EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 3, Issue 9, September 2012, Page 507-515 PDF (507.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.77740 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. E. I. Elsorady; E. A. S. Abdelrasoul | ||||
| Food Tech. Res. Inst., Agric. Res. Center, Egypt. | ||||
| Abstract | ||||
| Olives used in Egypt for the production of table olives and olive oil. We saw in this study can be used for the production of jam and study the effect of manufacturing process and storage on the quality and content of antioxidants and unsaturated fatty acids (oleic acid), its nutritional value and important therapeutic. Olive fruits jam manufacturing from treated and untreated olive fruits (green and black) with (1.5%w/v) NaOH to eliminate bitterness. We Found that the total solids soluble (TSS) and saturated fatty acids increased gradually in all treatments during storage. While, pH, total phenols and unsaturated fatty acids decreased during storage. Results revealed that linolenic acid (C18:3) completely disappeared after jam processing. In sensory evaluation (overall acceptability) all treatments were acceptable especially alkali treatment. | ||||
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