Homemade Tomato Jam

AN INVESTIGATORY PROJECT

Presented by:

David Carl S. Laddaran

Reycel Jade L. Dela Rosa

Anneli T. Pacleb

Presented to:

Mr. Kmer John V. Pacnis

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 Acknowledgement

This study is a product of many minds and hands. Without them, writing this

paper would never been possible.

The researchers wish to express their sincerest gratitude to the people who

contributed and shared their time for the realization of this research work:

Mr. Kmer John V. Pacnis, the researchers’ adviser for unselfishly sharing his time

patiently providing technical assistance to the researcher;

Ms. Deborah A. Luyun, the researchers’ mentor for her unyielding support and

guidance;

To the researchers’ loving family, the Laddaran, Pacleb and Dela Rosa family for

their support and encouragement;

Above all HIM, who gave the writers’ life, strength, hope, perseverance, courage,

wisdom and everything for they are nothing without HIM.

The researchers

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 Dedication

To our parents,

our relatives,

our research adviser Sir Pacnis,

and to all of our friends,

This piece of work is humbly dedicated.

We really thank God for giving us people like you.

D.C.S.L.

R.J.L.D.R

A.T.P

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 Table of Contents

Preliminaries Page

Title page i

Acknowledgement ii

Dedication iii

Table of Contents iv

Chapter I – PROBLEM AND ITS BACKGROUND

Introduction 1

Statement of the Problem 2

Hypothesis 3

Significance of the Study 3

Scope and Limitations 4

Review of Related Literature 4

Conceptual Framework 7

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 Chapter I

The Problem and It’s Background

Introduction

Prices of raw materials, whether at home or in stores, to have risen further due to

the stubbornly prices of food products bothered by recent weather disturbances and rising

energy costs. Some of them are wasted because they are not sold. That’s why some prices

of jam ingredients are rising that means the price of the product will also increase.

Tomato is one of the popular and most consumed vegetable in the world. It is

tasty and easily digestible and its bright color stimulates appetite. As a result, it is grown

in the backyard of most people’s home. It is consumed as salad with other leafy

vegetables, in sandwiches, and as stewed, fried, and baked singly or in combination with

other vegetables. It is an essential ingredient in pizza, pasta, hamburger, hot dog, and

other foods. It is also rich in nutrients and calories. It is good source of Fe and vitamin A,

B, and C. (By Upendra Sainju)

Tomatoes are loaded with a substance called lycopene. It gives them their bright

red color and helps protect them from ultraviolet rays of the sun. in much the same way,

it can help protect your cells from damage. Tomatoes also have potassium, vitamins B,

and E, and other nutrients. Lycopene is an antioxidant – it fights molecules called free

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radicals that can damage your cells and affect your immune system. Because of that,

foods high in lycopene, like tomatoes, may make you less likely to have lung, stomach,

or prostate cancer. Some research shows they might help prevent the disease in the

pancreas, colon, throat, mouth, breast, and the cervix as well. (Medically Reviewed by

Kathleen M. Zelman, MPH, RD, LD on November 16, 2021).

The tomato (Solanum lycopersicum) is a fruit from the nightshade family native

to South America. Despite botanically being a fruit, it’s generally eaten and prepared like

a vegetable. Tomatoes are the major dietary source of the antioxidant lycopene, which

can be linked to many health benefits, including reduce risk of heart disease and cancer.

Usually red when mature, tomatoes can also come in a variety of colors, including

yellow, orange, green, and purple. (Written by Adda Bjarnadottir, MS, RDN (Ice) on

March 25, 2019)

Statement of the Problem

Generally, this study aims to determine the taste of tomato jam and its nutrients

you can get from it.

Specially, it sought to answer the following questions:

1.Is the product rich in:

A. Texture;

B. Aroma;

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C. Appearance;

D. Taste; and

E. Health Benefits

2.Is the product have more benefits than regular tomato?

3.Does peoples who eat this product have more nutrients in their body than others?

Hypothesis

1.People who eat tomato jam as part their breakfast has more nutrients than others.

Significance of the Study

This study is conducted for the benefits of the following:

For the future researchers that this could serve as a guide for them in case they

would be conducting the same study and that this could contribute useful information to

them.

For the students in Senior High School that this could help them understand the

significance of tomato as main ingredient for making handmade tomato jam and how

healthy for them to use it everyday.

For the parents/guardians that this will serve as a guide for taking care of their

children and for keeping them healthy.

For the society that this could give them knowledge about the nutritious benefits

of the tomato jam.

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Scope and Delimitation of the Study

The study is limited to the use of tomatoes. The preparation of the product was

conducted virtually on March 30 to April 5, 2022. The respondents of the study are the

three students of Grade 8 SSC.

Review of Related Literature

Tomatoes are the second most consumed vegetable in the United States. In 2017,

American people consumed 9.2kg of tomatoes from a fresh market and 33.2kg of

processed tomato products per capita. One commonly asked question by consumers and

nutrition community is “Are processed tomato products as nutritious as fresh tomatoes?”

This review addresses this question by summarizing the current understandings on the

effects of industrial processing on the nutrients and bioactive compounds of tomatoes.

Twelve original research papers were found to study the effects of different industrial

processing methods on the nutrients and/or bioactive compounds in tomato products. The

data suggested that different processing methods had different effects on different

compounds in tomatoes. However, currently available data is still limited, and the

existing data are often inconsistent. The USDA National Nutrient Database for Standard

Reference Legacy was utilized to estimate nutrient contents from raw tomatoes and

processed tomato products. In addition, several other important factors specifically

related to the industrial processing of tomatoes were also discussed. To conclude there is

no simple “yes” or “no” answer to the question “Are processed tomato products as

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nutritious as fresh tomatoes?” Many factors must be considered when comparing the

nutritious value between fresh tomatoes and processed tomato products. At this point, we

do not have sufficient data to fully understand all the factors and their impacts. (Xianli

Wu, et al)

Tomato (Solanum lycopersicum L.) is one of the most widely grown vegetables in

the world. It is grown on more than 5 ha with a production of nearly 129 million. China is

the worlds top tomato grower, accounting for more than one quarter of the worlds tomato

acreage. Egypt and India together account for more than one fifth of the world total;

Turkey and Nigeria are the other major tomato producing countries. Asia and Africa

account for about 79 percent of the global tomato area, with about 65 percent of the

world output (FAO 2008). (R Srinivasan)

Wild tomato species native to western South America. There are two competing

hypotheses of the origin of domestication of tomato, one supporting a Peruvian origin,

the other, a Mexican origin (Peralta and Spooner 2007). Although tomato requires a

relatively cool, dry climate for high yield and better quality (Nicola et al. 2009), it is

adapted to a wide range of climatic conditions from temperature to hot and humid

tropical (Naika et al. 2005). Tomato contains nutrients such as vitamin A, vitamin C,

potassium, phosphorus, magnesium, and calcium (USDA 2009); it also contains

lycopene, an antioxidant compound that reduces risk of cancer (Miller et al. 2002).

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 Tomatoes are ubiquitous in the American diet. They appear in sauces, salads,

juices, soups and elsewhere. Their prevalence is good news; tomatoes are healthful as

well as tasty and versatile. They are especially lauded for their cardiovascular benefits.

“Tomatoes are low in calories, (about 25 calories per one medium-sized tomato) yet filled

with nutrition,” said Heather Mangieri, a Pittsburgh-based registered dietitian and

nutritionist, health author and spokesperson for the Academy of Nutrition and Dietetics.

They are good sources of several vitamins, minerals and phytonutrients, especially the

carotenoid lycopene, which gives tomatoes the red vibrant color. “Tomatoes are high in

fiber and good source of vitamin A, C, B2 … folate and chromium,” said Mangieri. The

vitamins act as antioxidants, which neutralize free radicals to stop the condition of

oxidative stress, according to ang article in Pharmacognosy Review. Free radicals cause

cell damage and disruption that can contribute to diseases. The minerals play important

role in ensuring the body functions properly. “There are also variety of carotenoids

[including lycopene and beta-carotene], the phytonutrients that are thought to play a role

in chronic disease prevention,” said Mangieri. Mangieri noted that cooking tomatoes

increases the amount of lycopene you absorb. “Tomatoes are also rich in potassium, a

mineral that Americans fall short on in their diet. One medium tomato contains almost

300 mg of potassium,” said Mangieri. “One cup of tomato juice contains 534 milligrams

of potassium, and a half-cup of tomato sauce has 454 milligrams.” Potassium is

associated with hearth health and proper nerve and muscle function. (By Jessie Szalay

published May 01, 2016)

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Conceptual Framework

Independent Dependent

Variable Variable

Homemade Tomato
Homemade A.A.
Texture;
Texture;
Jam Jam
Tomato B.B.Aroma;
Aroma;
C. Appearance;
C. Appearance;
D.D.
Taste; andand
Taste;
E.E.
Health Benefits
Health
Benefits