# Quality Evaluation of Packaged Pimento-Paste Stuffed Green Manzanilla Olives in KCl, CaCl2, and MgCl2 Brines

## TL;DR

This study examines how adding different chloride salts to stuffed olives affects their quality and taste, finding that KCl improves quality while CaCl2 can increase bitterness.

## Contribution

The study introduces a method for optimizing salt fortification in stuffed olives using mixture design and sensory analysis.

## Key findings

- KCl improves sensory attributes and overall product quality.
- CaCl2 enhances texture but increases bitterness.
- Optimal formulation includes KCl and a balanced mix of CaCl2 and MgCl2.

## Abstract

This study evaluates the impact of fortifying pimento-paste stuffed olives with nutritional chloride salts (KCl, CaCl2, and MgCl2) on the quality characteristics of the products, using a D-optimal mixture design and Response Surface Methodology. To this aim, the effects of varying salt concentrations on physicochemical characteristics and sensory descriptors were analysed. Results showed that KCl was predominantly favourable, improving sensory attributes and contributing positively to overall product quality. MgCl2 exhibited a neutral influence on most characteristics. However, CaCl2, while enhancing kinaesthetic properties such as hardness, crunchiness, and fibrousness, also increased bitterness, which may detract from consumer preference. The optimal formulation was identified, highlighting the beneficial effects of KCl and a balanced mixture of CaCl2 and MgCl2. KCl and MgCl2 are key components for fortification. The use of CaCl2 improves the kinaesthetic properties but requires caution due to its potential to impart a bitter taste, which may not be favourable for specific consumers. These findings provide a basis for developing fortified pimento-paste stuffed olives or similar products tailored to consumer preferences.