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.
Abstract
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
Downloads
References
Mucavele NJ. Analysis of tomato production costs in different cultivation systems in 2013: case of the Chókwè district in the province of Gaza. Eduardo Mondlane University, School of Rural Development, Vilankulo; 2015.
Moreira KCA. Acceptability of jelly developed with yellow maraculá peel (Passiflora edulis Sims). University of Brasilia. Brasilia; 2016.
Tomás LF. Determination and comparison of the quality parameters of fresh and dried tomatoes, Catholic University of Mozambique, Chimoio; 2014.
Costa C, Joaquim JGE, Heloisa LB. Socioeconomic Impacts of Reductions in Postharvest Losses of Agricultural Products in Brazil; 2015.
Mesquita VL, Silva PT, Lopes M. Variation in the ascorbic acid content of fresh orange juice as a function of storage time and temperature. Atlântica. 2006.
Souza HRS, Carvalho MG, Santos AM, Ferreira IM, Silva AMO. Bioactive compounds and stability of mixed umbu and mangaba jelly. Revista Brasileira de Higiene e Sanidade Animal. 2018;(12):236-248. Available:http://dx.doi.org/10.5935/1981-2965.20180023
Tamara EC, Cardoso A, Santos D. Physico-chemical and sensory evaluation of acerola jelly with passion fruit. Federal University of Rocôncavo da Bahia.Brasil; 2012.
Castro G, Lopes AH. Preparation of Fruit Jelly with Pimenta dedo de Moça (Capsicum baccatum var. Pendulum, Agribusiness Magazine - Reagro, Jales; 2016.
Guimarães CP. Quality and Industrialization of Apple, federal university of santa catarina; 2006.
Todisco KM, Clemente CILF, Rosa. Conservation and post-harvest quality of "wilted leaf" oranges stored at two temperatures. Agribusiness and Environment Magazine, Maringá; 2012.
Mae - Ministry of State Administration. Profile of the Chókwè district, Gaza province, Mozambique; 2014.
IAL - Instituto Adolfo Lutz. Physical-Chemical Methods for Food Analysis. 4th Edition, São Paulo; 2008.
Gomes SLS. Development and characterization of mixed passion fruit and acerola jelly. Federal University of Paraíba. João Pessoa-PB; 2014.
Silva A. Physical, chemical and sensory evaluation of two tomato jam formulations; 2016.
Oliveira F, Pinto EG, Tomé C, Quintana RC, Dias F. Development and characterization of orange jelly enriched with oats; 2016.
Machado TAR. Evaluation of the antioxidant capacity, physico-chemical and sensory characteristics of different tomato (solanum lycopersicum mill.) jelly formulations with added gardenias. Itaqui, RS, Brazil; 2014.
Neto JPS, Silva LASG, Gatti VCM, Beirão ATM, Silva CR, Oliveira JT, Silva KP, Carvalho FIM, Silva PA. Formulation and physicochemical characterization of conventional and dietary demandacaru and umbu jellies. Research, Society and Development. 2021;10(8):1-8.
Gava AJ, Silva CAB, Frias JRG. Food technology: principles and applications. São Paulo: Nobel; 2008.
Oliverira B, Ferreira PCB. Development of strawberry and hibiscus jelly with the addition of chia seed (Salvia hispânica L.). Medianeira; 2019.
Freitas DGC, Jeronimo EM. Elaboration and sensory acceptance of tomato jam in syrup. bceppa, Curitiba. 2005;23(1):37-46.
Cruz VA. Development of papaya (carica papaya l.) jelly under different concentrations and seed drying methods. Uberaba; 2016.
Singh S, Jain SSPD. Quality changes in fruit jams from combinations of different fruit pulps. Hoboken; 2009.
Viana DE, Jesus JLDE, Reis RC, Fonseca MDF, Sacramnto CK. Physicochemical and sensory characterization of papaya jelly with araçá- boi. Jaboticabal - São Paulo; 2012.
Priscila KR, Daiuto L. Physicochemical and sensory characteristics of jelly made with acerola pulp and juice. São Paulo State University. SP; 2012.
Freitas AA. Processing jams and juices using grapes (Vitis vinífera L.) outside the marketing standard. State University of Maringá. Maringá; 2006.
Lago S, Gomes E, Silva R. Production of jam bolan jam (Syzygium cumini lamarck): Processing, physical-chemical parameters and sensory evaluation. Food Science and Technology, Campinas; 2006.
Alves A, Sales J, Bastos RA, Oliveira TO. Obtaining and characterizing jelly from melon rinds with orange juice. Federal Institute of Science and Southeast Technology. Minas Gerais; 2016.
Araújo AP, Moreira AM, Cavalcante ES, Vieira T. Sensory evaluation of mango (Mangifera indica L) "Espada" pulp and peel jelly in different concentrations. Federal Institute of Education, Science and Technology of Pernambuco. Brazil; 2016.
Germano LD, Nachtigall AM, ViIlas Boas BM. Elaboration and evaluation of mixed pineapple-pepper jelly. Tecnol. & amp; Agricultural Sciences, João Pessoa. 2017;11(6):107-111.
Pereira GC, Alvarenga AA, Abrahão E, Pinheiro ACM, Oliveira AF, Pio R. Sensory evaluation of 'Japonês' quince jelly at different concentrations of total soluble solids. Braz. J. Food Technol. 2011;14 (3). Available:https://doi.org/10.4260/BJFT2011140300027.
Brandão VB, Rosseto M, Loss RA, Geraldi CAQ, Guedes SF, Paula JM. Pequi jelly (caryocar brasiliense): preparation, physicochemical characterization and acceptance. RECIMA21 - Multidisciplinary Scientific Journal. 2021; 2(4):1-15.
Prado AASR, Santos JF, Souza TT, Brito TP, Nunes MAG. Preparation and sensory analysis of paprika (Capsicum annum L.) jelly. Brazilian Horticulture; 2012.
Costa RNF, Silva AGF, Feitosa BF, Oliveira ENA, Rocha EMFF. Elaboration and physical-chemical and sensory characterization of jelly formulated from the yellow passion fruit albedo. International agroindustry congress. 2021:1-15. Available:https://doi.org/10.31692/IICIAGRO.0326.
Osmarlido GR, Lopes MT, Marcelo CJV, Carvalho RS, Anjos PA, Miotto B. Passion fruit jam; 2019.
Silva FS. Production of jelly with a mix of cagaita (eugenia dysenterica) and mangaba (hancornia speciosa) pulp and evaluation of quality parameters. Palmas-To; 2017.
Raissa C, Alvaro G, Bruno FFE, Neto AO, Rocha EF. Elaboration and physical-chemical and sensory characterization of jelly formulated from the yellow passion fruit albedo. Innovation, Management and Sustainability in Agro-industry. RECIFE; 2021.
Paulo RG, Claudio CPWR, Zaika QB. Development of tamarillo jelly containing whole pulp. State University of Ponta Grossa. Ponta Grossa; 2012.
Cunha S, Bernardes VS. Chemical evaluation and sensory analysis of tomato jellies. State University of Goiás. Goiána; 2011.
Noronha JF. Notes on Sensory Analysis Sensory Analysis – Methodology; 2003.