Developmenting and evaluation of tomato jam products

DEVELOPMENTING AND EVALUATION OF TOMATO JAMPRODUCTSABSTRACTThis research was aimed to investigate the producability of the best qualityjam and development of new products from tomatoes that produced in largequantities in the province of Çanakkale. For these objectives, tomato jamsproduced from two different tomato varieties (Industrial and Cherry types), withtwo ripening levels (mature green and mature red), tissues hardened with twotechiques (awaiting in the CaCI2 solution and limewater) and added pectin levels(0%, 1% and 2%) are analyzed for some physical, chemical and sensorialproperties. Since tissues of green tomatoes are harder than red ones, tissuehardening was omitted for the green tomato jams.Considering experimental factors, 18 different jams were produced. In thetwo repetition production, all jam samples were measured in parallel for pH (3.17-3.51), total acidity (0.66-0.89%), reducing sugar (36-47 mg/g), total sugar (75-88mg/g), hydroxymethylfurfural (10.25-37.45 mg/kg), instrumental color (L*, a*and b* values), viscosity (151-566 cP), oBrix (68.9-69.8%) and hedonic sensorialattributes (appearance, color, smell, texture, taste/flavor, fluidity). All hedonicattributes are within the upper 25% slice of the measuring skale. All measuredquality parameters were within the legal limits and expected quality borders.In conclusion, jams prepared from both red and green Industrial andCherry types tomatoes can take a place as a new traditional product in themarketplace. Especially, employment of Cherry and green tomatoes in jammanufacture, can yield both economical and nutritional benefits to the producersand consumers, respectively.Keyword: cherry tomato, green tomato, jam, quality, product development.The present M.Sc. thesis was supported by Scientific Research Fund of CanakkaleOnsekiz Mart University (Project No: 2005/41).VI