Development of Jams with Ancestral Seed Aggregates

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Small-scale food producers have been negatively impacted by the present pandemic and have been forced to use innovations with low-risk products as a means to increase sales. The object was to determine variations in the nutrient profile of peach jam with the introduction of amaranth or quinoa seeds...

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Autores principales: Bailey, Jannika, Mezzatesta, Pablo, Farah, Silvia, Figueras, Tatiana, Raimondo, Emilia
Formato: Artículo Científico
Lenguaje:Inglés
Publicado: Comite editorial Biology and Life Science Forum 2022
Materias:
Amaranth
Fruit jam
Nutritional profile
Vegetable protein
Quinoa
Acceso en línea:http://repositorio.umaza.edu.ar//handle/00261/2661
Aporte de:
UMAZA Digital (Universidad MAZA - Mendoza) de Universidad Juan Agustín MAZA
id I56-R162-00261-2661
record_format dspace
spelling I56-R162-00261-26612024-10-04T13:03:20Z Development of Jams with Ancestral Seed Aggregates Bailey, Jannika Mezzatesta, Pablo Farah, Silvia Figueras, Tatiana Raimondo, Emilia Amaranth Fruit jam Nutritional profile Vegetable protein Quinoa Small-scale food producers have been negatively impacted by the present pandemic and have been forced to use innovations with low-risk products as a means to increase sales. The object was to determine variations in the nutrient profile of peach jam with the introduction of amaranth or quinoa seeds, the latter having been rinsed beforehand to reduce saponin content. Three varieties of the jam were made, and these were subjected to a sensory evaluation by a panel of 30 untrained judges (consumers) and analysed to determine the variation in their composition as a result of the addition of the seeds. To the basic preparation, which consisted of peaches and sugar (PJ), 20% of quinoa seeds were added (QJ) at the bottling stage. To the third jam preparation, amaranth seeds were added in the same proportion (AJ). Official analytical techniques were used to determine their nutrient profile. The protein content increased from 0.23 g% (PJ) to 2.52 g% (QJ) and 3.38 g% (AJ). Total fat increased from 0.35 g% (PJ) to 0.74 g% (QJ) and 1.72 g% (AJ). Fibre increased from 2.13 g% (PJ) to 4.24 g% (QJ) and 2.86 g% (AJ). The incorporation of amaranth and quinoa improved protein profile, fibre and total fat intake and also resulted in a jam with a better nutrient profile, although there was only a slight reduction in carbohydrates, from 68 g% to 66 g%, after the seeds were added. Plum and apricot jam were also tested, and in all instances, the results were similar. 2022-02-23T19:03:59Z 2022-02-23T19:03:59Z 2022-02-15 Artículo Científico Bailey, J., Mezzatesta, P., Farah, S., Figueras, T., & Raimondo, E. (2021). Development of Jams with Ancestral Seed Aggregates. Biol. Life Sci. Forum 2021, 8, 9. https://doi.org/10.3390/blsf2021008009 2673-9976 http://repositorio.umaza.edu.ar//handle/00261/2661 eng info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2673-9976/8/1/9 application/pdf Comite editorial Biology and Life Science Forum 8;1
institution Universidad Juan Agustín MAZA
institution_str I-56
repository_str R-162
collection UMAZA Digital (Universidad MAZA - Mendoza)
language Inglés
orig_language_str_mv eng
topic Amaranth
Fruit jam
Nutritional profile
Vegetable protein
Quinoa
spellingShingle Amaranth
Fruit jam
Nutritional profile
Vegetable protein
Quinoa
Bailey, Jannika
Mezzatesta, Pablo
Farah, Silvia
Figueras, Tatiana
Raimondo, Emilia
Development of Jams with Ancestral Seed Aggregates
topic_facet Amaranth
Fruit jam
Nutritional profile
Vegetable protein
Quinoa
description Small-scale food producers have been negatively impacted by the present pandemic and have been forced to use innovations with low-risk products as a means to increase sales. The object was to determine variations in the nutrient profile of peach jam with the introduction of amaranth or quinoa seeds, the latter having been rinsed beforehand to reduce saponin content. Three varieties of the jam were made, and these were subjected to a sensory evaluation by a panel of 30 untrained judges (consumers) and analysed to determine the variation in their composition as a result of the addition of the seeds. To the basic preparation, which consisted of peaches and sugar (PJ), 20% of quinoa seeds were added (QJ) at the bottling stage. To the third jam preparation, amaranth seeds were added in the same proportion (AJ). Official analytical techniques were used to determine their nutrient profile. The protein content increased from 0.23 g% (PJ) to 2.52 g% (QJ) and 3.38 g% (AJ). Total fat increased from 0.35 g% (PJ) to 0.74 g% (QJ) and 1.72 g% (AJ). Fibre increased from 2.13 g% (PJ) to 4.24 g% (QJ) and 2.86 g% (AJ). The incorporation of amaranth and quinoa improved protein profile, fibre and total fat intake and also resulted in a jam with a better nutrient profile, although there was only a slight reduction in carbohydrates, from 68 g% to 66 g%, after the seeds were added. Plum and apricot jam were also tested, and in all instances, the results were similar.
format Artículo Científico
author Bailey, Jannika
Mezzatesta, Pablo
Farah, Silvia
Figueras, Tatiana
Raimondo, Emilia
author_facet Bailey, Jannika
Mezzatesta, Pablo
Farah, Silvia
Figueras, Tatiana
Raimondo, Emilia
author_sort Bailey, Jannika
title Development of Jams with Ancestral Seed Aggregates
title_short Development of Jams with Ancestral Seed Aggregates
title_full Development of Jams with Ancestral Seed Aggregates
title_fullStr Development of Jams with Ancestral Seed Aggregates
title_full_unstemmed Development of Jams with Ancestral Seed Aggregates
title_sort development of jams with ancestral seed aggregates
publisher Comite editorial Biology and Life Science Forum
publishDate 2022
url http://repositorio.umaza.edu.ar//handle/00261/2661
work_keys_str_mv AT baileyjannika developmentofjamswithancestralseedaggregates
AT mezzatestapablo developmentofjamswithancestralseedaggregates
AT farahsilvia developmentofjamswithancestralseedaggregates
AT figuerastatiana developmentofjamswithancestralseedaggregates
AT raimondoemilia developmentofjamswithancestralseedaggregates
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