Production and Characterization of Tomato (Lycopersicon esculentum) Jam

Angélica Agostinho Machalela

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Chókwè, Mozambique.

Abel Alberto Massingue Júnior *

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Chókwè, Mozambique.

Amade Vatiro

Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Chókwè, Mozambique.

Rafael Francisco Nanelo

Center for Dryland Agriculture, Bayero University Kano, Nigeria.

*Author to whom correspondence should be addressed.


Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit.

Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, and 0.5% pectin; (D), 79% pulp, 20% sugar, 0.5% citric acid, and 0.5% pectin, were made and characterized in terms of pH by potentiometer, moisture by desiccation at 105o C, total soluble solids content (°Brix) by refractometry, titratable acidity by titration with 0.1N (NaOH), and sensory analysis by effective methods. The data was evaluated using Rstudio 4.2.1 software.

Results: The results showed pH ranging from 4.84 to 5.09, soluble solids content from 39.79 to 66.42 ºBrix, titratable acidity in the range of 0.52 to 1.07%, and moisture content between 10.75 and 41.86%. The acceptance test showed that formulation A had the highest score of around 75%.

Conclusion: Tomatoes proved to be an excellent and viable raw material for jam production.

Keywords: Jam, tomato, physicochemical quality, sensory analysis

How to Cite

Machalela, A. A., Júnior, A. A. M., Vatiro, A., & Nanelo , R. F. (2023). Production and Characterization of Tomato (Lycopersicon esculentum) Jam . Asian Food Science Journal, 22(10), 120–131.


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