01937nam a22001577a 4500003000400000005001700004008004100021040000900062100003300071245010900104260005500213300003900268500134400307500007301651504005501724OSt20250320104230.0250320b        |||||||| |||| 00| 0 eng d  cNVSU  aValdez, Rheo Farlynd Jane B.  aCompatibility of different fruits in orange pomace based  jam formulations/cRheo Farlynd Jane B. Valdez  aBayombong:bNueva Vizcaya State University,c2016.  axiii, 45 leaves :bphotos;c28 cm.  aThis study was conducted to determine the sensory quality of four jam formulation made by combining a specific fruit with 30 percent orange pomace in terms of color/appearance, flavor and taste and texture, as well as general acceptability. Sensory evaluation was made by 9 laboratory panelists using the 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatments differed from each other.
	Results of the study showed that the jam formulations with tomato, papaya and mango were significantly better than the formulation with banana in terms of color/appearance, texture as well as general acceptability. In the ranking for preference test, no significant difference were found between the jam formulations with mango, papaya and tomato.
	Based on the foregoing results, the researcher concludes that of the four fruits used in the jam formulation as it only the banana was not compatible with orange pomace in the jam formulations yielded the least desired and least preferred product. These results imply that the jam formulation with tomato, papaya and mango are compatible with orange pomace and that these formulations have the same market potential.
  aThesis (Bachelor of Science in Home Technology - Food and Nutrition)  aIncludes appendices and bibliographical references