Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Abstract Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners introducing new ingredients enhancing nutritional properties. In this study, four types jams (plum, strawberry, apple, peach), with or without sugar, were prepared two microalgae biomass, Arthrospira platensis (Spirulina) Chlorella vulgaris , Dunaliella salina extract as at different mix levels concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 strawberry; 0.06%–0.04%–0.00% apple 0.00%–0.01%–0.04% peach. Physicochemical, rheological, textural parameters evaluated. Substitution sugar/fructose syrup the jam’s preparation caused changes pH values, solid soluble content, rheological properties compared jams. Using isomalt, stevia sucralose biomass showed significant colour coordinates, however, these differences not perceptible by human eye. containing biomass-extract higher G ', '', *, ? * values than their corresponding control samples. All presented weak-gel characteristics, distinguishing fruit However, results model analysis suggest that influence food system depends only on concentration but also interactions gel structure. Strawberry no between samples samples, both added being best-obtained