Physicochemical and Nutritional Properties of Tomato Jam: Influence of Sweetener Type and Glycemic Index

The problem addressed in this study is the need to assess the influence of sweetener type and glycemic index on the physicochemical and nutritional properties of tomato jam, exploring alternatives to traditional sweeteners like sucrose for improved nutritional benefits. This study was carried out to assess the physicochemical and nutritional properties of tomato jam: influence of sweetener type and glycemic index. Tomato jam production was carried out by melding sterile dried tomato pulp, preservatives, thickeners, with varying amounts (500 g, 700 g and 900 g) of high (sucrose), medium (honey) and low (date fruit extract) glycemic index carbohydrates in stipulated proportion. The physicochemical properties, nutrient and One way analysis of variance (ANOVA), Turkey’s test and student t-test were employed at 95% confidence level to determine the significance the data obtained from this study. Metal contents were determined using gravimetric and instrumental techniques. The prepared jams varied in colour, taste, texture, pH and moisture content and texture. These variations were statistically non-significant (p>0.05). The nutritive contents of the jams varied significantly (p<0.05), with SJ having the highest carbohydrate content and DJ having the highest protein, fiber, and ash contents. The jams also showed significant (p<0.05) acidity, total soluble solids, and total dry matter, which decreased slightly after six months (p>0.05). The prepared jams had stipulated nutritive and physicochemical properties, with DJ being the best. The study's findings suggest that using date fruit extract as a low glycemic index carbohydrate can produce tomato jam with desirable properties.