Estonilo, Rovic B.Aplicano, Marian Angel D.Bolaños, Graciella A.Caluza, Juliana Izabel L.Zamora, Jhamayca A.2025-09-042025-09-042025-04Estonilo, R. B., Aplicano, M. A. D., Bolaños, G. A., Caluza, J. I. L., Zamora, J. A. (2025). Developinh of corn (Zea mays) jam. [Unplublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/314Full textCorn (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.enTECHNOLOGY::Chemical engineering::Food technologyThesis