Chia seed added strawberry marmalade with no added sugar

There is a demand on increasing the nutritional value and variety of diabetic foods in the market in our country. In this study, we aimed to enrich a diabetic marmalade by means of dietary fiber, omega-3 polyunsaturated fatty acids (PUFAs) and antioxidant contents by using chia seed. Chia seed is an ancient grain but a new superfood becoming popular in the recent years. In this study, composition of chia seed was analyzed and it is found that chia seed is composed of 7.42 % moisture, 3.93 % ash, 19.59 % protein, 29 % fat, 38.94 % total dietary fiber. According to these values, we can say that, chia seed is very rich in nutritional value compared to other seeds. Chia seed was analyzed for its composition, phenolic compounds and antioxidant capacity. Its composition was found as moisture 7.42 %, ash 3.93 %, protein 19.59, fat 29.01 %, total dietary fiber 38,94 %. Sugar free , chia added marmalade formula was optimized by a two step sensory analysis. First step was for selecting the sweetener type, the second was for selecting the percentage of chia. The sweeteners tried in the formula were izomalt, stevia, sorbitol and izomalt-sorbitol mixture. Sorbitol was the nearest one to the control, marmalade with sucrose, by means of sweetness, strawberry odor, strawberry flavor and spreadability. The percentage of chia was selected as 5 %. Its thickness, cereal taste, strawberry flavor were more consumable according to consumers. The composition analyses were performed on the formula: 48 % strawberry, 47 % sorbitol and 5 % chia seed. This jam had the composition; moisture 35.16 %, ash 0.46 %, protein 1.30 %, fat 2.46 %, total dietary fiber 2.7 % and carbohydrate 61.26 %. Soluble solid of the marmalade was 64.3 % and acidity was 0.5 %, which were same with control marmalade. pH value of the marmalade was 4.43, while the control marmalade had 3.43 pH value. This could make the new marmalade more favorable to microbial growth, and further analyses may focus on optimizing the pH value of chia added marmalade without changing the sensory parameters. The sugar free chia added marmalade was compared to control marmalade by means of phenolic content, energy and total dietary fiber. 5 % chia addititon increased the phenolics by 15.45 %, increased the dietary fiber content by 168 % and decreased the caloric value by 48 %. Rheological parameters of the nem formulated sugar free chia added marmalade showed that the jam was pseudoplastic, resulted a gretaer G' value than G'' value indicating a viscoelastic behaviour and a tan δ smaller than 1 indicating a gel-like behaviour. The sugar free chia added strawberry marmalade may be a new functional food serving functional food ingredients such as antioxidants, dietary fiber and omega-3 PUFAs. Since Turkish people consume a significiant amount of marmalade, especiallly in breakfast, it may be a good way to serve these functional foods in jam, by not dramatically changing the nutrition habits of Turkish people.