Research Mapping Group .5

Republic of the Philippines
DON HONORIO VENTURA STATE UNIVERSITY

Bacolor, Pampanga
COLLEGE OF EDUCATION -BTVTE PROGRAM
Research Mapping
Date of Submitted: September 15, 2023
No. Research Title Author/s Method Major Findings

1 Food Product development: whey cheese Guiné, Raquel Descriptive Analysis The results obtained, the
with pumpkin jam Method sensory analysis of the product
developed showed a good
global appreciation, indicating
that this product could be
successful. Regarding it’s
acceptability by consumers, the
preliminary results are
encouraging, since a major part
of the enquired liked the
combination of whey cheese
with pumpkin jam
2 Product Development: Banana Jam Infused Shailee Anne T. Dela Quantitative Research The findings revealed that the
with Apple and Cucumber Cruz1 Method two variations of banana in
banana-apple and banana-
Bernie G. Mauro cucumber had found feasible
and acceptable and final output
Khriz N. Fernandez3 of banana jam
3 Optimizing acceptability of mango jam Angélica Data Analysis Method The results obtained reveal that
enriched with pectin from cacao husk María Torregroza- the treatment using pectin and
(Theobroma cacao L.) Espinosa citric acid concentrations of
0.2% and 0.3% respectively,
Luty del Carmen Gomez had the highest acceptability
Caceres-Pérez level, which agrees with those
reported for low-calorie mango
1
Bacolor, Pampanga
Jhonatan jam, and for light peach jam. In

Andrés Rodríguez- the same way, it agrees with
Manrique that reported in the
measurement of the
Rolando José López- acceptability of a strawberry
Martínez jam added with pectin from
cocoa peel that had a value of
6.27.
4 Development of strawberry jam and its Rehman Ullah Khan Experimental Method From the overall results it is
quality evaluation during storage concluded that the prepared
Shamsur Rehman Afridi strawberry jam is of good
quality and has maximum
Muhammad Ilyas consumer acceptance.
Muhammad Sohail
Hamida Abid
5 Level of Acceptability of Sweet Squash Jam Edelwise Mongcal Experimental Method The results showed that the
differences in the assessments
Daniel Ballesteros
of students and teachers in
Ralstine Dorado Riza terms of taste, aroma,
nutritional value, and
Mae Patricio Erica presentation were not
Reyes Paul Vincent significant because of the same
Quinto LPT results for the two groups of
respondents, which had the
verbal interpretation of strongly
agree for students and very
strongly agree for teachers.
2
Bacolor, Pampanga
Sweet squash jam is the best

food because of its nutrients.
The respondents said that the
product has unique taste and
concept because researchers
replaced fruits with vegetables.
6 Development of Low-Calorie Jam by Renu Sutwall Analytical Method Resulting in a product with jam
Replacement of Sugar with Natural characteristics and with taste
Sweetener Stevia Jyotika Dhankharl and flavor like conventional jam
with low calorie value.
Preeti Kindu1
Rita Mehla2
7 Preparation and Development of Fig Fruit Arsalan Khan Experimental Method The results agree with Ehsan
Jam Blended with Different Level of Apple et.al (2003) who observed
Pulp Falak Naz Shah decrease in pH of all treatments
of mixed jam prepared from
Qamar Zeb watermelon and reported during
storage the change in pH might
Muhammad Zeeshan be due to the change and
formation acidic compound
Huzaifa Iqbal during storage of the jam.
Hamid Noor
8 Quality Evaluation and Consumer Samaila James1 Mixed Method The result of this study
Acceptability of Mixed Fruit Jam from indicated that samples B and C
M. A. Usman2
Blends of Pineapple (Ananas sativa Lindl.), compared favorably with the
Samuel Ojo3 control in the proximate
composition, minerals, and
3
Bacolor, Pampanga
Tomato (Lycopersiconesculentum Mill.) and E. U. Ohuoba1 general acceptability. In mineral

Pawpaw (Carica papaya) composition, potassium,
Nwokocha Lillian4
magnesium and phosphorous
H. O are relatively high in the test
samples compared to the
. Sanni1 and S. J.Amuga control. However, sodium,
calcium, iron, and manganese
were low compared to the
control. The sensory properties
of the mixed fruit jam of
samples B (17% pineapple,
14% tomato and 13% pawpaw)
and C (16% pineapple, 16%
tomato and 12% pawpaw) were
generally acceptable compared
favorably with the control.
Therefore, jam preparation
using a mixture of pawpaw,
tomato and pineapple is capable
of being commercialized for
industrial use.
9 Food Hydrocolloids from Butternut Squash Somaris Elena Quintana Experimental Method The obtained results show that
(Cucurbita moschata) Peel: Rheological butternut squash peel is suitable
Properties and Their use in Carica Papaya Edilbert Enrique for the obtention of
Jam Torregroza Fuentes hydrocolloids, and they can be
used as a raw material in the
Luis Alberto Garcia development and formulation of
Zapateiro food products, as well as their
4
Bacolor, Pampanga
byproducts can be used to solve

problems with organic waste
from the agroindustry in an
environmentally friendly way
10 Development of Kamias (Averrhoa bilimbi Charena Jumamil Castro Quantitative method The results showed that the
L.) Jam with Coconut Water differences in the assessments
of students and teachers in
terms of taste, aroma,
nutritional value, and
presentation were not
significant because of the same
results for the two groups of
respondents, which had the
verbal interpretation of strongly
agree for students and very
strongly agree for teachers.
Sweet squash jam is the best
food because of its nutrients.
The respondents said that the
product has unique taste and
concept because researchers
replaced fruits with vegetables.
11 Functional Jam Production from Blends of Olugbenga Olufemi Mixed Method The proximate, minerals, and
Banana, Pineapple and Watermelon Pulp Awolu1 vitamins composition of the
blends were nutritionally rich
Grace Oluwaseun and better than commercial jam
Okedele1 (control). The rheological
behavior of the blends could as
5
Bacolor, Pampanga
Modupe Elizabeth well be comparable with that of

Ojewumi2 the control. Jam consisting of
25% banana, 25% watermelon
Funmilayo Grace and 50% pineapple have overall
Oseyemi1 best sensory evaluation of 57%.
12 Production Of Jam from Tamarind Miriti Christine Makena ANOVA Method In overall acceptability, that is
looking at all the parameters
and combining them; color,
taste/flavor,
viscosity/appearance, mouthfeel
texture and the spread ability,
jam V scored the highest
(6.575) followed by jam VI
(6.425) then the other jam
followed (5.375).
13 Jam Processing on Concord Grapes Variety Anamaria POP Quantitative Methods The results showed that grape
Polyphenols and Antioxidant Capacity jam had the highest antioxidant
Sevastiţa MUSTE* activity than grape juices (26.98
% respectively 12.14 %) and
Adriana PĂUCEAN total phenolic content is bigger
in fresh Concord grapes (390
Carmen POP mg GAE/100 g than 235 mg
GAE/100g in grape jam ).
Liana SALANȚĂ
Simona MAN
Andruța MUREȘAN
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Bacolor, Pampanga
14 Development Of Mulberry Enriched Fruit Akanksha Yadav Mixed Method The mulberry enriched fruit jam
Jam by Replacing Refined Sugar with gained acceptability in terms of
Mulberry Fruit Gunjan Gulia sensory attributes, hence was
concluded to be a nutritious
Bhuvnesh Yadav product for children, adolescent,
adult as well as overweight
without compromising the
nutritional profile.
15 Nutritional, Functional, And Sensory Okudu, H.O. Umoh, Quantitative Method The results indicated that the
Attributes of Jam from Velvet Tamarind velvet tamarind jam would
E. J. Ojinnaka, M.C.
Pulp provide essential valuable
Chianakwalam,
minerals, energy, and vitamin
O. F. C, needed for good body
development.
16 Development of Sheet Jam from Various Jokebet Saludung Experimental Method From the results of the study, it
Local Materials and Ecopreneur ship for can be concluded that various
Sundari Hamid Amelda
Application in the Early Revolution of local environmentally based
Industry 4.0 Paramezwary ingredients can be made into
sheets by providing the right
technology touch and can be
tested repeatedly through
organoleptic tests from
experimental research.
17 Development of a Jam Using Billin Fruit Averrhoa bilimbi L. Qualitative Method According to the results
obtained, the pH value of jam
has achieved the necessary pH
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Bacolor, Pampanga
level for jam product (3.0-3.3)

even though citric acid was not
added as an ingredient. Most
common cause for reducing of
jelling property is insufficient
acid concentration of the
processed jam which indicated
by pH or acidity.
18 Optimization Of Ingredient Levels of Nguyen Minh Thuy* Experimental Method The results showed that the
Reduced-Calorie Blackberry Jam Using model fit was significant (p <
Huynh Manh Tan
Response Surface Methodology 0.05); a satisfactory correlation
Ngo Van Tai between the experimental and
the predicted values was found
(high coefficient of
determination R2)
19 Production And Evaluation of Jam Produced Ogunlade Experimental Method There were no significant
from Plum and African Star Apple Blends (p>0.05) differences in the
A.O.
sensory attributes of the
Oluwafemi samples. It was observed that
Jam produced from African Star
G. I Apple and plum blend at
50:50% proportion had the
highest Vitamin A and those at
90:10% proportion had the
highest Vitamin C contents, and
all the samples were of high
nutritional and health benefits
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Bacolor, Pampanga
20 Processing and Quality Evaluations of a Nashi Khalid Alqahtan, Qualitative Method The formulated date-strawberry
Date-Strawberry Mixed Jam for Young jam partially meets the daily
Hattim Makki Mohamed
Children recommended intake of
Makki
nutrients for young children. In
Hisham Abdel-Moniuem addition, the quality
Mohamed characteristics of the product
were found to be within the
Dina Omer Mohamed recommended specifications of
Ali jam products and were highly
Waleed Ali Al-Senaien accepted by the panelists.
21 Quality Evaluation of Peach Jam Prepared Wasif Ali1* Quantitative Method Results revealed that the
by Incorporation of Aloe Vera Gel maximum score for proximate
Asia Latif1
analysis was found in jam
Muhammad Mazahir1 sample Treatment₃ (Crude
protein 0.42, ash content 0.40,
Azher Mehdi1 Crude fats 0.15, Crude fiber,
Shaukat 1.26, carbohydrates 62.77, and
Bashir1andMuhammad total calories 254.15 Kcal).
Asim
22 Research And Development Final Project Gunawan Qualitative Method What a lot of people didn’t
“Cebolla” Processing Onion into Jam That know is that onion contains a
Nasya
Is Low Fat and Cholesterol lot of incredible health benefits.
It can be used to heal infections,
help improve immunity in our
body, prevent cancers and so
many more, and its price is also
not too expensive. These
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Bacolor, Pampanga
statements of this single

ingredient can be our best
opportunity to highlight them as
a main ingredient for a food
product
23 Research and Development Final Project Putera Experimental Method Beetroot has good amount of
Beet-Sweet (High Antioxidant Beetroot fiber, it can help prevent heart
Andrian Dwi
Jam) disease, diabetes, weight gain,
some cancers, and improve
digestive system. There are a lot
of benefits by consuming
beetroot such as helps in
detoxification, low fat, and
calories, rich in antioxidant, etc.
24 Research And Development Final Project Puspita Quantitative Method Red dragon fruit is not only a
Red Dragon Fruit Jam (High Level of good source of dietary fiber, but
Amelia
Soluble & Insoluble Fiber to Support also a good source of vitamin A
Digestive System) & vitamin C that is good for our
body. We choose to make it as a
jam because in Indonesia people
are very familiar with jams.
25 Innovation Of Jam from Gurma Melon Pulp Ibrahim Salama1 Quantitative Method The results indicated that high
as Un Traditional Source acceptance jam could be
S. Abo-Elmaaty2
processed from Gurma melon
A. Sulieman2 pulp plain or flavored by 1%
cinnamon. Also, Gurma pulp up
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Bacolor, Pampanga
M. Abdel-Hady to 20% could incorporated in

blends with fig fruits for
producing good quality fig-
melon mixed jam.
Research Gaps:
• With respect to its acceptability by consumers, the preliminary results are encouraging, since the majority of the enquired liked
this combination of products (whey cheese and pumpkin jam), and therefore would appreciate the product developed.
However, a more detailed study should be conducted with a bigger sample and with other types of questions, such as: ‘Would
you buy this product if you found it on a supermarket shelf?’ ‘With what frequency would you buy this product?’ or ‘What
price would you be willing to pay for this product?’
• The researchers recommend conducting further studies on other Fruits that will complement the flavors of the Banana Jam.
Other processes to prolong the shelf-life of the product are studied and tested as well. Market profitability and acceptability of
the drink must be considered and checked.
• The response surface and level curves shown in Fig. 1 suggest that as the percentage of pectin approaches the optimum value
(0.25% - 0.3%), with a citric acid concentration close to 0.25%, the greater the increase in acceptability values. The optimum
acceptability value was set at 6.73852.
• These results are confirmed by Ruiz-Nieto et al. (1997)13 who suggested that sucrose content of the fruit in jam converted to
glucose and fructose during the storage.
• The researchers recommended that future researchers should also make sweet squash jam as their innovative product to study it
further. The researchers recommended that future researchers could make sweet banana Jam if the product is out of stock.
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Bacolor, Pampanga
• These attributes are collaborated to the fewer acceptances of samples with more intensity of them. Thus, more studies are
required aimed at improving texture and appearance attributes in low calorie jam.
• The sample showed significant response to the treatment but the temperature dependent of color changes and vitamin C losses
were observed after 15 days of storage interval. The color was due to the Millard reaction during cooking.
• It is recommended that pineapple, tomato, and pawpaw should be used in the production of mixed fruit jam to reduce post-
harvest losses. From the result of the chemical composition of the test samples and sensory evaluation conducted, we
recommend that mixed fruit jam from pineapple, tomato, and pawpaw with these ratios 17:14:13 and 16:15:13 respectively
should be introduced for industrial production.
• Improving the interactions of the molecules and giving rise to a strong and specific biopolymer. The HBSP obtained at 80°C
and pH 3, 7, and 10 presents a non-Newtonian flow behavior type shear thinning and with elastic properties.
• This study demonstrates its nutritious qualities while also outlining its potential practical applications, on the other hand the
chemical elements that contribute to its bioactivity and have nutritional value are crucial to the disciplines of biotechnology,
biomedicine, and the plant business. With a suitable concentration of 50%, the use of coconut water improves the flavor and
texture of the Kamias jam on the sense of touch. The creation of value-added goods from Kamias fruits used to make jam can
improve community nutrition and provide a means of support for local communities throughout the Philippines, with potential
for replication in other nations. Future research on this subject is highly encouraged to give a variety of solutions for enhancing
health and wellbeing, particularly during the pandemic.
• The proximate, minerals, and vitamins composition of the blends were nutritionally rich and better than commercial jam
(control). The rheological behavior of the blends could as well be comparable with that of the control. Jam consisting of 25%
banana, 25% watermelon and 50% pineapple have overall best sensory evaluation of 57%.
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Bacolor, Pampanga
• This suggests consumers would like to have a smooth product with some background flavor of its mother fruit, well balanced
in terms of acidity and sugar. Not just too sugary like samples I, II, III, IV or too bitter like sample VI. Though it was realized
that some panelists liked the bitterness in jam VI, especially those who dislike sugary product. Further work and research
should be done on the tamarind fruit to produce other products such as tamarind wine due to the high tartaric acid. This fruit
has great potential and can lead to the creation of jobs and income generation.
• The greater number of polyphenols and antioxidant capacity was found higher in the finished product than grape, which is due
to concentration of grapes pulp during the manufacturing process.
• It can be concluded that fruit jam developed by replacing refined sugar with mulberry fruit and enriched with mulberry leaf
powder had well acceptable sensory attributes.
• There are appreciable levels of vitamin C in velvet tamarind jam which in the nutrition of humans could prevent the
manifestation of diseases. Food industries may therefore consider the adoption of these indigenous fruit tree for jam
production. The data suggest that the jam is nutritionally good for children and adults and may supply some nutrition
deficiencies.
• The innovation of the development of sheet jam was produced from local ecopreneur ship-based ingredients such as
watermelon, yellow pumpkin, java palm, and lontar palm fruit. It has been tested by experiment three times with an
organoleptic test for hedonic test and hedonic quality test.
• The objectives of this research were to utilize Billin fruit for jam product formulation. Fruits in proper maturity condition were
selected for experimentation. Fruit pulp was prepared by blending fruit slices using a food processor.
• Optimal values could be utilized in low-calorie blackberry jam preparation with good quality and higher nutritive value.
• This study showed that African Star apple and plum fruits might be used to make jam. The study's findings demonstrated that
the product is a reliable source of chemical components that are both nutritive and healthy. Jam-making will aid in lowering
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Bacolor, Pampanga
fruit post-harvest losses and highlight the potential of underutilized fruits. African Star apple and plum combinations. The
seasonality of these fruits, which makes them widely available during their season and rare during the offseason, also
encourages preservation.
• The newly developed jam product could be of great help in reducing energy, mineral and vitamin deficiencies among young
children, especially in the Kingdom and other Gulf countries.
• It is recommended that the Aloe vera gel could be incorporated in a product like jam with other fruit pulp (e.g., Mango,
Strawberry, Blackberry etc.) and investigates the physicochemical changes during storage.
• There are so many variants of sweet jam and only a few savory jam products in the local food industry. We take advantage of
this situation by introducing onion jam products. Only a few people know about the potential value contained in onions.
Onions are rich in vitamin c, have a good amount of fiber, low on calories, they are good for digestive system and can reduced
risks of certain diseases. The target market for this product is vegetarians, fast food lovers, children who don’t like vegetables,
etc.
• They are aware of the importance of consuming foods that have many benefits for the body and balancing their daily food
consumption. We believe our product can change the way people enjoy food. Even though it is hard to convince some people
who don’t like vegetables to try but, since our product is jam which is sweet and almost everyone likes sweets, it won’t be a
problem.
• A healthy lifestyle is very trending right now, but preparing healthy food sometimes takes a lot of time. So many food / drinks
we consume contain harmful ingredients. We must maintain our health by consuming foods / drinks that nourish our body, and
because of that we would like to offer an easy alternative to healthy jam either for breakfast or for baked goods.
• Results from this study clearly showed that high acceptance jam could be prepared from Gurma melon pulp plain or flavoured
with 1% cinnamon. Furthermore, Gurma melon pulp could incorporated in blends up to 20% with Fig for producing good
quality fig –Gurma melon mixed jam.
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Bacolor, Pampanga
Proposed Research Topic: Development and Acceptability of Sweet Sop Jam

Proponent:
Group 5
Barbero, Geraldine G.
Belista, Jhon Paulo C.
Garcia, Carla Mae P.
Samson, Rina Jean B.
Santos, Jenica A.
15

Research Mapping Group .5

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Republic of the Philippines

DON HONORIO VENTURA STATE UNIVERSITY

No. Research Title Author/s Method Major Findings

Jhonatan jam, and for light peach jam. In

Sweet squash jam is the best

Tomato (Lycopersiconesculentum Mill.) and E. U. Ohuoba1 general acceptability. In mineral

byproducts can be used to solve

Modupe Elizabeth well be comparable with that of

level for jam product (3.0-3.3)

statements of this single

M. Abdel-Hady to 20% could incorporated in

Proposed Research Topic: Development and Acceptability of Sweet Sop Jam

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