STUDIES ON EFFECT OF PROCESSING AND STORAGE ON Quality OF JAM PRODUCED FROM TOMATO (VARIETY HYPEEL.303).

Abstract

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.

Improving the color and stability of strawberry jam by strengthening with watermelon rind

“…Treatment T4 recorded the highest content of lycopene after the store with a value of 106.41 µg /100 g of jam. The decrees in lycopene through treating and store were compatible with those found by (Khashaba et al, 2018) [17] on tomato jams stored for 180 days at room temperature.…”