3. Impact of brine, lye solution and water on sensory attributes of olive fruits

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Ali Muhammad, Muhammad Ayub, Yasser Durrani, Ihsan Mabood Qazi Syed Awais Ali, Majid Suhail Hashmi, Saifullah

Abstract

Olive is the only fruit of Oleaceae family which bear edible fruit. The fruit is unable to eat fresh because it contains a bitter glucoside. Olive fruit are only processed for oil extraction but due to its bitter taste very little amount of fruits can be processed to preserve for human consumption. To reduce the bitter taste of olive fruit and made them edible, the olive fruits were treated by lye, water and brine solutions. Samples were analyzed for color, flavor, taste and overall acceptability. Results showed that initially mean score value for color of olive fruit treated with water was recorded as 9.00 which gradually decreased to 7.33, while for flavor mean value of judges was 2.67 which increased to 6.67, similarly mean value for taste was 1.67 which gradually increased to 6.00 during 4 weeks treatments. Similarly for color of brine treated olives fruits initially the mean score value of judges was 9.00 which decreased to 5.33, for flavor the score was recorded as 2.33 which increased to 6.00 and for taste the mean score value was recorded as 2.00 which increased to 5.67. Mean score values for lye treated olive fruit decreased from 9.00 to 5.33while flavor and taste decreased from 2.33 to 6.00 and 2.00 to5.67 respectively during four weeks of treatment. Organoleptic evaluation of treated olive fruits showed that fruit with water treatment was found best followed by fruits which were treated with brine solution. 


Keywords: Color; Flavor; Lye solution; Olive fruit; Over all acceptability; Taste brine; Water


http://dx.doi.org/10.19045/bspab.2018.70003

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