CC BY 4.0Gacayan, Daniel B.Mercado, Niko B.Gomez, Erickson P.Libao, Miguelito M.Tejano, Raymart N.2026-05-212026-05-212021-12Mercado, N. B., Gomez, E. P., Libao, M. M. & Tejano, R. N. (2021). [Unpublished Undergraduate Thesis].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/123456789/1602Full textThis study aimed to develop a standardized process and formulation, and determine the different sensory attributes of Papaya Jam in terms of appearance, aroma, taste, texture and sweetness. 9- Point Hedonic Scale was used to compute the mean scores derive from the 10 trained panelist and 30 consumer type panelists. Numerical ratings showed that the most acceptable formulation is treatment 2 with an average mean of 7.2 with a descriptive equivalent as “Like Very Much This implies that the best formulation of Papaya Jam is sweetened by250g of honey and other basic ingredients.x, 40 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyJams – PapayaFood preservationThesis