The problem addressed is the need to assess the impact of glycemic index on microbial quality and storage stability of tomato jam, exploring alternatives to traditional sweeteners like sucrose for improved safety and quality. This study assessed the impact of glycemic index on microbial quality and storage stability of tomato jam. Tomato jam production was carried out by melding sterile dried tomato pulp, preservatives, thickeners, with varying amounts (500 g, 700 g and 900 g) of high (sucrose), medium (honey) and low (date fruit extract) glycemic index carbohydrates in stipulated proportion. The microbial qualities of the jams were determined using standard microbiological techniques. The notable microorganisms encountered in this study were characterized using morphological, biochemical and molecular methods. One way analysis of variance (ANOVA), Turkey’s test and student t-test were employed at 95% confidence level to determine the significance the data obtained from this study. Microbial analysis revealed significant differences (p0.05). The prepared jams had stipulated microbial properties and were safe, with date fruit extract-based jams (DJ) exhibiting the best properties. The study's findings suggest that using date fruit extract as a low glycemic index carbohydrate can produce tomato jam with desirable properties, making it a potential healthier alternative to traditional jam products. The results of this study can be useful for food manufacturers and consumers seeking healthier options.
Obiefuna et al. (Sat,) studied this question.
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