Ripe and unripe tomato jams: formulation, acceptability tests, physicochemical and microbiological characteristics Ripe and unripe tomato jams: formulation, acceptability tests...
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Abstract
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.
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References
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Aslanova D., Emre B., Nevzat A. Effect of Storage on 5-Hydroxymethylfurfural (HMF). Formation and Color Change in Jams. International Journal of Food Properties, 2010, 13(4): 904-912. https://doi.org/10.1080/10942910902908896
Brat P., Cuq P. Transformation et conservation des fruits Préservation de la structure initiale. Techniques de l'Ingénieur Agroalimentaire, 2007,4 (F6272) 39: 4 [in French]. Available at: https://www.techniques-ingenieur.fr/base-documentaire/procedes-chimie-bio-agro-th2/filiere-de-production-produits-d-origine-vegetale-42433210/transformation-et-conservation-des-fruits-f6272/
Chauhan O.P., Archana B.S. Singh A., Raju P.S., Bawa A.S. Utilization of tender coconut pulp for jam making and its quality evaluation during storage. Food and Bioprocess Technology, 2013, 6(7): 1444-1449. http://doi.org/10.1007/s11947-012-0920-8
CILSS Comité permanet Inter-état de Lutte contre la Sécheresse au Sahel Institut du Sahel INSAH. Rapport annuel 2022 INSAH. (CILSS), 2022. Available at: https://insah.cilss.int/liens-utiles/
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Degmara N., Samah H., Zoghba N. Essai d’élaboration d’une formulation de confiture à base de fraise et l’évaluation des paramètres physico-chimiques, microbiologiques et sensoriels. Master's thesis by Faculty of Natural and Life Sciences University Mohammed Seddiq Ben Yahia-Jijel, 2019 [in French]
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Dongare M.L., Buchade P.B., Awatade M.N., Shaligram, A.D. Mathematical modeling and simulation of refractive index based Brix measurement system. Optik - International Journal for Light and Electron Optics, 2013, 125(3): 946-949. https://doi.org/10.1016/j.ijleo.2013.09.002
FAOSTAT The State of Food and Agriculture, Climate change, agriculture and food security Food and Agriculture Organization of the United Nations (FAO), 2016, 978-92-5-109374-0. Available at: http://www.fao.org/3/a-i6030e.pdf
FAOSTAT The State of Food and Agriculture, Leveraging food systems for inclusive rural transformation, Food and Agriculture Organization of the United Nations (FAO), 2017. Available at: https://www.fao.org/family-farming/detail/en/c/1043688/
FAOSTAT The State of Food and Agriculture 2020, Overcoming water challenges in agriculture, Food and Agriculture Organization of the United Nations (FAO), 2020. https://doi.org/10.4060/cb1447en
Fredot E. Connaissance des aliments. Tec & Doc Lavoisier. 2005, pp.: 397. ISBN: 2743008105, 9782743008109 [in French].
Goyary J., Chetan B.K., Mehul C., Sandeep B.K. A systematic review on processing and health benefits of wood apple. Food Science and Applied Biotechnology, 2024, 7(2): 368-379. https://doi.org/10.30721/fsab2024.v7.i2
Grigelmo-Miguel N., Martın-Belloso O. Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams. Journal of Food Engineering, 1999, 41(1): 13-21. http://doi.org/10.1016/S0260-8774(99)00067-9
Inam A., Hossain M., Siddiqui A., Easdani M. Studies on the Development of Mixed Fruit Marmalade. Journal of Environmental Science and Natural Resources, 2012, 5(2): 315-322. https://doi.org/10.3329/jesnr.v5i2.14836
ISO 712-1:2024. Cereals and cereal products — Determination of moisture content. Part 1: Reference method. Organization for Standardization (ISO), 2024.
ISO 750:1998. Fruit and vegetable products-Determination of titratable acidity. Organization for Standardization (ISO), 1998.
ISO 2171:2023. Cereals, pulses and by-products-Determination of ash yield by incineration. Organization for Standardization (ISO), 2023.
ISO 4832:2006. Food microbiology - Horizontal method for coliform enumeration - Colony counting method. Organization for Standardization (ISO), 2006.
ISO 4833-2:2013. Microbiology of the food chain — Horizontal method for the enumeration of microorganisms. Part 2: Colony count at 30 °C by the surface plating technique. Organization for Standardization (ISO), 2013
ISO 6887-1 : 2017. Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions. Organization for Standardization (ISO), 1999
ISO 6888-1:2021. Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Organization for Standardization (ISO), 2021.
ISO 8587:2006. Sensory analysis -Methodology -Ranking. Organization for Standardization (ISO), 2006.
ISO 21527-2:2008. Food microbiology - Horizontal method for the enumeration of yeasts and moulds International. Organization for Standardization (ISO), 2008.
JORA Journal officiel de la république Algérienne N°39 du 8 Chaoual 1438 correspondant au 2 juillet 2017, Arrêté interministériel du 2 Moharram 1438 correspondant au 4 octobre 2016 fixant les critères microbiologiques des denrées alimentaires. 2017, 11-32. Available at: https://faolex.fao.org/docs/pdf/Alg172357.pdf
Kamal T., Khan S., Riaz M., Safdar M. Functional properties and preparation of diet apricot jam. Journal of Food Processing & Technology, 2015, 6(8): 475. http://doi.org/10.4172/2157-7110.1000475
MAAH Rapport global, Résultats définitifs de la campagne agropastorale 2019/2020 et perspectives alimentaire et nutritionnelle. Ministère de l'Agriculture, des Ressources Animales et Halieutiques (MAAH), 2020. Available at: https://www.spcpsa.bf/download/resultats-definitifs-de-la-campagne-agropastorale-2019-2020-et-perspectives-alimentaire-et-nutritionnelle/
Meilgaard M.C., Carr B.T., Carr T. Sensory Evaluation Techniques (4th Edition). CRC Press, Taylor & Francis Group. 2006, 464 pages. ISBN: 9780429195143. https://doi.org/10.1201/b16452
Naika S., Lidth de Jeude J.V. Goffau M., Hilmi M. Dam, B.v. S., Lidth de Jeude J. V., Goffau M. D., Hilmi M and Dam, B.v. La culture de la tomate: production, transformation et commercialisation, Série Agrodok No. 17, Fondation Agromisa et CTA, Wageningen. 2005, 105 pages. ISBN Agromisa: 90-8573-044-9 ISBN, CTA: 92-9081-300-8.
Norme burkinabè NBF 01 – 025: 2009. Confiture et gelee: Spécifications. Norme burkinabè (NBF), 2009.
Oboulbiga E.B., Parkouda C., Sawadogo-Lingani H., Compaoré E.W.R., Sakira A.K., Traoré A.S. Nutritional Composition, physical characteristics and sanitary quality of the tomato variety mongol f1 from Burkina Faso. Food and Nutrition Sciences, 2017, 8(4): 444-455. https://doi.org/10.4236/fns.2017.84030
Oboulbiga E.B., Parkouda C., Savadogo B., Guissou A. W.D.B., Traoré K., Traoré A.S., Sawadogo-Lingani H., Dicko M.H. Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques. African Journal of Food Science, 2020, 14(10): 330-335. https://doi.org/10.5897/AJFS2020.1998
Parkouda C., Oboulbiga B.E., Sawadogo-Lingani H. Fabrication de confiture de liane goïne (Saba senegalensis), Technical report CNRST/IRSAT/FT-2015-07, 2015. 4 pages
Sindumathi G., Amutha S. Processing and quality evaluation of coconut-based jam. Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 2014, 8(1): 10-14. http://doi.org/10.9790/2402-08111014
Tapsoba A.R.B.W. Formulation, élaboration d’aliments et boissons locaux en atelier pilote à base de pulpe de baobab (Adansonia digitata L.). Bachelor's thesis by Institute of Natural and Life Sciences Bobo-Dioulasso Polytechnic University Burkina Faso, 2011 [in French].
Touati N., Tarazona-Díaz M.P., Aguayo E., Louaileche H. Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam. Food Chemistry, 2014, 145(2): 23-27. https://doi.org/10.1016/j.foodchem.2013.08.037
Vidhya R., Narain A. Development of preserved products using under exploited fruit, wood apple (Limonia acidissima). American Journal of Food Technology, 2011, 6(4): 279-288. https://doi.org/10.3923/ajft.2011.279.288
AOAC Official Method 2005.02. Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines- pH Differential Method. Chapter: 37 Jungmin Lee Robert Durst Ronald E Wrolstad; Gaithersburg, MD, USA, AOAC International, 2005 J. AOAC Int. 88, 1269 (2005).
Aslanova D., Emre B., Nevzat A. Effect of Storage on 5-Hydroxymethylfurfural (HMF). Formation and Color Change in Jams. International Journal of Food Properties, 2010, 13(4): 904-912. https://doi.org/10.1080/10942910902908896
Brat P., Cuq P. Transformation et conservation des fruits Préservation de la structure initiale. Techniques de l'Ingénieur Agroalimentaire, 2007,4 (F6272) 39: 4 [in French]. Available at: https://www.techniques-ingenieur.fr/base-documentaire/procedes-chimie-bio-agro-th2/filiere-de-production-produits-d-origine-vegetale-42433210/transformation-et-conservation-des-fruits-f6272/
Chauhan O.P., Archana B.S. Singh A., Raju P.S., Bawa A.S. Utilization of tender coconut pulp for jam making and its quality evaluation during storage. Food and Bioprocess Technology, 2013, 6(7): 1444-1449. http://doi.org/10.1007/s11947-012-0920-8
CILSS Comité permanet Inter-état de Lutte contre la Sécheresse au Sahel Institut du Sahel INSAH. Rapport annuel 2022 INSAH. (CILSS), 2022. Available at: https://insah.cilss.int/liens-utiles/
CXS 296-2009 Standard for jams, jellies and marmalades FAO-OMS CODEX Alimentarius, International Food Standards, 2009. Adopted in 2009. Amended in 2017, 2020, 2022, 2023 and 2024. (CXS), 2009. Available at: www.codexalimentarius.org
Degmara N., Samah H., Zoghba N. Essai d’élaboration d’une formulation de confiture à base de fraise et l’évaluation des paramètres physico-chimiques, microbiologiques et sensoriels. Master's thesis by Faculty of Natural and Life Sciences University Mohammed Seddiq Ben Yahia-Jijel, 2019 [in French]
DGESS/MAAH Direction Générale des Etudes et des Statistiques Sectorielles rattachée au Ministère de l'Agriculture et des Ressources Animales et Halieutiques. Annuaire des statistiques agricoles. (DGESS/MAAH), 2020. Available at: http://www.cns.bf/IMG/pdf/maah_annuaire_des_statistiques_agricoles_2018.pdf
Dongare M.L., Buchade P.B., Awatade M.N., Shaligram, A.D. Mathematical modeling and simulation of refractive index based Brix measurement system. Optik - International Journal for Light and Electron Optics, 2013, 125(3): 946-949. https://doi.org/10.1016/j.ijleo.2013.09.002
FAOSTAT The State of Food and Agriculture, Climate change, agriculture and food security Food and Agriculture Organization of the United Nations (FAO), 2016, 978-92-5-109374-0. Available at: http://www.fao.org/3/a-i6030e.pdf
FAOSTAT The State of Food and Agriculture, Leveraging food systems for inclusive rural transformation, Food and Agriculture Organization of the United Nations (FAO), 2017. Available at: https://www.fao.org/family-farming/detail/en/c/1043688/
FAOSTAT The State of Food and Agriculture 2020, Overcoming water challenges in agriculture, Food and Agriculture Organization of the United Nations (FAO), 2020. https://doi.org/10.4060/cb1447en
Fredot E. Connaissance des aliments. Tec & Doc Lavoisier. 2005, pp.: 397. ISBN: 2743008105, 9782743008109 [in French].
Goyary J., Chetan B.K., Mehul C., Sandeep B.K. A systematic review on processing and health benefits of wood apple. Food Science and Applied Biotechnology, 2024, 7(2): 368-379. https://doi.org/10.30721/fsab2024.v7.i2
Grigelmo-Miguel N., Martın-Belloso O. Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams. Journal of Food Engineering, 1999, 41(1): 13-21. http://doi.org/10.1016/S0260-8774(99)00067-9
Inam A., Hossain M., Siddiqui A., Easdani M. Studies on the Development of Mixed Fruit Marmalade. Journal of Environmental Science and Natural Resources, 2012, 5(2): 315-322. https://doi.org/10.3329/jesnr.v5i2.14836
ISO 712-1:2024. Cereals and cereal products — Determination of moisture content. Part 1: Reference method. Organization for Standardization (ISO), 2024.
ISO 750:1998. Fruit and vegetable products-Determination of titratable acidity. Organization for Standardization (ISO), 1998.
ISO 2171:2023. Cereals, pulses and by-products-Determination of ash yield by incineration. Organization for Standardization (ISO), 2023.
ISO 4832:2006. Food microbiology - Horizontal method for coliform enumeration - Colony counting method. Organization for Standardization (ISO), 2006.
ISO 4833-2:2013. Microbiology of the food chain — Horizontal method for the enumeration of microorganisms. Part 2: Colony count at 30 °C by the surface plating technique. Organization for Standardization (ISO), 2013
ISO 6887-1 : 2017. Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of the initial suspension and decimal dilutions. Organization for Standardization (ISO), 1999
ISO 6888-1:2021. Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Organization for Standardization (ISO), 2021.
ISO 8587:2006. Sensory analysis -Methodology -Ranking. Organization for Standardization (ISO), 2006.
ISO 21527-2:2008. Food microbiology - Horizontal method for the enumeration of yeasts and moulds International. Organization for Standardization (ISO), 2008.
JORA Journal officiel de la république Algérienne N°39 du 8 Chaoual 1438 correspondant au 2 juillet 2017, Arrêté interministériel du 2 Moharram 1438 correspondant au 4 octobre 2016 fixant les critères microbiologiques des denrées alimentaires. 2017, 11-32. Available at: https://faolex.fao.org/docs/pdf/Alg172357.pdf
Kamal T., Khan S., Riaz M., Safdar M. Functional properties and preparation of diet apricot jam. Journal of Food Processing & Technology, 2015, 6(8): 475. http://doi.org/10.4172/2157-7110.1000475
MAAH Rapport global, Résultats définitifs de la campagne agropastorale 2019/2020 et perspectives alimentaire et nutritionnelle. Ministère de l'Agriculture, des Ressources Animales et Halieutiques (MAAH), 2020. Available at: https://www.spcpsa.bf/download/resultats-definitifs-de-la-campagne-agropastorale-2019-2020-et-perspectives-alimentaire-et-nutritionnelle/
Meilgaard M.C., Carr B.T., Carr T. Sensory Evaluation Techniques (4th Edition). CRC Press, Taylor & Francis Group. 2006, 464 pages. ISBN: 9780429195143. https://doi.org/10.1201/b16452
Naika S., Lidth de Jeude J.V. Goffau M., Hilmi M. Dam, B.v. S., Lidth de Jeude J. V., Goffau M. D., Hilmi M and Dam, B.v. La culture de la tomate: production, transformation et commercialisation, Série Agrodok No. 17, Fondation Agromisa et CTA, Wageningen. 2005, 105 pages. ISBN Agromisa: 90-8573-044-9 ISBN, CTA: 92-9081-300-8.
Norme burkinabè NBF 01 – 025: 2009. Confiture et gelee: Spécifications. Norme burkinabè (NBF), 2009.
Oboulbiga E.B., Parkouda C., Sawadogo-Lingani H., Compaoré E.W.R., Sakira A.K., Traoré A.S. Nutritional Composition, physical characteristics and sanitary quality of the tomato variety mongol f1 from Burkina Faso. Food and Nutrition Sciences, 2017, 8(4): 444-455. https://doi.org/10.4236/fns.2017.84030
Oboulbiga E.B., Parkouda C., Savadogo B., Guissou A. W.D.B., Traoré K., Traoré A.S., Sawadogo-Lingani H., Dicko M.H. Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques. African Journal of Food Science, 2020, 14(10): 330-335. https://doi.org/10.5897/AJFS2020.1998
Parkouda C., Oboulbiga B.E., Sawadogo-Lingani H. Fabrication de confiture de liane goïne (Saba senegalensis), Technical report CNRST/IRSAT/FT-2015-07, 2015. 4 pages
Sindumathi G., Amutha S. Processing and quality evaluation of coconut-based jam. Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 2014, 8(1): 10-14. http://doi.org/10.9790/2402-08111014
Tapsoba A.R.B.W. Formulation, élaboration d’aliments et boissons locaux en atelier pilote à base de pulpe de baobab (Adansonia digitata L.). Bachelor's thesis by Institute of Natural and Life Sciences Bobo-Dioulasso Polytechnic University Burkina Faso, 2011 [in French].
Touati N., Tarazona-Díaz M.P., Aguayo E., Louaileche H. Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam. Food Chemistry, 2014, 145(2): 23-27. https://doi.org/10.1016/j.foodchem.2013.08.037
Vidhya R., Narain A. Development of preserved products using under exploited fruit, wood apple (Limonia acidissima). American Journal of Food Technology, 2011, 6(4): 279-288. https://doi.org/10.3923/ajft.2011.279.288
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How to Cite
TRAORE, Mah Alima Esther et al.
Ripe and unripe tomato jams: formulation, acceptability tests, physicochemical and microbiological characteristics.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 1, p. 50-64, mar. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/523>. Date accessed: 19 may 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i1.523.