Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology

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.PH values of the pastes ranged from 3.5 to 4.2. There were significant difference between olive paste without addition and olive paste with basil after 180days of storage. On other hand the olive paste with dried tomatoes had no significant difference after storage. HPLC results show differences of phenolic compounds between pastes. The processing and storage time increased the chromaticity coordinate L*, a* and b* in the samples. Texture analysis showed significant difference only for olive paste with dried tomatoes. Sensory evaluation showed differences between samples , the odor of olive paste with basil and appearance of olive paste with tomatoes had a highly acceptance, but the olive paste without addition had a highly pleasant of taste and overall acceptability

Issued also as CD