QUALITY CHARACTERISTICS OF BLACK OLIVE PASTE MIXED WITH TWO NATURAL FLAVORS DRIED BASIL AND SUN-DRIED TOMATOES
ESLAM SAYED HALMY EL-ATTAR;
Abstract
ABSTRACT
Commercial pickled black olives were prepared into paste after pitting, washing, grinding and natural flavors (Dried Basil and Dried Tomatoes) were added each at 10% of paste. Flavored paste was filled in glass jars covered with olive oil, pasteurized at 80oC for 10 min and stored for 180days at room temperature.
Olive paste samples were analyzed for physicochemical properties, microbiological analysis and sensory evaluation.
Commercial pickled black olives were prepared into paste after pitting, washing, grinding and natural flavors (Dried Basil and Dried Tomatoes) were added each at 10% of paste. Flavored paste was filled in glass jars covered with olive oil, pasteurized at 80oC for 10 min and stored for 180days at room temperature.
Olive paste samples were analyzed for physicochemical properties, microbiological analysis and sensory evaluation.
Other data
| Title | QUALITY CHARACTERISTICS OF BLACK OLIVE PASTE MIXED WITH TWO NATURAL FLAVORS DRIED BASIL AND SUN-DRIED TOMATOES | Other Titles | خصائص الجودة لعجينة الزيتون الأسود المخلوطة بنوعين من المنكهات الطبيعية الريحان المجفف و الطماطم المجففة شمسياً | Authors | ESLAM SAYED HALMY EL-ATTAR | Issue Date | 2019 |
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