Effect of Drying Process on the Quality of Table Olives

Abstract: The present work aimed to investigate the effect of drying conditions (temperature and time) on the quality of green table olives (Oleo eurapaea L.) Picual cultivar during the drying process in order to obtain the best processing conditions to avoid losses and keep product quality of table olive. Oven temperature varied from 50 to 70°C drying rates were determined and the proximate analysis of dried green olives was evaluated by analysis of moisture, protein, ash, fiber and oil contents. Peroxide value, acidity and fatty acids composition of extracted oil from olive samples were determined. Consumer's acceptance test was applied. A comparison of fresh and dehydrated olive showed that oven drying led to decrease of crude protein. Crude fiber content showed a slight increase during drying and may have undergone some alterations in its structure due to Maillard reactions. Ash content also showed a slight variation but may be considered as practically unchanged. Fatty acid analysis revealed that table olives were especially rich in oleic acid and the fatty acid composition did not show significantly change during drying. Olives can be considered as a product with a satisfactory microbiological quality and nutritional value with regard to bioactive ingredients. It brings about substantial reduction in mass and volume which has important economic benefits through reducing packaging and minimizes the volume of containers with maximum net weight, thereby lowering transportation costs, avoids losses and keeps high quality of longer shelf-life of table olives.

Keywords: Table olives; oven drying; dehydration; consumer’s acceptability

Publication year 2020
Pages . 220-227
Organization Name
Author(s) from ARC
External authors (outside ARC)
    سوزان محمود محمد عبد المجيد
Publication Type Journal