FORTIFICATION OF CHIA SEEDS IN APPLE JAM TO PREPARE VALUE ADDED PRODUCT.

Chia seed is a naturally grown grain and gaining worldwide popularity due to increasing desire for change the healthier lifestyles. They produce gel in water and can be employed as normally thickener, stabilizer or emulsifier in the development of innovative foods. Chia seeds are rich source of fat, fiber and protein contents. On the other hand, adding chia seeds powder to apple jam boosts its nutritious worth. Current study was conducted during 2020 at Department of Food Sciences, GCWU, Faisalabad. The current study on chia apple jam showed results of compositional and sensory analysis. The results of different treatments T0, T1, T2 and T3 (0, 30, 60 and 90 % of chia seeds) were observed. The treatment T3 showed moisture content was 2.86 ± 0.01%. The best ash, fat, fiber and protein contents were 4.07 ± 0.01, 9.74 ± 0.02, 44.06 ± 0.01 and 15.33 ± 0.03%, respectively observed in T3. The highest nitrogen free extract content was 86.87 ± 0.03% observed in T0. The results of compositional analysis were best according to T3. The treatment T3 showed highest mineral contents than other parameters. The highest 2,2-diphenyl-1-picrylhydrazyl 1.71 ± 0.01 mg/100 g was observed in T3. The highest total phenolic and total flavonoid contents 0.75 ± 0.01 and 0.58 ± 0.01 mg of GAE/g were observed in T3The best results of sensory characteristics of chia apple jam were observed in T2. The incorporation of chia seed powder at about 60% in apple jam with T2 was best according to sensorial attributes and acceptable for the preparation and commercialization of product at industrial sector. [ABSTRACT FROM AUTHOR]