Development of Pineapple Jam Incorporated with Chia Seed and Honey

Rudro Deb Sardar; Md. Musa Abdullah; Enam Ahmed; Md Abdul Alim

doi:10.71193/jcid.20250007

Authors

Rudro Deb Sardar Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh Author https://orcid.org/0009-0008-5038-5793
Md. Musa Abdullah Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh Author https://orcid.org/0009-0005-6723-7541
Enam Ahmed Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh Author https://orcid.org/0009-0005-3875-1357
Md Abdul Alim Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh Author https://orcid.org/0000-0001-6084-617X

DOI:

https://doi.org/10.71193/jcid.20250007

Keywords:

Chia seed, Honey, Pineapple jam, Proximate composition, Sensory analysis, Texture analysis

Abstract

This study aims to explore the different characteristics of incorporating chia seed and honey instead of conventional pectin and sugar in pineapple jam preparation. Three different combinations of chia seed and honey were implemented to develop pineapple jam formulations, and then the characteristics were analyzed. The results showed noteworthy changes in the composition, texture, physicochemical, and color characteristics of the jam based on chia seed and honey content, but consumers preferred the commercial jam. Overall, this investigation brings attention to the potential advantages of applying chia seed powder and honey to pineapple jam, providing insights into its nutritional and sensory implications.

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Author Biographies

Rudro Deb Sardar , Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

I am currently a master’s student in Food Science at Auburn University, working on protein chemistry and UV fluorescence spectroscopy camera to research on food quality and process. I completed my undergraduate studies in Food Engineering at Bangladesh Agricultural University. I served as a Research Assistant at BAU, working in food microbiology, such as detecting Salmonella, Gram-negative bacteria in fish samples from biosecure ponds. In addition to food science, I have more interest in technology and engineering, which are used in food quality and processing
Enam Ahmed, Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

I completed my master’s in health science from Dong-A University, which is located in Busan, South Korea. Previously, I completed my B.Sc. in Food Engineering under the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU). I served as a Research Assistant under the department of Biochemistry and Molecular Biology at BAU. Currently I am working as a research assistant in an online platform. Besides that, I am actively looking for PhD opportunity in abroad. My research focuses in food microbiology, gut microbiome, metagenomics, and transcriptomics.

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