Efecto del uso de nuevos coadyuvantes tecnológicos en el proceso de elaboración y calidad del aceite de oliva virgen de la variedad "Hojiblanca"
2010
Slama, S.
The effect of new coadjuvants on the elaboration process and the quality of Hojiblanca virgin olive oil is discussed in this paper. Hojiblanca olives picked from the middle of December 2008 to the middle of February 2009 were used. The experimental procedure was done in a laboratory using Abencor to analyze the efficiency yield and the Almazara Experimental at the Instituto de la Grasa (CSIC) in Seville, Spain. The following coadjuvants were studied: Mirotalcum, carbonate A, carbonate B and clay in different percentages. A study was done to determine the optimum percentage for each of the above, after which 7 tests were carried out. Visual observation of the pastes which resulted from the process with the two carbonates and the microtalcum showed that these had a good texture. There was also a more or less important amount of oil left over during the mixing process, more so in those samples done with the carbonates. All the coadjuvants increased the volume extracted from the oil in different proportions when compared to the control (without a coadjuvant). The most notable increase was found in the presence of the two carbonates and microtalcum. Analytical parameters of oils, such as the level of acidity, K232, K270 and colour did not present any significant differences with respect to the values obtained in the control. Oxidative stability and the amount of peroxides did show a significant difference in some cases with respect to the control
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