Diabetic jam prepared from beetroot enriched with flaxseed

This paper presents an endeavor to create vegetable jam using beetroot in combination with flaxseed. Flaxseed jam falls into the category of intermediate moisture products, which involves blending fruit pulp, sugar, pectin, acid, and other components to extend their shelf life. Addressing growing consumer health concerns, there is a current trend toward producing products like low-sugar and diabetic-friendly jams. Beetroot, distinguished by its natural deep reddish-purple hue, stands out as an excellent candidate for vegetable jam creation. This vibrant coloration primarily originates from betalinin, an inherent pigment that also serves as an antioxidant and anti-inflammatory agent. Among various vegetables, beetroot exhibits the highest levels of antioxidant activity, boasting a rich array of phytochemicals such as ascorbic acid, carotenoids, flavonoids, and phenolic acid. Beetroot contains natural carbohydrates including sucrose, along with minor quantities of glucose and fructose. This composition finds utility in products like sports drinks, where the higher fructose content can limit exercise capacity. Given its low sugar content and potent nutrient profile, beetroot jam holds promise as a beneficial option for diabetic patients.