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Research Paper | Food and Nutrition | Philippines | Volume 8 Issue 3, March 2019 | Rating: 4.6 / 10

Consumer Acceptability of Daucus Carota Jam Among the Students of Nueva Ecija University of Science and Technology, San Isidro Campus

Jomell M. Santiago ^[3] | Angelo R. Santos ^[2]

Abstract: This study was conducted to prepare and produce jam made up of pure carrot. It was intended to evaluate the consumer?s acceptability in appearance, color, odor, taste and texture. The 50 evaluators, purposely picked from Nueva Ecija University of Science and Technology, San Isidro Campus, were utilized as respondents. The respondents used a modified evaluation score sheet anchored on the Five-Point Hedonic Scale to assess the finished products. Means were utilized as the statistical tools. The results revealed that the respondent liked the appearance, odor, color, texture, and taste, which shows that the product was acceptable. It is recommended that carrots bits be cut slightly smaller than the usual, flavors like cinnamon should be added to carrot jam to enhance its odor, and sugar content must be reduced since the carrot jam tastes very sweet.

Keywords: consumer acceptability, jam, Daucus carota

Edition: Volume 8 Issue 3, March 2019,

Pages: 1937 - 1939