Production and Characterization of Tomato (Lycopersicon esculentum) Jam

Asian Food Science Journal Pub Date : 2023-11-04 DOI:10.9734/afsj/2023/v22i10679

Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro, Rafael Francisco Nanelo

引用次数: 0

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.

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番茄果酱的制备及特性研究

目的:以番茄果实为原料，进行果酱的研制与表征。方法学:四(04)配方，如(A)， 50%纸浆，50%糖;(B) 59%果肉，40%糖，0.5%柠檬酸，0.5%果胶;(C)， 69%果肉，30%糖，0.5%柠檬酸，0.5%果胶;(D)， 79%果肉，20%糖，0.5%柠檬酸，0.5%果胶，用电位计测定pH, 1050℃干燥测定水分，用折光法测定可溶性固形物含量(°Brix)，用0.1N (NaOH)滴定测定可滴定酸度，用有效方法测定感官分析。使用Rstudio 4.2.1软件对数据进行评估。结果:所得样品pH值为4.84 ~ 5.09，可溶性固形物含量为39.79 ~ 66.42ºBrix，可滴定酸度为0.52 ~ 1.07%，水分含量为10.75 ~ 41.86%。验收试验表明，配方A得分最高，约为75%。结论:番茄是一种优良、可行的果酱生产原料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Asian Food Science Journal

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