University of Seville, Spain

A. J. Meléndez-Martínez
Faculty of Pharmacy. University of Seville, Spain

F. J. Heredia
Faculty of Pharmacy. University of Seville, Spain

Isabel M. Vicario
Faculty of Pharmacy. University of Seville, Spain

Abstract


This paper deals with the optimization of the conditions to formulate paste based on olive fruits. The processing stages included: washing, blending, oil addition and preservation. Pair-comparisons and ranking tests were carried out by both a trained panel and a consumer panel to single out the preferred sample at each stage. The sensory attributes considered were taste, visual texture, texture in the mouth and overall preference. The results of the sensory analyses were processed statistically by means of ANOVA and the Friedman test to select the most appropriate processing conditions: washing for 30 minutes three times, blending at 2000 r.p.m, and the addition of 10 mL of oil. Several pasteurization conditions were assayed (62.5, 75, 85 and 95 °C for 15 minutes). No significant color differences (p < 0.05) were found for the objective color measurement (CIELAB) of the pastes submitted to the different pasteurization conditions. Based on the results of the preference test, the pasteurization conditions selected were heating at 85 °C for 15 minutes

Keywords


Olive paste production; Pair-comparison test; Product development; Rank order test; Sensory analysis

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