Abou-Zaid, F., Ibraheem, A. (2015). USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES. Journal of Food and Dairy Sciences, 6(5), 393-404. doi: 10.21608/jfds.2015.48850
F. O. F. Abou-Zaid; A. A. Ibraheem. "USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES". Journal of Food and Dairy Sciences, 6, 5, 2015, 393-404. doi: 10.21608/jfds.2015.48850
Abou-Zaid, F., Ibraheem, A. (2015). 'USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES', Journal of Food and Dairy Sciences, 6(5), pp. 393-404. doi: 10.21608/jfds.2015.48850
Abou-Zaid, F., Ibraheem, A. USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES. Journal of Food and Dairy Sciences, 2015; 6(5): 393-404. doi: 10.21608/jfds.2015.48850
USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES
Agri.-Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt.
Abstract
The efficacy of different debittering treatments on table picual olive characteristics was evaluated. The treatments included : soaking in acetic acid solutions (1, 0.5 and 0.25 N), soaking in hydrochloric acid solutions (1, 0.5 and 0.25 N) and soaking in lactic acid solutions (1, 0.5 and 0.25 N), in comparison with lye and traditional treatments. The obtained results demonstrated obviously that, all acid treatments (acetic, hydrochloric and lactic) had noticeable effects on polyphenol removing when compared with traditional and lye treatments. The highest effect was recorded for 1N hydrochloric acid treatment, which removed about 69.9 % of total polyphenols in end product, leading that to improve the sensory parameters of end product. On the other hand, using of these acids in debittering of table olive does not need any washing process like lye treatment, leading that to safe large quantities of clean water.
View on SCiNiTO
Top