Physiochemical Characterization of Strawberry Jam with Chia Seed as Stabilizer Agent

Abstract

This study presents the preparation and characterization of strawberry chia seed jam, a novel and health- conscious alternative to traditional fruit spreads. The jam was prepared using a simple recipe combining fresh strawberries, chia seeds, and a natural sweetener. The process involved macerating strawberries, mixing them with chia seeds, and allowing the mixture to thicken over time. The resulting jam was analyzed for various physicochemical properties including pH, titratable acidity, total soluble solids, ascorbic acid and sugars. The treated sample was also undergone for nutritional and functional properties. Finally shelf life of the developed jam was observed and went for packaging. The nutritional analysis revealed that the moisture content 13.03%, ash 4.29%, fat 1.02%, protein 1.26g/100g, crude fibre 3.5%, carbohydrate 80.4%, and the total energy content was 335.82kcal. It was concluded that treated sample has TSS 69.1° brix, pH 3.539, titratable acidity 0.7% The ascorbic acid of the developed jam was obtained to be 63.29 mg /100g.The total sugar, reducing sugar and non-reducing sugar of the developed jam obtained to be 52.1%, 54.35% and 2.23%. Functional analysis was done for the developed product which includes water absorbing capacity, viscosity, density. The water absorbing capacity of the developed product was 15.13%, viscosity was 4783.2 Pa s and density1.372 g/ml. The microbial test shows that this product is safe to use and can be stored for three months and more than three months with proper storage conditions. Overall, this study provides valuable insights into the preparation and characterization of strawberry chia seed jam, offering opportunities for further research and product development in the realm of functional foods highlighting the potential of strawberry chia seed jam as a nutritious and flavourful option for consumers seeking healthier alternatives to traditional jams.