USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 10, Volume 6, Issue 5, May 2015, Page 393-404 PDF (299.66 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2015.48850 | ||||
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| Authors | ||||
| F. O. F. Abou-Zaid; A. A. Ibraheem | ||||
| 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. | ||||
| Keywords | ||||
| Table green olive; De-bittering; Acid treatments; Water saving | ||||
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