Development, Formulation, and Quality Evaluation of Capsicum Annum L. Based Jam

Abstract

Capsicum annuum L. is a widely cultivated vegetable belonging to the Solanaceae family and is known for its rich content of vitamins, minerals, and natural antioxidants. Red capsicum is especially rich in carotenoids, which provide bright red colour and strong antioxidant properties. Capsicum annuum L. is enriched with antioxidants, where carotenoid gives it a bright red colour, with which it is ideal for making jam. The aim of the current study was to develop jam using Capsicum annuum L. and to evaluate its physicochemical and quality evaluation of the developed product. The product optimization was developed by blanching, in order to inactivate enzymes and to preserve its natural colour. As per the sensory evaluation, the jam prepared with Capsicum annuum L. obtained an overall acceptability with a score of 8.07 ± 0.26 on a 9-point hedonic scale which showed good acceptability, in which colour and appearance received higher scores. The TSS content of the final product was measured as 74%, and the pH was 4.5 and TA was found to be 0.35 for the final product. Microbiological quality was assessed by total plate count with no observable growth suggested product stability. Therefore, it can be concluded that Capsicum annuum L. can be effectively used for the development of a jam without any synthetic additives or preservatives successfully.