Proceedings of the First International Conference on Combinatorial and Optimization, ICCAP 2021, December 7-8 2021, Chennai, India

Research Article

No Added Sugar Mixed Fruit Prebiotic Jam

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  • @INPROCEEDINGS{10.4108/eai.7-12-2021.2314512,
        author={Ramya  S},
        title={No Added Sugar Mixed Fruit Prebiotic Jam},
        proceedings={Proceedings of the First International Conference on Combinatorial and Optimization, ICCAP 2021, December 7-8 2021, Chennai, India},
        publisher={EAI},
        proceedings_a={ICCAP},
        year={2021},
        month={12},
        keywords={design expert software functional foods gut microbes indian plant material prebiotics prebiotic jam probiotics},
        doi={10.4108/eai.7-12-2021.2314512}
    }
    
  • Ramya S
    Year: 2021
    No Added Sugar Mixed Fruit Prebiotic Jam
    ICCAP
    EAI
    DOI: 10.4108/eai.7-12-2021.2314512
Ramya S1,*
  • 1: PSG College of Technology
*Contact email: sr.bio@psgtech.ac.in

Abstract

Human gut is occupied by thousands of microorganisms called probiotics which enhances the host health by multiple ways. Some of the health benefits of probiotics are increase in availability of vitamins, boosts immune system, better digestion and so on. Considering the importance of probiotics many functional foods with probiotic supplement are developed and available in the market. However it is tremendously difficult to develop a probiotic based food because it takes several steps and techniques during processing; there is a question of which strain to choose and how much strain should be added. This paves way for development of prebiotic foods. Prebiotics are non-digestible carbohydrate that are digested by gut microbes and thus helps in the survival of probiotics. So prebiotics are in spotlight. Indian plant materials contain prebiotics in nature. In this study we are focussing on preparation of sugar-free prebiotic jam solely prepared from fruits available in India. Optimisation of ingredients was done using design expert software and hedonic scale testing was used for sensory evaluation.