The sensory test was performed for olive jellies by a set of the semi-trained panelist. Jelly contains an acid ingredient that compensates for any lack of the fruit's natural acidity, a chemical to adjust the pH, and/or an antifoam agent.
Aim and objectives
Day-old acid is produced by three methods of fermentation, chemical synthesis and extraction from citrus fruits (Vasanthabharathi et al., 2013). It is a medium-sized ornamental tree indigenous to Sri Lanka, producing smooth, green ovoid fruits.
Chemical properties of olive
The compounds farnesol and citronellyl isobutyrate are present in the ethanolic leaf extract of E. The compound farnesol is an acyclic sesquiterpene alcohol and it has been suggested to act as a chemopreservative and antitumor agent. The reaction mixture consisted of 1 mL of the extract with 4 mL vanillin (Dinâmica, Diadema, Brazil) solution (v/v) (concentrated HCl (Vetec, Duque de Caxias, Brazil)) in methanol (Vetec, Duque de Caxias, Brazil) and 8 % vanillin in methanol (4%).
Antimicrobial properties of olive
The content of tannins was determined in the acetone extracts of E.serratus by the colorimetric method described by Maxson and Rooney (1972). Condensed tannins are compounds composed of oligomeric or polymeric distinct flavonoid units consisting of two phenolic rings with different environments (Çakar et al., 2016).
Nutritional facts about olive
Mild flavored versions of extra virgin vegetable oil can replace butter or other oils in baking. While olives and vegetable oil contain many beneficial nutrients, people should be careful when consuming them as part of their diet.
Olive Juice
Butanediol attributable to the growth of Enterobacteriaceae was formed only in the last case of the study. Calculated carbon yields were not significantly (p < 0.05) different in any study case, averaging approximately 78%.
Health benefits of olive Juice
That being said, consuming olive juice and vegetable oil can help your hair grow well. Thus, drinking a small amount of olive juice can help reduce these free radicals.
Jelly
In addition, olive juice is high in a monounsaturated fatty acid, a carboxylic acid that occurs naturally in vegetable fats. The anti-inflammatory properties of olive juice are especially helpful in keeping your system strong from natural sources.
Research on jelly
The ideal jam should be simple, well set, but not too firm and should have the first type of natural product. The quality of the prepared jellies was evaluated visually (setting property, consistency, syneresis, crystallization, turbidity, color) and organoleptically (appearance, transparency, color, consistency, taste, aroma, aroma, acceptability for bread spread), then compared with guava jelly . Some observed jelly defects include syrupy consistency (pineapple peel, cocoa pod peel and mangosteen peel), cloudiness (banana peel jelly), bitter taste (pummel peel and lime peel jelly), firm consistency (pummel peel and passion fruit peel jelly) , and synerez (jelly made from cocoa pod shell and mangosteen rind).
Application of the corrective treatments, such as mixing with pectin of other fruit waste in the ratio 1:1, reduction of.
Pectin
Nutritional aspects of pectin
Het experiment werd uitgevoerd in het laboratorium van de afdeling Applied Food Science and Nutrition, Applied Chemistry and Quality Assurance, Department of Food Processing and Engineering, Poultry Research and Training Center, Department of Animal Science and Nutrition van Chattogram Veterinary and Animal Sciences University ( CVASU), Chattogram.
Study Duration
Collection of Sample
Juice Extraction
Preparation of Jelly
The cooked pieces were ground and the extract sieved through a thick cloth to remove the suspended material consisting of fruit tissue, seed, peel, gum and protein in colloidal form. The amount of olive juice, water, pectin, acid and sugar was calculated according to the formulation. The end point was indicated by 67−68o Bx TSS in the mixture measured with a refractometer.
Physicochemical Analysis
Total Soluble Solids
Titratable Acidity
Determination of Vitamin C…
The Erlenmeyer flask was placed under the burette and the dye was added drop by drop.
Moisture content estimation
The total polyphenol content (TPC) of olive jelly was determined according to the Folin-Ciocalteu method reported by Parthasarathy et al. The most significant and least titratable acidity of precocious olive jelly, mature olive jelly and mature olive jelly was recorded as. The normal content of vitamin C in unripe olive jelly, ripe olive jelly and mature olive jelly was found to be 0.583 percent individually.
Total phenolic content of premature olive jelly, mature olive jelly and mature olive jelly found and 0.03. The highest TAC found in unripe olive jelly which was the value 3.81 and the lowest TAC contained ripe olive jelly which was 0.03. The total anthocyanin content of unripe olive jelly, ripe olive jelly and ripe olive jelly found and 33.50. The highest TAC found in unripe olive jelly and the lowest TAC contained in ripe olive jelly. The TVC found in unripe olive jelly, mature olive jelly and mature olive jelly were 780,450 and 500 cfu/ml, respectively.
The mean sensory score of the taste results was 7.83, 8 and 8.1 for premature olive jelly, matured olive jelly and matured olive jelly, respectively. Official methods of analysis. 14th ed., Horwiz, W. ed.). The Association of Official Analytical Chemists. Washington DC.
Estimation of total solid
Estimation of Ash
Estimation of ether extract
Place the flask in a hot air oven and heat it to 100°C until constant weight.
Estimation of Crude protein
Heat the distillation flask and continue until the collection of approx. 100 ml distillate.
Estimation of crude fiber
One way ANOVA (Analysis of variance) test was performed to see the overall mean difference of values for different parameters of olive jelly. The crude protein percentage of olive gels of different ripening stages is slightly decreasing and these are statistically significant with difference. The total amounts of suitable microbes in tests for early olive jelly, ripened olive jelly and mature olive jelly separately have been shown in Table 4.3.
The production cost of the developed olive oil was calculated and Table 4.5 shows total cost for 5 Kg olive oil is approximately Tk.986.16. The average ash content of premature olive tree, mature olive tree and mature olive tree was recorded as 0.2563 percent, 0.14 percent and 0.277 percent respectively. The values of protein of premature olive tree, ripe olive tree and ripe olive tree were 2.5, 2.06 and 2.19 g respectively.
Antioxidant capacity results of premature olive jelly, ripe olive jelly and ripe olive jelly found almost the same in each category, whose values were and 60.00 respectively. These studies concluded with good findings in the field of olive oil development.
Anti-oxidant capacity determination
Bio active compounds determination…
Microbial analysis…
Sensory evaluation…
Anti-oxidant capacity and Bioactive compounds
The antioxidant activity of the extracts was determined using the DPPH assay as described by AzlimAlmeyet al. The color intensity of the extract was measured at 520 nm wavelength using UV-VIS spectrophotometer. The TPC of the extracts was determined according to the Folin-Ciocalteu reagent method described with slight modifications (Al-Owaisi et al., 2014).
Total flavonoid content (TFC) in the samples was determined using the aluminum chloride colorimetric process reported by Chang et al. The total amount of flavonoids in the sample was calculated by comparing the absorbance of the sample extracts with a quercetin standard curve. Phosphate buffer saline (0.6 mM KH 2 PO 4 at pH 7.2) was used to dilute the sample.
Approximately 100 mL of saline buffer was added to the beaker and mixed well by swirling. This data could be used as indicators of food quality or predictors of product shelf life.
Microbial study of olive jelly
Tukey's multiple comparison test (TMCT) at (p≤0.05) was performed to show the pairwise significant difference of these parameters of jellies. From the above tables obtained from one-way ANOVA analysis, it was observed that antioxidant capacity of each sample is almost the same at different stages of maturity. No significant amount of fungal growth was detected in 7 days of incubation in Sabouraud Dextrose agar.
Sensory Quality Evaluation
Legends: All values in the table showed (ME±SD) of the data, where ME = mean and SD = standard deviation, superscripts a, b, c indicate significant difference (p≤0.05) between samples. Mean scores on the hedonic scales were found to be significantly different for taste and appearance between samples. The mean and standard deviation of mouthfeel, taste and overall acceptability scores were statistically significant and Tukey's multiple comparison test (TMCT) was performed at (p≤0.05) to show a significant difference of pairwise parameters.
Calculation of cost in production of olive jelly
Different juices will require different amounts of additional acid depending on the original acidity of the juice and the buffering capacity of the juice. Different juices will require different additional corrosion measures depending on the initial sharpness of the juice and the buffer limit of the juice. Acid reduction may be incomplete due to copolymerization of natural acids with the results of roasting reactions.
In this study, soil nutrients and growing area composition, as well as inefficient measurement or instrumental error, influenced the differences between cultivars.
Bio active compounds…
Anti-oxidant capacity
Microbial study of olive jelly
Shelf life is the period from the time the product is produced to the time it is intended to be consumed or used. Various factors are used to determine the shelf life of a product, ranging from organoleptic properties to microbiological safety. For the purposes of this report, the microbiological safety of the product is the primary consideration.
The Uniform Open Date Regulation requires that the shelf life of perishable food is expressed by the sell by date (Sidhu, 2006).
Consumer acceptability test of olive jelly
This study points to a prosperous probability of processing jelly from different ripening stages of olives for the benefit of the growers, processors and consumers in Bangladesh. Phytochemical study evaluating the cytotoxicity and antibacterial activities of the ethanol extract of Elaeocarpusserratus. Estimation of total flavonoid content in propolis using two complementary colorimetric methods. Journal of Food and Drug Analysis.
34; Comparative study of chemical changes in olive juice and brine during fermentation of green olives. Journal of Agricultural and Food Chemistry. 2000. Comparative study of chemical changes in olive juice and brine during fermentation of green olives. Journal of Agricultural and Food Chemistry. 1999). Suitability of some date varieties for jelly making, Journal of Food Science and Technology (India), p. 515-518.
