FERMENTATION OF GREEN OLIVES USING STARTER CULTURE AND QUANTITATIVE DESCRIPTIVE ANALYSIS

Andréia Dalla Rosa; Elisandra  Rigo; Geciane Toniazzo Backes; Sheila Mello da Silveira; Eunice Valduga; Rogério Luis Cansian; clarice Steffens

doi:10.4025/revtecnol.v29i1.51099

Andréia Dalla Rosa Department of Food Engineering, URI-Erechim, RS
Elisandra Rigo Department of Food Engineering, UDESC, SC
Geciane Toniazzo Backes Department of Food Engineering, URI-Erechim, RS
Sheila Mello da Silveira Department of Food Engineering, URI-Erechim, RS
Eunice Valduga Department of Food Engineering, URI-Erechim, RS
Rogério Luis Cansian Department of Food Engineering, URI-Erechim, RS
clarice Steffens URI

DOI: https://doi.org/10.4025/revtecnol.v29i1.51099

Resumo

Este trabalho tem como objetivo avaliar as características sensoriais, utilizando a análise descritiva quantitativa (QDA), de diferentes formulações de azeitonas verdes fermentadas por 120 dias com Lactobacillus plantarum ATCC 8014 ou culturas espontâneas (microbiota indígena). A fermentação foi realizada com solução salina em diferentes concentrações de sal (4 a 12%) e sacarose (0,1 a 0,7%). Foram avaliadas as análises químicas da solução de salmoura (pH, ácido lático e cloretos) e microbiológicas das azeitonas fermentadas. Os atributos organolépticos das azeitonas fermentadas foram avaliados por painel sensorial treinado em relação aos atributos visual, olfativo, cinestésico e paladar. Os resultados mostraram que a equipe treinada conseguia se lembrar e descrever atributos consensuais. Este estudo revelou que a fermentação de azeitonas com cultura espontânea com sacarose a 0,7% e NaCl a 12% apresentou os escores mais altos em termos de aroma, odor, crocância e menores escores no sabor amargo.

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Biografia do Autor

clarice Steffens, URI

Departamento de ciências agrarias, engenharia de alimentos, nanotechnologia.

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