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

Mahmood F. Saleem; Salar A. Ahmed; Yaseen Galali; Nawal H. Sebo; Ali Yildrim; Begard S. Najmdaddin

doi:10.24086/cuesj.v8n1y2024.pp29-35

Mahmood F. Saleem Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq https://orcid.org/0009-0000-3645-845X
Salar A. Ahmed Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq https://orcid.org/0009-0002-2731-1274
Yaseen Galali Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq, Department of Nutrition and Dietetics, Cihan University-Erbil, Kurdistan Region, Iraq https://orcid.org/0000-0003-0733-9640
Nawal H. Sebo Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq https://orcid.org/0000-0002-8204-1935
Ali Yildrim Food Engineering Departments, Faculty of Engineering, Harran University-Şanlıurfa, Turkey https://orcid.org/0000-0001-7226-1902
Begard S. Najmdaddin Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq https://orcid.org/0000-0002-3086-0672

DOI: https://doi.org/10.24086/cuesj.v8n1y2024.pp29-35

Keywords: Chia seed, strawberry, functional ingredient, Jams, physiochemical

Abstract

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.

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Author Biographies

Mahmood F. Saleem, Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq

Mahmood F. Saleem is an assistant lecturer at salahaddin University- Erbil. His research interest is food science and nutition.

Salar A. Ahmed, Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq

Salar A. Ahmed is an assistant lecturer at salahaddin University- Erbil. his research interest is food science and nutrition.

Yaseen Galali, Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq, Department of Nutrition and Dietetics, Cihan University-Erbil, Kurdistan Region, Iraq

Yaseen Galali is a lecturer at the Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq. His research interest is food technology and nutition.

Nawal H. Sebo, Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq

Nawal H. Sebo : is an assistant professor at Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq. Her research interest is food technology.

Ali Yildrim, Food Engineering Departments, Faculty of Engineering, Harran University-Şanlıurfa, Turkey

Ali Yıldırım is an Assoc. Prof. at Harran University - Şanlıurfa. His research interest is food engineering and nutition.

Begard S. Najmdaddin, Food Technology Department, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan Region, Iraq

Begard N. Sadeq is an assistant lecturer at salahaddin University- Erbil. I got B.Sc. from Salahaddin University, Master from Harran University- Şanlıurfa,Türkey. His research interest is food technology.

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