am is semi-solid mass, which attained from the cooking fruit pulp and sugar followed
by acid, pectin, flavors and coloring substances. Jams contain about 68.5% total soluble
substances and 45% at least fruit pulp, while the (7) revealed that jam should contain more than 65% total soluble solids in finished product
(5). Jam, jellies and marmalade is one simple fruit product prepared from fruit individually
or combination of different fruit (15).Olive (OleaeuropaeaL.) is a small tree fruit mostly grown in temperate zones. Olive
is an egg shaped fruit, with sizes varying from 2 to 3 cm and flesh to stone ratio
of 3 to 6.5. Olive is famous for its nutritious edible oil with a lot of health benefits.
Other constituents are water, sugar, protein, oleouropein and anthocyanins. Oleouropein
cause bitterness must be removed (10). Composition of olive fruit, moisture 65 to 75%, lipids 10-15%, reducing sugar 3-6%,
non reducing sugar < 0.3%, fiber 1-4% and protein 1-2 % (9).Olive fruit also contain1-3% phenolic compounds, 1.5% inorganic matters and 5.8%
cellulose organic acid, pectin and pigments in small amount (6).Jam Apple (MalusSylvestris) is a member of rosaceae family and sub family pomoidae.
Apple is the chief tree fruit of the globe. It was originated from the south western
Asia. Nutrition facts include 84.7% water, 13.9 gcarbohydrates, 0.3g lipids, 0.4g
protein and vit.C 8mg per 100 from of edible fruit. Apples are rich source of antioxidants
including flavonoids and polyphenols mainly occurs in its skin. Thus eating whole
apple is recommended to obtained full health benefits (11). Nonetheless, the future of olives production and processing might be very much bright
in our country in general and Khyber Pakhtunkhwa in particular because this fruit
fetches maximum economic returns for the farmer. To promote the olive fruit production
and processing, this research work was designed to prepare a value added product from
olive fruit i.ejam, which will be available throughout the year in a market. The farmers
will be benefitted while getting proper return for their produce.
2. II. Materials and Methods
Good quality, fresh, mature and healthy olive & apple fruits was selected for the
research work and was brought from the Sungbatti Olive Research Farm Swabi and apple
was purchased from the local market. The selected fruit were washed with water in
order to remove dust, and any other foreign material. Olive has a bitter taste, which
is due to a natural glucoside called oleuropein Olive fruit were first dipped in 2%
Sodium Hydroxide (Lye solution) for 36 hours in order to remove the bitterness. The
removal of oleuropein is tested with 1% phenolphthalein indicator which gives red
color. The lye is leached out from the olive fruit by washing in running water for
24 hours, The removal of lye is again test with 1% phenolphthalein giving no color
indicating that lye is completely removed from the olive fruit. (13) After removal of bitterness from the olive fruit the pulp was obtained through pulper
machine. Similarly apple fruit was washed, peeled, trimmed, cut and dipped in 1% citric
acid solution to prevent oxidation. Then the fruit was blended in order to get the
pulp. Treatments with different combination of olive and apple pulp were made. All
the treatments were replicated three times.
3. J
Volume XV Issue 1 Version I
4. c) Physiochemical analysis
Physiochemically all of the samples were analyzed for pH, titratable acidity, total
soluble solids (TSS), reducing sugar and non-reducing sugar by (1).
5. d) Organoleptic Evaluation
The apple olive blended jam samples were sensory evaluated for color, texture, flavor
and overall acceptability by 10 trained judge's panel. Organoleptic study was carried
out at each 15 days interval for 3 month storage. The evaluation was conceded out
by using 9 points hedonic scale of (14). The results are of scoring rate 1-9 awarded by judges of panel
6. e) Statistical Analysis
All the data concerning treatments and storage interval were statistically analyzed
using factorial experiment in completely randomized design and the means were separated
by applying least significant difference (LSD) Test at 5% possibility level as defined
by (16). A statistical softwere STATISTIX 8.1 were used for the analysis of the data III.
Result and Discussion a) Chemical Analysis i. pH pH of all the samples of apple olive
blended jam were reduced during the total period of storage. The mean values of all
the treatments showed considerable decreased from AO o to AO 5 3.53, 3.56, 3.48, 3.55,
3.48 and 3.55 respectively. The least mean value was noted for AO2 and AO4 (3.48)
followed by AOo (3.53) and highest mean value was noted for AO1 (3.56) followed by
AO3 (3.55) as shown (Table 1).Statistical analysis shows that treatment and storage has considerable effect (P<
0.05) on all the samples. The largest percent decline was examined in AO0 (5.33%)
followed by AO1 (4.93%), while smallest decline was examined in AO5 (3.59%) followed
by AO 2 (4.49%) (Table 1).Decreasing trend in pH might be due the hydrolysis of pectic bodies and formation
of acidic compound during degradation of sugar contents. The gradual decrease in mean
value of the pH may partly due to their varying composition, observed in mixed fruit
jam prepared form water melon flesh part and lemon (8) who reported decrease in trend
in pH of all treatments of mixed jam prepared from watermelon and during storagethe
change in pH might be due to the change and formation acidic compound during storage
of the jam Acidity of all the samples of apple olive blended jam was greater than
that observed before storage. The mean values of all the treatments significantly
decreased from AOo to AO5 0.68, 0.70, 0.69, 0.71, 0.72 and 0.73successively. The least
amount mean value was noted for AOo (0.68) followed by AO2 (0.69) and highest mean
value was noted for AO5 (0.73) followed by AO4 (0.72). Maximum increased was obtained
in AOo (20.00) followed by AO1 (20.51) least amount increased was observed in AO5
(15.19) followed by AO4 (15.38). Results are shown in table 2. The increased in acidity of the apple olive blended jam might be due to the break
down of pectic bodies to pectenic acid. The reason for increasing trend of acidity
was due to the formation different organic acid during carbohydrates degradation and
hydrolysis at storageThese results are in agreement with (4) who reported increasing
trend in acidity of all treatments observed 0.65 to 0.70% after in 60 days storage
interval of apricot jam (Table 2). Increase in acidity was due to the formation of acids by degradation of polysaccharides
and oxidation of reducing sugar or by break down pectic substance and uronic acid
reported by (12). iii. Reducing sugar Mean of Reducing sugar significantly difference from AO0 to
AO5 27.08, 23.44, 24.10, 23.30, 23.20 and 22.80 respectively. The minimum mean value
was noted for AO5 (22.80) followed by AO4 (23.20) and maximum mean value was noted
for AO0 (27.08) followed by AO2 (24.10). Maximum increased was observed in AO0 (48.72
%) followed by AO1 (46.35%) minimum increased was observed in AO5 (42.59%) followed
by AO4 (44.39%).The reason for increasing the reducing sugar might be due to the presence
of invertase enzymes but invertase enzymes works properly at 4.6 pH and 50 0 C temperature
And since the temperature was ambient in this condition, thus making it inadequate
for activity of invertase enzyme. The increase in reducing sugar might be due to the
inversion of non reducing sugar to during storage. The inversion of non reducing sugar
was due to the presence of acid along with high temperature speed up the inversion
process. Results are presented in table 3. These results are in agreement with (2) reported increased trend in reducing sugars
of strawberry jam during 90 days storage. Similarly, increase in reducing sugar of
apricot jam during storage was also observed by (4) Maximum increased was observed
in AO 1 (1.82%) followed by AO4 (1.58%) minimum increased was observed in AO3 (1.41%)
followed by AO5 (1.43%). The increasing in total soluble solid of the apple olive
jam might be due to the degradation of polysaccharides in the presence of acid.Results
are presented in table 5.Increased in TSS of watermelon lemon jam from 68.62 up to
68.90 and during 60 days of storage in grapes fruit marmalade from 70 to 70.8 0 brix
by ( 8) The mean values of all the treatments showed significant difference from AO0 to
AO5 9.77, 7.64, 7.87, 8.00, 7.93 and 8.23 respectively. The minimum mean value was
noted for AO1 (7.64) followed by AO2 (7.87) and maximum mean value was noted for AO0
(9.77) followed by AO5 (8.23). Maximum decreased was observed in AO0 (27.38%) followed
by AO1 (21.84%) minimum increased was observed in AO5 (15.73%) followed by AO3 (16.09%).
Changes in color might be attributed to Millard reaction, enzymatic browning ascorbic
acid degradation and polymerization of color pigments (carotenoids and anthocyanin's)
with other phenolic compound. Results are presented in table 6. The effect of low storage temperature and freezing techniques on ascorbic acid content
and additional qualitative characteristics of Iranian strawberries and affirmed that
the storage temperature of 18 and 24 0c were mostly excellent for preserving the qualitative
individually ( flavor, texture color and entirety) of the strawberries (3). ii. Taste
Taste of all the apple olive blended jam samples was decreased during 90 days storage
interval. The mean values of all the treatments showed significant difference from
AO0 to AO5 10.54, 7.77, 8.21, 8.29, 8.29 and 8.37 respectively. The minimum mean value
was noted for AO1 (7.77) followed by AO2 (8.21) and maximum mean value was noted for
AO0 (10.54) followed by AO5 (8.37). Maximum decreased was observed in AO0 (34.12%)
followed by AO1 (20.69%) minimum increased was observed in AO5 (14.44%) followed by
AO2 (15.73%). Results are presented in table 7. Organic acid and sugar ratio primarily creates a sense of taste which is perceived
by specialized taste buds on the tongue. Decrease in taste score might be due to the
fluctuation in acids, pH and sugar/acid ratio.These results are in accordance with
(8) reported decreasing trend from 6.2 to 4 during initial and 150 days during storage
of watermelon and lemon jam. iii. Texture Texture of all the apple olive blended jam
samples was decreased during 90 days storage interval. The mean values of all the
treatments showed significant difference from AO0 to AO5 5.9, 6.5, 6.7, 6.5, 6.7 and
7.1 respectively. The minimum mean value was noted for AO0 (5.9) followed by AO1 and
AO3 respectively (6.5) and maximum mean value was noted for AO5 (7.1) followed by
AO2 and AO4 (6.7). Maximum decreased was observed in AO0 (34.7%) followed by AO1 (28.9%)
minimum decreased was observed in AO5 (16.9%) followed by AO2 (23.7%). The textual
properties of the jam are usually attributed pectic bodies composition. The pecticbodies
in olive fruit are very low as compared to apple fruit. The decrease in pecticsubsatance
with storage significantly affect the texture score of the apple olive blended jam;
Results are presented in table 8. These results are in accordance with (17) studied the structural changes in strawberry tissue during glacial and stated that
the textural attributes in particular were statistically significantly different among
the strawberry jams. iv. Overall Acceptibility Over all acceptability of all the apple
olive blended jam samples was decreased during 90 days storage interval. The mean
values of all the treatments showed significant difference from AO0 to AO5 6.91, 7.42,
7.68, 7.70, 7.73 and 7.72 respectively. The minimum mean value was noted for AO0 (6.91)
followed by AO1 (7.42) and maximum mean value was noted for AO4 (7.73) followed by
AO5 (7.72). Maximum decreased was observed in AO0 (31.84%) followed by AO1 (22.92%)
minimum decreased was observed in AO5 (17.43%) followed by AO2 (18.18%). The apple
olive blended jam remains acceptable after 90 days of storage period. Sensory traits
are non-generally inter related and contributes independently towards the overall
sensory perception.Results are presented in table 8. These results are in accordance with (8) reported decreasing trend from 8.80 to 7.96 in apple marmalade. IV. Conclusion
Apple olive blended jam was prepared from apple and olive pulp and was examined during
time interval of 90 days. Statistically it is concluded that storage and treatment
has significant effect on the quality and stability of the apple olive blended jam.
Results investigated that good quality jam with equal amount of apple and olive pulp
could be prepared and storage with minimum damages among the other treatment both
physiochemically and organoleptically even after 90 days of storage interval.
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