00000ctm a22000003a 4500 UP-99796217608549964 Buklod 20081010161344.0 a r |||| u| ta 081010s xx d r |||| u| (iLib)UPD-00053997148 DCHE eng LG 993.5 1998 F66 P33 Padua, Meliah Angeles Development of low-calorie papaya-pineapple jam with added fiber Meliah A. Padua. ; Ana Marie M. Quijanno, adviser. 1998. 113 leaves Thesis (BSFT)--University of the Philippines Diliman. The objective of this study was to develop a low-calorie jam with added fiber by the substitution of sucrose by sorbitol and aspartame and by the addition of carrageenan. The original recipe which comprised of 43% sucrose was substituted by different amounts of sorbitol solution and the corresponding amount of aspartame was added to obtain the sweetness of 43% sucrose. The incorporation of carrageenan was done to the sample with 5% sorbitol which was most acceptable based on the result of sensory evaluation. The sample with the highest level of carrageenan was chosen for the rest of the study. The pH of the product was modified to a microbiologically safer pH pf 4.2. Storage of two weeks at room and refrigerator temperature showed that the product was microbiologically stable. The sweetness was not affected by storage at these temperatures. However, storage at extreme temperature had a drastic effect on the microbial load of the product. Fruit Preservation. Jam. uijano, Ana Marie M. UPIANA UPD DCHE LG 993.5 1998 F66 P33 Thesis