Amade Vatiro

Production and Characterization of Tomato (Lycopersicon esculentum) Jam

Angélica Agostinho Machalela, Abel Alberto Massingue Júnior, Amade Vatiro & Rafael Francisco Nanelo · Asian Food Science Journal · 2023

Aim: This study was carried out with the aim of developing and characterizing jam based on tomato fruit. Methodology: Four (04) formulations such as (A), 50% pulp, 50% sugar; (B), 59% pulp, 40% sugar, 0.5% citric acid and 0.5% pectin; (C), 69% pulp, 30% sugar, 0.5% citric acid, a...