The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives

Authors

  • Kemal Ünal Ege University, Engineering Faculty, Department of Food Engineering
  • Cevdet Nergiz Celal Bayar University, Engineering Faculty, Department of Food Engineering

DOI:

https://doi.org/10.3989/gya.2003.v54.i1.280

Keywords:

Chemical composition, Nutritive value, Processing methods, Storage, Table olives

Abstract


Three types of table olives–green, kalamata and black- were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples.The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.

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Published

2003-03-30

How to Cite

1.
Ünal K, Nergiz C. The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives. grasasaceites [Internet]. 2003Mar.30 [cited 2021Sep.19];54(1):71-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/280

Issue

Section

Research

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