Micronutrient Profile and Acceptability of Tomato Jam: A Comparison of High and Low Glycemic Carbohydrate Index Sweeteners

The problem addressed is the need to assess the micronutrient profile and acceptability of tomato jam prepared with high and low glycemic index sweeteners, exploring alternatives to traditional sweeteners like sucrose for improved nutritional benefits and consumer preference, and identifying potential healthier options for food manufacturers and consumers. This study assessed the micronutrient profile and acceptability of tomato jam prepared with high and low glycemic index sweeteners. Jams were made with varying amounts (500g, 700g, and 900g) of sucrose, honey, and date fruit extract. Micronutrient analysis using HPLC revealed significant differences (p<0.05) in mineral and vitamin contents among the jams, although levels were within stipulated limits. Sensory evaluation using a 9-point hedonic scale showed that the jam samples were well-rated in terms of color, taste, and odor. Date fruit extract-based jams (DJ) were the most accepted, indicating a preference for low glycemic index sweeteners. Statistical analysis using ANOVA, Turkey's test, and student t-test at 95% confidence level confirmed the significance of the findings. The prepared jams had stipulated micronutrient levels, were safe, and acceptable. The study suggests 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 can be useful for food manufacturers and consumers seeking healthier options. Overall, the study highlights the potential benefits of using natural sweeteners like date fruit extract in food production.