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首页> 外文期刊>Food Science & Nutrition >Application of chia ( Salvia hispanica ) seeds as a functional component in the fortification of pineapple jam
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Application of chia ( Salvia hispanica ) seeds as a functional component in the fortification of pineapple jam

机译：Chia（Salvia hispanica）种子作为功能性成分在菠萝果酱强化中的应用

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This study aimed at producing chia seed‐fortified pineapple jam and evaluation of its physicochemical and sensory characteristics. Five pineapple jam formulations were developed, starting with the basic formulation (jam 1/control) containing sucrose and added pectin. The other jams (jam 2, jam 3, jam 4, and jam 5) had sucrose and pectin but with chia seeds added at rates of 6.25, 12.5, 25, and 50% w/w, respectively. Crude protein of the jams was analyzed through macro Kjeldahl method, and the crude fiber was estimated by the Weende method. Thirty‐two semi‐trained panelists performed sensory evaluation test of the developed jams using 5‐point hedonic scale. Chia pineapple jam had golden color compared to control pineapple jam, which had yellow color. The fresh chia pineapple jams had significantly ( p ??0.05) different protein and crude fiber contents in each sample. The protein content in the control was 0.53%, while it ranged between 1.60 and 8.60% for the chia seed‐fortified jams. For crude fiber, the values were 4.83% for the control and 5.38, 9.08, 13.33, and 21.02% for jam 2, jam 3, jam 4, and jam 5, respectively. General acceptability and sensory evaluation (flavor, color, and texture) showed significant ( p ??0.05) differences compared to the control, while spreadability had no significant ( p ??0.05) differences. The information obtained from this study indicates that chia‐fortified pineapple jam could be produced with favorable sensory attributes that could be used for jam making and other processed products to benefit from the functional components in the chia seeds.
机译：这项研究旨在生产正大种子强化菠萝果酱，并对其理化和感官特性进行评估。从包含蔗糖和添加果胶的基本配方（果酱1 /对照）开始，开发了五种菠萝果酱配方。其他果酱（果酱2，果酱3，果酱4和果酱5）含有蔗糖和果胶，但分别添加了6.25％，12.5％，25％和50％w / w的奇亚籽。通过宏观凯氏定氮法对果酱的粗蛋白进行了分析，并通过Weende方法估算了粗纤维。 32名半训练的小组成员使用5点享乐量表对开发的果酱进行了感官评估测试。与对照菠萝果酱（黄色）相比，Chia菠萝果酱的颜色为金色。新鲜的正大菠萝菠萝果酱每个样品中的蛋白质和粗纤维含量明显不同（p≤0.05）。对照中的蛋白质含量为0.53％，而正大种子强化果酱的蛋白质含量在1.60至8.60％之间。对于粗纤维，对照的值为4.83％，果酱2，果酱3，果酱4和果酱5的值为5.38、9.08、13.33和21.02％。与对照组相比，一般可接受性和感官评估（风味，颜色和质地）显示出显着差异（p <0.05），而铺展性则没有显着差异（p <0.05）。从这项研究中获得的信息表明，可以生产出具有良好感官特性的嘉氏强化菠萝果酱，可用于果酱制造和其他加工产品，以受益于嘉氏种子的功能成分。

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