Abstract:
The study focus on introducing seaweed extract as thickening agent replacing pectin which is normally used as binding agent of fruit jams and to improve nutritional quality. The study was conducted to select the best composition of jam containing fruit pulps such as wood apple, orange, Ulva powder, and mango; incorporated with sugar; citric acid and seaweed extracts (agar agar or carrageenan).The agar and carrageenan content was incorporated in varied levels keeping constant levels in other ingredients to select most acceptable product. The developed products were analyzed for nutritional properties and shelf life compared with commercially purchased jams. The analysis of jam samples revealed that the best jam mixture contained about 6% (w/w) of carrageenan. Developed ten jam mixtures (wood apple, mango, Ulva, orange) were compared with a commercial orange jam product. The viscosity of all the jam mixtures were ranged 203 ±14.9- 278±18.9 cP. Ten jam mixtures had water activity values ranging from 0.81±0.074 -0.88±0.03. Crude protein contents of jam mixtures were ranged from 0.24± 0.01 - 9.62±0.15%, (wet weight basis) and a significant highest (9.62±2.78) value was found in Ulva jam. Iodine content of above ten jam types were found in the range of 0.03±0.01- 0.094±0.08, 56±5.9 -150±13.2 and 125.0±32.0 – 135.0±21.8 µg/L in commercial, carrageenan and agar jam respectively. The potassium contents were reported as 278±53.9-526 ±67.5 mg/L while Ca content was ranged 6.7±1.4-101.3±21.9 mg/L. The total bacterial counts were at the consumable level and ranged from 1.0x101±0.03 to 6x101±1.9 CFU/g over a six month period at 30ºC. The yeast and mould counts were ranged from 1.0x101±0.2 - 6x103±1.2 CFU/g during the six months shelf life studies. The seaweed based fruit jams provide an affordable and convenient source of nutrients.