foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-576-582foodsyst-923Research ArticleСтатьиDevelopment and evaluation of low-calorie strawberry jam enriched with psyllium husk: A functional ingredient approachРазработка и оценка низкокалорийного клубничного джема, обогащенного шелухой семян подорожника: подход с использованием функциональных ингредиентовhttps://orcid.org/0000-0002-2909-603XБаюмиА. А.BaioumyA. A.

Баюми Ахмед А. — доцент, кафедра пищевых наук, сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Ahmed A. Baioumy, Assistant Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

ahmedadel35@agr.cu.edu.eghttps://orcid.org/0009-0006-2568-4404АбдельдайемФ. А.AbdeldayemF. A.

Абдельдайем Файруз А. — выпускник, кафедра пищевых наук, сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Fayrouz A. Abdeldayem, Graduate, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

fayrouzabdelhamid56@gmail.comhttps://orcid.org/0009-0003-5388-4778АбдельфаттахT. T.AbdelfattahT. T.

Абдельфаттах Тасним Т. — выпускник, кафедра пищевых наук, сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Tasneem T. Abdelfattah, Graduate, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

tasnimtarekk24@gmail.comhttps://orcid.org/0009-0002-4264-6312АзизМ. М.AzizM. M.

Азиз Мария З. — выпускник, кафедра пищевых наук, сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Maria M. Aziz, Graduate, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

mariamaher652@gmail.comhttps://orcid.org/0009-0005-1748-9919ХамедР. Р.HamedR. R.

Хамед Раван Р. — выпускник, кафедра пищевых наук, сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Rawan R. Hamed, Graduate, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

rawanramadan64@gmail.comhttps://orcid.org/0009-0007-3753-6414ЮсефЮ. Х.YousefYa. H.

Юсеф Ясмин Х. — выпускник, кафедра пищевых наук, сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Yasmine H. Yousef, Graduate, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

yasmineayad2.6@gmail.comhttps://orcid.org/0000-0002-7012-6667АбедельмаксудT. Г.AbedelmaksoudT. G.

Абедельмаксуд Тарек Г. — адъюнкт-профессор, кафедра пищевых наук, сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Tarek G. Abedelmaksoud, Associate Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

tareekgamal_88@agr.cu.edu.egКаирский университетЕгипетCairo UniversityEgypt20252801202684576582Copyright © Baioumy A.A., Abdeldayem F.A., Abdelfattah T.T., Aziz M.M., Hamed R.R., Yousef Y.H., Abedelmaksoud T.G., 20262026Баюми А.А., Абдельдайем Ф.А., Абдельфаттах T.T., Азиз М.М., Хамед Р.Р., Юсеф Ю.Х., Абедельмаксуд T.Г.Baioumy A.A., Abdeldayem F.A., Abdelfattah T.T., Aziz M.M., Hamed R.R., Yousef Y.H., Abedelmaksoud T.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/923

This study aimed to develop a nutritionally enhanced strawberry jam by partially replacing sugar with psyllium husk, a functional dietary fiber known for its water-binding and gel-forming capabilities. Three reduced-sugar formulations (Trials 1–3) containing 25 % psyllium husk solution and varying sugar concentrations (12 %, 26 %, and 30 %) were compared to a traditional control jam (66 % Brix). The impact of psyllium inclusion on the physical, chemical, microbiological, and sensory properties of the jams was evaluated. Sensory analysis was performed by a trained panel of 20 consumers using a 9-point hedonic scale to assess appearance, flavor, odor, spreadability, and overall acceptability. Results showed that psyllium-enriched formulations had significantly lower Brix, total carbohydrates, ash content, and estimated caloric values, while fiber content increased up to 1.05 g/100 g. The pH of all samples remained below 3.0, ensuring microbial safety, with total plate counts <1.0 log CFU/g across all treatments. Instrumental color analysis indicated improved lightness and redness in fiber-enriched samples. Among the tested samples, Trial 3 (30 % sugar, 25 % psyllium husk solution) achieved the highest sensory scores and reached a final Brix value of 63 %, making it the most acceptable formulation. These findings demonstrate that psyllium husk can successfully replace part of sugar while enhancing nutritional value, texture, and palatability. The optimized formulation shows promising potential for commercial application in producing healthier, low-calorie fruit preserves.

Целью данного исследования была разработка обогащенного нутриентами клубничного джема с частичной заменой сахара на шелуху семян подорожника — функциональных пищевых волокон, известных своими водосвязывающими и гелеобразующими свойствами. Проведено сравнение трех рецептур с пониженным содержанием сахара (опыты 1–3), содержащих 25 % раствора шелухи семян подорожника и различные концентрации сахара (12 %, 26 %, и 30 %) и традиционного контрольного джема (66 % Брикс). Оценивали влияние включения подорожника на физические, химические, микробиологические и органолептические свойства джемов. Органолептический анализ был проведен обученной дегустационной комиссией из 20 потребителей, используя девятибальную гедонистическую шкалу для оценки внешнего вида, флейвора, запаха, способности к намазыванию и общей приемлемости. Результаты показали, что обогащенные подорожником рецептуры имеют значимо более низкие уровни Брикс, общих углеводов, содержания золы и оцененные уровни калорий, в то время как содержание клетчатки увеличилось до 1,05 г/100 г. Уровни рН всех образцов оставались ниже 3,0, обеспечивая микробиологическую безопасность с общим количеством микроорганизмов, определенным чашечным методом, <1,0 log КОЕ/г во всех обработках. Инструментальный анализ цвета показал улучшенную светлоту и красноту в обогащенных волокнами образцах. Среди тестированных образцов, опыт 3 (30 % сахара, 25 % раствора шелухи семян подорожника) получил наивысшие баллы органолептической оценки и достиг конечного уровня Брикс 63 %, что делает его наиболее приемлемой рецептурой. Эти результаты демонстрируют, что шелуха семян подорожника может успешно заменить часть сахара при повышении питательной ценности, текстуры и вкусовых качеств. Оптимизированная рецептура обладает потенциалом для коммерческого применения при производстве более полезных, низкокалорийных фруктовых консервов.

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The authors declare that there are no conflicts of interest present.