Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Harnessing the Potential of Stevia (Stevia rebaudiana) and Chia Seed (Salvia hispanica) on Low-calorie Papaya (Carica papaya L.) Jam Formulation and Storage Optimization

Harjinder Kaur, Gurpreet Singh^*, Rahul Ramprasad Rodge and Khan Jabroot

Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India.

Corresponding Author E-mail:gurpreetraje@rediffmail.com

The quality of jam is significantly impacted by the storage conditions. The present study addresses the imperative need for a nutritious and low-calorie fruit preserve by focusing on the development of an unconventional low-calorie papaya (Carica papaya L.) jam with enhanced nutritional qualities, and extended shelf-life by substituting sucrose with natural sweeteners Stevia (Stevia rebaudiana) and Chia Seed (Salvia hispanica) as a functional ingredient. Incorporating these natural sweeteners and functional ingredients is anticipated to improve the nutritional properties of jam while also addressing health issues linked to traditional high-sugar jams. Through a comprehensive investigation of the formulation, this research aims to elucidate the impact of stevia and chia seed on the product's nutritional value. Various low calorie papaya jam samples were formulated using nineteen different treatments. These jams were stored in pre-sterilized glass jars at ambient temperature. All nutritional aspects of these samples were assessed at two-month intervals over a period of six months. Results revealed that during the storage crude fibre value increased by (5.18 %-5.38 %) and crude fat content (0.78 %-0.82 %). Other end, moisture content dropped by (29.01 %-25.09 %), water activity (a_w) (0.73-0.70), ash content (1.65 %-1.57 %), crude protein content (3.65 %-3.55 %), antioxidant activity (30.62 %-27.46 %), total flavonoid content (43.70 %-41.78 %) and total phenolic content (56.43 %-52.55 %), respectively. The nutritional evaluation depicted that the jam sample prepared with stevia @ 10gm/kg + chia seed @ 6.25%/kg + potassium metabisulphite @ 100mg/kg was considered best and demonstrated stability minimum for up to six months of storage, during which this period only minor changes observed in the nutritional characteristics and sensory ratings.

Antioxidant activity; Low-calorie papaya jam; Stevia; Storage stability; Value-addition

[ HTML Full Text]