Formulation, Sensory Characterization, and Functional Food Potential of a 70% Sugar-Reduced Jam Made from Pushgay (Vaccinium floribundum)

Introduction: Pushgay (Vaccinium floribundum), commonly known as the Andean blueberry, is a nutrient-rich native fruit with high antioxidant content. Diets rich in such berries are associated with reduced risk of chronic diseases, including diabetes. This study aimed to develop and evaluate reduced-sugar jam formulations using Pushgay, exploring its potential as a functional food. Methodology: Three jam formulations were prepared using different gelling agents: FP1 (xanthan gum), FP2 (agar-agar), and FP3 (pectin). A sous-vide cooking technique was employed to preserve the fruit’s organoleptic properties. Sensory analysis was conducted by a trained panel of expert judges to evaluate color, flavor, texture, spreadability, and overall acceptability. Results: Among the three formulations, FP3 (pectin-based jam) consistently received the highest scores across multiple sensory attributes, particularly in color, texture, and spreadability. The “fruity” characteristic was strongly recognized across all samples, highlighting Pushgay’s natural sensory appeal. Conclusions: Pectin proved to be the most effective gelling agent for enhancing the sensory quality of sugar – reduced Pushgay jam. The findings support Pushgay's potential as a functional food ingredient, offering nutritional benefits, strong consumer appeal, and ecological sustainability. Its off-season availability and culinary versatility further position it as a promising alternative to traditional berries.