Formulation and Nutritional Evaluation of Sea Buckthorn Jam Incorporated with Sesame Milk

Description

Page: 140-143

Urvashi Chauhan, Ekta Singh Chauhan, and Pooja Bafila (Department of Food Science and Nutrition, Banasthali Vidyapith, Rajasthan)

Jam is one of the traditional food items that is frequently eaten as a dessert, a bread spread, and a topping for rice cakes. A well-known source of vitamins and minerals, sea buckthorn (Hippopha rhamnoides) is widely utilized in both nutraceuticals and cosmeceuticals. On the other hand, sesame (SesamumindicumL.) is one of the peculiar crops that offer a variety of advantages because of its unique bioactive components, including sesaminol, sesamin, fatty acid, and gamma-tocopherol composition, including unsaturated fatty acids. In the present study, a novel type of jam was prepared by using sea buckthorn berries and sesame milk. Instead of using sugar, honey was used as a sweetener. Because, as compared to glucose and sucrose, honey has a lower glycaemic index. Furthermore, the goal of this research was to create value-added jams that were prepared in three different variants (A, B, C) with different proportions. Afterward, out of all the jam variants, the most organoleptically accepted variant was selected and then evaluated for the various nutritional attributes. Nutritional analysis of the most accepted variant of jam contains moisture (23.0±0.00 g/100g), fat (0.5±0.00 g/100g), fiber (0.3±0.01 g/100g), protein (3.8± 0.05 g/100g), vitamin C (82.21± 0.21 mg/100g), calcium (118.2± 0.17 mg/100g), iron (3.26± 0.05 mg/100g), zinc (1.8± 0.02) and magnesium (16.4± 0.05 mg/100g). As it was found to be that the nutrient content of the developed jam was higher than the traditional jam (standard).