Epidemiological data showed that tomato and tomato products (sauce, paste) it have a protective effect against the development of some chronic-degenerative diseases. Tomato has bioactive molecules such as carotenoids and polyphenols could be responsible for health effects. In this study, five jam mixtures were developed, at various compositions T1 (70-30), T2 (60-40), T3 (50-50), T4 (40-60) and T5 of tomato pulp and sugar (sucrose). The aim of this study was to produce a good product of tomato jam characterized with high nutritional value and quality. Tomato jam is not produced commercially in Egypt yet. In order to the chemical, physical and sensory quality indices of the produced jam samples were measured. The results showed the superiority of (T2) treatment compared to the other treatments in terms of TSS, pH, acidity, color index, total phenol, vitamin C (Ascorbic acid), carotenoids, lycopene, antioxidant activity, color parameters and sensory attributes. The treatment (T3) came in the second position followed by the treatment (T1), while both of the treatments (T5) and (T4) recorded the worst results.Conclusively, it is concluded that attention must be paid to increasing the production of tomato jam for commercial scale by proposed rate in order to healthy benefits, high acceptance and higher nutritional values with introduced it regularly in some main meals like breakfast and dinner, mainly due to their health benefits.
Background
The artificial syrups on the market are known with many harmful health effects for using unnatural colors and flavors. This study evaluated the effect of different compositions of syrups and storage on the quality and nutritional value of syrups produced from three types of high nutritional vegetables such as carrot, sweet potato, and tomato, at weighting ratios T1 (6:2:2), T2 (5:3:2), T3 (4:4:2), T4 (3:5:2), and T5 (2:6:2). Pasteurization was performed at 85 °C/25 s for concentrated syrup at 65°Brix. Physicochemical analyses were applied to the recovered drink at 14°Brix every 2 months for 6 months.
Results
Ascorbic acid, carotenoids, lycopene, color values, total phenols, and antioxidant activity gradually decreased in all treatments during storage, while acidity and browning increased. Increasing sweet potatoes about 4% or decreasing under 3% harmed the overall acceptability of the syrups.
Conclusion
Finally, the findings revealed that T2 and T3 were the most suitable samples on storage. Therefore, our data recommended producing syrups from carrot, sweet potato, and tomato with the same composition of T2 and T3, which give a more attractive taste and flavor similar to apricot juice.
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