Development of Hydrogel-Type Jam with Chia (Salvia hispanica L.) Mucilage, Blueberry (Vaccinium corymbosum), and Cushuro (Nostoc sphaericum) †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Extraction of Chia Mucilage
2.3. Hydrogel Development
2.4. Optimization of Chia Mucilage Concentration
2.5. Viscosity
2.6. Hydrogel-Type Jam Characterization
2.6.1. Proximal Composition
2.6.2. Total Phenolic Content (TPC)
2.6.3. Antioxidant Activity
2.7. Sensory Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Optimization of Chia Mucilage Concentration
3.2. Characterization
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Samples | Cushuro (%) | Blueberry (%) | Sugar (%) | Pectin (%) | Sweetener (%) | Chia Mucilage (%) |
---|---|---|---|---|---|---|
Control | 54.55 | 36.21 | 9.21 | 0.03 | - | - |
HJ 1 | 59.39 | 39.57 | - | - | 0.03 | 1.00 |
HJ 2 | 59.76 | 39.91 | - | - | 0.03 | 0.30 |
HJ 3 | 59.64 | 40.17 | - | - | 0.03 | 0.15 |
HJ 4 | 59.41 | 40.51 | - | - | 0.03 | 0.05 |
Samples | Chía (%) | Viscosity [mPa·s] | Color | Smell | Texture | Flavor | General Acceptability |
---|---|---|---|---|---|---|---|
Control | - | 657.13 ± 11.95 c | 8.50 ± 0.52 a | 8.50 ± 0.52 a | 8.7 ± 0.48 a | 8.5 ± 0.52 a | 7.5 ± 1.08 a |
HJ 1 | 1.00 | 563,578.5 ± 1497.94 a | 8.1 ± 0.31 ab | 8.2 ± 0.42 a | 4.9 ± 0.56 d | 5.2 ± 0.42 c | 5.7 ± 0.94 b |
HJ 2 | 0.30 | 512,377.05 ± 1514.44 b | 7.8 ± 0.63 b | 8.1 ± 0.87 a | 3.9 ± 0.56 e | 5.1 ± 0.73 c | 6.3 ± 1.15 ab |
HJ 3 | 0.15 | 369.49 ± 6.12 c | 8.4 ± 0.51 ab | 8.4 ± 0.51 a | 8.0 ± 0.66 b | 8.0 ± 0.66 a | 7.4 ± 0.96 a |
HJ 4 | 0.05 | 392.99 ± 6.98 c | 8.0 ± 0.47 ab | 7.9 ± 0.56 a | 6.2 ± 0.41 c | 6.9 ± 0.56 b | 4.1 ± 0.73 c |
Samples | Moisture [%] | Ashes [%] | Protein [%] | Fat [%] | Total Carbohydrates [%] | Antioxidants [µm trolox/g] | TPC [mg GAE/g] |
---|---|---|---|---|---|---|---|
Control | 76.17 ± 1.11 b | 0.14 ± 0.02 b | 0.82 ± 0.12 a | 0.10 ± 0.02 b | 22.78 ± 1.03 a | 265.02 ± 46.32 | 2.28 ± 0.74 |
HJ 3 | 79.53 ± 1.51 a | 0.20 ± 0.01 a | 1.02 ± 0.28 a | 0.21 ± 0.03 a | 19.05 ± 1.76 b | 318.56 ± 61.50 | 2.43 ± 0.93 |
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Albujar, I.A.; Málaga, S. Development of Hydrogel-Type Jam with Chia (Salvia hispanica L.) Mucilage, Blueberry (Vaccinium corymbosum), and Cushuro (Nostoc sphaericum). Biol. Life Sci. Forum 2024, 37, 25. https://doi.org/10.3390/blsf2024037025
Albujar IA, Málaga S. Development of Hydrogel-Type Jam with Chia (Salvia hispanica L.) Mucilage, Blueberry (Vaccinium corymbosum), and Cushuro (Nostoc sphaericum). Biology and Life Sciences Forum. 2024; 37(1):25. https://doi.org/10.3390/blsf2024037025
Chicago/Turabian StyleAlbujar, Ignacio A., and Stefano Málaga. 2024. "Development of Hydrogel-Type Jam with Chia (Salvia hispanica L.) Mucilage, Blueberry (Vaccinium corymbosum), and Cushuro (Nostoc sphaericum)" Biology and Life Sciences Forum 37, no. 1: 25. https://doi.org/10.3390/blsf2024037025
APA StyleAlbujar, I. A., & Málaga, S. (2024). Development of Hydrogel-Type Jam with Chia (Salvia hispanica L.) Mucilage, Blueberry (Vaccinium corymbosum), and Cushuro (Nostoc sphaericum). Biology and Life Sciences Forum, 37(1), 25. https://doi.org/10.3390/blsf2024037025