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Food Chem. 2013 May 1;138(1):1-8. doi: 10.1016/j.foodchem.2012.10.027. Epub 2012 Nov 2.

Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures.

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  • 1Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain.

Abstract

This work studies the effect of packing cracked seasoned olives with NaCl, KCl, and CaCl(2) mixture brines on their mineral nutrients and sensory attributes, using RSM methodology. The Na, K, Ca, and residual natural Mn contents in flesh as well as saltiness, bitterness and fibrousness were significantly related to the initial concentrations of salts in the packing solution. This new process led to table olives with a significantly lower sodium content (about 31%) than the traditional product but fortified in K and Ca. High levels of Na and Ca in the flesh led to high scores of acidity and saltiness (the first descriptor) and bitterness (the second) while the K content was unrelated to any sensory descriptor. The new presentations using moderate proportions of alternative salts will therefore have improved nutritional value and healthier characteristics but only a slightly modified sensory profile.

Copyright © 2012 Elsevier Ltd. All rights reserved.

PMID:
23265447
[PubMed - indexed for MEDLINE]
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