Evaluation of Jam Developed from Low-Quality Pickled Green Olives

Abstract

The present study was implemented to look into the possibility of developing jam from the lowquality green olive pickle (GOP). Therefore, three types of olive jam were prepared from the whole GOP fruits with cinnamon (WCJ), whole GOP fruits with fig fruits (WFJ), slice GOP fruits with cinnamon (SCJ), slice GOP fruits with fig fruits (SFJ), minced GOP fruits with cinnamon (MCJ) and minced GOP fruits with fig fruits (MFJ). Three control jam samples were prepared from whole GOP fruits (CW), slice GOP fruits (CSJ) and minced GOP fruits (CMJ) without adding cinnamon or fig fruits. Sensory quality of the GOP jam samples was evaluated to assess the most accepted olive jam samples. Chemical composition, titratable acidity, pH, total soluble solids, color, consistency, total phenolic content and antioxidant activity were determined for the accepted olive jam samples. Sensory results revealed that the CSJ, SCJ, SFJ, CMJ, MC and MFJ exhibited accepted sensory attributes score and good chemical composition property. Likewise, titratable acidity and total soluble solids values were ranged from 0.57 to 0.7% and 65 to 70 °brix, respectively, among all accepted GOP jam samples. Color of SGOP jam samples found to be darker than MGOP jam samples. MOGP jam samples exhibit higher consistency than SGOP jam samples. Moreover, it was noticed that adding cinnamon powder and fig fruits enhanced both total phenolic content and antioxidant activity. Therefore, low-quality green olive pickle could be reused and developed into jam with a good characteristic.