Research ArticleQuality and Nutritional Value of Functional StrawberryMarmalade Enriched with Chia Seed (Salvia hispanica L)

Tugba Ozbek1 Nese Sahin-Yesilccedilubuk 1 and Birsen Demirel2

1Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical UniversityMaslak TR-34469 Istanbul Turkey2Department of Nutrition and Dietetics Faculty of Health Sciences Istanbul Bilgi University Beyoglu TR-34440Istanbul Turkey

Correspondence should be addressed to Nese Sahin-Yesilccedilubuk sahinnesituedutr

Received 8 March 2019 Revised 18 June 2019 Accepted 25 July 2019 Published 14 August 2019

Academic Editor Susana Fiszman

Copyright copy 2019 Tugba Ozbek et al is is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited

e aim of the study was to develop and characterize marmalade having functional food ingredients such as omega-3 fatty aciddietary ber protein and antioxidants with the addition of chia seed (Salvia hispanica L) During the development of marmaladeformulations sweetener type and chia content in the strawberry marmalade were decided by two-step sensory analysis In the rststep four dierent formulas were prepared separately by using sorbitol isomalt commercial Steviatrade powder and isomalttogether with sorbitol e control formula was prepared with sucrose (rened commercial sugar) In the rst part of the studysensorial parameters showed good acceptability for sorbitol ereafter in the second step marmalades were prepared with 25and 5 (by weight) chia seed including sorbitol According to sensory panels sorbitol had the highest acceptance level and thechia seed content was chosen to be used as 5 in the formulations Chia seed and sorbitol addition increased the phenolic contentby 1545 and the dietary ber content by 168 and decreased the caloric value by 48 compared to the control prepared withsucrose and without chia seed e nal product had 15 omega-3 fatty acid and could be declared as ldquoomega-3 sourcerdquo in thelabel e viscosity of chia-added marmalade was found to be slightly higher than the viscosity of control even though there wasno distinct dierence between the two samples e gel-like character was more dominant in chia-added strawberry marmaladecompared to the control e addition of chia at 5 may contribute to the crosslinking without formation of a gel structure

1 Introduction

In recent years functional foods and functional foodcomponents have gained interest due to increase inawareness of consumers for more healthier life In the de-veloped countries mortal diseases are listed as coronaryheart diseases cancer and diabetes By the increased risk ofthese diseases people tend to consume functional foodswhich contain less sugar more dietary bers omega-3 fattyacids and antioxidants By considering this sugar-free foodsand foods containing a high amount of dietary ber andomega-3 polyunsaturated fatty acids (PUFAs) have comeinto prominence Sugar alcohols may be used as sweetenerswhich is not absorbed in the small intestine and do not causean increase in the sugar level in the blood [1] Moreoverdietary ber is well known for satiety control [2] decreasing

the risk of cardiovascular diseases [3 4] and mitigatingcancer [3] e American Dietetic Association recommendsdietary ber intake of 25 gday for an adult female and 38 gday for an adult male [5] Another important component ofchia seed is omegandash-3 PUFAs known for their benecialhealth eects on the immune system cancer types andschizophrenia [6] Moreover they have roles in the brainand eye development prevent arrhythmias decrease bloodpressure level and decrease plasma triglycerides and theyare eective in the treatment of cardiovascular illnesses bydecreasing inumlammation [7] Omega-3 PUFAs are also ef-fective for controlling obesity by regulating adipose tissuemechanism and functions [8]

Chia seed is an ancient grain used by Aztec people andCentral American civilizations as food and animal feed andfor medical purposes [9] Chia seeds are oval-shaped

HindawiJournal of Food QualityVolume 2019 Article ID 2391931 8 pageshttpsdoiorg10115520192391931

(187plusmn 01mm length 121plusmn 008mm width and 088plusmn004mm thickness) and they have small white and dark greyspots It has a composition of 165 protein 30 total fat18 omega-3 fatty acid and 35 total dietary fiber [10]

Dietary fiber content of chia seed is equivalent to 100of the daily recommendations for the adult populationsince chia seed contains between 34 and 40 g of dietary fiberper 100 g the defatted chia seed flour possesses 40 offiber 5ndash10 of which is soluble and forms part of themucilage Its omega-3 PUFAs content is higher thanquinoa and amaranth [10] protein content is higher thanoats wheat barley corn and rice [9] Chia seed has also theability to form a mucilaginous gel and retains 27 timeshigher water content than its own mass when soaked inwater [10]

2e unique composition of chia seed differs from theother common seed oils and offers opportunities for thedevelopment of functional formulations Iglesias-Puig andHaros [11] developed a bread formula with chia flour andchia seed addition In their study both chia flour and chiaseed addition yielded a significant increase in the levels ofprotein lipids ash and dietary fiber in the final product(plt 005)

Breads with chia seeds or flour showed similar tech-nological quality to the control bread except for the in-crease in specific bread volume decrease in crumbfirmness and change in crumb color Sensory analysisshowed that the inclusion of chia increased overall ac-ceptability 2e incorporation of chia inhibited the kineticsof amylopectin retrogradation during storage which wouldbe directly related to the delay in bread staling Steffolaniet al [12] used chia seeds and flour to develop a gluten-freebread2e addition of chia seed and flour yielded reductionin specific volume increase in the hardness of breads anddecrease in weight loss during baking 2e addition of chiaflour produced a darker crust and crumb 2ere were nosignificant differences between the breads in the overallacceptability but chia seed breads presented better scoresin terms of texture than the control However besides thewell-documented health and nutrition effects and the useof chia seed in bread formulations to our knowledge thecurrent study is the first research for the development ofreduced sugar functional marmalade with chia seedaddition

2erefore the aim of the present study was to de-termine the possibilities of using chia seeds in the pro-duction of new functional marmalade Moreover it wasalso aimed to determine the effects of chia seeds on sensoryproperties rheological properties total phenolics contentantioxidant properties and fatty acid profiles of strawberrymarmalade

2 Materials and Methods

21 Materials Chia seeds (Salvia hispanica L) of Peruvianorigin were purchased fromMalatya Pazarı (Turkey) Frozenstrawberries were purchased from a local store in Turkey2e sweeteners such as sorbitol isomalt (derived from

natural sugar beet) and commercial Steviatrade powder werekindly provided by ZAG Chemistry and Artisan Company(Istanbul Turkey) respectively

2e experimental procedure was carried out in threesteps Firstly chia seeds were characterized for proximatecomposition and functional components Secondly themarmalade formula (chia seed content and sweetener type)was optimized by sensory analyses Lastly the marmaladewas characterized for its compositional chemical func-tional and rheological properties

22 Characterization of Chia Seeds Chia seeds were milledby using laboratory type miller 300ndash500W power (IKA A11Germany) before proximate analysis 2e particle size of thematerial was in the range of 042mmltDplt 085mm byusing minus 20+35 mesh Tyler Chia seeds were characterized bymeans of composition fatty acid profiles and antioxidantcapacity

221 Proximate Analysis 2e composition of chia seedswas evaluated according to AOAC methods [13] Moisturecontent was analyzed by AOAC 92509 direct oven methodProtein content was analyzed by AOAC 97909 Kjeldahlmethod 2e nitrogen factor was accepted as 65 duringprotein calculation Ash content was analyzed by AOAC92303 Total dietary fiber content was analyzed by AOAC98529 [14] Defatted chia flour was used during total dietaryfiber analysis to eliminate the possible errors that may resultfrom high amount of fat Total fat content was analyzed byusing automatic Soxhlet instrument (Gerhardt SoxthermGermany) operating at 180degC for 135min Hexane was usedas the extraction solvent and after extraction it was re-moved by a rotary evaporator using Buchi RII (Switzerland)at 50degC 2e percentage of total fat was calculated by thefollowing equation

total fat weight of fat extractedweight of initial sample

lowast 100 (1)

Total carbohydrate content was calculated by the dif-ference of 100 to the other components using the followingformula

Total carbohydrate 100 minus (weight in grams [protein

+ fat + water + ash]in 100 g of food)

(2)

2e caloric value of the marmalade was calculated usingthe coefficients of Atwater based on the caloric coefficientscorresponding to the protein carbohydrate and lipidcontents according to equation (1) [15 16]

Caloric value kcal middot 100 gminus 11113872 1113873 (g of proteinlowast 4)

+(g of lipidslowast 9)

+(g of carbohydrateslowast 4)

(3)

2 Journal of Food Quality

222 Determination of Functional Properties

(1) Fatty Acid Composition 2e oil obtained by the Soxhletextraction method has been used for GC analysis 2eextracted oil was firstly methylated by saponification ofglyceride and phospholipids in the presence of boron tri-fluoride to extract the fatty acids [17]

Fatty acid composition of chia seed was analyzed byusing 2ermo Quest Trace GC 2000 gas chromatography(GC) (Milan Italy) equipped with a flame-ionization de-tector and DB-Wax capillary column (30mtimes 032mmIDtimes 025 μm film thickness) (JampW Scientific Folsom CA)2e injector and detector temperatures were held at 250degCand 260degC respectively 2e oven temperature was initiallyheld at 150degC for 3min and was then programmed to 225degCfor 10min at a rate of 10degCmin and helium carrier gas flowrate was 15mLmin 1 μL sample was injected into the GLCand the relative amounts of FAME were calculated as area by computer 2e average values from the results of du-plicate analyses were reported [17]

(2) Total phenolics and antioxidant activity Before con-ducting the analysis extraction of the phenolic compoundswas carried out according to Marinelli et al [18] One gramof defatted chia seed flour or marmalade sample wasextracted with 10mL of ethanol by continuous shaking atroom temperature for 3 hours 2e mixture was thencentrifuged at 3000 rpm for 15min2is extract was used forthe analysis of total phenolic compounds and antioxidantactivity

2e total phenolic content was determined according toMarinelli et al [18] by using FolinndashCiocalteursquos method50 μL sample 800 μL distilled water and 25 μL 025N ofFolinndashCiocalteursquos reagent were mixed and incubated atroom temperature for 3min 2en 100 μL of 1N Na2CO3solution was added and further incubated at room tem-perature for 2 hours 2e absorbance was read at 725 nm byspectrophotometer (Synergy HT BioTek USA) A standardcurve was prepared by using gallic acid standard withvarying concentrations of 16ndash500 μg gallic acidmL waterand the results were expressed as gallic acid equivalent(GAEg)

Antioxidant capacity was determined by the methodexpressed by Marinelli et al [18] 22-Diphenyl-1-pic-rylhydrazyl (DPPH) free radical scavenging activity was usedto express antioxidant capacity 33 μL sample was mixedwith 13mL DPPH solution prepared in methanol at0024mgmL concentration shaken and incubated at roomtemperature for 30min 2e absorbance values were read at515 nm A standard curve was prepared using Trolox so-lution of 5ndash600 μmol concentrations 2e results wereexpressed in Trolox equivalent (μmolmiddotTEg)

223 Development of Marmalade Formula Strawberry wasselected in the marmalade because of the similarity be-tween strawberry seeds and chia seeds in shape and color2e marmalade formula was optimized by a two-stepsensory panel 2e panelists were asked to evaluate the

samples according to a 7-point hedonic scale (7 like verymuch 6 like moderately 5 like slightly 4 neither likenor dislike 3 dislike slightly 2 dislike moderately and1 dislike very much) All evaluations were held inIstanbul Technical University Sensory Analysis Labora-tory by a total of nine female and male panelists who wereregular consumers of marmalade and their ages werebetween 25 and 40 2e marmalades were prepared byhomemade cooking method three days before the sensoryanalysis held at 4degC and were taken out 3 hours beforeserving

(1) Sensory Analysis for Determination of Sweetener TypeFour different formulas were prepared separately by usingsorbitol isomalt commercial Steviatrade powder and isomalttogether with sorbitol 2e control formula was preparedwith sucrose (refined commercial sugar) which was served inorder to analyze the degree of difference In this step allformulas involved 25 of chia seed (whole) and 505 ofstrawberry and the remaining portion was the individualsweetener or sugar 2e formulas of marmalades served inthe first sensory analysis are as follows

Control sample (505 strawberry 47 sucrose and25 chia seed) marmalade with sorbitol (505 strawberry47 sorbitol and 25 chia seed) marmalade with isomalt(505 strawberry 47 isomalt and 25 chia seed)marmalade with commercial Steviatrade powder (505strawberry 47 Steviatrade and 25 chia seed) and mar-malade with isomalt and sorbitol (505 strawberry 235sorbitol 235 isomalt and 25 chia seed)

(2) Sensory Analysis for Determination of Chia Seed ContentAccording to the results of the first step of sensory analysisthe sorbitol-containing formula was scored as highestnearest to the control 2erefore sorbitol involving formulawas evaluated for the second step of sensory analysis In thisstep the amount of whole (intact) chia seed addition such as25 and 5 (by weight) was evaluated In the secondsensory analysis the panelists were also asked to evaluate thepurchase intent of the marmalade by a 5-point hedonic scale(1 definitely would not buy 2 probably would not buy3might or might not buy 4 probably would buy and5 definitely would buy)

23 Characterization of Strawberry Marmalade Strawberrymarmalade was characterized by means of compositionalchemical physical and rheological properties

231 Proximate Analysis Moisture content was analyzedaccording to Mohd Naeem et al [19] 10 g of sample wasweighed in aluminium dishes and put in 105degC air oven forone night Exposing to hot air was continued until aconstant weight was obtained Protein and total dietaryfiber contents were evaluated as described in Section 221Ash content was analyzed by using AOAC 94026 Duringash analysis the temperature was increased by 50degC in-tervals to 525degC to prevent sudden splashing Total car-bohydrate content was calculated by the difference of 100

Journal of Food Quality 3

to the other components 2e caloric value of the mar-malade was calculated using the coefficients of Atwaterbased on the caloric coefficients corresponding to theprotein carbohydrate and lipid contents as described inSection 221

232 Chemical Analysis Soluble solid content was ana-lyzed by using AOAC 93212 pH was determined bypotentiometer (Hanna HI 2211 Island) Titration aciditywas analyzed by using AOAC 94215 Since the marmaladedid not contain sucrose only invert sugar amount wasanalyzed by using AOAC 92309 with a few modificationsby diluting the sugar solution to 10 Hydrox-ymethylfurfural (HMF) content was analyzed according toAOAC 98023 method [13] HMF is formed in Maillardreaction and dehydration of sugars during caramelization2e quantity of HMF occurring in the marmalade wasmonitored for quality reasons Antioxidant capacity andtotal phenolic content were analyzed by using the methodsused for evaluating antioxidant capacity and phenoliccontent of chia seed as described in Section 222 Prior toanalysis one gram of marmalade sample was extractedwith 10mL of ethanol by continuous shaking at roomtemperature for 3 hours 2e mixture was then centrifugedat 3000 rpm for 15min 2is extract was used for theanalysis of phenolic compounds and free radical scav-enging activity of marmalades

233 Rheological Properties Rheological properties of bothstrawberry marmalade with chia seed (SMWC) and thecontrol marmalade were measured by using a rheometer(Rheostress1 Haake Germany) equipped with a parallel-plate sensor (dia 35mm and gap 1mm) in duplicate atroom temperature

Viscosity measurements were conducted in the shearrate range of 001ndash100 sminus 1 in 100 s 2e viscosity curves(shear rate versus viscosity) were obtained 2e measureddata were modeled by using a software (Excel 2016 USA)according to the HerschelndashBulkley model for all samples

τ τo + K _cn (4)

where τo is the yield stress (Pa) K is the consistency index(Pamiddotsn) _c is the shear rate (sminus 1) and n is the flow behaviourindex (minus ) For HerschelndashBulkley fluids Kgt 0 0lt nltinfin andτogt 0

Frequency sweep measurements were performed from001 to 10Hz 2e viscoelastic parameters including storagemodulus (Gprime) loss modulus (GPrime) and loss tangent (tan δ)were measured [20]

234 Statistical Analysis All experiments were performedin three replicates Statistical analyses were conducted byusing Minitab Release 17 programme (UK) 2e differencebetween the data was evaluated by ANOVA with a confi-dence interval at 005 2e mean values were compared byTukeyrsquos post hoc test (plt 005)

3 Results and Discussion

31 Chia Seed Characterization

311 Results of Proximate Analysis of Chia Seed Chia seedwas found to contain 74plusmn 01 moisture 39plusmn 03 ash196plusmn 05 protein 29plusmn 13 lipid and 389plusmn 05 dietaryfiber 2ese results comply with the data in the literature[10] 2e protein content is considerably more than oatswheat barley corn and rice [9] High ash content can berelated with high amount of minerals Chia seed is an ex-cellent source of minerals and contains more calciumphosphorus potassium iron magnesium zinc and copperthan milk [10] High dietary fiber content of chia seed allowslower glycemic index 2is feature of chia seed helps tomaintain body mass control

Caloric value provided by chia seed was calculated byusing the metabolizable energy factors [15 16] Taken intoaccount those factors and the proximate analysis results100 g of chia seed provides approximately 574 kcal metab-olizable energy

312 Functional Properties of Chia Seed Fatty acid com-position of chia oil extracted from chia seeds is given inTable 1 2ese findings are in accordance with the reports ofMuntildeoz et al and Nitrayova et al [10 21] According to theirreport chia seed had more polyunsaturated fatty acidcontent than amaranth and flaxseed its total fatty acidcontent was higher than quinoa and amaranth Compared toother seeds it is an especially rich source of alpha-linolenicacid (18 3n minus 3 at 1845 g100 g) known for dietary pre-cursor for the long chain n minus 3 PUFAs [10] Of no lessimportance is that the antioxidant capacity of chia seed wasfound to be 4366plusmn 254 μmol TEg associated with bene-ficial effects for preventing lipid peroxidation better than theantioxidants in vitamin C [14]

32 Optimizing Marmalade Formulation Table 2 shows thestatistical results of the sensory analysis for determination ofsweetener type Strawberry flavor strawberry odor sweet-ness and spreadability were accepted as the most importantparameters since they are important for consumersrsquo likingand purchase intent of the marmalade Based on the scoresthe formula with Steviatrade sugar had the highest differencefrom the control whereas sorbitol involving formula wasregarded as the nearest one to the control In the next stepsensory analysis was continued with the formula involvingsorbitol

Two different ratios of intact chia seed such as 25 and 5(by weight) were evaluated by using the same parametersused in the first step Additionally the purchase intent of thefunctional marmalade product was also evaluated Table 3shows the statistical results of the second sensory analysisAccording to the results of this analysis chia seed addition at5 was found to be more favorable Moreover the textureprovided by 5 chia seed addition wasmore preferred by thepanelists 2e consistency in mouth and by spoon scoreswere also higher2erefore 5 chia seed addition could be a

4 Journal of Food Quality

good alternative to replace additional use of pectin formarmalades and jams

33 Characterization of Strawberry Marmalade

331 Proximate Analysis Strawberry marmalade with chiaseed and without additional sugar (SMWC) was comparedto the control (strawberry marmalade without chia seed andwith sugar) by means of composition caloric value physicalchemical and rheological properties Table 4 gives thecomparison between the compositions of SMWC andcontrol sample 2e most significant effects of chia seedaddition were observed for protein oil and omega-3 fattyacids fiber and ash contents Protein content increased 4times oil content increased 17 times total fiber contentincreased approximately 3 times and ash content increasedapproximately 2 times compared with the control 2eaforementioned beneficial properties of these componentsoffer numerous advantages in terms of developing morenutritious and functional marmalade

Metabolizable energy provided by 100 g SMWC wascalculated as 605 kJ (146 kcal) while it was 1170 kJ (280 kcal)for the control sample 2erefore energy of the newfunctional marmalade was decreased by 48 Due to theenergy reduction it could be a good alternative for people indiet or taking care of body mass control

332 Chemical Properties Chia seed addition and sorbitolsubstitution did not significantly change the soluble solidcontent and acidity but changed the pH value Soluble solidamounts of SMWC and control were found to be 643 and654 respectively Acidity values of SMWC and controlwere found to be 049 and 048 respectively2e pH valuesof SMWC and control were found as 443 and 328 re-spectively Soluble solid amount and acidity value of SMWCare in accordance with the report of Pavlovic et al [22]According to this report soluble solid content of a low-calorie marmalade should be higher than 60 and theacidity should be higher than 045 2e pH value of a low-calorie marmalade is advised to be between 26 and 32 2iscould make our product more favorable for microbial

Table 1 Fatty acid profile of chia seed

Fatty acids g100 g chia oil g100 g chia seed g100 g chia oil [21]Myristic acid (C14 0) 005 0015 006Palmitic acid (C16 0) 76 228 704Palmitoleic acid (C16 1) 001 0003 003Stearic acid (C18 0) 34 102 284Oleic acid (C18 1) 73 219 730Linoleic acid (C18 2) 198 594 1889α-Linolenic acid (C18 3n minus 3) 615 1845 6379Saturated fatty acids 1105 999Monounsaturated fatty acids 731 733Polyunsaturated fatty acids 813 8268

Table 2 Statistical results of the first sensory analysis

Sweetener type Color Sweetness Strawberryflavor

Strawberryodor

Consistency inmouth

Consistency byspoon Spreadability

Control 47plusmn 120a 52plusmn 101a 47plusmn 171a 43plusmn 173a 53plusmn 100a 53plusmn 086a 47plusmn 139aSorbitol 52plusmn 097a 45plusmn 088ab 46plusmn 100a 48plusmn 105a 46plusmn 086a 45plusmn 101ab 54plusmn 100aSteviatrade sugar 52plusmn 139a 30plusmn 15b 34plusmn 150a 47plusmn 139a 30plusmn 111b 32plusmn 097b 32plusmn 083bIsomalt 53plusmn 086a 43plusmn 141ab 46plusmn 158a 53plusmn 141a 48plusmn 092a 53plusmn 086a 52plusmn 120aIsomalt + sorbitol 48plusmn 126a 41plusmn 136ab 46plusmn 111a 46plusmn 111a 50plusmn 100a 54plusmn 133a 54plusmn 113aabDifferent letters in row are significantly different (plt 005)

Table 3 Statistical results of the second sensory analysis

Chia seed ()25 5

Color 47plusmn 109a 57plusmn 083aSweetness 44plusmn 133a 54plusmn 072aStrawberry flavor 51plusmn 136a 51plusmn 116aStrawberry odor 46plusmn 111a 51plusmn 105aCereal taste 34plusmn 123a 37plusmn 164aConsistency in mouth 46plusmn 100a 50plusmn 100aConsistency by spoon 48plusmn 116a 55plusmn 072aSpreadability 44plusmn 123a 53plusmn 070aPurchase intent 27plusmn 130a 38plusmn 092aaDifferent letters in column are significantly different (plt 005)

Table 4 Compositions of SMWC and control and the differencebetween them

g100 g SMWClowast Control IncreaseMoisture 3516plusmn 029 3123plusmn 283 126Protein 130plusmn 011 032plusmn 0087 30656Fat 246plusmn 04 014plusmn 007 1600Omega-3 200plusmn 02 0Ash 046plusmn 00 023plusmn 003 9956Total fiber 270plusmn 025 100plusmn 010 168Carbohydrate 6122plusmn 115 6765plusmn 291 minus 10lowastSMWC strawberry marmalade with chia seed and sorbitol

Journal of Food Quality 5

spoilage than the control Further studies may focus on thepreservation techniques of chia seed-added sorbitol-substituted marmalade in industrial scale 2e use of pre-servatives could be considered to lower the pH value to therequested range

Sugar content of SMWC was found to be 49 2isvalue allows the product to be declared as ldquolow sugarrdquoaccording to EU Food Law 1169 [23]

Hydroxymethylfurfural (HMF) content in jams andmarmalades is limited to 80mgkg according to CodexStandard for Jams Jellies and Marmalades [24] HMFcontent in the product was found to be 464mg in 100 gsample It can be interpreted that the cooking process ofmarmalade was suitable by means of heating time and rateFurther analyses may focus on decreasing HMF contentespecially during industrial production

333 Functional Properties Antioxidant capacity andtotal phenolic contents of SMWC were found as219plusmn 120 μmol TEg and 41plusmn 006mg GAEg respectively2e total phenolic content of the control marmalade wasfound as 35mg GAEg 2ese results are in accordancewith the findings of Marinelli et al [18] Chia seed additionincreased the phenolic content of the marmalade by 1542e phenolic content of the control marmalade was alsonoticeable because of the high phenolic content ofstrawberry itself As reported by Rababah et al [25]strawberry has a phenolic content of 85mgmiddotGAEkg whichis higher than cherry grape fig and orange 2e phenoliccontent of a strawberry jam was reported as 285mgmiddotGAEg[26] When compared with our findings the total phenoliccontent of SMWC was noticeably higher than that of thecontrol marmalade 2is increase allows the chia seed-added marmalade as a preferable functional food

334 Rheological Properties In view of consumer demandfor foods it is critical to characterize the rheological propertywhich will also influence their overall acceptability

2e viscosity curves of SMWC and control are shown inFigure 1 2e viscosity of both samples decreased as shearrate increased indicating a shear-thinning behaviour 2isrheological behaviour was also reported for mango jam [19]It appears that the viscosity of SMWC was slightly higherthan the viscosity of control even though there was nodistinct difference between two samples

2e samples exhibited shear-thinning behaviour withyield stress according to the modelling calculations 2eHerschelndashBulkley model parameters are given in Table 5 Asseen from the viscosity curves the model parameters werealso very close to each other In a study the yield stressconsistency index and flow behaviour index values of dif-ferent strawberry jams with different pectin contents at 20degCwere reported as 15ndash246 203ndash735 and 032ndash059 re-spectively [27]

Figure 2 shows the comparison of storage (GPrime) and lossmodulus (Gprime) of SMWC and the control Gprime and GPrime valuesfor SMWC are greater than that of control Both moduliare dependent on frequency at lower frequencies Gprime is

greater than GPrime for all samples at any given point showingsamples having a gel-like character 2e gel-like characteris more dominant for SMWC compared to the controlHowever there is no crossover point for Gprime and GPrimemeaning no real gel formation 2is indicated that theweak gel structure may be occurred due to crosslinkingsfor the control sample and the addition of chia at 5 maycontribute to the crosslinkings without formation of a gelstructure

Figure 3 gives the comparison of the loss tangent valuesof SMWC and the control Loss tangent of samples whichare below 1 indicates a gel-like behaviour Moreover thetexture provided by 5 chia seed addition was morepreferred by the panelists and they scored consistencyparameters higher 2erefore chia seed addition at a levelof 5 contributed to both crosslinkings and higherconsistency

0

1

2

3

4

5

1 10 100

Visc

osity

(Pamiddots

)

Shear rate (1s)

SMWCControl

Figure 1 2e viscosity curves of SMWC and control samples

Table 5 HerschelndashBulkley model parameters (τo K and n) ofSMWC and control samples

Sample τo (Pa) K (Pamiddotsn) n (minus ) R2

SMWC 67 32 056 099Control 74 24 060 099

1

10

100

0 2 4 6 8 10

Gprime o

r GPrime

(Pa)

Frequency (Hz)

SMWC-Gprime

SMWC-GPrime

Control-Gprime

Control-GPrime

Figure 2 Frequency spectra for the samples

6 Journal of Food Quality

34 Nutritional Labeling of Chia Seed-Added StrawberryMarmalade Energy value and other nutritional composi-tion are provided in Table 6 A low-calorie marmalade fromEnglandmarket declares the energy value as 647 kcal dietaryfiber content as 0 and protein content as 06 2e nu-tritional label of a low-calorie marmalade from Turkishmarket declares its energy value as 554 kcal dietary fibercontent as 11 and protein content as 03 2ese com-parisons allow the chia seed-added marmalade with noadditional sugar (sucrose) as a promising new functionalproduct in the market

EU Food Law 1169 Commission Regulation 19242006of the European Parliament and the Council of 20 December2006 on nutrition and health claimsmade on foods permit tolabel food products as ldquoenergy reducedrdquo if the product has atleast 30 less energy than a similar product Since SMWChas 48 less energy than the control it can be declared asldquoenergy reducedrdquo [28] According to the same regulationSMWC can be labeled as ldquolow sugarrdquo since its sugarcomposition is less than 5 and ldquosource of omega-3rdquo sinceomega-3 fatty acids content is more than 03 [28]

According to EU Food Law 1169 Regulation No 11692011 this functional product should be labeled and declaredas ldquoinvolves sweetenerrdquo and ldquoexcessive consumption maycause laxative effectsrdquo since it contains polyol more than10 [23]

4 Conclusions

In this study chia seed-added functional marmalade withreduced sugar was developed During the development ofmarmalade formulations sweetener type (sorbitol isomaltcommercial Steviatrade powder and isomalt together withsorbitol) and chia seed content (25 and 5 by weight) inthe strawberry marmalade were decided by two-step sensoryanalysis 2e control formula was prepared with sucrose(refined commercial sugar) In the first part of the studysensorial parameters showed good acceptability for sorbitol2erefore in the second part of the study marmalades wereprepared with 25 and 5 (by weight) chia seed includingsorbitol Chia seed at 5 showed good acceptance level andthe chia seed content was chosen to be used as 5 in theformulations

Chia seed and sorbitol addition increased the phenoliccontent by 1545 and the dietary fiber content by 168 anddecreased the caloric value by 48 compared to the controlprepared with sucrose and without chia seed 2e finalproduct had 15 omega-3 fatty acid and could be declaredas ldquoomega-3 sourcerdquo in the label

In terms of process parameters SMWC exhibited moregel-like character compared to the control and the additionof chia at 5 may contribute to the crosslinkings withoutformation of a gel structure 2erefore chia-added sorbitol-containing strawberry marmalade proved to be a new al-ternative by preserving the quality attributes and makingthem healthier foods

Data Availability

2e data used to support the findings of the study areavailable from the corresponding author upon request

Conflicts of Interest

2e authors declare that there are no conflicts of interestregarding the publication of this paper

References

[1] M Grembecka ldquoSugar alcohols-their role in the modernworld of sweeteners a reviewrdquo European Food Research andTechnology vol 241 no 1 pp 1ndash14 2015

[2] M Kristensen and M G Jensen ldquoDietary fibres in the reg-ulation of appetite and food intake Importance of viscosityrdquoAppetite vol 56 no 1 pp 65ndash70 2011

[3] Y Kim and Y Je ldquoDietary fibre intake and mortality fromcardiovascular disease and all cancers a meta-analysis ofprospective cohort studiesrdquo Archives of Cardiovascular Dis-eases vol 109 no 1 pp 39ndash54 2016

[4] R Belski ldquoFiber protein and lupin-enriched foods role forimproving cardiovascular healthrdquo Advances in Food andNutrition Research vol 66 pp 147ndash215 2012

[5] J L Salvin ldquoPosition of the American dietetic associatonhealth implications of dietary fiberrdquo Journal of AmericanDietetic Associations vol 108 no 10 pp 1716ndash1731 2008

[6] P M Kris-Etherton S Innis and Ammerican DieteticAssocition and Dietitians of Canada ldquoposition of theAmerican dietetic association and dietitians of Canada

Table 6 Nutritional and energy value of SMWC

Energy and nutrients Per 100 g productEnergy 6048 kJ1446 kcalFat 24 gSaturated fat 03 gMonounsaturated fat 02 g

Polyunsaturated fat 2 gCarbohydrate 612 gSugar 49 gSugar alcohol 563 g

Dietary fiber 27 gProtein 13 g

0010203040506070809

1

0 2 4 6 8 10

Tan

delta

Frequency (Hz)

SMWCControl

Figure 3 Loss tangent versus frequency data for SMWC andcontrol samples

Journal of Food Quality 7

dietary fatty acidsrdquo Journal of the American Dietetic Associ-ation vol 107 no 9 pp 1599e1ndash1611e15 2007

[7] B Koletzko R Uauy A Palou et al ldquoDietary intake ofeicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) in childrenmdasha workshop reportrdquo British Journal ofNutrition vol 103 no 6 pp 923ndash928 2010

[8] L Martınez-Fernandez L M Laiglesia A E HuertaJ A Martinez andM J Moreno-Aliaga ldquoOmega-3 fatty acidsand adipose tissue function in obesity and metabolic syn-dromerdquo Prostaglandins and Other Lipid Mediators vol 121pp 24ndash41 2015

[9] R Ayerza and W E Coates ldquoChia seeds and the colombusconceptrdquo inWild-Type Food in Health Promotion and DiseasePrevention F De Meester and R R Watson Eds HumanaPress New York NY USA 2015

[10] L A Muntildeoz A Cobos O Diaz and J M Aguliera ldquoChiaseed (Salvia hispanica) an ancient grain and a new functionalfoodrdquo Food Reviews International vol 29 no 4 pp 394ndash4082013

[11] E Iglesias-Puig and M Haros ldquoEvaluation of performance ofdough and bread incorporating chia (Salvia hispanica L)rdquoEuropean Food Research and Technology vol 237 no 6pp 865ndash874 2013

[12] E Steffolani E de la Hera G Perez and M Gomez ldquoEffect ofchia (Salvia hispanica L) addition on the quality of gluten-freebreadrdquo Journal of Food Quality vol 37 no 5 pp 309ndash3172014

[13] AOAC Official Methods of Analysis of AOAC InternationalOfficial Methods 9230 92509 9790 AOAC InternationalGaithersburg MD USA 19th edition 2012

[14] E Reyes-Caudillo A Tecante and M A Valdivia-LopezldquoDietary fibre content and antioxidant activity of phenoliccompounds present in Mexican chia (Salvia hispanica L)seedsrdquo Food Chemistry vol 107 no 2 pp 656ndash663 2008

[15] S S Fernandes and M D L M Salas-Mellado ldquoAddition ofchia seed mucilage for reduction of fat content in bread andcakesrdquo Food Chemistry vol 227 pp 237ndash244 2017

[16] Food and Agricultural Organization ldquoFood energyndashmethodsof analysis and conversion factorrdquo in Proceedings of the FAOFood and Nutrition Paper vol 77 Rome Italy December2003

[17] S Bilgiccedil-Keles N Sahin-Yesilccedilubuk A Barla-Demirkoz andM Karakas ldquoResponse surface optimization and modellingfor supercritical carbon dioxide extraction of Echium vulgareseed oilrdquo Ce Journal of Supercritical Fluids vol 143pp 365ndash369 2019

[18] R S Marinelli S A Lenquiste E A Moraes andM R Marostica ldquoAntioxidant potential of dietary chia seedand oil (Salvia hispanica L) in diet-induced obese ratsrdquo FoodResearch International vol 76 pp 665ndash674 2015

[19] M NMohdNaeemM NMohd Fairulnizal M K Norhayatiet al ldquo2e nutritional composition of fruit jams in theMalaysian marketrdquo Journal of the Saudi Society of AgriculturalSciences vol 16 no 1 pp 89ndash96 2017

[20] S Basu and U S Shivhare ldquoRheological textural micro-structural and sensory properties of mango jamrdquo Journal ofFood Engineering vol 100 no 2 pp 357ndash365 2010

[21] S Nitrayova M Brestensky J Heger P Patras J Rafay andA Sirotkin ldquoAmino acids and fatty acids profile of chia (Salviahispanica L) and flax (Linum usitatissimum L) seedrdquoPotravinarstvo Scientific Journal for Food Industry vol 8no 1 pp 72ndash76 2014

[22] S R Pavlovic A V Tepic and B L Vujicic ldquoLow caloriemarmaladesrdquo Acta periodica technologica vol 34 pp 1ndash1482003

[23] EU Food Law Commission Regulation No 11692011 of 2eEuropean Parliament and of 2e Council of 25 October 2011on the provision of food information to the consumers

[24] Codex Alimentarius Commission Codex Standart for JamsJellies Marmalades 296mdash2009 Codex Alimentarius Com-mission Rome Italy 2009

[25] T M Rababah M H Al-ursquoudat and S Brewer ldquoJam pro-cessing and impact on composition of active compoundsrdquo inProcessing And Impact On Active Components In Foodspp 681ndash687 Academic Press Cambridge MA USA 2015

[26] L L Pinelli C L Moretti M Chiarello and L Melo ldquoIn-fluence of strawberry jam color and phenolic compounds onacceptance during storagerdquo Revista Ceres vol 62 no 3pp 233ndash240 2015

[27] T Kurotobi T Hoshino Y Kazami F Hayakawa andY Hagura ldquoRelationship between sensory analysis for textureand instrument measurements in model strawberry jamrdquoJournal of Texture Studies vol 49 no 4 pp 359ndash369 2018

[28] R Coorey A Tjoe and V Jayasena ldquoGelling properties ofchia seed and flourrdquo Journal of Food Science vol 79 no 5pp E859ndashE866 2014

[29] EU Food Law Commission Regulation 19242006 of theEuropean Parliament and of the Council of 20 December 2006on Nutrition and Health Claims Made on Foods

8 Journal of Food Quality

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Submit your manuscripts atwwwhindawicom

222 Determination of Functional Properties

(1) Fatty Acid Composition 2e oil obtained by the Soxhletextraction method has been used for GC analysis 2eextracted oil was firstly methylated by saponification ofglyceride and phospholipids in the presence of boron tri-fluoride to extract the fatty acids [17]

Fatty acid composition of chia seed was analyzed byusing 2ermo Quest Trace GC 2000 gas chromatography(GC) (Milan Italy) equipped with a flame-ionization de-tector and DB-Wax capillary column (30mtimes 032mmIDtimes 025 μm film thickness) (JampW Scientific Folsom CA)2e injector and detector temperatures were held at 250degCand 260degC respectively 2e oven temperature was initiallyheld at 150degC for 3min and was then programmed to 225degCfor 10min at a rate of 10degCmin and helium carrier gas flowrate was 15mLmin 1 μL sample was injected into the GLCand the relative amounts of FAME were calculated as area by computer 2e average values from the results of du-plicate analyses were reported [17]

(2) Total phenolics and antioxidant activity Before con-ducting the analysis extraction of the phenolic compoundswas carried out according to Marinelli et al [18] One gramof defatted chia seed flour or marmalade sample wasextracted with 10mL of ethanol by continuous shaking atroom temperature for 3 hours 2e mixture was thencentrifuged at 3000 rpm for 15min2is extract was used forthe analysis of total phenolic compounds and antioxidantactivity

2e total phenolic content was determined according toMarinelli et al [18] by using FolinndashCiocalteursquos method50 μL sample 800 μL distilled water and 25 μL 025N ofFolinndashCiocalteursquos reagent were mixed and incubated atroom temperature for 3min 2en 100 μL of 1N Na2CO3solution was added and further incubated at room tem-perature for 2 hours 2e absorbance was read at 725 nm byspectrophotometer (Synergy HT BioTek USA) A standardcurve was prepared by using gallic acid standard withvarying concentrations of 16ndash500 μg gallic acidmL waterand the results were expressed as gallic acid equivalent(GAEg)

Antioxidant capacity was determined by the methodexpressed by Marinelli et al [18] 22-Diphenyl-1-pic-rylhydrazyl (DPPH) free radical scavenging activity was usedto express antioxidant capacity 33 μL sample was mixedwith 13mL DPPH solution prepared in methanol at0024mgmL concentration shaken and incubated at roomtemperature for 30min 2e absorbance values were read at515 nm A standard curve was prepared using Trolox so-lution of 5ndash600 μmol concentrations 2e results wereexpressed in Trolox equivalent (μmolmiddotTEg)

223 Development of Marmalade Formula Strawberry wasselected in the marmalade because of the similarity be-tween strawberry seeds and chia seeds in shape and color2e marmalade formula was optimized by a two-stepsensory panel 2e panelists were asked to evaluate the

samples according to a 7-point hedonic scale (7 like verymuch 6 like moderately 5 like slightly 4 neither likenor dislike 3 dislike slightly 2 dislike moderately and1 dislike very much) All evaluations were held inIstanbul Technical University Sensory Analysis Labora-tory by a total of nine female and male panelists who wereregular consumers of marmalade and their ages werebetween 25 and 40 2e marmalades were prepared byhomemade cooking method three days before the sensoryanalysis held at 4degC and were taken out 3 hours beforeserving

(1) Sensory Analysis for Determination of Sweetener TypeFour different formulas were prepared separately by usingsorbitol isomalt commercial Steviatrade powder and isomalttogether with sorbitol 2e control formula was preparedwith sucrose (refined commercial sugar) which was served inorder to analyze the degree of difference In this step allformulas involved 25 of chia seed (whole) and 505 ofstrawberry and the remaining portion was the individualsweetener or sugar 2e formulas of marmalades served inthe first sensory analysis are as follows

Control sample (505 strawberry 47 sucrose and25 chia seed) marmalade with sorbitol (505 strawberry47 sorbitol and 25 chia seed) marmalade with isomalt(505 strawberry 47 isomalt and 25 chia seed)marmalade with commercial Steviatrade powder (505strawberry 47 Steviatrade and 25 chia seed) and mar-malade with isomalt and sorbitol (505 strawberry 235sorbitol 235 isomalt and 25 chia seed)

(2) Sensory Analysis for Determination of Chia Seed ContentAccording to the results of the first step of sensory analysisthe sorbitol-containing formula was scored as highestnearest to the control 2erefore sorbitol involving formulawas evaluated for the second step of sensory analysis In thisstep the amount of whole (intact) chia seed addition such as25 and 5 (by weight) was evaluated In the secondsensory analysis the panelists were also asked to evaluate thepurchase intent of the marmalade by a 5-point hedonic scale(1 definitely would not buy 2 probably would not buy3might or might not buy 4 probably would buy and5 definitely would buy)

23 Characterization of Strawberry Marmalade Strawberrymarmalade was characterized by means of compositionalchemical physical and rheological properties

231 Proximate Analysis Moisture content was analyzedaccording to Mohd Naeem et al [19] 10 g of sample wasweighed in aluminium dishes and put in 105degC air oven forone night Exposing to hot air was continued until aconstant weight was obtained Protein and total dietaryfiber contents were evaluated as described in Section 221Ash content was analyzed by using AOAC 94026 Duringash analysis the temperature was increased by 50degC in-tervals to 525degC to prevent sudden splashing Total car-bohydrate content was calculated by the difference of 100

Journal of Food Quality 3

to the other components 2e caloric value of the mar-malade was calculated using the coefficients of Atwaterbased on the caloric coefficients corresponding to theprotein carbohydrate and lipid contents as described inSection 221

232 Chemical Analysis Soluble solid content was ana-lyzed by using AOAC 93212 pH was determined bypotentiometer (Hanna HI 2211 Island) Titration aciditywas analyzed by using AOAC 94215 Since the marmaladedid not contain sucrose only invert sugar amount wasanalyzed by using AOAC 92309 with a few modificationsby diluting the sugar solution to 10 Hydrox-ymethylfurfural (HMF) content was analyzed according toAOAC 98023 method [13] HMF is formed in Maillardreaction and dehydration of sugars during caramelization2e quantity of HMF occurring in the marmalade wasmonitored for quality reasons Antioxidant capacity andtotal phenolic content were analyzed by using the methodsused for evaluating antioxidant capacity and phenoliccontent of chia seed as described in Section 222 Prior toanalysis one gram of marmalade sample was extractedwith 10mL of ethanol by continuous shaking at roomtemperature for 3 hours 2e mixture was then centrifugedat 3000 rpm for 15min 2is extract was used for theanalysis of phenolic compounds and free radical scav-enging activity of marmalades

233 Rheological Properties Rheological properties of bothstrawberry marmalade with chia seed (SMWC) and thecontrol marmalade were measured by using a rheometer(Rheostress1 Haake Germany) equipped with a parallel-plate sensor (dia 35mm and gap 1mm) in duplicate atroom temperature

Viscosity measurements were conducted in the shearrate range of 001ndash100 sminus 1 in 100 s 2e viscosity curves(shear rate versus viscosity) were obtained 2e measureddata were modeled by using a software (Excel 2016 USA)according to the HerschelndashBulkley model for all samples

τ τo + K _cn (4)

where τo is the yield stress (Pa) K is the consistency index(Pamiddotsn) _c is the shear rate (sminus 1) and n is the flow behaviourindex (minus ) For HerschelndashBulkley fluids Kgt 0 0lt nltinfin andτogt 0

Frequency sweep measurements were performed from001 to 10Hz 2e viscoelastic parameters including storagemodulus (Gprime) loss modulus (GPrime) and loss tangent (tan δ)were measured [20]

234 Statistical Analysis All experiments were performedin three replicates Statistical analyses were conducted byusing Minitab Release 17 programme (UK) 2e differencebetween the data was evaluated by ANOVA with a confi-dence interval at 005 2e mean values were compared byTukeyrsquos post hoc test (plt 005)

3 Results and Discussion

31 Chia Seed Characterization

311 Results of Proximate Analysis of Chia Seed Chia seedwas found to contain 74plusmn 01 moisture 39plusmn 03 ash196plusmn 05 protein 29plusmn 13 lipid and 389plusmn 05 dietaryfiber 2ese results comply with the data in the literature[10] 2e protein content is considerably more than oatswheat barley corn and rice [9] High ash content can berelated with high amount of minerals Chia seed is an ex-cellent source of minerals and contains more calciumphosphorus potassium iron magnesium zinc and copperthan milk [10] High dietary fiber content of chia seed allowslower glycemic index 2is feature of chia seed helps tomaintain body mass control

Caloric value provided by chia seed was calculated byusing the metabolizable energy factors [15 16] Taken intoaccount those factors and the proximate analysis results100 g of chia seed provides approximately 574 kcal metab-olizable energy

312 Functional Properties of Chia Seed Fatty acid com-position of chia oil extracted from chia seeds is given inTable 1 2ese findings are in accordance with the reports ofMuntildeoz et al and Nitrayova et al [10 21] According to theirreport chia seed had more polyunsaturated fatty acidcontent than amaranth and flaxseed its total fatty acidcontent was higher than quinoa and amaranth Compared toother seeds it is an especially rich source of alpha-linolenicacid (18 3n minus 3 at 1845 g100 g) known for dietary pre-cursor for the long chain n minus 3 PUFAs [10] Of no lessimportance is that the antioxidant capacity of chia seed wasfound to be 4366plusmn 254 μmol TEg associated with bene-ficial effects for preventing lipid peroxidation better than theantioxidants in vitamin C [14]

32 Optimizing Marmalade Formulation Table 2 shows thestatistical results of the sensory analysis for determination ofsweetener type Strawberry flavor strawberry odor sweet-ness and spreadability were accepted as the most importantparameters since they are important for consumersrsquo likingand purchase intent of the marmalade Based on the scoresthe formula with Steviatrade sugar had the highest differencefrom the control whereas sorbitol involving formula wasregarded as the nearest one to the control In the next stepsensory analysis was continued with the formula involvingsorbitol

Two different ratios of intact chia seed such as 25 and 5(by weight) were evaluated by using the same parametersused in the first step Additionally the purchase intent of thefunctional marmalade product was also evaluated Table 3shows the statistical results of the second sensory analysisAccording to the results of this analysis chia seed addition at5 was found to be more favorable Moreover the textureprovided by 5 chia seed addition wasmore preferred by thepanelists 2e consistency in mouth and by spoon scoreswere also higher2erefore 5 chia seed addition could be a

4 Journal of Food Quality

good alternative to replace additional use of pectin formarmalades and jams

33 Characterization of Strawberry Marmalade

331 Proximate Analysis Strawberry marmalade with chiaseed and without additional sugar (SMWC) was comparedto the control (strawberry marmalade without chia seed andwith sugar) by means of composition caloric value physicalchemical and rheological properties Table 4 gives thecomparison between the compositions of SMWC andcontrol sample 2e most significant effects of chia seedaddition were observed for protein oil and omega-3 fattyacids fiber and ash contents Protein content increased 4times oil content increased 17 times total fiber contentincreased approximately 3 times and ash content increasedapproximately 2 times compared with the control 2eaforementioned beneficial properties of these componentsoffer numerous advantages in terms of developing morenutritious and functional marmalade

Metabolizable energy provided by 100 g SMWC wascalculated as 605 kJ (146 kcal) while it was 1170 kJ (280 kcal)for the control sample 2erefore energy of the newfunctional marmalade was decreased by 48 Due to theenergy reduction it could be a good alternative for people indiet or taking care of body mass control

332 Chemical Properties Chia seed addition and sorbitolsubstitution did not significantly change the soluble solidcontent and acidity but changed the pH value Soluble solidamounts of SMWC and control were found to be 643 and654 respectively Acidity values of SMWC and controlwere found to be 049 and 048 respectively2e pH valuesof SMWC and control were found as 443 and 328 re-spectively Soluble solid amount and acidity value of SMWCare in accordance with the report of Pavlovic et al [22]According to this report soluble solid content of a low-calorie marmalade should be higher than 60 and theacidity should be higher than 045 2e pH value of a low-calorie marmalade is advised to be between 26 and 32 2iscould make our product more favorable for microbial

Table 1 Fatty acid profile of chia seed

Fatty acids g100 g chia oil g100 g chia seed g100 g chia oil [21]Myristic acid (C14 0) 005 0015 006Palmitic acid (C16 0) 76 228 704Palmitoleic acid (C16 1) 001 0003 003Stearic acid (C18 0) 34 102 284Oleic acid (C18 1) 73 219 730Linoleic acid (C18 2) 198 594 1889α-Linolenic acid (C18 3n minus 3) 615 1845 6379Saturated fatty acids 1105 999Monounsaturated fatty acids 731 733Polyunsaturated fatty acids 813 8268

Table 2 Statistical results of the first sensory analysis

Sweetener type Color Sweetness Strawberryflavor

Strawberryodor

Consistency inmouth

Consistency byspoon Spreadability

Control 47plusmn 120a 52plusmn 101a 47plusmn 171a 43plusmn 173a 53plusmn 100a 53plusmn 086a 47plusmn 139aSorbitol 52plusmn 097a 45plusmn 088ab 46plusmn 100a 48plusmn 105a 46plusmn 086a 45plusmn 101ab 54plusmn 100aSteviatrade sugar 52plusmn 139a 30plusmn 15b 34plusmn 150a 47plusmn 139a 30plusmn 111b 32plusmn 097b 32plusmn 083bIsomalt 53plusmn 086a 43plusmn 141ab 46plusmn 158a 53plusmn 141a 48plusmn 092a 53plusmn 086a 52plusmn 120aIsomalt + sorbitol 48plusmn 126a 41plusmn 136ab 46plusmn 111a 46plusmn 111a 50plusmn 100a 54plusmn 133a 54plusmn 113aabDifferent letters in row are significantly different (plt 005)

Table 3 Statistical results of the second sensory analysis

Chia seed ()25 5

Color 47plusmn 109a 57plusmn 083aSweetness 44plusmn 133a 54plusmn 072aStrawberry flavor 51plusmn 136a 51plusmn 116aStrawberry odor 46plusmn 111a 51plusmn 105aCereal taste 34plusmn 123a 37plusmn 164aConsistency in mouth 46plusmn 100a 50plusmn 100aConsistency by spoon 48plusmn 116a 55plusmn 072aSpreadability 44plusmn 123a 53plusmn 070aPurchase intent 27plusmn 130a 38plusmn 092aaDifferent letters in column are significantly different (plt 005)

Table 4 Compositions of SMWC and control and the differencebetween them

g100 g SMWClowast Control IncreaseMoisture 3516plusmn 029 3123plusmn 283 126Protein 130plusmn 011 032plusmn 0087 30656Fat 246plusmn 04 014plusmn 007 1600Omega-3 200plusmn 02 0Ash 046plusmn 00 023plusmn 003 9956Total fiber 270plusmn 025 100plusmn 010 168Carbohydrate 6122plusmn 115 6765plusmn 291 minus 10lowastSMWC strawberry marmalade with chia seed and sorbitol

Journal of Food Quality 5

spoilage than the control Further studies may focus on thepreservation techniques of chia seed-added sorbitol-substituted marmalade in industrial scale 2e use of pre-servatives could be considered to lower the pH value to therequested range

Sugar content of SMWC was found to be 49 2isvalue allows the product to be declared as ldquolow sugarrdquoaccording to EU Food Law 1169 [23]

Hydroxymethylfurfural (HMF) content in jams andmarmalades is limited to 80mgkg according to CodexStandard for Jams Jellies and Marmalades [24] HMFcontent in the product was found to be 464mg in 100 gsample It can be interpreted that the cooking process ofmarmalade was suitable by means of heating time and rateFurther analyses may focus on decreasing HMF contentespecially during industrial production

333 Functional Properties Antioxidant capacity andtotal phenolic contents of SMWC were found as219plusmn 120 μmol TEg and 41plusmn 006mg GAEg respectively2e total phenolic content of the control marmalade wasfound as 35mg GAEg 2ese results are in accordancewith the findings of Marinelli et al [18] Chia seed additionincreased the phenolic content of the marmalade by 1542e phenolic content of the control marmalade was alsonoticeable because of the high phenolic content ofstrawberry itself As reported by Rababah et al [25]strawberry has a phenolic content of 85mgmiddotGAEkg whichis higher than cherry grape fig and orange 2e phenoliccontent of a strawberry jam was reported as 285mgmiddotGAEg[26] When compared with our findings the total phenoliccontent of SMWC was noticeably higher than that of thecontrol marmalade 2is increase allows the chia seed-added marmalade as a preferable functional food

334 Rheological Properties In view of consumer demandfor foods it is critical to characterize the rheological propertywhich will also influence their overall acceptability

2e viscosity curves of SMWC and control are shown inFigure 1 2e viscosity of both samples decreased as shearrate increased indicating a shear-thinning behaviour 2isrheological behaviour was also reported for mango jam [19]It appears that the viscosity of SMWC was slightly higherthan the viscosity of control even though there was nodistinct difference between two samples

2e samples exhibited shear-thinning behaviour withyield stress according to the modelling calculations 2eHerschelndashBulkley model parameters are given in Table 5 Asseen from the viscosity curves the model parameters werealso very close to each other In a study the yield stressconsistency index and flow behaviour index values of dif-ferent strawberry jams with different pectin contents at 20degCwere reported as 15ndash246 203ndash735 and 032ndash059 re-spectively [27]

Figure 2 shows the comparison of storage (GPrime) and lossmodulus (Gprime) of SMWC and the control Gprime and GPrime valuesfor SMWC are greater than that of control Both moduliare dependent on frequency at lower frequencies Gprime is

greater than GPrime for all samples at any given point showingsamples having a gel-like character 2e gel-like characteris more dominant for SMWC compared to the controlHowever there is no crossover point for Gprime and GPrimemeaning no real gel formation 2is indicated that theweak gel structure may be occurred due to crosslinkingsfor the control sample and the addition of chia at 5 maycontribute to the crosslinkings without formation of a gelstructure

Figure 3 gives the comparison of the loss tangent valuesof SMWC and the control Loss tangent of samples whichare below 1 indicates a gel-like behaviour Moreover thetexture provided by 5 chia seed addition was morepreferred by the panelists and they scored consistencyparameters higher 2erefore chia seed addition at a levelof 5 contributed to both crosslinkings and higherconsistency

0

1

2

3

4

5

1 10 100

Visc

osity

(Pamiddots

)

Shear rate (1s)

SMWCControl

Figure 1 2e viscosity curves of SMWC and control samples

Table 5 HerschelndashBulkley model parameters (τo K and n) ofSMWC and control samples

Sample τo (Pa) K (Pamiddotsn) n (minus ) R2

SMWC 67 32 056 099Control 74 24 060 099

1

10

100

0 2 4 6 8 10

Gprime o

r GPrime

(Pa)

Frequency (Hz)

SMWC-Gprime

SMWC-GPrime

Control-Gprime

Control-GPrime

Figure 2 Frequency spectra for the samples

6 Journal of Food Quality

34 Nutritional Labeling of Chia Seed-Added StrawberryMarmalade Energy value and other nutritional composi-tion are provided in Table 6 A low-calorie marmalade fromEnglandmarket declares the energy value as 647 kcal dietaryfiber content as 0 and protein content as 06 2e nu-tritional label of a low-calorie marmalade from Turkishmarket declares its energy value as 554 kcal dietary fibercontent as 11 and protein content as 03 2ese com-parisons allow the chia seed-added marmalade with noadditional sugar (sucrose) as a promising new functionalproduct in the market

EU Food Law 1169 Commission Regulation 19242006of the European Parliament and the Council of 20 December2006 on nutrition and health claimsmade on foods permit tolabel food products as ldquoenergy reducedrdquo if the product has atleast 30 less energy than a similar product Since SMWChas 48 less energy than the control it can be declared asldquoenergy reducedrdquo [28] According to the same regulationSMWC can be labeled as ldquolow sugarrdquo since its sugarcomposition is less than 5 and ldquosource of omega-3rdquo sinceomega-3 fatty acids content is more than 03 [28]

According to EU Food Law 1169 Regulation No 11692011 this functional product should be labeled and declaredas ldquoinvolves sweetenerrdquo and ldquoexcessive consumption maycause laxative effectsrdquo since it contains polyol more than10 [23]

4 Conclusions

In this study chia seed-added functional marmalade withreduced sugar was developed During the development ofmarmalade formulations sweetener type (sorbitol isomaltcommercial Steviatrade powder and isomalt together withsorbitol) and chia seed content (25 and 5 by weight) inthe strawberry marmalade were decided by two-step sensoryanalysis 2e control formula was prepared with sucrose(refined commercial sugar) In the first part of the studysensorial parameters showed good acceptability for sorbitol2erefore in the second part of the study marmalades wereprepared with 25 and 5 (by weight) chia seed includingsorbitol Chia seed at 5 showed good acceptance level andthe chia seed content was chosen to be used as 5 in theformulations

Chia seed and sorbitol addition increased the phenoliccontent by 1545 and the dietary fiber content by 168 anddecreased the caloric value by 48 compared to the controlprepared with sucrose and without chia seed 2e finalproduct had 15 omega-3 fatty acid and could be declaredas ldquoomega-3 sourcerdquo in the label

In terms of process parameters SMWC exhibited moregel-like character compared to the control and the additionof chia at 5 may contribute to the crosslinkings withoutformation of a gel structure 2erefore chia-added sorbitol-containing strawberry marmalade proved to be a new al-ternative by preserving the quality attributes and makingthem healthier foods

Data Availability

2e data used to support the findings of the study areavailable from the corresponding author upon request

Conflicts of Interest

2e authors declare that there are no conflicts of interestregarding the publication of this paper

References

[1] M Grembecka ldquoSugar alcohols-their role in the modernworld of sweeteners a reviewrdquo European Food Research andTechnology vol 241 no 1 pp 1ndash14 2015

[2] M Kristensen and M G Jensen ldquoDietary fibres in the reg-ulation of appetite and food intake Importance of viscosityrdquoAppetite vol 56 no 1 pp 65ndash70 2011

[3] Y Kim and Y Je ldquoDietary fibre intake and mortality fromcardiovascular disease and all cancers a meta-analysis ofprospective cohort studiesrdquo Archives of Cardiovascular Dis-eases vol 109 no 1 pp 39ndash54 2016

[4] R Belski ldquoFiber protein and lupin-enriched foods role forimproving cardiovascular healthrdquo Advances in Food andNutrition Research vol 66 pp 147ndash215 2012

[5] J L Salvin ldquoPosition of the American dietetic associatonhealth implications of dietary fiberrdquo Journal of AmericanDietetic Associations vol 108 no 10 pp 1716ndash1731 2008

[6] P M Kris-Etherton S Innis and Ammerican DieteticAssocition and Dietitians of Canada ldquoposition of theAmerican dietetic association and dietitians of Canada

Table 6 Nutritional and energy value of SMWC

Energy and nutrients Per 100 g productEnergy 6048 kJ1446 kcalFat 24 gSaturated fat 03 gMonounsaturated fat 02 g

Polyunsaturated fat 2 gCarbohydrate 612 gSugar 49 gSugar alcohol 563 g

Dietary fiber 27 gProtein 13 g

0010203040506070809

1

0 2 4 6 8 10

Tan

delta

Frequency (Hz)

SMWCControl

Figure 3 Loss tangent versus frequency data for SMWC andcontrol samples

Journal of Food Quality 7

dietary fatty acidsrdquo Journal of the American Dietetic Associ-ation vol 107 no 9 pp 1599e1ndash1611e15 2007

[7] B Koletzko R Uauy A Palou et al ldquoDietary intake ofeicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) in childrenmdasha workshop reportrdquo British Journal ofNutrition vol 103 no 6 pp 923ndash928 2010

[8] L Martınez-Fernandez L M Laiglesia A E HuertaJ A Martinez andM J Moreno-Aliaga ldquoOmega-3 fatty acidsand adipose tissue function in obesity and metabolic syn-dromerdquo Prostaglandins and Other Lipid Mediators vol 121pp 24ndash41 2015

[9] R Ayerza and W E Coates ldquoChia seeds and the colombusconceptrdquo inWild-Type Food in Health Promotion and DiseasePrevention F De Meester and R R Watson Eds HumanaPress New York NY USA 2015

[10] L A Muntildeoz A Cobos O Diaz and J M Aguliera ldquoChiaseed (Salvia hispanica) an ancient grain and a new functionalfoodrdquo Food Reviews International vol 29 no 4 pp 394ndash4082013

[11] E Iglesias-Puig and M Haros ldquoEvaluation of performance ofdough and bread incorporating chia (Salvia hispanica L)rdquoEuropean Food Research and Technology vol 237 no 6pp 865ndash874 2013

[12] E Steffolani E de la Hera G Perez and M Gomez ldquoEffect ofchia (Salvia hispanica L) addition on the quality of gluten-freebreadrdquo Journal of Food Quality vol 37 no 5 pp 309ndash3172014

[13] AOAC Official Methods of Analysis of AOAC InternationalOfficial Methods 9230 92509 9790 AOAC InternationalGaithersburg MD USA 19th edition 2012

[14] E Reyes-Caudillo A Tecante and M A Valdivia-LopezldquoDietary fibre content and antioxidant activity of phenoliccompounds present in Mexican chia (Salvia hispanica L)seedsrdquo Food Chemistry vol 107 no 2 pp 656ndash663 2008

[15] S S Fernandes and M D L M Salas-Mellado ldquoAddition ofchia seed mucilage for reduction of fat content in bread andcakesrdquo Food Chemistry vol 227 pp 237ndash244 2017

[16] Food and Agricultural Organization ldquoFood energyndashmethodsof analysis and conversion factorrdquo in Proceedings of the FAOFood and Nutrition Paper vol 77 Rome Italy December2003

[17] S Bilgiccedil-Keles N Sahin-Yesilccedilubuk A Barla-Demirkoz andM Karakas ldquoResponse surface optimization and modellingfor supercritical carbon dioxide extraction of Echium vulgareseed oilrdquo Ce Journal of Supercritical Fluids vol 143pp 365ndash369 2019

[18] R S Marinelli S A Lenquiste E A Moraes andM R Marostica ldquoAntioxidant potential of dietary chia seedand oil (Salvia hispanica L) in diet-induced obese ratsrdquo FoodResearch International vol 76 pp 665ndash674 2015

[19] M NMohdNaeemM NMohd Fairulnizal M K Norhayatiet al ldquo2e nutritional composition of fruit jams in theMalaysian marketrdquo Journal of the Saudi Society of AgriculturalSciences vol 16 no 1 pp 89ndash96 2017

[20] S Basu and U S Shivhare ldquoRheological textural micro-structural and sensory properties of mango jamrdquo Journal ofFood Engineering vol 100 no 2 pp 357ndash365 2010

[21] S Nitrayova M Brestensky J Heger P Patras J Rafay andA Sirotkin ldquoAmino acids and fatty acids profile of chia (Salviahispanica L) and flax (Linum usitatissimum L) seedrdquoPotravinarstvo Scientific Journal for Food Industry vol 8no 1 pp 72ndash76 2014

[22] S R Pavlovic A V Tepic and B L Vujicic ldquoLow caloriemarmaladesrdquo Acta periodica technologica vol 34 pp 1ndash1482003

[23] EU Food Law Commission Regulation No 11692011 of 2eEuropean Parliament and of 2e Council of 25 October 2011on the provision of food information to the consumers

[24] Codex Alimentarius Commission Codex Standart for JamsJellies Marmalades 296mdash2009 Codex Alimentarius Com-mission Rome Italy 2009

[25] T M Rababah M H Al-ursquoudat and S Brewer ldquoJam pro-cessing and impact on composition of active compoundsrdquo inProcessing And Impact On Active Components In Foodspp 681ndash687 Academic Press Cambridge MA USA 2015

[26] L L Pinelli C L Moretti M Chiarello and L Melo ldquoIn-fluence of strawberry jam color and phenolic compounds onacceptance during storagerdquo Revista Ceres vol 62 no 3pp 233ndash240 2015

[27] T Kurotobi T Hoshino Y Kazami F Hayakawa andY Hagura ldquoRelationship between sensory analysis for textureand instrument measurements in model strawberry jamrdquoJournal of Texture Studies vol 49 no 4 pp 359ndash369 2018

[28] R Coorey A Tjoe and V Jayasena ldquoGelling properties ofchia seed and flourrdquo Journal of Food Science vol 79 no 5pp E859ndashE866 2014

[29] EU Food Law Commission Regulation 19242006 of theEuropean Parliament and of the Council of 20 December 2006on Nutrition and Health Claims Made on Foods

8 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

to the other components 2e caloric value of the mar-malade was calculated using the coefficients of Atwaterbased on the caloric coefficients corresponding to theprotein carbohydrate and lipid contents as described inSection 221

232 Chemical Analysis Soluble solid content was ana-lyzed by using AOAC 93212 pH was determined bypotentiometer (Hanna HI 2211 Island) Titration aciditywas analyzed by using AOAC 94215 Since the marmaladedid not contain sucrose only invert sugar amount wasanalyzed by using AOAC 92309 with a few modificationsby diluting the sugar solution to 10 Hydrox-ymethylfurfural (HMF) content was analyzed according toAOAC 98023 method [13] HMF is formed in Maillardreaction and dehydration of sugars during caramelization2e quantity of HMF occurring in the marmalade wasmonitored for quality reasons Antioxidant capacity andtotal phenolic content were analyzed by using the methodsused for evaluating antioxidant capacity and phenoliccontent of chia seed as described in Section 222 Prior toanalysis one gram of marmalade sample was extractedwith 10mL of ethanol by continuous shaking at roomtemperature for 3 hours 2e mixture was then centrifugedat 3000 rpm for 15min 2is extract was used for theanalysis of phenolic compounds and free radical scav-enging activity of marmalades

233 Rheological Properties Rheological properties of bothstrawberry marmalade with chia seed (SMWC) and thecontrol marmalade were measured by using a rheometer(Rheostress1 Haake Germany) equipped with a parallel-plate sensor (dia 35mm and gap 1mm) in duplicate atroom temperature

Viscosity measurements were conducted in the shearrate range of 001ndash100 sminus 1 in 100 s 2e viscosity curves(shear rate versus viscosity) were obtained 2e measureddata were modeled by using a software (Excel 2016 USA)according to the HerschelndashBulkley model for all samples

τ τo + K _cn (4)

where τo is the yield stress (Pa) K is the consistency index(Pamiddotsn) _c is the shear rate (sminus 1) and n is the flow behaviourindex (minus ) For HerschelndashBulkley fluids Kgt 0 0lt nltinfin andτogt 0

Frequency sweep measurements were performed from001 to 10Hz 2e viscoelastic parameters including storagemodulus (Gprime) loss modulus (GPrime) and loss tangent (tan δ)were measured [20]

234 Statistical Analysis All experiments were performedin three replicates Statistical analyses were conducted byusing Minitab Release 17 programme (UK) 2e differencebetween the data was evaluated by ANOVA with a confi-dence interval at 005 2e mean values were compared byTukeyrsquos post hoc test (plt 005)

3 Results and Discussion

31 Chia Seed Characterization

311 Results of Proximate Analysis of Chia Seed Chia seedwas found to contain 74plusmn 01 moisture 39plusmn 03 ash196plusmn 05 protein 29plusmn 13 lipid and 389plusmn 05 dietaryfiber 2ese results comply with the data in the literature[10] 2e protein content is considerably more than oatswheat barley corn and rice [9] High ash content can berelated with high amount of minerals Chia seed is an ex-cellent source of minerals and contains more calciumphosphorus potassium iron magnesium zinc and copperthan milk [10] High dietary fiber content of chia seed allowslower glycemic index 2is feature of chia seed helps tomaintain body mass control

Caloric value provided by chia seed was calculated byusing the metabolizable energy factors [15 16] Taken intoaccount those factors and the proximate analysis results100 g of chia seed provides approximately 574 kcal metab-olizable energy

312 Functional Properties of Chia Seed Fatty acid com-position of chia oil extracted from chia seeds is given inTable 1 2ese findings are in accordance with the reports ofMuntildeoz et al and Nitrayova et al [10 21] According to theirreport chia seed had more polyunsaturated fatty acidcontent than amaranth and flaxseed its total fatty acidcontent was higher than quinoa and amaranth Compared toother seeds it is an especially rich source of alpha-linolenicacid (18 3n minus 3 at 1845 g100 g) known for dietary pre-cursor for the long chain n minus 3 PUFAs [10] Of no lessimportance is that the antioxidant capacity of chia seed wasfound to be 4366plusmn 254 μmol TEg associated with bene-ficial effects for preventing lipid peroxidation better than theantioxidants in vitamin C [14]

32 Optimizing Marmalade Formulation Table 2 shows thestatistical results of the sensory analysis for determination ofsweetener type Strawberry flavor strawberry odor sweet-ness and spreadability were accepted as the most importantparameters since they are important for consumersrsquo likingand purchase intent of the marmalade Based on the scoresthe formula with Steviatrade sugar had the highest differencefrom the control whereas sorbitol involving formula wasregarded as the nearest one to the control In the next stepsensory analysis was continued with the formula involvingsorbitol

Two different ratios of intact chia seed such as 25 and 5(by weight) were evaluated by using the same parametersused in the first step Additionally the purchase intent of thefunctional marmalade product was also evaluated Table 3shows the statistical results of the second sensory analysisAccording to the results of this analysis chia seed addition at5 was found to be more favorable Moreover the textureprovided by 5 chia seed addition wasmore preferred by thepanelists 2e consistency in mouth and by spoon scoreswere also higher2erefore 5 chia seed addition could be a

4 Journal of Food Quality

good alternative to replace additional use of pectin formarmalades and jams

33 Characterization of Strawberry Marmalade

331 Proximate Analysis Strawberry marmalade with chiaseed and without additional sugar (SMWC) was comparedto the control (strawberry marmalade without chia seed andwith sugar) by means of composition caloric value physicalchemical and rheological properties Table 4 gives thecomparison between the compositions of SMWC andcontrol sample 2e most significant effects of chia seedaddition were observed for protein oil and omega-3 fattyacids fiber and ash contents Protein content increased 4times oil content increased 17 times total fiber contentincreased approximately 3 times and ash content increasedapproximately 2 times compared with the control 2eaforementioned beneficial properties of these componentsoffer numerous advantages in terms of developing morenutritious and functional marmalade

Metabolizable energy provided by 100 g SMWC wascalculated as 605 kJ (146 kcal) while it was 1170 kJ (280 kcal)for the control sample 2erefore energy of the newfunctional marmalade was decreased by 48 Due to theenergy reduction it could be a good alternative for people indiet or taking care of body mass control

332 Chemical Properties Chia seed addition and sorbitolsubstitution did not significantly change the soluble solidcontent and acidity but changed the pH value Soluble solidamounts of SMWC and control were found to be 643 and654 respectively Acidity values of SMWC and controlwere found to be 049 and 048 respectively2e pH valuesof SMWC and control were found as 443 and 328 re-spectively Soluble solid amount and acidity value of SMWCare in accordance with the report of Pavlovic et al [22]According to this report soluble solid content of a low-calorie marmalade should be higher than 60 and theacidity should be higher than 045 2e pH value of a low-calorie marmalade is advised to be between 26 and 32 2iscould make our product more favorable for microbial

Table 1 Fatty acid profile of chia seed

Fatty acids g100 g chia oil g100 g chia seed g100 g chia oil [21]Myristic acid (C14 0) 005 0015 006Palmitic acid (C16 0) 76 228 704Palmitoleic acid (C16 1) 001 0003 003Stearic acid (C18 0) 34 102 284Oleic acid (C18 1) 73 219 730Linoleic acid (C18 2) 198 594 1889α-Linolenic acid (C18 3n minus 3) 615 1845 6379Saturated fatty acids 1105 999Monounsaturated fatty acids 731 733Polyunsaturated fatty acids 813 8268

Table 2 Statistical results of the first sensory analysis

Sweetener type Color Sweetness Strawberryflavor

Strawberryodor

Consistency inmouth

Consistency byspoon Spreadability

Control 47plusmn 120a 52plusmn 101a 47plusmn 171a 43plusmn 173a 53plusmn 100a 53plusmn 086a 47plusmn 139aSorbitol 52plusmn 097a 45plusmn 088ab 46plusmn 100a 48plusmn 105a 46plusmn 086a 45plusmn 101ab 54plusmn 100aSteviatrade sugar 52plusmn 139a 30plusmn 15b 34plusmn 150a 47plusmn 139a 30plusmn 111b 32plusmn 097b 32plusmn 083bIsomalt 53plusmn 086a 43plusmn 141ab 46plusmn 158a 53plusmn 141a 48plusmn 092a 53plusmn 086a 52plusmn 120aIsomalt + sorbitol 48plusmn 126a 41plusmn 136ab 46plusmn 111a 46plusmn 111a 50plusmn 100a 54plusmn 133a 54plusmn 113aabDifferent letters in row are significantly different (plt 005)

Table 3 Statistical results of the second sensory analysis

Chia seed ()25 5

Color 47plusmn 109a 57plusmn 083aSweetness 44plusmn 133a 54plusmn 072aStrawberry flavor 51plusmn 136a 51plusmn 116aStrawberry odor 46plusmn 111a 51plusmn 105aCereal taste 34plusmn 123a 37plusmn 164aConsistency in mouth 46plusmn 100a 50plusmn 100aConsistency by spoon 48plusmn 116a 55plusmn 072aSpreadability 44plusmn 123a 53plusmn 070aPurchase intent 27plusmn 130a 38plusmn 092aaDifferent letters in column are significantly different (plt 005)

Table 4 Compositions of SMWC and control and the differencebetween them

g100 g SMWClowast Control IncreaseMoisture 3516plusmn 029 3123plusmn 283 126Protein 130plusmn 011 032plusmn 0087 30656Fat 246plusmn 04 014plusmn 007 1600Omega-3 200plusmn 02 0Ash 046plusmn 00 023plusmn 003 9956Total fiber 270plusmn 025 100plusmn 010 168Carbohydrate 6122plusmn 115 6765plusmn 291 minus 10lowastSMWC strawberry marmalade with chia seed and sorbitol

Journal of Food Quality 5

spoilage than the control Further studies may focus on thepreservation techniques of chia seed-added sorbitol-substituted marmalade in industrial scale 2e use of pre-servatives could be considered to lower the pH value to therequested range

Sugar content of SMWC was found to be 49 2isvalue allows the product to be declared as ldquolow sugarrdquoaccording to EU Food Law 1169 [23]

Hydroxymethylfurfural (HMF) content in jams andmarmalades is limited to 80mgkg according to CodexStandard for Jams Jellies and Marmalades [24] HMFcontent in the product was found to be 464mg in 100 gsample It can be interpreted that the cooking process ofmarmalade was suitable by means of heating time and rateFurther analyses may focus on decreasing HMF contentespecially during industrial production

333 Functional Properties Antioxidant capacity andtotal phenolic contents of SMWC were found as219plusmn 120 μmol TEg and 41plusmn 006mg GAEg respectively2e total phenolic content of the control marmalade wasfound as 35mg GAEg 2ese results are in accordancewith the findings of Marinelli et al [18] Chia seed additionincreased the phenolic content of the marmalade by 1542e phenolic content of the control marmalade was alsonoticeable because of the high phenolic content ofstrawberry itself As reported by Rababah et al [25]strawberry has a phenolic content of 85mgmiddotGAEkg whichis higher than cherry grape fig and orange 2e phenoliccontent of a strawberry jam was reported as 285mgmiddotGAEg[26] When compared with our findings the total phenoliccontent of SMWC was noticeably higher than that of thecontrol marmalade 2is increase allows the chia seed-added marmalade as a preferable functional food

334 Rheological Properties In view of consumer demandfor foods it is critical to characterize the rheological propertywhich will also influence their overall acceptability

2e viscosity curves of SMWC and control are shown inFigure 1 2e viscosity of both samples decreased as shearrate increased indicating a shear-thinning behaviour 2isrheological behaviour was also reported for mango jam [19]It appears that the viscosity of SMWC was slightly higherthan the viscosity of control even though there was nodistinct difference between two samples

2e samples exhibited shear-thinning behaviour withyield stress according to the modelling calculations 2eHerschelndashBulkley model parameters are given in Table 5 Asseen from the viscosity curves the model parameters werealso very close to each other In a study the yield stressconsistency index and flow behaviour index values of dif-ferent strawberry jams with different pectin contents at 20degCwere reported as 15ndash246 203ndash735 and 032ndash059 re-spectively [27]

Figure 2 shows the comparison of storage (GPrime) and lossmodulus (Gprime) of SMWC and the control Gprime and GPrime valuesfor SMWC are greater than that of control Both moduliare dependent on frequency at lower frequencies Gprime is

greater than GPrime for all samples at any given point showingsamples having a gel-like character 2e gel-like characteris more dominant for SMWC compared to the controlHowever there is no crossover point for Gprime and GPrimemeaning no real gel formation 2is indicated that theweak gel structure may be occurred due to crosslinkingsfor the control sample and the addition of chia at 5 maycontribute to the crosslinkings without formation of a gelstructure

Figure 3 gives the comparison of the loss tangent valuesof SMWC and the control Loss tangent of samples whichare below 1 indicates a gel-like behaviour Moreover thetexture provided by 5 chia seed addition was morepreferred by the panelists and they scored consistencyparameters higher 2erefore chia seed addition at a levelof 5 contributed to both crosslinkings and higherconsistency

0

1

2

3

4

5

1 10 100

Visc

osity

(Pamiddots

)

Shear rate (1s)

SMWCControl

Figure 1 2e viscosity curves of SMWC and control samples

Table 5 HerschelndashBulkley model parameters (τo K and n) ofSMWC and control samples

Sample τo (Pa) K (Pamiddotsn) n (minus ) R2

SMWC 67 32 056 099Control 74 24 060 099

1

10

100

0 2 4 6 8 10

Gprime o

r GPrime

(Pa)

Frequency (Hz)

SMWC-Gprime

SMWC-GPrime

Control-Gprime

Control-GPrime

Figure 2 Frequency spectra for the samples

6 Journal of Food Quality

34 Nutritional Labeling of Chia Seed-Added StrawberryMarmalade Energy value and other nutritional composi-tion are provided in Table 6 A low-calorie marmalade fromEnglandmarket declares the energy value as 647 kcal dietaryfiber content as 0 and protein content as 06 2e nu-tritional label of a low-calorie marmalade from Turkishmarket declares its energy value as 554 kcal dietary fibercontent as 11 and protein content as 03 2ese com-parisons allow the chia seed-added marmalade with noadditional sugar (sucrose) as a promising new functionalproduct in the market

EU Food Law 1169 Commission Regulation 19242006of the European Parliament and the Council of 20 December2006 on nutrition and health claimsmade on foods permit tolabel food products as ldquoenergy reducedrdquo if the product has atleast 30 less energy than a similar product Since SMWChas 48 less energy than the control it can be declared asldquoenergy reducedrdquo [28] According to the same regulationSMWC can be labeled as ldquolow sugarrdquo since its sugarcomposition is less than 5 and ldquosource of omega-3rdquo sinceomega-3 fatty acids content is more than 03 [28]

According to EU Food Law 1169 Regulation No 11692011 this functional product should be labeled and declaredas ldquoinvolves sweetenerrdquo and ldquoexcessive consumption maycause laxative effectsrdquo since it contains polyol more than10 [23]

4 Conclusions

In this study chia seed-added functional marmalade withreduced sugar was developed During the development ofmarmalade formulations sweetener type (sorbitol isomaltcommercial Steviatrade powder and isomalt together withsorbitol) and chia seed content (25 and 5 by weight) inthe strawberry marmalade were decided by two-step sensoryanalysis 2e control formula was prepared with sucrose(refined commercial sugar) In the first part of the studysensorial parameters showed good acceptability for sorbitol2erefore in the second part of the study marmalades wereprepared with 25 and 5 (by weight) chia seed includingsorbitol Chia seed at 5 showed good acceptance level andthe chia seed content was chosen to be used as 5 in theformulations

Chia seed and sorbitol addition increased the phenoliccontent by 1545 and the dietary fiber content by 168 anddecreased the caloric value by 48 compared to the controlprepared with sucrose and without chia seed 2e finalproduct had 15 omega-3 fatty acid and could be declaredas ldquoomega-3 sourcerdquo in the label

In terms of process parameters SMWC exhibited moregel-like character compared to the control and the additionof chia at 5 may contribute to the crosslinkings withoutformation of a gel structure 2erefore chia-added sorbitol-containing strawberry marmalade proved to be a new al-ternative by preserving the quality attributes and makingthem healthier foods

Data Availability

2e data used to support the findings of the study areavailable from the corresponding author upon request

Conflicts of Interest

2e authors declare that there are no conflicts of interestregarding the publication of this paper

References

[1] M Grembecka ldquoSugar alcohols-their role in the modernworld of sweeteners a reviewrdquo European Food Research andTechnology vol 241 no 1 pp 1ndash14 2015

[2] M Kristensen and M G Jensen ldquoDietary fibres in the reg-ulation of appetite and food intake Importance of viscosityrdquoAppetite vol 56 no 1 pp 65ndash70 2011

[3] Y Kim and Y Je ldquoDietary fibre intake and mortality fromcardiovascular disease and all cancers a meta-analysis ofprospective cohort studiesrdquo Archives of Cardiovascular Dis-eases vol 109 no 1 pp 39ndash54 2016

[4] R Belski ldquoFiber protein and lupin-enriched foods role forimproving cardiovascular healthrdquo Advances in Food andNutrition Research vol 66 pp 147ndash215 2012

[5] J L Salvin ldquoPosition of the American dietetic associatonhealth implications of dietary fiberrdquo Journal of AmericanDietetic Associations vol 108 no 10 pp 1716ndash1731 2008

[6] P M Kris-Etherton S Innis and Ammerican DieteticAssocition and Dietitians of Canada ldquoposition of theAmerican dietetic association and dietitians of Canada

Table 6 Nutritional and energy value of SMWC

Energy and nutrients Per 100 g productEnergy 6048 kJ1446 kcalFat 24 gSaturated fat 03 gMonounsaturated fat 02 g

Polyunsaturated fat 2 gCarbohydrate 612 gSugar 49 gSugar alcohol 563 g

Dietary fiber 27 gProtein 13 g

0010203040506070809

1

0 2 4 6 8 10

Tan

delta

Frequency (Hz)

SMWCControl

Figure 3 Loss tangent versus frequency data for SMWC andcontrol samples

Journal of Food Quality 7

dietary fatty acidsrdquo Journal of the American Dietetic Associ-ation vol 107 no 9 pp 1599e1ndash1611e15 2007

[7] B Koletzko R Uauy A Palou et al ldquoDietary intake ofeicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) in childrenmdasha workshop reportrdquo British Journal ofNutrition vol 103 no 6 pp 923ndash928 2010

[8] L Martınez-Fernandez L M Laiglesia A E HuertaJ A Martinez andM J Moreno-Aliaga ldquoOmega-3 fatty acidsand adipose tissue function in obesity and metabolic syn-dromerdquo Prostaglandins and Other Lipid Mediators vol 121pp 24ndash41 2015

[9] R Ayerza and W E Coates ldquoChia seeds and the colombusconceptrdquo inWild-Type Food in Health Promotion and DiseasePrevention F De Meester and R R Watson Eds HumanaPress New York NY USA 2015

[10] L A Muntildeoz A Cobos O Diaz and J M Aguliera ldquoChiaseed (Salvia hispanica) an ancient grain and a new functionalfoodrdquo Food Reviews International vol 29 no 4 pp 394ndash4082013

[11] E Iglesias-Puig and M Haros ldquoEvaluation of performance ofdough and bread incorporating chia (Salvia hispanica L)rdquoEuropean Food Research and Technology vol 237 no 6pp 865ndash874 2013

[12] E Steffolani E de la Hera G Perez and M Gomez ldquoEffect ofchia (Salvia hispanica L) addition on the quality of gluten-freebreadrdquo Journal of Food Quality vol 37 no 5 pp 309ndash3172014

[13] AOAC Official Methods of Analysis of AOAC InternationalOfficial Methods 9230 92509 9790 AOAC InternationalGaithersburg MD USA 19th edition 2012

[14] E Reyes-Caudillo A Tecante and M A Valdivia-LopezldquoDietary fibre content and antioxidant activity of phenoliccompounds present in Mexican chia (Salvia hispanica L)seedsrdquo Food Chemistry vol 107 no 2 pp 656ndash663 2008

[15] S S Fernandes and M D L M Salas-Mellado ldquoAddition ofchia seed mucilage for reduction of fat content in bread andcakesrdquo Food Chemistry vol 227 pp 237ndash244 2017

[16] Food and Agricultural Organization ldquoFood energyndashmethodsof analysis and conversion factorrdquo in Proceedings of the FAOFood and Nutrition Paper vol 77 Rome Italy December2003

[17] S Bilgiccedil-Keles N Sahin-Yesilccedilubuk A Barla-Demirkoz andM Karakas ldquoResponse surface optimization and modellingfor supercritical carbon dioxide extraction of Echium vulgareseed oilrdquo Ce Journal of Supercritical Fluids vol 143pp 365ndash369 2019

[18] R S Marinelli S A Lenquiste E A Moraes andM R Marostica ldquoAntioxidant potential of dietary chia seedand oil (Salvia hispanica L) in diet-induced obese ratsrdquo FoodResearch International vol 76 pp 665ndash674 2015

[19] M NMohdNaeemM NMohd Fairulnizal M K Norhayatiet al ldquo2e nutritional composition of fruit jams in theMalaysian marketrdquo Journal of the Saudi Society of AgriculturalSciences vol 16 no 1 pp 89ndash96 2017

[20] S Basu and U S Shivhare ldquoRheological textural micro-structural and sensory properties of mango jamrdquo Journal ofFood Engineering vol 100 no 2 pp 357ndash365 2010

[21] S Nitrayova M Brestensky J Heger P Patras J Rafay andA Sirotkin ldquoAmino acids and fatty acids profile of chia (Salviahispanica L) and flax (Linum usitatissimum L) seedrdquoPotravinarstvo Scientific Journal for Food Industry vol 8no 1 pp 72ndash76 2014

[22] S R Pavlovic A V Tepic and B L Vujicic ldquoLow caloriemarmaladesrdquo Acta periodica technologica vol 34 pp 1ndash1482003

[23] EU Food Law Commission Regulation No 11692011 of 2eEuropean Parliament and of 2e Council of 25 October 2011on the provision of food information to the consumers

[24] Codex Alimentarius Commission Codex Standart for JamsJellies Marmalades 296mdash2009 Codex Alimentarius Com-mission Rome Italy 2009

[25] T M Rababah M H Al-ursquoudat and S Brewer ldquoJam pro-cessing and impact on composition of active compoundsrdquo inProcessing And Impact On Active Components In Foodspp 681ndash687 Academic Press Cambridge MA USA 2015

[26] L L Pinelli C L Moretti M Chiarello and L Melo ldquoIn-fluence of strawberry jam color and phenolic compounds onacceptance during storagerdquo Revista Ceres vol 62 no 3pp 233ndash240 2015

[27] T Kurotobi T Hoshino Y Kazami F Hayakawa andY Hagura ldquoRelationship between sensory analysis for textureand instrument measurements in model strawberry jamrdquoJournal of Texture Studies vol 49 no 4 pp 359ndash369 2018

[28] R Coorey A Tjoe and V Jayasena ldquoGelling properties ofchia seed and flourrdquo Journal of Food Science vol 79 no 5pp E859ndashE866 2014

[29] EU Food Law Commission Regulation 19242006 of theEuropean Parliament and of the Council of 20 December 2006on Nutrition and Health Claims Made on Foods

8 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

good alternative to replace additional use of pectin formarmalades and jams

33 Characterization of Strawberry Marmalade

331 Proximate Analysis Strawberry marmalade with chiaseed and without additional sugar (SMWC) was comparedto the control (strawberry marmalade without chia seed andwith sugar) by means of composition caloric value physicalchemical and rheological properties Table 4 gives thecomparison between the compositions of SMWC andcontrol sample 2e most significant effects of chia seedaddition were observed for protein oil and omega-3 fattyacids fiber and ash contents Protein content increased 4times oil content increased 17 times total fiber contentincreased approximately 3 times and ash content increasedapproximately 2 times compared with the control 2eaforementioned beneficial properties of these componentsoffer numerous advantages in terms of developing morenutritious and functional marmalade

Metabolizable energy provided by 100 g SMWC wascalculated as 605 kJ (146 kcal) while it was 1170 kJ (280 kcal)for the control sample 2erefore energy of the newfunctional marmalade was decreased by 48 Due to theenergy reduction it could be a good alternative for people indiet or taking care of body mass control

332 Chemical Properties Chia seed addition and sorbitolsubstitution did not significantly change the soluble solidcontent and acidity but changed the pH value Soluble solidamounts of SMWC and control were found to be 643 and654 respectively Acidity values of SMWC and controlwere found to be 049 and 048 respectively2e pH valuesof SMWC and control were found as 443 and 328 re-spectively Soluble solid amount and acidity value of SMWCare in accordance with the report of Pavlovic et al [22]According to this report soluble solid content of a low-calorie marmalade should be higher than 60 and theacidity should be higher than 045 2e pH value of a low-calorie marmalade is advised to be between 26 and 32 2iscould make our product more favorable for microbial

Table 1 Fatty acid profile of chia seed

Fatty acids g100 g chia oil g100 g chia seed g100 g chia oil [21]Myristic acid (C14 0) 005 0015 006Palmitic acid (C16 0) 76 228 704Palmitoleic acid (C16 1) 001 0003 003Stearic acid (C18 0) 34 102 284Oleic acid (C18 1) 73 219 730Linoleic acid (C18 2) 198 594 1889α-Linolenic acid (C18 3n minus 3) 615 1845 6379Saturated fatty acids 1105 999Monounsaturated fatty acids 731 733Polyunsaturated fatty acids 813 8268

Table 2 Statistical results of the first sensory analysis

Sweetener type Color Sweetness Strawberryflavor

Strawberryodor

Consistency inmouth

Consistency byspoon Spreadability

Control 47plusmn 120a 52plusmn 101a 47plusmn 171a 43plusmn 173a 53plusmn 100a 53plusmn 086a 47plusmn 139aSorbitol 52plusmn 097a 45plusmn 088ab 46plusmn 100a 48plusmn 105a 46plusmn 086a 45plusmn 101ab 54plusmn 100aSteviatrade sugar 52plusmn 139a 30plusmn 15b 34plusmn 150a 47plusmn 139a 30plusmn 111b 32plusmn 097b 32plusmn 083bIsomalt 53plusmn 086a 43plusmn 141ab 46plusmn 158a 53plusmn 141a 48plusmn 092a 53plusmn 086a 52plusmn 120aIsomalt + sorbitol 48plusmn 126a 41plusmn 136ab 46plusmn 111a 46plusmn 111a 50plusmn 100a 54plusmn 133a 54plusmn 113aabDifferent letters in row are significantly different (plt 005)

Table 3 Statistical results of the second sensory analysis

Chia seed ()25 5

Color 47plusmn 109a 57plusmn 083aSweetness 44plusmn 133a 54plusmn 072aStrawberry flavor 51plusmn 136a 51plusmn 116aStrawberry odor 46plusmn 111a 51plusmn 105aCereal taste 34plusmn 123a 37plusmn 164aConsistency in mouth 46plusmn 100a 50plusmn 100aConsistency by spoon 48plusmn 116a 55plusmn 072aSpreadability 44plusmn 123a 53plusmn 070aPurchase intent 27plusmn 130a 38plusmn 092aaDifferent letters in column are significantly different (plt 005)

Table 4 Compositions of SMWC and control and the differencebetween them

g100 g SMWClowast Control IncreaseMoisture 3516plusmn 029 3123plusmn 283 126Protein 130plusmn 011 032plusmn 0087 30656Fat 246plusmn 04 014plusmn 007 1600Omega-3 200plusmn 02 0Ash 046plusmn 00 023plusmn 003 9956Total fiber 270plusmn 025 100plusmn 010 168Carbohydrate 6122plusmn 115 6765plusmn 291 minus 10lowastSMWC strawberry marmalade with chia seed and sorbitol

Journal of Food Quality 5

spoilage than the control Further studies may focus on thepreservation techniques of chia seed-added sorbitol-substituted marmalade in industrial scale 2e use of pre-servatives could be considered to lower the pH value to therequested range

Sugar content of SMWC was found to be 49 2isvalue allows the product to be declared as ldquolow sugarrdquoaccording to EU Food Law 1169 [23]

Hydroxymethylfurfural (HMF) content in jams andmarmalades is limited to 80mgkg according to CodexStandard for Jams Jellies and Marmalades [24] HMFcontent in the product was found to be 464mg in 100 gsample It can be interpreted that the cooking process ofmarmalade was suitable by means of heating time and rateFurther analyses may focus on decreasing HMF contentespecially during industrial production

333 Functional Properties Antioxidant capacity andtotal phenolic contents of SMWC were found as219plusmn 120 μmol TEg and 41plusmn 006mg GAEg respectively2e total phenolic content of the control marmalade wasfound as 35mg GAEg 2ese results are in accordancewith the findings of Marinelli et al [18] Chia seed additionincreased the phenolic content of the marmalade by 1542e phenolic content of the control marmalade was alsonoticeable because of the high phenolic content ofstrawberry itself As reported by Rababah et al [25]strawberry has a phenolic content of 85mgmiddotGAEkg whichis higher than cherry grape fig and orange 2e phenoliccontent of a strawberry jam was reported as 285mgmiddotGAEg[26] When compared with our findings the total phenoliccontent of SMWC was noticeably higher than that of thecontrol marmalade 2is increase allows the chia seed-added marmalade as a preferable functional food

334 Rheological Properties In view of consumer demandfor foods it is critical to characterize the rheological propertywhich will also influence their overall acceptability

2e viscosity curves of SMWC and control are shown inFigure 1 2e viscosity of both samples decreased as shearrate increased indicating a shear-thinning behaviour 2isrheological behaviour was also reported for mango jam [19]It appears that the viscosity of SMWC was slightly higherthan the viscosity of control even though there was nodistinct difference between two samples

2e samples exhibited shear-thinning behaviour withyield stress according to the modelling calculations 2eHerschelndashBulkley model parameters are given in Table 5 Asseen from the viscosity curves the model parameters werealso very close to each other In a study the yield stressconsistency index and flow behaviour index values of dif-ferent strawberry jams with different pectin contents at 20degCwere reported as 15ndash246 203ndash735 and 032ndash059 re-spectively [27]

Figure 2 shows the comparison of storage (GPrime) and lossmodulus (Gprime) of SMWC and the control Gprime and GPrime valuesfor SMWC are greater than that of control Both moduliare dependent on frequency at lower frequencies Gprime is

greater than GPrime for all samples at any given point showingsamples having a gel-like character 2e gel-like characteris more dominant for SMWC compared to the controlHowever there is no crossover point for Gprime and GPrimemeaning no real gel formation 2is indicated that theweak gel structure may be occurred due to crosslinkingsfor the control sample and the addition of chia at 5 maycontribute to the crosslinkings without formation of a gelstructure

Figure 3 gives the comparison of the loss tangent valuesof SMWC and the control Loss tangent of samples whichare below 1 indicates a gel-like behaviour Moreover thetexture provided by 5 chia seed addition was morepreferred by the panelists and they scored consistencyparameters higher 2erefore chia seed addition at a levelof 5 contributed to both crosslinkings and higherconsistency

0

1

2

3

4

5

1 10 100

Visc

osity

(Pamiddots

)

Shear rate (1s)

SMWCControl

Figure 1 2e viscosity curves of SMWC and control samples

Table 5 HerschelndashBulkley model parameters (τo K and n) ofSMWC and control samples

Sample τo (Pa) K (Pamiddotsn) n (minus ) R2

SMWC 67 32 056 099Control 74 24 060 099

1

10

100

0 2 4 6 8 10

Gprime o

r GPrime

(Pa)

Frequency (Hz)

SMWC-Gprime

SMWC-GPrime

Control-Gprime

Control-GPrime

Figure 2 Frequency spectra for the samples

6 Journal of Food Quality

34 Nutritional Labeling of Chia Seed-Added StrawberryMarmalade Energy value and other nutritional composi-tion are provided in Table 6 A low-calorie marmalade fromEnglandmarket declares the energy value as 647 kcal dietaryfiber content as 0 and protein content as 06 2e nu-tritional label of a low-calorie marmalade from Turkishmarket declares its energy value as 554 kcal dietary fibercontent as 11 and protein content as 03 2ese com-parisons allow the chia seed-added marmalade with noadditional sugar (sucrose) as a promising new functionalproduct in the market

EU Food Law 1169 Commission Regulation 19242006of the European Parliament and the Council of 20 December2006 on nutrition and health claimsmade on foods permit tolabel food products as ldquoenergy reducedrdquo if the product has atleast 30 less energy than a similar product Since SMWChas 48 less energy than the control it can be declared asldquoenergy reducedrdquo [28] According to the same regulationSMWC can be labeled as ldquolow sugarrdquo since its sugarcomposition is less than 5 and ldquosource of omega-3rdquo sinceomega-3 fatty acids content is more than 03 [28]

According to EU Food Law 1169 Regulation No 11692011 this functional product should be labeled and declaredas ldquoinvolves sweetenerrdquo and ldquoexcessive consumption maycause laxative effectsrdquo since it contains polyol more than10 [23]

4 Conclusions

In this study chia seed-added functional marmalade withreduced sugar was developed During the development ofmarmalade formulations sweetener type (sorbitol isomaltcommercial Steviatrade powder and isomalt together withsorbitol) and chia seed content (25 and 5 by weight) inthe strawberry marmalade were decided by two-step sensoryanalysis 2e control formula was prepared with sucrose(refined commercial sugar) In the first part of the studysensorial parameters showed good acceptability for sorbitol2erefore in the second part of the study marmalades wereprepared with 25 and 5 (by weight) chia seed includingsorbitol Chia seed at 5 showed good acceptance level andthe chia seed content was chosen to be used as 5 in theformulations

Chia seed and sorbitol addition increased the phenoliccontent by 1545 and the dietary fiber content by 168 anddecreased the caloric value by 48 compared to the controlprepared with sucrose and without chia seed 2e finalproduct had 15 omega-3 fatty acid and could be declaredas ldquoomega-3 sourcerdquo in the label

In terms of process parameters SMWC exhibited moregel-like character compared to the control and the additionof chia at 5 may contribute to the crosslinkings withoutformation of a gel structure 2erefore chia-added sorbitol-containing strawberry marmalade proved to be a new al-ternative by preserving the quality attributes and makingthem healthier foods

Data Availability

2e data used to support the findings of the study areavailable from the corresponding author upon request

Conflicts of Interest

2e authors declare that there are no conflicts of interestregarding the publication of this paper

References

[1] M Grembecka ldquoSugar alcohols-their role in the modernworld of sweeteners a reviewrdquo European Food Research andTechnology vol 241 no 1 pp 1ndash14 2015

[2] M Kristensen and M G Jensen ldquoDietary fibres in the reg-ulation of appetite and food intake Importance of viscosityrdquoAppetite vol 56 no 1 pp 65ndash70 2011

[3] Y Kim and Y Je ldquoDietary fibre intake and mortality fromcardiovascular disease and all cancers a meta-analysis ofprospective cohort studiesrdquo Archives of Cardiovascular Dis-eases vol 109 no 1 pp 39ndash54 2016

[4] R Belski ldquoFiber protein and lupin-enriched foods role forimproving cardiovascular healthrdquo Advances in Food andNutrition Research vol 66 pp 147ndash215 2012

[5] J L Salvin ldquoPosition of the American dietetic associatonhealth implications of dietary fiberrdquo Journal of AmericanDietetic Associations vol 108 no 10 pp 1716ndash1731 2008

[6] P M Kris-Etherton S Innis and Ammerican DieteticAssocition and Dietitians of Canada ldquoposition of theAmerican dietetic association and dietitians of Canada

Table 6 Nutritional and energy value of SMWC

Energy and nutrients Per 100 g productEnergy 6048 kJ1446 kcalFat 24 gSaturated fat 03 gMonounsaturated fat 02 g

Polyunsaturated fat 2 gCarbohydrate 612 gSugar 49 gSugar alcohol 563 g

Dietary fiber 27 gProtein 13 g

0010203040506070809

1

0 2 4 6 8 10

Tan

delta

Frequency (Hz)

SMWCControl

Figure 3 Loss tangent versus frequency data for SMWC andcontrol samples

Journal of Food Quality 7

dietary fatty acidsrdquo Journal of the American Dietetic Associ-ation vol 107 no 9 pp 1599e1ndash1611e15 2007

[7] B Koletzko R Uauy A Palou et al ldquoDietary intake ofeicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) in childrenmdasha workshop reportrdquo British Journal ofNutrition vol 103 no 6 pp 923ndash928 2010

[8] L Martınez-Fernandez L M Laiglesia A E HuertaJ A Martinez andM J Moreno-Aliaga ldquoOmega-3 fatty acidsand adipose tissue function in obesity and metabolic syn-dromerdquo Prostaglandins and Other Lipid Mediators vol 121pp 24ndash41 2015

[9] R Ayerza and W E Coates ldquoChia seeds and the colombusconceptrdquo inWild-Type Food in Health Promotion and DiseasePrevention F De Meester and R R Watson Eds HumanaPress New York NY USA 2015

[10] L A Muntildeoz A Cobos O Diaz and J M Aguliera ldquoChiaseed (Salvia hispanica) an ancient grain and a new functionalfoodrdquo Food Reviews International vol 29 no 4 pp 394ndash4082013

[11] E Iglesias-Puig and M Haros ldquoEvaluation of performance ofdough and bread incorporating chia (Salvia hispanica L)rdquoEuropean Food Research and Technology vol 237 no 6pp 865ndash874 2013

[12] E Steffolani E de la Hera G Perez and M Gomez ldquoEffect ofchia (Salvia hispanica L) addition on the quality of gluten-freebreadrdquo Journal of Food Quality vol 37 no 5 pp 309ndash3172014

[13] AOAC Official Methods of Analysis of AOAC InternationalOfficial Methods 9230 92509 9790 AOAC InternationalGaithersburg MD USA 19th edition 2012

[14] E Reyes-Caudillo A Tecante and M A Valdivia-LopezldquoDietary fibre content and antioxidant activity of phenoliccompounds present in Mexican chia (Salvia hispanica L)seedsrdquo Food Chemistry vol 107 no 2 pp 656ndash663 2008

[15] S S Fernandes and M D L M Salas-Mellado ldquoAddition ofchia seed mucilage for reduction of fat content in bread andcakesrdquo Food Chemistry vol 227 pp 237ndash244 2017

[16] Food and Agricultural Organization ldquoFood energyndashmethodsof analysis and conversion factorrdquo in Proceedings of the FAOFood and Nutrition Paper vol 77 Rome Italy December2003

[17] S Bilgiccedil-Keles N Sahin-Yesilccedilubuk A Barla-Demirkoz andM Karakas ldquoResponse surface optimization and modellingfor supercritical carbon dioxide extraction of Echium vulgareseed oilrdquo Ce Journal of Supercritical Fluids vol 143pp 365ndash369 2019

[18] R S Marinelli S A Lenquiste E A Moraes andM R Marostica ldquoAntioxidant potential of dietary chia seedand oil (Salvia hispanica L) in diet-induced obese ratsrdquo FoodResearch International vol 76 pp 665ndash674 2015

[19] M NMohdNaeemM NMohd Fairulnizal M K Norhayatiet al ldquo2e nutritional composition of fruit jams in theMalaysian marketrdquo Journal of the Saudi Society of AgriculturalSciences vol 16 no 1 pp 89ndash96 2017

[20] S Basu and U S Shivhare ldquoRheological textural micro-structural and sensory properties of mango jamrdquo Journal ofFood Engineering vol 100 no 2 pp 357ndash365 2010

[21] S Nitrayova M Brestensky J Heger P Patras J Rafay andA Sirotkin ldquoAmino acids and fatty acids profile of chia (Salviahispanica L) and flax (Linum usitatissimum L) seedrdquoPotravinarstvo Scientific Journal for Food Industry vol 8no 1 pp 72ndash76 2014

[22] S R Pavlovic A V Tepic and B L Vujicic ldquoLow caloriemarmaladesrdquo Acta periodica technologica vol 34 pp 1ndash1482003

[23] EU Food Law Commission Regulation No 11692011 of 2eEuropean Parliament and of 2e Council of 25 October 2011on the provision of food information to the consumers

[24] Codex Alimentarius Commission Codex Standart for JamsJellies Marmalades 296mdash2009 Codex Alimentarius Com-mission Rome Italy 2009

[25] T M Rababah M H Al-ursquoudat and S Brewer ldquoJam pro-cessing and impact on composition of active compoundsrdquo inProcessing And Impact On Active Components In Foodspp 681ndash687 Academic Press Cambridge MA USA 2015

[26] L L Pinelli C L Moretti M Chiarello and L Melo ldquoIn-fluence of strawberry jam color and phenolic compounds onacceptance during storagerdquo Revista Ceres vol 62 no 3pp 233ndash240 2015

[27] T Kurotobi T Hoshino Y Kazami F Hayakawa andY Hagura ldquoRelationship between sensory analysis for textureand instrument measurements in model strawberry jamrdquoJournal of Texture Studies vol 49 no 4 pp 359ndash369 2018

[28] R Coorey A Tjoe and V Jayasena ldquoGelling properties ofchia seed and flourrdquo Journal of Food Science vol 79 no 5pp E859ndashE866 2014

[29] EU Food Law Commission Regulation 19242006 of theEuropean Parliament and of the Council of 20 December 2006on Nutrition and Health Claims Made on Foods

8 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

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Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

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Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

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Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

spoilage than the control Further studies may focus on thepreservation techniques of chia seed-added sorbitol-substituted marmalade in industrial scale 2e use of pre-servatives could be considered to lower the pH value to therequested range

Sugar content of SMWC was found to be 49 2isvalue allows the product to be declared as ldquolow sugarrdquoaccording to EU Food Law 1169 [23]

Hydroxymethylfurfural (HMF) content in jams andmarmalades is limited to 80mgkg according to CodexStandard for Jams Jellies and Marmalades [24] HMFcontent in the product was found to be 464mg in 100 gsample It can be interpreted that the cooking process ofmarmalade was suitable by means of heating time and rateFurther analyses may focus on decreasing HMF contentespecially during industrial production

333 Functional Properties Antioxidant capacity andtotal phenolic contents of SMWC were found as219plusmn 120 μmol TEg and 41plusmn 006mg GAEg respectively2e total phenolic content of the control marmalade wasfound as 35mg GAEg 2ese results are in accordancewith the findings of Marinelli et al [18] Chia seed additionincreased the phenolic content of the marmalade by 1542e phenolic content of the control marmalade was alsonoticeable because of the high phenolic content ofstrawberry itself As reported by Rababah et al [25]strawberry has a phenolic content of 85mgmiddotGAEkg whichis higher than cherry grape fig and orange 2e phenoliccontent of a strawberry jam was reported as 285mgmiddotGAEg[26] When compared with our findings the total phenoliccontent of SMWC was noticeably higher than that of thecontrol marmalade 2is increase allows the chia seed-added marmalade as a preferable functional food

334 Rheological Properties In view of consumer demandfor foods it is critical to characterize the rheological propertywhich will also influence their overall acceptability

2e viscosity curves of SMWC and control are shown inFigure 1 2e viscosity of both samples decreased as shearrate increased indicating a shear-thinning behaviour 2isrheological behaviour was also reported for mango jam [19]It appears that the viscosity of SMWC was slightly higherthan the viscosity of control even though there was nodistinct difference between two samples

2e samples exhibited shear-thinning behaviour withyield stress according to the modelling calculations 2eHerschelndashBulkley model parameters are given in Table 5 Asseen from the viscosity curves the model parameters werealso very close to each other In a study the yield stressconsistency index and flow behaviour index values of dif-ferent strawberry jams with different pectin contents at 20degCwere reported as 15ndash246 203ndash735 and 032ndash059 re-spectively [27]

Figure 2 shows the comparison of storage (GPrime) and lossmodulus (Gprime) of SMWC and the control Gprime and GPrime valuesfor SMWC are greater than that of control Both moduliare dependent on frequency at lower frequencies Gprime is

greater than GPrime for all samples at any given point showingsamples having a gel-like character 2e gel-like characteris more dominant for SMWC compared to the controlHowever there is no crossover point for Gprime and GPrimemeaning no real gel formation 2is indicated that theweak gel structure may be occurred due to crosslinkingsfor the control sample and the addition of chia at 5 maycontribute to the crosslinkings without formation of a gelstructure

Figure 3 gives the comparison of the loss tangent valuesof SMWC and the control Loss tangent of samples whichare below 1 indicates a gel-like behaviour Moreover thetexture provided by 5 chia seed addition was morepreferred by the panelists and they scored consistencyparameters higher 2erefore chia seed addition at a levelof 5 contributed to both crosslinkings and higherconsistency

0

1

2

3

4

5

1 10 100

Visc

osity

(Pamiddots

)

Shear rate (1s)

SMWCControl

Figure 1 2e viscosity curves of SMWC and control samples

Table 5 HerschelndashBulkley model parameters (τo K and n) ofSMWC and control samples

Sample τo (Pa) K (Pamiddotsn) n (minus ) R2

SMWC 67 32 056 099Control 74 24 060 099

1

10

100

0 2 4 6 8 10

Gprime o

r GPrime

(Pa)

Frequency (Hz)

SMWC-Gprime

SMWC-GPrime

Control-Gprime

Control-GPrime

Figure 2 Frequency spectra for the samples

6 Journal of Food Quality

34 Nutritional Labeling of Chia Seed-Added StrawberryMarmalade Energy value and other nutritional composi-tion are provided in Table 6 A low-calorie marmalade fromEnglandmarket declares the energy value as 647 kcal dietaryfiber content as 0 and protein content as 06 2e nu-tritional label of a low-calorie marmalade from Turkishmarket declares its energy value as 554 kcal dietary fibercontent as 11 and protein content as 03 2ese com-parisons allow the chia seed-added marmalade with noadditional sugar (sucrose) as a promising new functionalproduct in the market

EU Food Law 1169 Commission Regulation 19242006of the European Parliament and the Council of 20 December2006 on nutrition and health claimsmade on foods permit tolabel food products as ldquoenergy reducedrdquo if the product has atleast 30 less energy than a similar product Since SMWChas 48 less energy than the control it can be declared asldquoenergy reducedrdquo [28] According to the same regulationSMWC can be labeled as ldquolow sugarrdquo since its sugarcomposition is less than 5 and ldquosource of omega-3rdquo sinceomega-3 fatty acids content is more than 03 [28]

According to EU Food Law 1169 Regulation No 11692011 this functional product should be labeled and declaredas ldquoinvolves sweetenerrdquo and ldquoexcessive consumption maycause laxative effectsrdquo since it contains polyol more than10 [23]

4 Conclusions

In this study chia seed-added functional marmalade withreduced sugar was developed During the development ofmarmalade formulations sweetener type (sorbitol isomaltcommercial Steviatrade powder and isomalt together withsorbitol) and chia seed content (25 and 5 by weight) inthe strawberry marmalade were decided by two-step sensoryanalysis 2e control formula was prepared with sucrose(refined commercial sugar) In the first part of the studysensorial parameters showed good acceptability for sorbitol2erefore in the second part of the study marmalades wereprepared with 25 and 5 (by weight) chia seed includingsorbitol Chia seed at 5 showed good acceptance level andthe chia seed content was chosen to be used as 5 in theformulations

Chia seed and sorbitol addition increased the phenoliccontent by 1545 and the dietary fiber content by 168 anddecreased the caloric value by 48 compared to the controlprepared with sucrose and without chia seed 2e finalproduct had 15 omega-3 fatty acid and could be declaredas ldquoomega-3 sourcerdquo in the label

In terms of process parameters SMWC exhibited moregel-like character compared to the control and the additionof chia at 5 may contribute to the crosslinkings withoutformation of a gel structure 2erefore chia-added sorbitol-containing strawberry marmalade proved to be a new al-ternative by preserving the quality attributes and makingthem healthier foods

Data Availability

2e data used to support the findings of the study areavailable from the corresponding author upon request

Conflicts of Interest

2e authors declare that there are no conflicts of interestregarding the publication of this paper

References

[1] M Grembecka ldquoSugar alcohols-their role in the modernworld of sweeteners a reviewrdquo European Food Research andTechnology vol 241 no 1 pp 1ndash14 2015

[2] M Kristensen and M G Jensen ldquoDietary fibres in the reg-ulation of appetite and food intake Importance of viscosityrdquoAppetite vol 56 no 1 pp 65ndash70 2011

[3] Y Kim and Y Je ldquoDietary fibre intake and mortality fromcardiovascular disease and all cancers a meta-analysis ofprospective cohort studiesrdquo Archives of Cardiovascular Dis-eases vol 109 no 1 pp 39ndash54 2016

[4] R Belski ldquoFiber protein and lupin-enriched foods role forimproving cardiovascular healthrdquo Advances in Food andNutrition Research vol 66 pp 147ndash215 2012

[5] J L Salvin ldquoPosition of the American dietetic associatonhealth implications of dietary fiberrdquo Journal of AmericanDietetic Associations vol 108 no 10 pp 1716ndash1731 2008

[6] P M Kris-Etherton S Innis and Ammerican DieteticAssocition and Dietitians of Canada ldquoposition of theAmerican dietetic association and dietitians of Canada

Table 6 Nutritional and energy value of SMWC

Energy and nutrients Per 100 g productEnergy 6048 kJ1446 kcalFat 24 gSaturated fat 03 gMonounsaturated fat 02 g

Polyunsaturated fat 2 gCarbohydrate 612 gSugar 49 gSugar alcohol 563 g

Dietary fiber 27 gProtein 13 g

0010203040506070809

1

0 2 4 6 8 10

Tan

delta

Frequency (Hz)

SMWCControl

Figure 3 Loss tangent versus frequency data for SMWC andcontrol samples

Journal of Food Quality 7

dietary fatty acidsrdquo Journal of the American Dietetic Associ-ation vol 107 no 9 pp 1599e1ndash1611e15 2007

[7] B Koletzko R Uauy A Palou et al ldquoDietary intake ofeicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) in childrenmdasha workshop reportrdquo British Journal ofNutrition vol 103 no 6 pp 923ndash928 2010

[8] L Martınez-Fernandez L M Laiglesia A E HuertaJ A Martinez andM J Moreno-Aliaga ldquoOmega-3 fatty acidsand adipose tissue function in obesity and metabolic syn-dromerdquo Prostaglandins and Other Lipid Mediators vol 121pp 24ndash41 2015

[9] R Ayerza and W E Coates ldquoChia seeds and the colombusconceptrdquo inWild-Type Food in Health Promotion and DiseasePrevention F De Meester and R R Watson Eds HumanaPress New York NY USA 2015

[10] L A Muntildeoz A Cobos O Diaz and J M Aguliera ldquoChiaseed (Salvia hispanica) an ancient grain and a new functionalfoodrdquo Food Reviews International vol 29 no 4 pp 394ndash4082013

[11] E Iglesias-Puig and M Haros ldquoEvaluation of performance ofdough and bread incorporating chia (Salvia hispanica L)rdquoEuropean Food Research and Technology vol 237 no 6pp 865ndash874 2013

[12] E Steffolani E de la Hera G Perez and M Gomez ldquoEffect ofchia (Salvia hispanica L) addition on the quality of gluten-freebreadrdquo Journal of Food Quality vol 37 no 5 pp 309ndash3172014

[13] AOAC Official Methods of Analysis of AOAC InternationalOfficial Methods 9230 92509 9790 AOAC InternationalGaithersburg MD USA 19th edition 2012

[14] E Reyes-Caudillo A Tecante and M A Valdivia-LopezldquoDietary fibre content and antioxidant activity of phenoliccompounds present in Mexican chia (Salvia hispanica L)seedsrdquo Food Chemistry vol 107 no 2 pp 656ndash663 2008

[15] S S Fernandes and M D L M Salas-Mellado ldquoAddition ofchia seed mucilage for reduction of fat content in bread andcakesrdquo Food Chemistry vol 227 pp 237ndash244 2017

[16] Food and Agricultural Organization ldquoFood energyndashmethodsof analysis and conversion factorrdquo in Proceedings of the FAOFood and Nutrition Paper vol 77 Rome Italy December2003

[17] S Bilgiccedil-Keles N Sahin-Yesilccedilubuk A Barla-Demirkoz andM Karakas ldquoResponse surface optimization and modellingfor supercritical carbon dioxide extraction of Echium vulgareseed oilrdquo Ce Journal of Supercritical Fluids vol 143pp 365ndash369 2019

[18] R S Marinelli S A Lenquiste E A Moraes andM R Marostica ldquoAntioxidant potential of dietary chia seedand oil (Salvia hispanica L) in diet-induced obese ratsrdquo FoodResearch International vol 76 pp 665ndash674 2015

[19] M NMohdNaeemM NMohd Fairulnizal M K Norhayatiet al ldquo2e nutritional composition of fruit jams in theMalaysian marketrdquo Journal of the Saudi Society of AgriculturalSciences vol 16 no 1 pp 89ndash96 2017

[20] S Basu and U S Shivhare ldquoRheological textural micro-structural and sensory properties of mango jamrdquo Journal ofFood Engineering vol 100 no 2 pp 357ndash365 2010

[21] S Nitrayova M Brestensky J Heger P Patras J Rafay andA Sirotkin ldquoAmino acids and fatty acids profile of chia (Salviahispanica L) and flax (Linum usitatissimum L) seedrdquoPotravinarstvo Scientific Journal for Food Industry vol 8no 1 pp 72ndash76 2014

[22] S R Pavlovic A V Tepic and B L Vujicic ldquoLow caloriemarmaladesrdquo Acta periodica technologica vol 34 pp 1ndash1482003

[23] EU Food Law Commission Regulation No 11692011 of 2eEuropean Parliament and of 2e Council of 25 October 2011on the provision of food information to the consumers

[24] Codex Alimentarius Commission Codex Standart for JamsJellies Marmalades 296mdash2009 Codex Alimentarius Com-mission Rome Italy 2009

[25] T M Rababah M H Al-ursquoudat and S Brewer ldquoJam pro-cessing and impact on composition of active compoundsrdquo inProcessing And Impact On Active Components In Foodspp 681ndash687 Academic Press Cambridge MA USA 2015

[26] L L Pinelli C L Moretti M Chiarello and L Melo ldquoIn-fluence of strawberry jam color and phenolic compounds onacceptance during storagerdquo Revista Ceres vol 62 no 3pp 233ndash240 2015

[27] T Kurotobi T Hoshino Y Kazami F Hayakawa andY Hagura ldquoRelationship between sensory analysis for textureand instrument measurements in model strawberry jamrdquoJournal of Texture Studies vol 49 no 4 pp 359ndash369 2018

[28] R Coorey A Tjoe and V Jayasena ldquoGelling properties ofchia seed and flourrdquo Journal of Food Science vol 79 no 5pp E859ndashE866 2014

[29] EU Food Law Commission Regulation 19242006 of theEuropean Parliament and of the Council of 20 December 2006on Nutrition and Health Claims Made on Foods

8 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

34 Nutritional Labeling of Chia Seed-Added StrawberryMarmalade Energy value and other nutritional composi-tion are provided in Table 6 A low-calorie marmalade fromEnglandmarket declares the energy value as 647 kcal dietaryfiber content as 0 and protein content as 06 2e nu-tritional label of a low-calorie marmalade from Turkishmarket declares its energy value as 554 kcal dietary fibercontent as 11 and protein content as 03 2ese com-parisons allow the chia seed-added marmalade with noadditional sugar (sucrose) as a promising new functionalproduct in the market

EU Food Law 1169 Commission Regulation 19242006of the European Parliament and the Council of 20 December2006 on nutrition and health claimsmade on foods permit tolabel food products as ldquoenergy reducedrdquo if the product has atleast 30 less energy than a similar product Since SMWChas 48 less energy than the control it can be declared asldquoenergy reducedrdquo [28] According to the same regulationSMWC can be labeled as ldquolow sugarrdquo since its sugarcomposition is less than 5 and ldquosource of omega-3rdquo sinceomega-3 fatty acids content is more than 03 [28]

According to EU Food Law 1169 Regulation No 11692011 this functional product should be labeled and declaredas ldquoinvolves sweetenerrdquo and ldquoexcessive consumption maycause laxative effectsrdquo since it contains polyol more than10 [23]

4 Conclusions

In this study chia seed-added functional marmalade withreduced sugar was developed During the development ofmarmalade formulations sweetener type (sorbitol isomaltcommercial Steviatrade powder and isomalt together withsorbitol) and chia seed content (25 and 5 by weight) inthe strawberry marmalade were decided by two-step sensoryanalysis 2e control formula was prepared with sucrose(refined commercial sugar) In the first part of the studysensorial parameters showed good acceptability for sorbitol2erefore in the second part of the study marmalades wereprepared with 25 and 5 (by weight) chia seed includingsorbitol Chia seed at 5 showed good acceptance level andthe chia seed content was chosen to be used as 5 in theformulations

Chia seed and sorbitol addition increased the phenoliccontent by 1545 and the dietary fiber content by 168 anddecreased the caloric value by 48 compared to the controlprepared with sucrose and without chia seed 2e finalproduct had 15 omega-3 fatty acid and could be declaredas ldquoomega-3 sourcerdquo in the label

In terms of process parameters SMWC exhibited moregel-like character compared to the control and the additionof chia at 5 may contribute to the crosslinkings withoutformation of a gel structure 2erefore chia-added sorbitol-containing strawberry marmalade proved to be a new al-ternative by preserving the quality attributes and makingthem healthier foods

Data Availability

2e data used to support the findings of the study areavailable from the corresponding author upon request

Conflicts of Interest

2e authors declare that there are no conflicts of interestregarding the publication of this paper

References

[1] M Grembecka ldquoSugar alcohols-their role in the modernworld of sweeteners a reviewrdquo European Food Research andTechnology vol 241 no 1 pp 1ndash14 2015

[2] M Kristensen and M G Jensen ldquoDietary fibres in the reg-ulation of appetite and food intake Importance of viscosityrdquoAppetite vol 56 no 1 pp 65ndash70 2011

[3] Y Kim and Y Je ldquoDietary fibre intake and mortality fromcardiovascular disease and all cancers a meta-analysis ofprospective cohort studiesrdquo Archives of Cardiovascular Dis-eases vol 109 no 1 pp 39ndash54 2016

[4] R Belski ldquoFiber protein and lupin-enriched foods role forimproving cardiovascular healthrdquo Advances in Food andNutrition Research vol 66 pp 147ndash215 2012

[5] J L Salvin ldquoPosition of the American dietetic associatonhealth implications of dietary fiberrdquo Journal of AmericanDietetic Associations vol 108 no 10 pp 1716ndash1731 2008

[6] P M Kris-Etherton S Innis and Ammerican DieteticAssocition and Dietitians of Canada ldquoposition of theAmerican dietetic association and dietitians of Canada

Table 6 Nutritional and energy value of SMWC

Energy and nutrients Per 100 g productEnergy 6048 kJ1446 kcalFat 24 gSaturated fat 03 gMonounsaturated fat 02 g

Polyunsaturated fat 2 gCarbohydrate 612 gSugar 49 gSugar alcohol 563 g

Dietary fiber 27 gProtein 13 g

0010203040506070809

1

0 2 4 6 8 10

Tan

delta

Frequency (Hz)

SMWCControl

Figure 3 Loss tangent versus frequency data for SMWC andcontrol samples

Journal of Food Quality 7

dietary fatty acidsrdquo Journal of the American Dietetic Associ-ation vol 107 no 9 pp 1599e1ndash1611e15 2007

[7] B Koletzko R Uauy A Palou et al ldquoDietary intake ofeicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) in childrenmdasha workshop reportrdquo British Journal ofNutrition vol 103 no 6 pp 923ndash928 2010

[8] L Martınez-Fernandez L M Laiglesia A E HuertaJ A Martinez andM J Moreno-Aliaga ldquoOmega-3 fatty acidsand adipose tissue function in obesity and metabolic syn-dromerdquo Prostaglandins and Other Lipid Mediators vol 121pp 24ndash41 2015

[9] R Ayerza and W E Coates ldquoChia seeds and the colombusconceptrdquo inWild-Type Food in Health Promotion and DiseasePrevention F De Meester and R R Watson Eds HumanaPress New York NY USA 2015

[10] L A Muntildeoz A Cobos O Diaz and J M Aguliera ldquoChiaseed (Salvia hispanica) an ancient grain and a new functionalfoodrdquo Food Reviews International vol 29 no 4 pp 394ndash4082013

[11] E Iglesias-Puig and M Haros ldquoEvaluation of performance ofdough and bread incorporating chia (Salvia hispanica L)rdquoEuropean Food Research and Technology vol 237 no 6pp 865ndash874 2013

[12] E Steffolani E de la Hera G Perez and M Gomez ldquoEffect ofchia (Salvia hispanica L) addition on the quality of gluten-freebreadrdquo Journal of Food Quality vol 37 no 5 pp 309ndash3172014

[13] AOAC Official Methods of Analysis of AOAC InternationalOfficial Methods 9230 92509 9790 AOAC InternationalGaithersburg MD USA 19th edition 2012

[14] E Reyes-Caudillo A Tecante and M A Valdivia-LopezldquoDietary fibre content and antioxidant activity of phenoliccompounds present in Mexican chia (Salvia hispanica L)seedsrdquo Food Chemistry vol 107 no 2 pp 656ndash663 2008

[15] S S Fernandes and M D L M Salas-Mellado ldquoAddition ofchia seed mucilage for reduction of fat content in bread andcakesrdquo Food Chemistry vol 227 pp 237ndash244 2017

[16] Food and Agricultural Organization ldquoFood energyndashmethodsof analysis and conversion factorrdquo in Proceedings of the FAOFood and Nutrition Paper vol 77 Rome Italy December2003

[17] S Bilgiccedil-Keles N Sahin-Yesilccedilubuk A Barla-Demirkoz andM Karakas ldquoResponse surface optimization and modellingfor supercritical carbon dioxide extraction of Echium vulgareseed oilrdquo Ce Journal of Supercritical Fluids vol 143pp 365ndash369 2019

[18] R S Marinelli S A Lenquiste E A Moraes andM R Marostica ldquoAntioxidant potential of dietary chia seedand oil (Salvia hispanica L) in diet-induced obese ratsrdquo FoodResearch International vol 76 pp 665ndash674 2015

[19] M NMohdNaeemM NMohd Fairulnizal M K Norhayatiet al ldquo2e nutritional composition of fruit jams in theMalaysian marketrdquo Journal of the Saudi Society of AgriculturalSciences vol 16 no 1 pp 89ndash96 2017

[20] S Basu and U S Shivhare ldquoRheological textural micro-structural and sensory properties of mango jamrdquo Journal ofFood Engineering vol 100 no 2 pp 357ndash365 2010

[21] S Nitrayova M Brestensky J Heger P Patras J Rafay andA Sirotkin ldquoAmino acids and fatty acids profile of chia (Salviahispanica L) and flax (Linum usitatissimum L) seedrdquoPotravinarstvo Scientific Journal for Food Industry vol 8no 1 pp 72ndash76 2014

[22] S R Pavlovic A V Tepic and B L Vujicic ldquoLow caloriemarmaladesrdquo Acta periodica technologica vol 34 pp 1ndash1482003

[23] EU Food Law Commission Regulation No 11692011 of 2eEuropean Parliament and of 2e Council of 25 October 2011on the provision of food information to the consumers

[24] Codex Alimentarius Commission Codex Standart for JamsJellies Marmalades 296mdash2009 Codex Alimentarius Com-mission Rome Italy 2009

[25] T M Rababah M H Al-ursquoudat and S Brewer ldquoJam pro-cessing and impact on composition of active compoundsrdquo inProcessing And Impact On Active Components In Foodspp 681ndash687 Academic Press Cambridge MA USA 2015

[26] L L Pinelli C L Moretti M Chiarello and L Melo ldquoIn-fluence of strawberry jam color and phenolic compounds onacceptance during storagerdquo Revista Ceres vol 62 no 3pp 233ndash240 2015

[27] T Kurotobi T Hoshino Y Kazami F Hayakawa andY Hagura ldquoRelationship between sensory analysis for textureand instrument measurements in model strawberry jamrdquoJournal of Texture Studies vol 49 no 4 pp 359ndash369 2018

[28] R Coorey A Tjoe and V Jayasena ldquoGelling properties ofchia seed and flourrdquo Journal of Food Science vol 79 no 5pp E859ndashE866 2014

[29] EU Food Law Commission Regulation 19242006 of theEuropean Parliament and of the Council of 20 December 2006on Nutrition and Health Claims Made on Foods

8 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

dietary fatty acidsrdquo Journal of the American Dietetic Associ-ation vol 107 no 9 pp 1599e1ndash1611e15 2007

[7] B Koletzko R Uauy A Palou et al ldquoDietary intake ofeicosapentaenoic acid (EPA) and docosahexaenoic acid(DHA) in childrenmdasha workshop reportrdquo British Journal ofNutrition vol 103 no 6 pp 923ndash928 2010

[8] L Martınez-Fernandez L M Laiglesia A E HuertaJ A Martinez andM J Moreno-Aliaga ldquoOmega-3 fatty acidsand adipose tissue function in obesity and metabolic syn-dromerdquo Prostaglandins and Other Lipid Mediators vol 121pp 24ndash41 2015

[9] R Ayerza and W E Coates ldquoChia seeds and the colombusconceptrdquo inWild-Type Food in Health Promotion and DiseasePrevention F De Meester and R R Watson Eds HumanaPress New York NY USA 2015

[10] L A Muntildeoz A Cobos O Diaz and J M Aguliera ldquoChiaseed (Salvia hispanica) an ancient grain and a new functionalfoodrdquo Food Reviews International vol 29 no 4 pp 394ndash4082013

[11] E Iglesias-Puig and M Haros ldquoEvaluation of performance ofdough and bread incorporating chia (Salvia hispanica L)rdquoEuropean Food Research and Technology vol 237 no 6pp 865ndash874 2013

[12] E Steffolani E de la Hera G Perez and M Gomez ldquoEffect ofchia (Salvia hispanica L) addition on the quality of gluten-freebreadrdquo Journal of Food Quality vol 37 no 5 pp 309ndash3172014

[13] AOAC Official Methods of Analysis of AOAC InternationalOfficial Methods 9230 92509 9790 AOAC InternationalGaithersburg MD USA 19th edition 2012

[14] E Reyes-Caudillo A Tecante and M A Valdivia-LopezldquoDietary fibre content and antioxidant activity of phenoliccompounds present in Mexican chia (Salvia hispanica L)seedsrdquo Food Chemistry vol 107 no 2 pp 656ndash663 2008

[15] S S Fernandes and M D L M Salas-Mellado ldquoAddition ofchia seed mucilage for reduction of fat content in bread andcakesrdquo Food Chemistry vol 227 pp 237ndash244 2017

[16] Food and Agricultural Organization ldquoFood energyndashmethodsof analysis and conversion factorrdquo in Proceedings of the FAOFood and Nutrition Paper vol 77 Rome Italy December2003

[17] S Bilgiccedil-Keles N Sahin-Yesilccedilubuk A Barla-Demirkoz andM Karakas ldquoResponse surface optimization and modellingfor supercritical carbon dioxide extraction of Echium vulgareseed oilrdquo Ce Journal of Supercritical Fluids vol 143pp 365ndash369 2019

[18] R S Marinelli S A Lenquiste E A Moraes andM R Marostica ldquoAntioxidant potential of dietary chia seedand oil (Salvia hispanica L) in diet-induced obese ratsrdquo FoodResearch International vol 76 pp 665ndash674 2015

[19] M NMohdNaeemM NMohd Fairulnizal M K Norhayatiet al ldquo2e nutritional composition of fruit jams in theMalaysian marketrdquo Journal of the Saudi Society of AgriculturalSciences vol 16 no 1 pp 89ndash96 2017

[20] S Basu and U S Shivhare ldquoRheological textural micro-structural and sensory properties of mango jamrdquo Journal ofFood Engineering vol 100 no 2 pp 357ndash365 2010

[21] S Nitrayova M Brestensky J Heger P Patras J Rafay andA Sirotkin ldquoAmino acids and fatty acids profile of chia (Salviahispanica L) and flax (Linum usitatissimum L) seedrdquoPotravinarstvo Scientific Journal for Food Industry vol 8no 1 pp 72ndash76 2014

[22] S R Pavlovic A V Tepic and B L Vujicic ldquoLow caloriemarmaladesrdquo Acta periodica technologica vol 34 pp 1ndash1482003

[23] EU Food Law Commission Regulation No 11692011 of 2eEuropean Parliament and of 2e Council of 25 October 2011on the provision of food information to the consumers

[24] Codex Alimentarius Commission Codex Standart for JamsJellies Marmalades 296mdash2009 Codex Alimentarius Com-mission Rome Italy 2009

[25] T M Rababah M H Al-ursquoudat and S Brewer ldquoJam pro-cessing and impact on composition of active compoundsrdquo inProcessing And Impact On Active Components In Foodspp 681ndash687 Academic Press Cambridge MA USA 2015

[26] L L Pinelli C L Moretti M Chiarello and L Melo ldquoIn-fluence of strawberry jam color and phenolic compounds onacceptance during storagerdquo Revista Ceres vol 62 no 3pp 233ndash240 2015

[27] T Kurotobi T Hoshino Y Kazami F Hayakawa andY Hagura ldquoRelationship between sensory analysis for textureand instrument measurements in model strawberry jamrdquoJournal of Texture Studies vol 49 no 4 pp 359ndash369 2018

[28] R Coorey A Tjoe and V Jayasena ldquoGelling properties ofchia seed and flourrdquo Journal of Food Science vol 79 no 5pp E859ndashE866 2014

[29] EU Food Law Commission Regulation 19242006 of theEuropean Parliament and of the Council of 20 December 2006on Nutrition and Health Claims Made on Foods

8 Journal of Food Quality

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Journal of Parasitology Research

GenomicsInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018

Hindawiwwwhindawicom Volume 2018

BioinformaticsAdvances in

Marine BiologyJournal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Neuroscience Journal

Hindawiwwwhindawicom Volume 2018

BioMed Research International

Cell BiologyInternational Journal of

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Genetics Research International

Hindawiwwwhindawicom Volume 2018

Advances in

Virolog y Stem Cells International

Hindawiwwwhindawicom Volume 2018

Hindawiwwwhindawicom Volume 2018

Enzyme Research

Hindawiwwwhindawicom Volume 2018

International Journal of

MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom