PHYSICOCHEMICAL, MICROBIAL AND SENSORY PROPERTIES ANALYSIS OF OLIVE JELLY PREPARED FROM DIFFERENT MATURITY STAGES OF OLIVE

Abstract

This study was conducted to prepare olive jelly from different maturity stages olive. Olive was collected from Bangladeshi local olive tree at premature stage, matured stage and ripe stage. Fresh olive (Elaeocarpus Serratus) was collected from Khagrachari, Bangladesh. Three different types of jelly were prepared from this three types of olive with variation of 1%, 0.5% and without pectin and with 0.5% citric acid. No preservatives were added during processing of jelly. In this study, the physiochemical and nutritive properties of olive jelly were evaluated. The parameters evaluated in physiochemical parameters include pH, moisture content, TSS, titratable acidity, and Vitamin C. Samples were taken for estimating each type of test. Proximate analysis was performed for olive jelly variation. Microbiological analysis was also performed for each sample. The sensory test was performed for olive jellies by a set of the semi-trained panelist. The analysis showed jelly contains mean moisture content ranged from (29.98-32.55) %, (70.45-78.29) % and (80.69-85.23) % for premature olive jelly, matured olive jelly and ripe olive jelly respectively. Titratable acidity was found 0.19%, 0.18% and 0.16% for premature olive jelly, matured olive jelly and ripe olive jelly respectively. Total soluble solid was ranged from 0.65-0.75% in this jelly variation. The analysis showed pH ranged from 2.8-2.9, Vitamin C 0.29-0.68 mg, crude protein (2.18-2.5) %, ash (0.09-0.5)% for premature olive jelly, matured olive jelly and ripe olive jelly. No fiber was found in this olive jelly variation. Anti oxidant capacity content and Bio active compounds were measured in olive jellies. This study showed pectin and citric acid do not significantly interact with quality attributes of processed product. Total bacterial load in jelly were not found (acceptable limit ≤105cfu/ml) satisfactory. A taste panel consisting 15 panelists adjudged the acceptability of the samples. The consumer’s preferences were measured by statistical analysis. Among the samples, ripe olive jelly was commended as best product by the panelists.