Assessing the Impact of Glycemic Index on Microbial Quality and Storage Stability of Tomato Jam

The problem addressed is the need to assess the impact of glycemic index on microbial quality and storage stability of tomato jam, exploring alternatives to traditional sweeteners like sucrose for improved safety and quality. This study assessed the impact of glycemic index on microbial quality and storage stability of tomato jam. 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 microbial qualities of the jams were determined using standard microbiological techniques. The notable microorganisms encountered in this study were characterized using morphological, biochemical and molecular methods. 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. Microbial analysis revealed significant differences (p<0.05) in microbial counts among the jams. Total bacterial, coliform, and yeast counts were detected only in sucrose-based jams (SJ), while total mold counts were detected in SJ and honey-based jams (HJ) after five months, but not in date fruit extract-based jams (DJ). Specific microorganisms, including Bacillus subtilis, Bacillus coagulans, Aspergillus niger, and Wickerhamomyces anomalus, were encountered significantly (p<0.05) in SJ. However, all detected microorganisms were non-pathogenic. The variations in color, taste, texture, pH, and moisture content were statistically non-significant (p>0.05). The prepared jams had stipulated microbial properties and were safe, with date fruit extract-based jams (DJ) exhibiting the best properties. The study's findings suggest that using date fruit extract as a low glycemic index carbohydrate can produce tomato jam with desirable properties, making it a potential healthier alternative to traditional jam products. The results of this study can be useful for food manufacturers and consumers seeking healthier options.