DEVELOPMENT OF A JELLY OF OLIVE TREE (SYZIGIUM CUMINI).

The olive tree (Syzygium cumini), originated from Asia, is able to adapt well to tropical climates. The antioxidant activity of the fruit is quite expressive, which gives important properties; however, its consumption is low, resulting in its waste. For the full use of the fruit and its properties, products can be developed, such as jellies, jams or drinks. The objective of this study was to develop a jelly of olive tree. This is an experimental, descriptive, exploratory research, with quantitative and qualitative approach, developing formulations with different proportions of the fruit pulp, with different sweeteners, with physical-chemical analysis according to the methodology of the Adolfo Lutz Institute (2008) for reducing sugars, non-reducing sugars, proteins, lipids, crude fiber, ash, calcium, magnesium, vitamin C, pH and soluble solids (º Brix). Preparations of olive tree jellies with the most acceptable taste were the jams F1 without sugar, F2 with 20% of sugar, and F3 with 15% of xylitol. The jellies obtained the following physical-chemical properties: F1: soluble solids, 12.20±0.00; pH, 3.82±0.00; sugars 9.60%±0.21; reducing sugars, 0.00±0.00; proteins, 1.18%±0.20; lipides 0.10±0.04; crude fiber, 2.33%±0.00; ash, 0.60±0.02; Calcium, 0.21%±0.00; 0.00±0.00 mg and vitamin C, 0,02mg/100ml±0.00. : F2: soluble solids, 28.80±0.00; pH, 3.78±0.00; reducing sugars 22.59%±0.58; non-reducing sugars, 14.61±0.00; proteins, 1.62%±0.30; lipids 0.28±0.04; crude fiber, 1.11%±0.00; ash, 0.47±0.00; Calcium, 0.13%±0.01; 0.57±0.04 mg and vitamin C, 0,01mg/100ml±0.00. F3: soluble solids, 24.87±0.00; pH, 3.85±0.00; reducing sugars 11.15%±0.87; non-reducing sugars, 00.00±0.00; proteins, 2.27%±0.27; lipids 0.22±0.05; crude fiber, 1.73%±0.06; ash, 0.50±0.03; Calcium, 0.12%±0.03; 0.00±0.00 mg and vitamin C, 0,01mg/100ml±0.00. The location and the form of harvesting, storage and the various forms of processing of jellies identify different characteristics to the final product related to other studies. The chosen formulations presented an adequate standard in physical-chemical characteristic, being favorable for consumption and production.