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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Ömer Faruk GAMLI and Selahaddin Batuhan AKBEN
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DOI:10.17265/2159-5828/2017.09.004
Affiliation(s)
1. Department of Food Engineering, University of Korkut Ata, Osmaniye 80010, Turkey
2. Department of Computer Technologies, Bahce Vocational School, University of Korkut Ata, Osmaniye 80500, Turkey
ABSTRACT
Gemlik olive was studied by a combined
strategy consisting of physic-chemical, sensorial analyses
and mathematical relationship among these parameters. Moisture contents of olive fruits
decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g
NaCI/100 g and 51.6%
respectively. Total phenols of
olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical
scavenging activity (DPPH %) decreased from 91.48% to 32.14% respectively. L*, a* and b* values of
Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of
Gemlik olives in mathematically. In order to model
this mathematical relation, Vandermonde matrix
based 3th degree polynomial
equations was used because it gave best model fits
for the data of physical and chemical parameters of olive fruits. On the other
hand, according to the results of
sensory evaluation, the attributes of saltness and crispiness were highly
scored (7.21-7.34) but the sensory scores of
astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical
characteristic changes during the fermentation of Gemlik olives subjected to
dry salting method for producing table olives were modeled and suggested with
the determined physico-chemical evaluation scores to future studies.
KEYWORDS
Gemlik, table olive, fermentation, physico-chemical, color, mathematical relationship, sensory attributes, Vandermonde.
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