The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams

Abstract Different form of seeds (whole or ground) may have a gelling effect and can substitute pectin in jams, moreover the type their remarkable impact on jams quality. The objective this study was to ascertain if added an influence physicochemical antioxidant properties cranberry incorporated gold flax chia seeds. Compared traditional jam, addition both enhanced nutritional value samples by significant increase protein, dietary fiber polyunsaturated fatty acids content. Moreover, enrichment with caused total polyphenols phenolic content as well activities. texture measurement showed that (irrespectively form) exhibited properties, however, ground were characterized similar control jam. Based obtained results, be considered promising for agents which additionally change jams.