Effect of stevia syrup, okra fruit powder, and Thai white chili on physicochemical properties and sensory qualities of confectionery jam

Abstract

Jam is a product obtained by incorporating fruits and/or vegetables (whole or divided) into a mass of concentrated, unglazed syrup. This can be produced using vegetables and spices as ingredients providing functional and sensory properties, attractive for vegetarians and vegans. The study aimed to develop a white chili Chaiburi jam product using okra fruit powder as an ingredient to create an alternative low-methoxyl jam product. The white chili Chaiburi jam mixed with okra fruit powder (WCOJ) was formulated by varying stevia syrup (23.5–25 %), okra fruit powder (0.5–2.0 %), and white chili Chaiburi (0.1–1.0 %) using mixture design (d-optimal) with 3 centerpoints. The physicochemical, chemical, and sensory of WCOJ were analyzed and evaluated. The WCOJ contained stevia syrup, okra fruit powder, and white chili Chaiburi at 24.0 %, 2.0 %, and 1.0 %, respectively. The optimized WCOJ provided sufficient total phenolic compound and antioxidant activities (DPPH: 94.65 mg TE/100g DW; ABTS: 42.67 mg TE/100g DW) with low methoxyl content (0.34 %). The sensory preference scores of WCOJ from consumer acceptance were neither like nor dislike to slightly like (5.6–7.3), indicating the WCOJ provides satisfactory results in all evaluated attributes. In conclusion, okra fruit powder can be incorporated effectively in the development of a chili jam.