Providing a New Formulation Using Tamarindus indica and Origanum vulgare in Marinated Olives

Marinated olives using various herbs, spices and pastes have become quite popular and demanding. This research work is concerned in providing new formulations of marinated olives using various concentrations of tamarind and oregano. Chemical evaluations concerned with pH, acidity, salt and antioxidant activities and microbiological evaluations concerned with lactic acid bacteria, molds and entrobacter followed by sensory evaluations related to aroma, color, taste and texture were carried out according to the defined standard. The results indicated a decrease in pH and consequently an increase in acidity with a statistical analysis of 95% (p<0.05) using Duncan procedure. Both pomegranate paste and tamarind contain high concentrations of phenolic compounds that could act as primary antioxidants. By increasing tamarind concentration in relation to pomegranate paste, lactic acid bacteria were observed. The application of dried oregano increased molds growth as compared to the control without oregano. Salt concentration within the permitted limit had little effect on the growth of microorganisms. The samples containing 10% tamarind and 1% oregano scored the highest regarding the taste and flavor of the samples. The texture and color of the formulated product were not affected during 120 days of storage at 4 C.