Effect of the addition of garlic on the stability and sensory quality of olive paste

Abstract

The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc) was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa). Microbiological, physicochemical and sensory changes were monitored in both pastes at time zero and during storage up to 90 days at 4°C. Microbiological parameters remain within acceptable limits from the point of view of health. The addition of garlic to the olive paste leads to increased acidity (% lactic acid) and a significant decrease (p < 0.05) in pH at 30 and 60 days of storage. The addition of garlic produces a lower increase in peroxide value after 90 days of storage. An instrumental color analysis indicates that Pa is brighter and has greater color intensity. Acceptability is similar between the pastes. The sensory quality indicates that Pa has better appearance, aroma, texture and flavor. Rancidity is less than perceived in Pa. The tastes sour, salty and bitter are lower in Pa. According to the results, the addition of garlic is recommended for olive paste and similar foods.

Keywords

• acidity
• color
• garlic
• olives
• peroxide value
• ph
• sensory analysis