Abstract
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.
Highlights
IntroductionThe current COVID-19 pandemic led to a drop in sales in all sectors, especially affecting small food processors, which is why innovating in low-risk products allows them to expand their sales [1]
(PJ) to 4.24 g% (QJ) and 2.86 g% (AJ)
Amaranth was chosen for its protein content of 16 to 18 g% [5], with a complete amino acid profile, resulting in a protein of high biological value
Summary
The current COVID-19 pandemic led to a drop in sales in all sectors, especially affecting small food processors, which is why innovating in low-risk products allows them to expand their sales [1]. Small producers do not have adequate infrastructures to produce foods that could put the consumer’s health at risk, such as highly acidic preserves, due to the possibility of the development of botulism [2] For this reason, they are encouraged to produce low-risk foods, such as jams from different fruits. According to FAO (2013) [7], it is a food that contributes to global food security It has a dietary fibre content of around 12 g%, which reduces the digestibility of the grain, but provides satiety. The objective was to determine the variation in the nutritional profile of a peach jam by adding amaranth seeds or quinoa seeds. This experiment was repeated with plum and apricot jam
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