The objective of this study was to evaluate jam and jelly made from husk tomatoes which addition with different juices(orange and carrot juice), all the treatment were examined for physicochemical, sensory and microbiological characteristics. Also, check the effect of storage period on the quality of husk tomato jam. The results showed that protein, fiber, ash, moisture, pH, non-reducing sugar, vitamin C and total carotenoids were decreased by increasing of storage period, while, total soluble, total acidity, reducing sugar were increased. As the storage period increased. While, microbial growth was slightly increased at storage conditions. The microbial growth in jam was under the limit up to the end of storage period. Hence, the prepared jam was safe and suitable for consumption up to 6 month. The organoleptic evaluations showed that the good qualities among all the treatments gave the best acceptability. In conclusion,the husk tomatoes jam and jelly showed a good sensory acceptability. It could be recommended that the husk tomatoes can play an important role as antioxidant and antibacterial agents in jam and their formulae.
Awad, S. M. (2017). Usage of husk tomatoes (Physalisperuvianalinn)
in food processing. Journal of Home Economics - Menofia University, 27(2), 91-114. doi: 10.21608/mkas.2017.165510
MLA
Sara M.S. Awad. "Usage of husk tomatoes (Physalisperuvianalinn)
in food processing". Journal of Home Economics - Menofia University, 27, 2, 2017, 91-114. doi: 10.21608/mkas.2017.165510
HARVARD
Awad, S. M. (2017). 'Usage of husk tomatoes (Physalisperuvianalinn)
in food processing', Journal of Home Economics - Menofia University, 27(2), pp. 91-114. doi: 10.21608/mkas.2017.165510
VANCOUVER
Awad, S. M. Usage of husk tomatoes (Physalisperuvianalinn)
in food processing. Journal of Home Economics - Menofia University, 2017; 27(2): 91-114. doi: 10.21608/mkas.2017.165510
)
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