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41865

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

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Last updated: 22 Jan 2023

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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 (30-70) 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

DOI

10.21608/jpd.2018.41865

Keywords

processing, Storage, Quality Of Jam Produced, Tomato

Authors

First Name

Hamed

Last Name

Khashaba

MiddleName

-

Affiliation

Special Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt .

Email

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City

Giza

Orcid

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First Name

Mammdouh

Last Name

Azzazy

MiddleName

-

Affiliation

Horticultural Products Technology Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

Email

-

City

Giza

Orcid

-

First Name

Ibrahem

Last Name

Ibrahem

MiddleName

-

Affiliation

Special Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Email

-

City

Giza

Orcid

-

Volume

23

Article Issue

1

Related Issue

6526

Issue Date

2018-01-01

Receive Date

2019-07-22

Publish Date

2018-01-01

Page Start

157

Page End

175

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 23_Issue 1_Pages 157-175.pdf

PDF . 848.2kB

Link

https://jpd.journals.ekb.eg/article_41865.html

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https://jpd.journals.ekb.eg/service?article_code=41865

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Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

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Article

Created At

22 Jan 2023