Developing Low-calorie Papaya Jam Infused with Gum Tragacanth and Chia Seed-A Comprehensive Analysis of Physicochemical Attributes and Long-Term Storage Suitability

In recent years, the global market for papaya (Carica papaya L.) has witnessed significant growth, with India emerging as a key player in its cultivation. Native to tropical America, papaya is extensively grown in tropical and subtropical regions (Anwar et al., 2023) and India stands as a major contributor to its global yield, producing 48% of the total output (FAO, 2020). In India, the cultivation of this tropical fruit extends across 149,000 hectares, resulting in a substantial yield of 5,744,000 metric tons (Indian Horticulture Database, 2021). The nutritional profile of papaya includes dietary fiber, minerals (potassium, magnesium), vitamins (A, C, B and E), bioactive compounds like antioxidants, flavonoids, phytosterols, phenolic compounds, enzymes (Chymopapain and Papain), glycosides, carotenoids, pantothenic acid, folate and its exceptional medical qualities, including anti-fungal, anti-microbial, anti-fertility, anti-amoebic, anthelmintic, anti-malarial, immunomodulatory and hepatoprotective effects, make it a valuable component in the realm of natural medicine (Ugbogu et al., 2023). Papaya’s versatile applications extend beyond fresh consumption globally from raw green papaya in vegetable dishes to ripe fruit for candies, pickles, saucesand jams, this fruit finds its way into an array of culinary and medicinal products (Suryawanshi et al., 2022). One notable application is the production of fruit jams, a popular and nutrient-rich breakfast option. The transformation of perishable fruits into jams and jellies not only aids in reducing.
       
Post-harvest losses but also benefits both the food processing industry and farmers (Basary et al., 2022). Traditional jam formulations typically consist of fruits, sugar, acid, pectin, additional flavorand preservatives (Nkansah, 2022). However, concerns regarding health risks associated with high sugar intake have prompted a demand for low-calorie jams with alternative sweeteners (Basu and Singha, 2023). To address this demand, the study proposes the use of Stevia (Stevia rebaudiana) as a natural alternative sweetener. Stevia, known for its low-calorie or non-caloric sweeteners in its leaf extract, has gained popularity due to its resistance to heat and acid, making it suitable for jam production without compromising flavor (Basharat et al., 2021). Additionally, the incorporation of grapes, rich in antioxidants and natural sugars with various health benefits, contributes to the overall nutritional value of the jam (Alqahtani et al., 2022). The study further explores the use of gum tragacanth (GT) and chia seeds in jam formulations. GT, derived from Astragalus speciesand chia seeds, known for their high water-holding capacity, emulsifying abilitiesand nutritional richness, serve as suspenders, stabilizersand thickeners in various foods, including jams (Adamczyk et al., 2021). Beyond their technical roles, GT and chia seeds offer health benefits, like weight loss, blood sugar controland reducing inflammation (Pourashouri et al., 2021). The research aims to develop a low-calorie papaya jam by substituting pectin with gum tragacanth and chia seeds, sucrose with stevia and grape juice. This innovative approach aligns with the broader objectives of supporting Sustainable Development Goals (SDGs) such as Zero Hunger and Good Health and Well-being. The study not only explores a healthier sugar substitute but also evaluates the physiochemical and organoleptic characteristics of the jam for storage stability while creating nutritious, low-calorie foods, ensuring consumer food safety and quality.

The experiment conducted at the Laboratory of the Department of Horticulture, School of Agriculture, Lovely Professional University, Punjab, during 2022-23, aimed to prepare low-calorie papaya jam using ripe papaya (Carica papaya L.) fruits cultivar Pusa Delicious. The materials, including chia seeds, gum tragacanth, steviaand grape juice, were acquired from local markets. The processing equipment’s were sourced from the Department of Food Technology and Nutrition.
       
Nineteen different treatments were applied in the preparation of papaya jam, varying in sweeteners, consistency materialsand preservative (Table 1). The standard sample (T₁₉) used white cane sugar and pectin conventionally. Standard procedures were followed for sample preparation (Fig 1). Ripe papaya chunks were grind in mixer for extraction of pulp after washing, peelingand cutting. The ingredients for the jam, such as papaya pulp, sweeteners, thickening agents, citric acidand potassium metabisulphite, were accurately measured. Different treatments received varied concentrations of thickening agents and sweeteners based on the experimental design. Cooking was performed until the desired consistency (sheet flake test) reached and TSS was checked by using hand refractometer. KMS was then added, the final product was cooled, poured into sterilized glass jarsand stored at ambient temperature for analysis.
 

 

       
Physicochemical characteristics of the jam samples were analysed using AOAC (2000) methodology. The pH, TSSand sugar content (total and reducing) were determined using digital instruments and established methodologies (Nduko et al., 2018). Texture analysis (firmness and cohesiveness) employed a Texture analyser (Sharma et al., 2022) and organoleptic evaluation (overall acceptability was evaluated on the basis of all parameters which include taste, aroma, flavour and color) was conducted with a 9-point hedonic scale by five trained panellists at ambient temperature (Meilgaard et al., 1999). Triplicate analyses were performed at two-month intervals over six monthsand statistical analysis was carried out using one-way ANOVA in OPSTAT software (p<0.05 significance level).

Physicochemical analysis
 
Total sugars (%)
 
In this explored investigation, our attention is drawn to the indispensable role of sugars in fruit products, specifically influencing flavor development and preservation. The examination delves into the dynamics of total sugar concentration (%) in diverse jam samples over the storage period. The standard jam commences with an initial total sugar content of 63.19%, culminating at 67.78% during storage. Among fresh samples, T₁₂ manifests the highest mean total sugar content (15.82%), while T₁ registers the lowest (12.45%) (Table 2). Noteworthy increments occur during storage, with T₁ and T₁₂ reaching 16.78% and 19.79%, respectively. The incorporation of gum tragacanth and chia seeds in low-calorie papaya jam induces significant alterations in total sugar content (p<0.05) during treatment and storage. Naturally, the standard jam, enriched with sucrose, attains the highest mean total sugar level. The escalation in total sugar content is ascribed to the conversion of starch and other insoluble carbohydrates into sugars, aligning with prior studies by Sutwal et al., (2019), Pinandoyo and Masnar (2020) and Kumar et al., (2020) focusing on apple and papaya jams, respectively.
 

 
Reducing sugar (%)
 
In this investigation, a noteworthy increase (p<0.05) in reducing sugars (%) was evident in all jam samples over time (Table 2). Notably, the mean reducing sugar content for the standard sample, T19, elevated from 21.77% to 24.89%. Particularly, sample T₁ exhibited an increase from 5.94% to 8.50%and sample T₁₂ from 7.50% to 11.88% during storage. The rise in reducing sugars in standard jam is attributed to sucrose inversion in an acidic environment, where sucrose transforms into glucose and fructose due to acidity and prolonged storage. This observation aligns with Sutwal et al., (2019), who noted a significant increase in apple jam’s reducing sugar content during storage. Similar findings were reported by Pinandoyo and Masnar (2020) and Kosiorowska et al., (2022) in papaya jam fortified with soya proteinand cranberry jams with added gold flax and chia seeds, respectively. These consistent results underscore the impact of storage conditions on jam composition and align with existing literature.
 
pH
 
In the investigation of pH’s impact on gel formation in papaya jam, the addition of chia seeds and gum tragacanth significantly influenced pH levels throughout treatments and storage (p<0.05). Initial pH for the standard sample was 3.95%, gradually decreased to 3.22% over six-month storage.  All samples exhibited a decline in pH over time, with initial readings for T₁ and T₁₂ at 3.83% and 4.56%, respectively. During storage, these values decreased to 3.10% and 3.83%, indicating an average pH drop. The acidic content increase, possibly due to sugar breakdown or polysaccharide hydrolysis, contributed to this decline. Anwar et al., (2023) and Basu and Singha (2023) reported similar pH reductions in papaya jam during storage, reinforcing the findings. This underscores the importance of pH control for optimal jam quality (Table 2).
 
Ascorbic acid (mg/100 g)
 
The incorporation of gum tragacanth and chia seeds exhibited a significant impact (p<0.05) on preserving ascorbic acid (mg/100 g) in papaya jam during treatments and storage. The mean ascorbic acid content for the standard sample (T₁₉) decreased from 26.95 mg/100 g to 22.44 mg/100 g over the storage. As evidenced in Table 3, initial ascorbic acid content in samples T₁ and T₁₂ was 26.10 mg/100 g and 33.47 mg/100g, gradually decreasing to 21.70 mg/100 g and 28.96 mg/100 g, respectively during storage. This decline may result from ascorbic acid oxidation, leading to dehydroascorbic acid and subsequent degradation into 2, 3-diketo-l-gulonic acid and furfural compounds. The results aligns with the findings of Kumar et al., (2020) and Pourashouri et al., (2021) who observed reductions in ascorbic acid content in guava-papaya jam over time and low-calorie fruit nectars incorporating stevioside as a natural sweetener.
 

 
Titratable acidity (%)
 
In Table 3, the impact of gum tragacanth and chia seeds on titratable acidity (%) in low-calorie papaya jam is detailed. The addition of chia seeds and gum tragacanth significantly altered acidity (p<0.05) during storage and treatments. Initial acidity levels of T₁ and T₁₂ samples were 0.65% and 0.30%, respectively, gradually rising to 0.69% and 0.34%, respectively. This rise may stem from organic acids formed through polysaccharide breakdown, aligning with Sutwal et al., (2019), who observed increased acidity in apple jam over 28 daysand similar trends in strawberry marmalade (Özbek et al., 2019) and sugar-free sea buckthorn marmalades (Nistor et al., 2021).
 
Total soluble solid (TSS) (ºB)
 
Incorporating gum tragacanth and chia seeds into papaya jam significantly altered the TSS content during treatment and storage (p<0.05) (Table 3). The total soluble solids (TSS) data indicated minor alterations during room temperature storage, with an overall increase in TSS over time. The total soluble solids (TSS) of the standard jam were recorded as 68.05 °B. The sample T₁₂ exhibited the highest mean value (27.10 °B) compared to T₁ (21.15 ºB), attributed to the higher sugar concentration in standard jam. The rise in total soluble solids may result from acid-induced polysaccharide breakdown into simple sugars during storage, releasing soluble sugars in the product. These findings align with previous studies on pineapple jam, strawberry marmaladeand sour cherry jam, highlighting the impact of added components on TSS dynamics during storage (Nduko et al., 2018; Özbek et al., 2019; Nourmohammadi et al., 2021).
 
Texture analysis
 
Firmness and cohesiveness
 
In the investigation of low-calorie papaya jam, the incorporation of gum tragacanth and chia seeds significantly influenced (p<0.05) firmness and cohesiveness, as illustrated in Fig 2 and Fig 3. The firmness of fresh samples (6.90 N–7.71 N) increased to 7.02 N-7.83 N over the storage period, aligning with the findings of Shokraneh et al., (2023), indicating improved structure with fiber substitution. Cohesiveness, ranging from 0.78 N-0.85 N initially, increased to 0.88 N-0.95 N during storage due to incorporation of gum tragacanth and chia seeds. Similar findings were reported by Nejatian et al., (2019) and Özbek et al., (2019) in low-calorie dairy desserts and strawberry marmalade, respectively. These results highlight the positive impact of fiber on texture attributes, echoing similar findings in related studies (Ghasemi et al., 2017).
 

 

 
Organoleptic analysis
 
Overall acceptability
 
During the six-month storage period, the overall acceptability of all jam samples declined significantly (p<0.05). The overall acceptability of standard sample decreased from 8.25 to 6.68 during storage period. For the samples, T₁ had an initial acceptability of 7.63, decreasing to 5.68 and T₁₂ had 8.38, declining to 7.12 over time (Fig 4). The reduction in organoleptic quality parameter which includes color, aroma, flavor and taste with prolonged storage reflected the decline in overall acceptability, consistent with  the findings of Sutwal et al., (2019) and Kumar et al., (2020) who observed similar trends in apple jam and guava-papaya jam, respectively.
 

This study provided a comprehensive analysis of how gum tragacanth and chia seeds influences the physicochemical and sensory attributes of low-calorie papaya jam over six-month storage. The findings highlight substantial improvement in the physicochemical characteristics of the low-calorie papaya jam through the incorporation of gum tragacanth and chia seeds. Notably, the organoleptic assessments reveal sustained texture and overall acceptability throughout the storage duration. T₁₂ (S3C1P1) (stevia @ 10 gm/kg + chia seeds @ 6.25%/kg + potassium metabisulphite @ 100 mg/kg) emerged as the optimal treatment, excelling in both physicochemical and sensory aspects. This research highlights the potential of gum tragacanth and chia seeds as viable alternatives to traditional thickening agents, presenting a health-conscious option without associated health concerns. The study’s significance lies in its contribution to formulating high-quality, low-calorie jam, by utilizing gum tragacanth and chia seeds for enhanced quality and disease protection. Moreover, the investigation aligns with Sustainable Development Goals (SDGs), particularly Zero Hunger by preserving fruits through jam production, ensuring accessibility for an extended period. Additionally, it contributes to Good Health and Well-being by exploring gum tragacanth and chia seeds as healthful substitutes for pectin, fostering the creation of nutritious, low-calorie food choices while upholding food safety and quality through comprehensive assessments of storage stability, compositional changes and sensory properties.

The authors declare no conflict of interest among them.