BARROS, A. L. S.; http://lattes.cnpq.br/7770418863633722; BARROS, Anna Luyza Silva.
Abstract:
The Black Olive (Syzygium cumini) has fleshy pulp with an astringent taste, but sweet
and pleasant to the taste, despite that much of the harvest is wasted, due to its high
production, short shelf life in natura and low consumption of the fruit. Thus, to increase
durability and enable a new form of consumption, the production of jelly becomes an
interesting alternative. In view of the above, this work aimed to develop a jelly
formulation from black olives and evaluate its physicochemical and sensory
characteristics. For this, the jelly was prepared and evaluated regarding the parameters
of soluble solids, pH, water activity and humidity, in addition to an affective test of
acceptance and purchase intention. The results of the physical-chemical analysis
showed that the jellies present soluble solids, pH, water activity and humidity of 53.7;
3.8; 0.8402 and 53.4%, respectively, giving good quality. The averages of the attributes
color 8.0, appearance 7.4, aroma 7.1, flavor 6.4, consistency 6.1, global evaluation 7
and purchase intention 3.3 obtained, characterize a good sensorial acceptance with
results varying between “I liked it slightly” to “I liked it a lot”. In this scenario, it is
inferred that the preparation of black olive jelly can be a viable alternative to avoid food
waste, in addition to obtaining a differentiated product.
