Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes

The effect of thermal treatment (60 °C for 0–45 min) on the flow behavior of wild olive (Elaeagnus latifolia) pulp, and the sensory and textural properties of the developed fruit leather were investigated. The suitability of Cross, Carreau and Carreau-Yasuda models was examined to explain the flow behavior of olive pulp; Carreau model with high correlation coefficients (r = 0.985–0.998, p ≤ 0.01) was the best. The experimental yield stress and...