Developing Low-calorie Papaya Jam Infused with Gum Tragacanth and Chia Seed-A Comprehensive Analysis of Physicochemical Attributes and Long-Term Storage Suitability

Background: 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. Methods: 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. Result: 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.