LAKASABrowsing by Author "Zamora, Jhamayca A."

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Developing of corn (Zea mays) jam
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-04) Estonilo, Rovic B.; Aplicano, Marian Angel D.; Bolaños, Graciella A.; Caluza, Juliana Izabel L.; Zamora, Jhamayca A.
Corn (Zea mays) Jam is a thick, sweet, and spreadable jam product. This study sought to standardize the formulation and process, determine the sensory qualities, microbiological qualities, physicochemical properties, shelf life, production cost, and create a marketing plan for Corn (Zea Mays) Jam. The researchers made three different formulations: Treatment 1 contains pure corn; Treatment 2 contains 50% corn while Treatment 3 has 80% corn content. The sensory qualities of the product were evaluated by 10 trained panelists and 100 young adult consumer-type panelists. The findings of the study showed that Treatment 3 was the best and was acceptable by the consumer. The microbiological and physicochemical testing showed that the developed product is safe for consumption; the shelf-life testing showed that the product is best preserved when in refrigerated temperature; the total production cost was comparable with the leading brand; and creating marketing plan helps to identify if the product is marketable.