Azeitonas de mesa: aspectos tecnológicos e proposta de um novo produto

Abstract

Table olives in nat ura are considered unfit for consumption due to the presence of oleuropein, needing to undergo tech nological processing to eliminate or reduce this substance that gives bitterness. As for the chemical composition of the fruits, they are rich, mainly, in mo nounsaturated fatty acids and phenolic compounds. The market for table olives grows more and more w orldwide, with Brazil being the second place in the ranking of imports of olives. Due to the great production and import of this fruit and its nutritional pr operties, the development of sliced table olives “snacks” is very promising, since in this drying method the sensory and nutritional characteristics of the product remain almost unchanged. The aim of this work was to elaborate a bibliographic review on t able olives and to suggest the creation of sliced olives snacks along with suggestions of methods for evaluating compounds and characteristics.