Physicochemical, Nutritional and Sensory Properties of Peach Jam Enriched With Chia Seed

Soh, Ruey Qian (2019) Physicochemical, Nutritional and Sensory Properties of Peach Jam Enriched With Chia Seed. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Peaches are a good source of potassium, vitamins A and C, low sodium and no saturated fat. Chia (Salvia hispanica L.) is a tropical and subtropical herb belonging to the family Labiatae, originating in Mexico, the north and Guatemala. In this study, chia seed was added with peach to make a peach chia seed jam. The pH of the jam was in the range of 3.2-3.4. The ºBrix of jam was adjusted in the range of 65-70º. In sensory analysis, Formulation 1 has achieved the highest mean sensory score among the other samples in terms of appearance / colour, taste, texture (viscosity), aroma, smoothness and also overall acceptability. However Formulation 2 has achieved the highest mean score in terms of spreadability. Hence Formulation 1 was chosen to proceed further analysis such as proximate analysis, total polyphenol content, and DPPH free radical scavenging ability as well as microbiological test. The total polyphenol content was 39.48mg Gallic acid equivalent/kg. For DPPH free radical scavenging ability, the result showed 4.51mg ascorbic acid equivalent/kg and the DPPH scavenging effect (%) of the Formulation 1 is 59.50%. From the result of proximate analysis, the Formulation 1 which is peach jam with blended chia seed contained 65.85% of carbohydrate, 21.44 ± 0.35% in moisture, 0.49 ± 0.07% in ash, 3.50 ± 0.35% in protein and 0.74 ± 0.17% in fat. Furthermore, the colony forming unit found in Formulation 1 indicates good microbiological quality as it met the satisfactory level of the detection limit in total plate count and yeast and moulds count.