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Effect of chloride salts on the sensory and nutritional properties of cracked table olives of the Macanilha Algarvia cultivar

2017-09Journal article Restricted access
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dc.contributor.authorSaúde, Cíntia
dc.contributor.authorBarros, Tânia
dc.contributor.authorMateus, Tania
dc.contributor.authorQuintas, Célia
dc.contributor.authorPires-Cabral, Paula
dc.date.accessioned2019-11-20T15:07:23Z
dc.date.available2019-11-20T15:07:23Z
dc.date.issued2017-09
dc.description.abstractThe effect of sodium chloride replacement with potassium chloride and/or calcium chloride in the fermentation brines on the physicochemical, organoleptic and nutritional profiles of cracked table olives was studied using no more than 8% salt. Although all brines led to vigorous fermentation with the desired characteristics of acidity and saltiness, the sensory panel rated the olives fermented in 8%NaCl and 4%NaCl + 4%KCl as the best, in terms of flavor and overall attributes. The olives fermented in the other brines (4%NaCl + 4%CaCl2, 4%KCl + 4%CaCl2 and 2.7%NaCl + 2.7%KCl + 2.7%CaCl2) were not acceptable. Olives fermented in 4%NaCl + 4%KCl had lower fat, carbohydrates, dietary fiber, calories and similar amounts of phenolic compounds and Ca as the 8%NaCl treatment. In addition, the former had increased K (672%) and reduced Na (19%), making them more nutritionally acceptable. This alteration might be beneficial and allow the olive market to reach new customers or present current customers with a potentially healthier product.
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.fbio.2017.06.001
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.urihttp://hdl.handle.net/10400.1/13012
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectNaturally black olives
dc.subjectPhenolic-compounds
dc.subjectFermentation profile
dc.subjectMediterranean diet
dc.subjectNacl reduction
dc.subjectGreen olives
dc.subjectMixtures
dc.subjectSodium
dc.subjectManzanilla
dc.subjectPrevention
dc.titleEffect of chloride salts on the sensory and nutritional properties of cracked table olives of the Macanilha Algarvia cultivar
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage79
oaire.citation.startPage73
oaire.citation.titleFood bioscience
oaire.citation.volume19
person.familyNameBARROS
person.familyNameQuintas
person.familyNamePires-Cabral
person.givenNameTANIA
person.givenNameCélia
person.givenNamePaula
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0002-6507-433X
person.identifier.orcid0000-0001-9680-5089
person.identifier.orcid0000-0001-9567-2165
person.identifier.scopus-author-id8675090400
rcaap.rightsrestrictedAccess
rcaap.typearticle
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relation.isAuthorOfPublication7c06dbb4-eb11-4f22-b0f5-3cf276d919f4
relation.isAuthorOfPublicationa6dad315-0960-4e2a-8570-25c357da5456
relation.isAuthorOfPublication.latestForDiscovery7c06dbb4-eb11-4f22-b0f5-3cf276d919f4

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