PRODUCTION OF STRAWBERRY JAM USING CHIA SEEDS AS A

SUBSTITUTE FOR COMMERCIAL PECTIN

MBIGIDDE CATHERINE ASABA

S18B52/184

A PROPOSAL SUBMITTED TO THE FACULTY OF AGRICULTURAL SCIENCES

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF A

DEGREE OF BACHELORS’ IN FOOD SCIENCE AND TECHNOLOGY OF

UGANDA CHRISTIAN UNIVERSITY

Mukono, Uganda

November, 2021

[1]
DECLARATION

I, Mbigidde Catherine Asaba, hereby declare that this is my original work, it

is not plagiarized and has not been submitted by any other institution for

any award.

Student’s name………………………………………………………………………………………………….

Signature……………………………………………………………………………………………………………

Date………………………………………………………………………………………………………………….

[2]
Table of Contents

CHAPTER ONE

1.0 INTRODUCTION 2

1.1 BACKGROUND

1.2 PROBLEM STATEMENT

1.3 OBJECTIVES

1.4 HYPOTHESES

1.5 SCOPE OF STUDY

1.6 JUSTIFICATION

1.7 SIGNIFICANCE

1.8 CONCEPTUAL FRAMEWORK 3

CHAPTER TWO

CHAPTER THREE 4

2.0 LITERATURE REVIEW 5

2.1 STRAWBERRIES AND COMMERCIAL PECTIN

2.2 CHIA SEED GELLABILITY

2.3 CONSUMER ACCEPTABILITY

CHAPTER THREE 4

3.0 LITERATURE REVIEW

3.1 RESEARCH DESIGN

[3]
 3.2 DATA SOURCES

3.3 VARIABLES AND MEASUREMENT LEVELS

3.4 PROCEDURE FOR DATA COLLECTION

3.5 DATA COLLECTION EQUIPMENT

3.6 QUALITY/ERROR CONTROL

3.7 STRATEGY FOR DATA PROCESSING AND ANALYSIS

3.8 PROJECT WORK PLAN

3.10 BUDGET

List of tables

Table 3.1: Research Design………. … ……………………………………………………

Table 3.2: Physico-chemical properties of strawberry fruit jam..............15

Table 3.3: Sensory Evaluation Results.............................................16

List of figures

Figure 1: Conceptual Framework 9

CHAPTER ONE

1.0 INTRODUCTION
[4]
1.1 Background
Jam is a condiment or spread made from cut or pressed fruits, sugar and

sometimes pectin (Wikipedia). Small fruits such as berries and large cut up

stone fruits like peaches are usually used. It is made by cooking the crushed

fruits with sugar to activate the pectin naturally present in them resulting in

a thick jam-like mixture which is then left to cool and set after which it is

transferred into jars. Sometimes pectin is added to improve the thickness of

the jam. Strawberries are one of the most common fruits used in

preparation of jams and they are an excellent source of vitamin C,

manganese, antioxidants and anthocyanins (Nunes et al., 1995) both of

which prevent cardiovascular diseases. However, strawberries have very low

levels of pectin therefore making the resultant jam very thin and not

spreadable. One approach to solving this problem is the addition of

commercial pectin which helps to thicken and set the jam so as to achieve

the desired thickness (White et al., 2006). Other approaches include mixing

the strawberries with high - pectin fruits such as apples and use of

cornstarch or gelatin. Among other thickeners that can be used to set or

thicken the strawberry jam are chia seeds (MasterClass, 2021).

Chia seeds(Salvia hispanica) are hygroscopic edible seeds of a flowering

plant in the Lamiaceae(mint) family natively from central and southern

Mexico. Chia seeds are popular due to their many health benefits such as

their anti-aging and anti-carcinogenic effects, protectitive effect against

[5]
cardiovascular diseases etc ( Coelho and Salas-Mellado, 2015). On the other

hand, chia seeds are also used as oil supplements for example in cake

formulations.(Borneo, Aguirre and Leon, 2010)

Chia gel does not easily detach from the seeds therefore using them as a

substitute for commercial pectin may affect the appearance, mouthfeel,

color, and overall acceptability of the jam. Hence the aim of this proposed

research project is to formulate strawberry jam using chia seeds as a

substitute for commercial pectin and to assess its physical, chemical and

sensory properties.

1.2 Problem statement

Commercial pectin used to thicken the jam has a role in the color

degradation of fruit jams (Lewis et al., 1995). In addition, it is costly and

not readily available in developing countries or rural areas (Ndabikunze et

al., 2011).This inturn makes the production strawberry jam quite costly. In

comparison, chia seeds are gaining popularity in Uganda not only because of

their health benefits but also because farmers now want a less laborious

crop. According to the Ministry of Foreign Affairs report, Uganda is the

largest producer of chia seeds in East Africa with an estimated production of

4000 tones. However, most of the produce is exported to European

countries due to their low utilization in Uganda. Therefore this study aims

to use the underutilized chia seeds as a cheaper substitute for commercial

[6]
pectin in preparation of strawberry jam.

1.3 Objectives

Main

The research study aims to produce strawberry jam using chia seeds as a

substitute for commercial pectin and to evaluate its physical, chemical and

sensory properties.

Specific

1. To determine the physical and chemical properties of strawberry jam

made using chia seeds

2. To determine the consumer acceptability of strawberry jam made using

chia seeds

1.4 Hypotheses

1. There is no difference between the physico-chemical properties of

strawberry jam made using different levels of chia seeds and that made

with commercial pectin.

2. There is no difference between the consumer acceptability of

strawberry jam made using different levels chia seeds and that made

with commercial pectin.

1.5 Scope of study

This research aims to determine the physical, chemical and sensory

[7]
properties of the strawberry jam only. Inclusion criteria will be all

commercial strawberry jam made using commercial pectin while exclusion

criteria will be non-strawberry jams and jams not made with commercial

pectin. The research project will use black or gray chia seeds only.

1.6 Justification

Commercial pectin is expensive and not readily available in Uganda thus

increasing the cost of production of strawberry jam (Ndabikunze et al.,

2011). The expensive nature of commercial pectin is likely due to the cost

of its extraction from apples and citrus peels. A kilogram of commercial

pectin cost about Shs. 100,000 to120,000 whereas a kilo of chia seeds

bought directly from a farmer costs about Shs.5000 to 10,000. On the other

hand, chia seeds are popular and have many health benefits but are

underutilized in Uganda due to lack of knowledge about how to consume

them and their functional properties. Therefore this study will provide a

cheaper alternative to commercial pectin and at the same time introducing

a new way of utilizing chia seeds.

1.7 Significance

This study will help decrease the production costs of strawberry jam as chia

seeds are cheaper. In addition, the study will be valuable to food companies

seeking to develop new nutrient packed food products.

1.8 Conceptual framework

[8]
 Ingredient intervening factors
Sugar, Acid, Strawberries,

Thickening agent Physico-chemical properties

and consumer acceptability
( pectin and chia
seeds)

Process intervening factors

Setting time and temperature
Cooking time and temperature

Figure 1

CHAPTER TWO

1.0 LITERATURE REVIEW

[9]
2.1 Strawberries and commercial pectin

Strawberries are naturally low in pectin, which means jam made with the

fruit won’t naturally thicken and set without adding artificial or commercial

pectin(Boner, 1936 and  llinton, 1940). Other known substitutes for pectin in

strawberry jam include cornstarch, gelatin and lemon wedges or green

apple slices, both of which contain a lot of pectin. However cornstarch and

gelatin are not suitable for gluten-free or vegetarian people. Pectin is

primarily used in food industry as a gelling agent for jams, jellies, and other

foods (El-Nawawi&Heinkel 1997). It plays a role in the texture, color and

overall acceptability of the strawberry jam.(Kopjar et al., 2007 and Lewis et

al. 1995)Without pectin, strawberry jam needs to be cooked till the juice

greatly reduces for gelling to begin, if it actually ever does. The high

cooking temperatures and prolonged cooking time will degrade the fruit

color (Prakash, 2019).

2.2 Chia seeds gellability

Chia seeds(Salvia hispanica) have high concentrations of dietary fibre(18-

30%), protein(15-24%) and lipids(40%) with 60% being omega-3-fatty acids.

They are also rich in various poly-phenolic antioxidants which protect the

seed from chemical and microbial damage(Otondi et al., 2020 and Ullah et

al., 2016). When chia seeds are placed in water, the seed absorbs water and

produces a transparent mucilaginous gel which mainly contains soluble

[10]
fiber. The insoluble fiber allows it to retain water several times its weight

and thus provides bulk. This property enables it to be used as a functional

ingredient in different foods such as cakes and bread (Iglesias-Puig and

Haros, 2013; Steffaloni et al., 2014).

The chia seed mucilage shows favorable high water holding capacity for food

and pharmaceutical applications (Munoz et al., 2013). The gel has been

previously described by several authors (Lin et al., 1994; Munoz et al., 2012;

Whistler, 1982; Capitani et al., 2013)

The mucilage network consists of β-D-xylopyranosyl,α-D-glucopyranosyl and

4-O-methyl-α-D-glucopyranosyluronic acid and is found in the outer seed

coat layers of the testa (Lin et al., 1994; Goh et al., 2016). Because of this

location, the gel remains tightly bound to the seed after hydration and this

may limit its application in some foods as it would affect the appearance

and texture of the end product. This network generally forms at the ‘setting

point’ of jam, which is approximately 104˚C. Once it's formed, the

jam is allowed to cool down, and also the gel network ‘traps’ the water

content of the jam, resulting in setting and thickening of the jam.

The gelling properties of chia seeds were studied and it was found that,

extracted chia seed gel had good water holding capacity, oil holding

capacity, viscosity and emulsion (Coorey et al., 2014) all of which make it a

suitable substitute for commercial pectin in strawberry jam.

[11]
2.3 Consumer acceptability

Consumers’ acceptance of new food products depends on sensory,

economic, social and environmental factors(Hobbs et al., 2014). Moreover,

several studies have demonstrated that information could have a large

impact on consumers’ perceptions and liking of food products(Finten et al.,

2017 and Lee et al., 2016). Color and texture(spreadbility) are the main

quality parameters that affect consumer acceptability.Color is one of the

most important quality parameters of jams; it is closely related to the

perception and reception of the product(Igual et al., 2014; Abid et al.,

2018; Bursać et al., 2007; Klimczak and Malecka, 2011; Wickland et al.,

2005). Commercial pectin has a role in the color degradation of jams. It

diminishes the color intensity of different anthocyanins which are

responsible for the bright red color of strawberry jam (Lewis et al.,

1995).Other possible causes of color changes are; storage conditions(Igual et

al., 2014; Touati et al., 2016 and Wrolstad et al., 2005), pH, metal ions,

temperature, light, oxygen, enzymes, and sugars (Abdel-Hady et al., 2014).

The texture significantly affects the final evaluation of the product( Valente

et al., 2014). Texture is used by the consumer as an evaluation tool for

spreadability of jam. A consumer can reject jam with poor spreadability

even when it tastes good (Aprea et al., 2006 and Løkke et al., 2012).

Numerous reports confirm that jam consistency depends on the amount and

[12]
type of sweeteners, thickening agents, and fruit flesh(Basu et al., 2013;

Basu and Shivhare, 2010).

CHAPTER THREE
[13]
 3.0 METHODOLOGY

3.1 Research design

A completely randomized design will be used.

Table 3:1 Research design

SAMPLE PECTIN CHIA SEED

CONCENTARION (%) CONCENTRATION (%)

1 0.0 100

2 25 75

3 50 50

4 75 25

5 (control) 100 0.0

I will assume that any intervening factors will affect treatment conditions

equally; so any significant differences between samples will be due to the

independent variable.

3.2 Data Sources

Primary data will be got from the physico-chemical analysis experiments

and sensory evaluation. Secondary data will be got from websites and

journal articles.

3.3 Variables and measurement levels

The independent variable is the thickening agent while the dependent

[14]
variables are the physico- chemical properties and consumer acceptability.

The variables to be used will be interval and ratio as it will enable me to

measure or interpret the differences between the variables.

3.4 Procedure for data collection

Sample collection

Fresh strawberries and chia seeds will be bought from Nakasero local market

in Kampala. The strawberries will be kept in frozen state at -20oC to

preserve the quality before use.

Preparation of strawberry jam

Sorting will be carried out to remove the rotten or badly damaged fruits.

Then, the whole fruit will be washed thoroughly with distilled water to

remove dirts. The fruit will be cut into smaller pieces and mixed with water

and allowed to boil for ten minutes after which citric acid and thickening

agents will be added according to methods United Nations Industrial

Development Organisation (UNIDO, 2010). The resulting jam will then be

poured into sterile bottles by using the hot filling method.

Methodology For Objective 1

Physico-chemical analysis 

[15]
Physico-chemical parameters such as pH, total acid, total soluble sugar(Brix)

and viscosity will be determined using the AOAC standard methods (AOAC,

2012). 

 The pH value of the jam will be determined using a pH meter on 10 mL of

sample at 20oC. Handheld refractometer will be used to determine the total

soluble solids (TSS) of jam. Titratable acidity (TA) will be determined by

titration with 0.1M sodium hydroxide. Few drops of phenolphthalein

indicator will be added to 10mL of sample in a conical flask. Titratable

acidity will determined after the pink colour of solution persists for at least

30 seconds. The viscosity will be measured at 25ᵒC by Brookfield DV-E

viscometer using a t-shaped spindle at 20rpm.

Table 3:2: Physico-chemical properties of strawberry fruit jam 

Parameter Jam made with chia seed(no Jam made with

added pectin) commercial pectin

Total soluble

solids(Brix)

Ph

Total acids(%)

Viscosity

Methodology for Objective 2

[16]
Sensory evaluation of strawberry jam made using chia seeds as a substitute
for commercial pectin will be carried out to determine consumer
acceptability. A comparison between strawberry jam made using chia seeds
and that made with commercial pectin is to be carried out by 30 untrained
panelists using a 9-point hedonic scale. The scale will be ranged from like
extremely(9) to dislike extremely(1). The parameters to be evaluated
include colour, taste, flavour, spreadability and overall acceptability. A
glass of water will be provided for rinsing of the mouth in between each
evaluation.
Table 3:3: SENSORY EVALUATION RESULTS 

Parameter Jam made with chia Jam made with

seeds(no added pectin) commercial pectin

Color

Taste

Flavor

Spreadability

Overall
acceptability

3.5 Data collection equipment

Handheld refractometer, pH meter, weighing scales, experiments,

Observations, photographs and 9-hedonic scale

3.6 Quality/ Error control

All determination will be performed in triplicates to enable verification of

the results. Clear coding system for the samples such that no two sample

have the same code. Calibration of all laboratory equipment to be used so

as to minimize errors in the data collected. All intervening variables such as

[17]
the cooking and setting temperature will be kept constant for both batches.

Any missing data shall be excluded from the research. All data shall be

recorded from the data source. AOAC approved standard methods shall be

used in the determination of physical and chemical properties so as to

ensure valid results. I will also undergo a laboratory training prior to

carrying out my experiments to understand measurement uncertainty that

may arise during experimentation and how to deal with it.

3.7 Strategy for data processing and analysis

All the experimental data collected will be subjected to statistical analysis

using ANOVA, SPSS Version 22 for windows and Duncan’s variance test will

be performed to assess any statistically significant difference (p<0.05) (Garg

et al., 2018).

3.8 PROJECT WORKPLAN

[18]
ACTIVITY TIME RESOURCES STRATEGY

Buying raw materials 8 January, Transport and money Buy chia seeds, pectin,
2022 strawberries and sugar
from Nakasero market

Preparation of 10 January, Raw materials Two batches of jam

strawberry jam 2022 will be made one with
Cooker
pectin and the other
Saucepans,blender, with chia seeds
glass jars,knife

Objective 1: To determine the physical and chemical properties of strawberry jam

made using chia seeds

Measure the physical and 11 January, Refractometer, pH Measure the Ph,

chemical properties of 2022 meter, cornical titratable acid, total
jam made with chia seed flasks, measuring soluble solids and
cylinders viscosity

Measure the physical and 12 January, Refractometer, pH Measure the Ph,

chemical properties of 2022 meter, cornical titratable acid, total
jam made with flasks, measuring soluble solids and
commercial pectin cylinders viscosity

Objective 2: To determine the consumer acceptability of strawberry jam made using

chia seeds

Carry out sensory 13 January, Pens, book, drinking Assess the color, taste,
evaluation of strawberry 2022 water, 9-hedonic flavor, spreadability
jam made using chia scale and 30 and overall
seeds and that made untrained panelists acceptability of the
with pectin. jams

Other tasks

Analysis of results 15January, Results from Perform a one-way

2022 experiments and anova and a Duncan’s
SPSS version 22 test to asses any
significant differences

3.10 Budget
[19]
 1. Direct Expenses
 Raw materials Ug Shs. 200,000
 Travel costs Ug Shs. 50,000
2. INDIRECT EXPENSES
 Software subscription fees Ug Shs. 370,000
 Internet data services Ug Shs. 5,000
3. TOTALEXPENSES Ug Shs. 625,000
4. INCOME
 Investment from parents Ug Shs. 625,000
 Inkind support (Laboratory services and facilities, assistance
from laboratory staff Ug Shs. 50,000
5. TOTAL PROJECT BUDGET UgShs. 675,000

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