physiochemical and Sensory Properties of Pumpkin and Strawberry Jams Fortified with Chia Seed ( Salvia Hispanica L)

Supplementation of jams with functional ingredients is one of the methods to develop healthier jams. The aim of this research was therefore to develop functional jams supplemented with chia seed (CS). Five formulations of two types of jams were selected (pumpkin (PJ) and strawberry jams (SJ) ) with different levels ( 0, 1.5, 3, 4.5 and 6% ) of CS was added. The jams were assessed chemically, sensorial and nutritionally a using ICP-OES. The results showed that the introduction of CS into PJ significantly increased protein, ash, cellulose content from 0.35%, 0.55 and 46.43 of control to 0.77%, 1.01 and 54.18 of sample containing 6% CS respectively. However pH, acidity and moisture decreased. Similarly protein, ash , cellulose of SJ jam increased from 0.44%, 0.58 and 14.55 of control sample to 0.93%, 0.93 and 16.75 of sample containing 6% CS respectively. Unlike PJ pH, and moisture increased with addition of CS. Antioxidant and total phenol content were not noticeably changed. The sensory data discovered that the addition of CS adversely affected all sensory attributes parallel with CS addition both jams, but appearance color and taste were more influenced particularly in PJ. The addition of CS in PJ increased the content of calcium, iron and zinc from <0.05 mg/kg (control) to 1121, 6.74 and 2.36 respectively. . In conclusion, the data of this study showed the PJ and SJ can be produced by the addition of as high as 6% CS with improved nutritional value and acceptable sensorial properties.