Physical, Sensorial, Color and Rehydration Properties of Dried Green Olive Slices

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The physical, sensorial and color properties of Memecik olive slices were evaluated in fresh and dried samples. The olive samples were dried by a tray dryer with hot air. The moisture of fermented green olive slices was 81.41 % (wet basis) and was reduced to 2.15 % after drying. The dehydration process was performed at 65 °C with an air velocity of 1 m/s. There were changes in some physical characteristics of olives during drying, such as changing in diameters. Inner and outer diameters of olives decreased 20.6 % and 23.2 % respectively. Color components (L*, a*, b*) were measured with a Minolta colorimeter and h*, ΔC*, ΔE* values were calculated using color coordinates. There were reductions in L* (51.46 - 32.35) and b* values (31.65-17.03) of olive samples by drying process. An increase was observed for a* values from -0.62 to 1.95. Dried olive slices rehydrated slower than other dried foods because of their salt content. Also, dried olive slices were compared for fresh ones by sensorially with visual, aroma, taste, texture properties and general acceptibility.

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Olive , drying , color , physical properties , rehydration properties , sensory.

Journal Of Natural an‎d Applied Sciences

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Journal Of Natural an‎d Applied Sciences