dalgiç, latife süleyman demirel üniversitesi - mühendislik fakültesi - gıda mühendisliği bölümü, turkey , özkan, gülcan süleyman demirel üniversitesi - mühendislik fakültesi - gıda mühendisliği bölümü, turkey , karacabey, erkan süleyman demirel üniversitesi - mühendislik fakültesi - gıda mühendisliği bölümü, turkey

Optimization and Investigation of the Influences of Process Conditions on Quality Parameters during Production of Olive Oil Flavoured with Gooseberry

16338

Olive fruits belonging to Memecik cultivar which is cultivated in Yatağan district of Muğla was used in this study. Maturity index of harvested olive fruits was determined as 4.91. In harvested fruits, firstly, analyses to determine physical and physico-chemical properties were carried out. Then olive oil flavoured with gooseberry was produced according to an experimental design created with central composite design using different temperatures, times and amounts of gooseberry. By adding dried gooseberry fruits having specific aroma with high fiber content in olive paste at the malaxation step of olive oil production, its effects on olive oil yield and quality parameters were investigated. Additionally results were optimized using different temperatures, times and amounts of gooseberry in malaxation process. Specific UV light absorption (K232, K270), free acidity and peroxide values were determined in the produced virgin olive oils flavoured with gooseberry. Considering the results obtained, during the production of gooseberry flavored olive oil, it was determined that the amount of gooseberry must always be kept at low level while malaxation temperature and time must be at moderate levels in order to obtain flavoured olive oil with high extraction yield and quality parameters.

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Olive oil , flavoring , gooseberry , yield , optimization

Journal Of The Faculty Of Agriculture, Suleyman Demirel University

34