Development and evaluation of low-calorie strawberry jam enriched with psyllium husk: A functional ingredient approach

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.

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