Ripe and unripe tomato jams: formulation, acceptability tests, physicochemical and microbiological characteristics

Tomato cultivation has been growing rapidly in Burkina Faso in recent years. But its preservation remains a problem. This study was initiated with a view to contributing to tomato preservation and the diversification of tomato products. Four formulas of ripe tomato jam and four green tomato jams were developed after numerous trials. The sensory quality of these jams was determined. The results of the various sensory tests carried out led to the selection of two jams, CTM 2 and CTV 4, with acceptability levels of 46% and 33% respectively; these jams were used as samples for physico-chemical and microbiological analyses. For ripe tomato jam, physicochemical characteristics were as follows: moisture 34.95 ± 0.02%, pH 3.43 ± 0.01, acidity 1.10 ± 0.03%, SST 65.33 ± 0.38ºBrix, total ash 0.89 ± 0.11%. The results for green tomato jam were as follows: moisture content 28.85 ± 0.05%, pH 2.88 ± 0.01, acidity 2.31 ± 0.01%, Brix 68.40 ± 0.10%, total ash 0.91 ± 0.02%. Microbiological analyses showed results in line with recommended criteria for fungal flora, total flora, total coliforms and Staphylococcus aureus, so the tomato jams produced could be consumed without fear of food poisoning for the germs investigated in this study.