Characterization of Flavoured Olive Oils of ‘Madural’ Variety
نویسندگان
چکیده
Flavoured oils arouse great interest among consumers in many countries due to their variety of flavours and versatility, especially the culinary field. The aromatization seeks improve sensory nutritional properties, extend useful life added substances can be beneficial as antioxidant antimicrobial agent. In this research, olive ‘Madural’ from Trasos Montes region Portugal have been obtained flavoured with different aromatics herbs condiments (flower salt bay leaf, garlic, rosemary dehydrated lemon peel). objective is study influence aromatic on physicochemical parameters oils: quality, purity, oxidative stability microbiological analysis. It noted that flavourings do not significantly alter quality monovarietal oil, although, for some parameters, excessive contact times affect category oil. On other hand, high content antioxidants provided by flavouring agents favour its prolong expiration. sense, agent contributes stop oxidation oil over time + leaves, higher values were detected than those However, or show a decrease parameter, which could indicate accelerates oxidation. case referred they present similar monovarietal. effect exerted complex, since it influenced method followed operating variables established flavouring.
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ژورنال
عنوان ژورنال: Processes
سال: 2023
ISSN: ['2227-9717']
DOI: https://doi.org/10.3390/pr11010205