Page 59 - ICGE VII - ABSTRACT BOOK

INTERNATIONAL CONFERENCE ON GLOBAL EDUCATION VIII
“Visioning the Future of Education”

PHYSICOCHEMICAL CHARACTERISTICS OF TOMATO JAM

Shahiza Musa, Munirah Ab Majid

(shahiza@polisas.edu.my, munirahtm@polisas.edu.my)

Abstract

Tomato (Solanum lycopersicum) is one of the most consumed vegetables worldwide.
It contains significant amounts of Lycopene and â-carotene, good amounts of vitamin
C and several polyphenols. Tomato should be consumed for protecting human health,
raise healthy young generation for the future and to improve the quality of life. Thus,
this study was conducted to produce tomato jam with different pectin and gelatin as
gelling agent, to determine the physicochemical properties and to evaluate the sensory
characteristics of tomato jam such as color, aroma texture, flavor and overall
acceptability. Four formulations of tomato jam were prepared with the percentage of
pectin to citric acid (1.2%: 1.0%) T1 (1.2%: 0.75%) T2 and gelatin to citric acid (1.2%:
1.0%) T3 (1.2%: 0.75%) T4. There were two different gelling agents used in the
formulation, pectin and gelatin. Due to texture profile analysis, formulation T1 showed
the highest mean score in cohesiveness with a mean score (0.34±0.007), T2 was the
highest mean score in adhesiveness with a mean score (90.00±0.003) while T3 was
the highest mean score in springiness with a mean score (57.74±0.21). The pH and
brix value for formulation T1, T2, T3 and T4 were (3.9, 71°B), (4.4, 71° B), (4.0, 70°
B) and (4.3, 69° B) respectively. According to sensory evaluation analysis, hedonic
test revealed that for overall acceptability, the panelists most preferred to formulation
T1 with a mean score (1.30 ± 000). It was concluded that the tomato jam prepared
with the percentage of pectin to citric acid (1.2%: 1.0%) from formulation T1 was the
most preferred by panelists. Pectin seems to be a good gelling agent in tomato jam
compared to gelatin.

Keywords: Jam, Tomato, Physicochemical, Sensory evaluation

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