Development and Characterization of Innovative Nutraceutical Corn Jam

Abstract

Many fruit jams are available in the market such as strawberry, pineapple, apricot, and
orange but no jam has been reported to be formulated with corn. This prompted the idea
of establishing corn based jam. This study was therefore, aimed to produce a new
innovative corn jam. Standard methods were applied for sensory analysis and
physicochemical (proximate) analysis. Among the various combinations, the newly
developed corn jam containing 155g corn and 93g jaggery was found to be better for its
nutritional quality and sensory evaluation. All three samples of newly prepared corn jam
have been found highly acceptable according to sensory evaluation. The pH, acidity,
brix, moisture, ash, protein, fat, fiber, carbohydrates and antioxidant activity of sample
selected on the bases of organoleptic properties were found to be 3.5, 0.1%, 68.5 o,
1.74%, 2.22%, 0.21%, 2.0%, 0.01%, 65.99% and 7.89% respectively. On the sensory
point of view, all three samples of the presently developed corn based jam were found
highly acceptable. Viscosity and consistency analysis showed good quality attributes of
corn based jam. The newly developed corn based jam also has the market competent
price therefore the product is likely to gain the attraction of consumer and improves the
market trends.