Broken or crushed during production in the make of almond and olives evaluation

In this study; Almond and plain olive pastes were produced in order to obtain a new product from green and black olives by bringing together the almond products that have lost their shape and the olive products that have lost their hardness form, which are produced in the Datça district of Muğla province in the Aegean region. Moisture ash oil content and color properties of the products were examined. When looking at the results, it is understood that the moisture content of the samples decreased significantly with the addition of almonds.Although there is no statistically significant difference in ash values between the samples, adding a little more olive oil to the olive pastes used in olive pastes and adding a little more olive oil to the almond paste during jarring shows that the oil rate in the products increases significantly. When the color value is examined, when the L* value is examined, it is seen that the brightness of black olives has decreased significantly compared to green olives and there is no statistical difference between each other. Compared to olive pastes, the reason why the pastes produced with black olives are darker is the color pigments in it.As a result of the scores obtained from the sensory analysis, it is possible that the products produced with almonds are more in demand than the plain products.Another result of the study is that the pastes made from green olives are preferred more than the pastes of black olives.While 70% of the total panelists listed the type of paste made from green olives as the first choice, 30% of the total panelists ranked the types of paste made from black olives as the first choice.It has been determined that the pastes made from green olives are more preferred than the pastes of black olives. Keywords: Olive, Almond, Olive Paste, Almond Olive Paste, Datça