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

Kemal Ünal; Cevdet Nergiz

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

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

Ünal K, Nergiz C. The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives. Grasas aceites [Internet]. 2003Mar.30 [cited 2025Feb.23];54(1):71-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/280

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Issue

Vol. 54 No. 1 (2003)

Section

Research

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