1Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara-144 411, Punjab, India
*Corresponding Author: Gurpreet Singh, Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara-144 411, Punjab, India, Email: gurpreetraje@rediffmail.com
Online Published on 11 June, 2025.
The study focuses on developing a nutritious, low-calorie papaya jam fortified with Gum Tragacanth and Chia Seed. This innovative approach aims to enhance the physicochemical quality of the jam while addressing health concerns associated with traditional high-sugar jams. The impact of Gum Tragacanth and Chia Seed on texture, nutritional contentand sensory attributes is comprehensively investigated.
Various jam samples were formulated using gum tragacanth, chia seed, stevia, grapes juiceand KMS. Samples were stored in pre-sterilized glass jars at ambient temperature. Physico-chemical properties were assessed using AOAC methodology and organoleptic aspects were evaluated on a nine-point hedonic scale over six months.
Over storage, total soluble solids, titratable acidity, total sugars, reducing sugarsand textural attributes increased, while ascorbic acid content, pH and overall acceptability decreased. The jam sample with stevia @ 10 gm/kg + chia seeds @ 6.25%/kg + Potassium metabisulphite @ 100 mg/kg was considered the best, remaining stable for six months with minor changes.
Fruit Jam, Low-calorie, Physicochemical properties, Total soluble solids, Value-added Products
