Development of Hydrogel-Type Jam with Chia (Salvia hispanica L.) Mucilage, Blueberry (Vaccinium corymbosum), and Cushuro (Nostoc sphaericum)

In Peru, overweight and obesity affect 20–38% of adults, increasing the risk of NCDs (type 2 diabetes, heart diseases, and others) that emphasize the need for healthy foods. Chia (Salvia hispanica L.) seeds contain high amounts of polyunsaturated fatty acid essentials (omega-3) (17–23%), antioxidants, proteins, and minerals that prevent NCDs. Chia grows in the regions of Arequipa and Puno–Peru, with 4098 tn of production in 2023. Chia mucilage is a soluble fiber with a high water-holding capacity that possesses the techno-functional properties that would improve the properties of gelification and emulsification of foods: jams, ice cream, yogurt, and others. Peru holds the N°1 position in the ranking of blueberry (Vaccinium corymbosum) exporters. This berry contains antioxidants and flavonoids. Cushuro (Nostoc sphaericum) is a gelatinous spherical blue-green alga; it grows over 3000 masl on the Peruvian highland, and it contains good protein and polysaccharide contents. The work aimed to develop a hydrogel-type jam with chia mucilage (0.05–1.00%), blueberries (36–40%), and fresh cushuro (54–60%), compared with a control sample containing pectin and sugar. The characterization of the hydrogel-type jam was moisture (79.53 ± 1.51%), ash (0.20 ± 0.01%), protein (1.02 ± 0.28%), total carbohydrates (19.05 ± 1.76%), fat (0.21 ± 0.03%), antioxidants (318.56 ± 61.5 µm Trolox/g), and phenolic content (2.43 ± 0.93 mg GAE/g). Then, after 30 days of storage, the °Brix (9.9 ± 0.3), viscosity (3921.62 ± 1373.19), pH (3.18 ± 0.02), and water activity (0.82 ± 0.5) values of the hydrogel type-jam complied with the Peruvian applicable legislation (NTP 203.047) and health law (No. 30021). The hydrogel’s functional properties could help reduce the percentage of NCD, promoting the food industry with healthy products.