Effect of stevia syrup, okra fruit powder, and Thai white chili on physicochemical properties and sensory qualities of confectionery jam

Jam is a product obtained by incorporating fruits and/or vegetables (whole or divided) into a mass of concentrated, unglazed syrup. This can be produced using vegetables and spices as ingredients providing functional and sensory properties, attractive for vegetarians and vegans. The study aimed to develop a white chili Chaiburi jam product using okra fruit powder as an ingredient to create an alternative low-methoxyl jam product. The white chili Chaiburi jam mixed with okra fruit powder (WCOJ) was formulated by varying stevia syrup (23.5-25 %), okra fruit powder (0.5-2.0 %), and white chili Chaiburi (0.1-1.0 %) using mixture design (d-optimal) with 3 centerpoints. The physicochemical, chemical, and sensory of WCOJ were analyzed and evaluated. The WCOJ contained stevia syrup, okra fruit powder, and white chili Chaiburi at 24.0 %, 2.0 %, and 1.0 %, respectively. The optimized WCOJ provided sufficient total phenolic compound and antioxidant activities (DPPH: 94.65 mg TE/ 100g DW; ABTS: 42.67 mg TE/100g DW) with low methoxyl content (0.34 %). The sensory preference scores of WCOJ from consumer acceptance were neither like nor dislike to slightly like (5.6-7.3), indicating the WCOJ provides satisfactory results in all evaluated attributes. In conclusion, okra fruit powder can be incorporated effectively in the development of a chili jam.