Production of a novel ‘full fat olive powder (FFOP)’

Date

2023-11-06

Author

Çetin Karasu, Melis
Mert, Behiç
Öztop, Halil Mecit

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Aim: Olive fruit has an important place in Mediterranean Diet and is rich in oil and phenolic compounds. Production of new, free-flowing, and sustainable “Full Fat Olive Powder (FFOP)” without reducing the oil content and adding any additives by using high pressure homogenizer (HPH) and freeze dryer is the main objective of this study. Moreover, it is aimed that drying time during freeze drying is decreased by changing temperature parameters of the freeze dryer. Method: The sample preparation was made by mixing green pitted olive and water followed by passing through HPH two times at 1,200 bar. The obtained suspension was dried with freeze dryer and then ground. Pitted green olive was directly dried with a freeze dryer as the control group. Two different freeze dryers were used during the drying process. Different tray temperatures (0, 30 and 50 °C) were tested during the freeze drying process to produce a product with high phenolic and low oxidation rates by reducing the drying times. The homogenized full fat olive powder and the control group that are dried at the same drying processes were compared to analyze effects of HPH. Microstructures of the 2 olive powders were analyzed by using scanning electron microscope (SEM). Their surface oil contents and flowability were analyzed. Results: It was observed that HPH had a significant effect on the surface oil content and flowability of the powders as the structure of the polymers within the olive matrix were affected and size of the oil droplets decreased. When the freeze drying conditions were compared, it was seen that the different temperature settings in the freeze dryer resulted in shorter drying times to achieve the desired moisture content. Conclusion: To conclude, effects of HPH and freeze dryer temperatures on the final product quality of FFOP were examined. High pressure homogenization and higher freeze drying temperatures enabled a sustainable production approach to produce a free flowing, value-added, new olive powder.

URI

https://hdl.handle.net/11511/117949

Collections

Department of Food Engineering, Conference / Seminar