developed Bamboo shoot jam

CHAPTER 1
INTRODUCTION
According to Berolzheimer R (1959) Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid.
According to Nutrition and You, bamboo is a member of the grass family. bamboo shoots are young new canes that are harvested for food before they are two weeks old or one-foot tall. Bamboo shoots are comparable to Asparagus that has tender and crisp texture and its flavor is somehow similar to corn. Bamboo shoots are often used in Asian cuisine. Canned bamboo shoots are common and usually see in the market but freshly grown local Bamboo shoots are far more flavorful and has better texture compared to canned bamboo shoots.
According to Washington State University, Some farmers in the Pacific Northwest are now growing bamboo for shoots. they can find fresh, locally grown bamboo shoots at early farmers markets and select stores and restaurants in the spring and early summer, typically May through June. Canned bamboo shoots are available at most grocery stores, and frozen shoots are available at a few stores.

BACKGROUND OF THE STUDY
In the Philippines fruit and Vegetable preservation is widely practiced. The example of it is the Jam, Jams are very common especially in provinces like Baguio, Benquet and Cagayan De Oro and some common examples of jams are Strawberry jams, Mango Jams and pineapple Jams however despite of having a variety of existing jams here in the Philippines and other parts of the world Bamboo shoot jams can easily be known or recognized because of its uniqueness and nutrient content.
Vegetables can be preserve as jam (Hugh Fearnley-Whittingstall 2011), however in some recipes jam is define as cooked and gelled fruit. The term jam is usually referring to a product made out of whole fruit or vegetable that been cut or crushed into pieces.The jam contains the bamboo shoot itself, The process of making the jam is first; boil the chopped bamboo shoot, then put the Bamboo shoots in a blender or food processor to puree it a little so it will incorporate well and lastly we will add together the ingredients such as water and sugar to add flavor to the bamboo shoots then simmer it for five to ten minutes.
Purpose of the Study
The purpose of this study is to create a new variation of jams and to use not just fruits but also vegetables .In addition to that this product can be a big demand to vendors and retailers also to give them the idea that this product (Bamboo shoot jam) might lead to profit augmentation.
The study proposes to develop a unique product that can be offer in the local market. The Researchers will be conducting a study among Jam vendors to introduce the product and to inform them about the existing product. The researchers will be conducting surveys to improve and to produce a better production. Statement of the Problem
This study will be conducted to find out which of the juices among Calamansi what are the sensory attributes of the Bamboo shoot jam recipes evaluated by the respondents in terms of: 1.What is the most acceptable formulation of the developed bamboo shoot jam 1.1 Lemon 1.2 Calamansi 1.3 Pandan
1.4Orange
2. What are the sensory attributes of the bamboo shoot jam recipes evaluated by the respondents in terms of:
2.1 Taste
2.2 Color
2.3 Texture
2.4 Odor
2.5 Appearance
3.What is the theoretical nutritional value of the developed jam?
4.What is the direct rationale cost of the developed jam?

Significance of the study
This study aims to benefit HRM Students
Students may use it as variation or additional choice for culinary preparation.
This study aims to benefit Culinary practioners contribute new ideas on how bamboo shoot be useful in producing healthy yet nutritious product.
This study aims to benefit bamboo shoot farmers This study can help bamboo shoot farmers to market the product they are producing not just financially but also to introduce bamboo to customers and retailers in the form of jam that can attract more people to buy their product.
This study aims to benefit Entrepreneurs This study can help jam and bamboo shoot entrepreneurs because of the uniqueness and healthiness of the product their will be a bigger chance of getting more customers to buy their product and higher chance of getting additional income.
This study aims to benefit consumers This study will able to promote bamboo shoot as cheap alternative jam for children and adults.
Definition of terms For a better understanding of this research work. The following terms were defined as used in the study.
Alkaloids. A member of a large group of chemicals that are made by plants and have nitrogen in them.
Augmentation. To make something already developed or well under way) greater, as in size, extent or quantity.
Bamboo shoot. a member of the grass family.
Blending. To mix thoroughly and usually with good results
Conserves. Fruit preserved by cooking with sugar
Demand. The ability to buy and need or desire to buy goods and services.
Flavorings. A substance that is added to a food or drink to give it a desired taste
Glycosides. A glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond.
Homogenized. To treat so that the fat is mixed throughout instead of floating on top.
Jam. made from pulp and juice of one fruit, rather than a combination of several fruits.
Market. An area where products are bought and sold.
Nutrient content. A food or substance that provides energy or building material for the survival of a living organism.
Phytochemical. Chemical compounds that occur naturally in plants. Some are responsible for color and other organoleptic properties, such as the deep purple of blueberries and the smell of garlic.
Preservation. To keep in perfect or unaltered condition;Maintain unchanged
Product. Something that is made or grown to be sold or used.
Puree. A thick liquid made by crushing usually cooked food (such as fruits or vegetables)
Vitamin B6. Helps the body make several neurotransmitters, chemicals that carry signals from one nerve cell to another.

CHAPTER 2
LITERATURE REVIEW
This chapter includes all the description and general information about the jam, bamboo shoot, dayap (lime), calamansi, lemon, pandan and other realted literature which can be useful to this study for research paper.
NUTRITIONAL IMPORTANCE
BAMBOO SHOOT Bamboo shoots are low in fat and high in carbohydrate, potassium, iron and active materials that are gaining popularity worldwide. It can be consumed by processing it into a wide range of food products with a longer shelf life. The shoot is getting more known as a healthy and nutritious supplement. Many different food products can also be made with the incorporation of bamboo shoots (Sood, et al. 2013). Nutritional Value of bamboo shoot jam per 100greams according to Healthiliciousness.com

Table 1. Nutrition Facts of Bamboo shoot
Nutrition Facts
Bamboo Shoots Cooked Boiled Drained without Salt.
Serving Size 100g
Calories 12
% Daily Value*
Total Fat 0.22g 0%
Saturated Fat 0.051g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 1.9g 1%
Dietary Fiber 1g 4%
Sugar ~g ~
Protein 1.5g ~
Vitamin A 0% • Vitamin C 0%
Calcium 1% • Iron 1%
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Stats
Percent of Daily Calorie Target
(2000 calories) 0.6%
Percent Water Composition 95.9%
Protein to Carb Ratio (g/g) 0.79

ORANGE Orange Juice is a healthy and naturally sweet, it is one of the most well-known beverages around. Vitamin C is one of the important antioxidants and it helps support a healthy immune system. Vitamin B6 also helps the process energy of the food we eat. A glass of 100% orange juice provides 7% of the daily value for Vitamin B6. (OrangejuiceFacts,2008) Nutritional Value of orange juice per 1 cup according to USDA National Nutrient Database.
Table 2. Nutritional Content of Orange Juice
Nutrient
Amount
% Daily Value
Serving Size
8 ounces (1 cup)
–
Calories
110 kcal
–
Total carbohydrate
25 g
8%
Total sugars
21 g
–
Total dietary fiber
0.5 g
2%
Protein
2 g
–
Total fat
0.32 g
0%
Cholesterol

PANDAN Pandan leaves are very beneficial for various health conditions, it consist of traces of tannin, essential oils and alkaloids as well. The whole pandan plant is considered to be medicinal and very useful for healing various wounds and diseases. The leaves are also used in making herbal tea with other herbs like lemongrass. Bathing with water having boiled pandan leaves is very useful for treating skin diseases and sunburns.(Esho, 2013)
Nutritional Value of Pandan Leaves per 100g according to My Fitnesspal.com Top of Form
Table 3. Nutritional Content of Pandan Leaves Servings:100g Bottom of Form
Calories
24
Sodium
0 mg
Total Fat
0 g
Potassium
0 mg
Saturated
0 g
Total Carbs
6 g
Polyunsaturated
0 g
Dietary Fiber
0 g
Monounsaturated
0 g
Sugars
0 g
Trans
0 g
Protein
35 g
Cholesterol
0 mg

Vitamin A
0%
Calcium
0%
Vitamin C
0%
Iron
0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

LEMON Lemons are acidic but are alkaline-forming in the body, it makes them great for balancing a highly acidic conditions in the body. Alfred Newman said “ We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons”. Lemons also gives us vitamin c that helps neutralize free radicals. The lemon peel contains potent phytonutrient tangeretin that proves to be effective for brain disorders.
Nutritional value of Lemons per one fruit according to Calorie Count.
Nutrition Facts
Serving Size 1 fruit (2-1/8" dia) (58 g)
Per Serving % Daily Value*
Calories 17
Calories from Fat 2
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 80.04mg 2%
Carbohydrates 5.4g 2%
Dietary Fiber 1.6g 6%
Sugars 1.4g
Protein 0.6g
Vitamin A 0% · Vitamin C 51%
Calcium 2% · Iron 2%

PRESERVATIONS OF JAM Food preservation is the process of treating and handling food to stop or slow down spoilage described by Princeton University. Preservation includes preventing the growth of bacteria, yeasts, fungi and other microorganism. It also includes processes which inhibits natural discoloration that can occur during food preparations. There are different kinds of method to preserve food for example preserving fruit by turning into jam that includes boiling, sugaring and sealing within air tight jar. According to Encyclopaedia Britannica, the essential ingredients in preserving jams are sugar, acid and pectin. The three ingredients lowers the pH of preserve and bind available water. In other cases fruit can provide all the pectin needed. If the acid content of the fruit is low, other sources such as lemon juice can be added it is also similar fruit that is also low in pectin a commercial source may be used. Sugar is always added and in general all of the three essential ingredients have to be added in order to create a successful product. The sugar is added after the fruit is crushed and the mix is then cooked. The process continues until the heated mix is concentrated to a level of soluble solids. The exact amount of sugar needed depends on the acidity level, the natural sugar content and the type of product. If the sugar is too low the jam will be tough; excessive sugar will create a soft set that can be broken easily. Exact amounts of acid and pectin are add during the cooking process. Increased acidity may reduce the amount of sugar needed in the mixture (Encyclopaedia Britannica, 2014)
BAMBOO SHOOT
FORM
Bamboo is a member of the grass family, Bamboo shoots are young, new canes that are harvested for food before they are two weeks old or one foot tall (Washington State University).
Bamboo shoot is used in many different ways, it can be served as a vegetable side dish, can be added to salads, soups and it can be stir-fry. Bamboo has been widely used for traditional purposes and can be good substitute to wood (Rivera, M.C.). According to Ahmad (2008) bamboo shoots are one of the most important sources of food and can be a delicacy in Asia. Fresh Bamboo Shoots are a seasonal delicacy. If you are going to buy fresh bamboo shoots choose firm and heavy sprouts with wide base and intact leaves. Greenish discoloration indicates that the root was expose to sunlight for a long time, over-matured and bitter in taste. Fresh Bamboo shoots should be eaten as soon as they are harvested. (Rudrappa, U. 2009). Bamboo shoots has many health benefits, according to Chongtham (2011) it can help improve appetite and digestion, weight loss, and curing cardiovascular diseases. Bamboo shoots are one of very low calorie vegetable and it is a good source of dietary fiber. There is a phytochemical in bamboo shoots, ligans appears to deliver a range of benefits through antifungal and antiviral properties, as well as possible anti-cancer properties. (LiveStrong, 2014)
Health Benefits Bamboo shoots are the edible shoots of the bamboo plant and are usually harvested before they are two weeks old. The shoots have hard exterior and a soft interior with a slightly sweet flavor (Tarladalal,2014). The nutritional values of different species of bamboo shoots and the effect of processing methods on its nutritive quality have also been looked into. Few studies shows that the richness in nutritive components like protein and fiber content and thus the bamboo shoots could be helpful in mitigating the problem of malnutrition (Satya, S. et. al. 2012). Prof. Chongtham said The nutrient rich young bamboo shoots have a number of health benefits, “ From cancer prevention and weight loss to lowering cholesterol level, improving appetite and digestion” In Indonesia, bamboo shoots are thinly sliced and then cooked with vegetables, spices and coconut milk or just in coconut milk while in Vietnam, bamboo shoots are thinly shredded and use in stir fry recipes. (Tarladalal, 2014) Cooking Bamboo Shoots can have a strange urine like smell and need to be boiled. Cook the shoots uncovered in boiling and salted water for 20 minutes and then add them to the dish of your choice (The Taunton Press, Inc. 2014). One cup of boiled bamboo shoots is equal to 14 calories, it is less that the other types of vegetables which mean that you will feel full after eating them and will be able to resist snacking on more fatty foods. Bamboo shoots are also high in fiber which can be great for lowering cholesterol, adding this to your meal is a good way to ensure that your are getting enough fiber. Vitamin B6 can also be found in bamboo shoots. This vitamin is a component of having a healthy skin, eat a wide variety of vegetables to cover all of your vitamin needs, and bamboo shoots can be part of this (Weightloss.answers, 2014).

JAMS
FORM
Jams are thick, sweet, spreads made by cooking crushed or chopped fruits with sugar. (Ingham, 2008). We want to create a new kind of jam, instead of using fruits we will use vegetable such as bamboo shoots. It is possible to make vegetables into jam, According to IBISWorld Industry Report (2013) fresh fruit and vegetables can be packaged in jars and cans. Making of Jams depends on the right measurement of the ingredients: fruit/vegetable, acid, sugar and pectin. Measuring carefully will help make the jam successful (Robinsons, 2009). We will still use the usual recipe in making jam; we will replace the fruit with vegetables and slightly adjust the cooking method in the original recipe. Bamboo shoots that are fresh have richer nutrient component compared to canned bamboo shoots. (Chongthm, et. al, 2011). Fruit jelly is a semi solid mixture fruit juice and sugar that is clear and firm enough to hold its shape. Other spreads are made from crushed or ground fruit. Jam is made from crushed or chopped fruit and sugar it is also a mixture of fruits usually called conserves, especially when they include citrus fruits, nuts, raisins or coconut. Jellies and Jam contain modified pectin, gelatin, or gums , with less sugar than usual also may be made with concentrated fruit pulp, which contains less liquid and less sugar. (National Center for Home Food Preservation)
Health Benefits Jam has benefits that came from facts that eating them instead of butter or margarine on your toast is a large impact in healthy eating. It also has benefits that are direct results of the antioxidants, amino acids, minerals, and vitamins that came with the fruit jam. (Health Benefits of jam, jelly and preserves, 2012). Jams does have cholesterol and fat unlike butter or margarine, it helps maintain a healthy weight when following recommended serving sizes. They control hunger, helping us to eat less and be satisfied without cravings. Jams made with chunks of healthy fruit can help lessen the risk of stroke, heart attack and all other cardiovascular diseases and it is a concentrated source of nutrition when made with fruits that have been captured fully ripe (Wilson, C. 2014) . Jams contain less sugar and more dietary fiber per serving according to Matthew Lee, Jams in general are more healthful that marmalades. Although the major nutrients differences between the two occur in their macronutrients, their contributions to your daily intake of vitamins and minerals add to the benefits of jam over marmalade. Jams is both more beneficial and less detrimental to your diet than marmalade.
PANDAN
FORM Pandan also known as Pandanus amaryllifolius is found on the screwpine, a tropical plant that grows in certain European and Asian regions and particulary popular in Southeast Asia. When use in cooking and baking, the pandan leaves are pounded into a sweet paste that is diluted with water ( wiseGeek, 2003). Oyster Food and Culture described pandan leaves as a long, narrow and dark green and can be found fresh, frozen, or dried. The leaves must be chopped or boiled in order to release their flavor. The aroma of the pandan leaves is a roselike almondy and milky sweet flavor.
Health Benefits Natural plants have a uniue varieties which can aid different ailments. As many people observed, the uses of pandan plant are not only in cooking. Each part has been found to have medicinal benefits containing tannin, glycosides and alkaloids, which said to be the reason for the effectiveness of such different health concerns. Pandan leaves is also effective in reducing stomach cramps and stomach spasm. Pandan leaves helps reduce fever, Relieves headache and arthritis, Eases chest pains and can be also be used as antiseptic and anti-bacterial which makes it ideal for healing wounds. (Herbal Medicine: Pandan)
ORANGE JUICE
FORM
Orange is a delectable pulpy fruit that belongs to the genus Citrus. The scientific name of the sweet orange is Citrus sinensis while the bitter variety is Citrus aurantinum. The orange is considered a hybrid, possibly between Citrus maxima (pomelo) and Citrus reticulate ( mandarin). The fruit is covered by a bright yellow to orange colored skin. Oranges became famous throughtout the world (buzzles.com).
Health Benefits A glass of Orange Juice is more protective that Vitamin C, taking vitamins C supplements does not provide the same protective benefits as drinking a glass of orange juice. The fruit is low in calories and contains no saturated fats or cholesterol but rich in dietary fiber. It contains variety of phytochemicals. Hesperetin , naringin and naringenin are flavonoids found in citrus fruits (Orange fruit nutrition facts). Oranges boosts heart health, it is full of potassium and electrolyte mineral that is responsible for helping the heart function well and it also lowers the risks of diseases which protects cells by neutralizing free radicals that cause chronic deseases, like cancer and heart diseases.

LEMON
CALAMANSI
LIME
CONCEPTUAL FRAMEWORK
This study is about the product development of a Bamboo Shoot Jam,Included in chapter Two, the health benefits,basic recipe,process and method of bamboo shoot jam are all shown in the input method. The researchers will also be conducting a survey and statistical treatment. Surveys will also be used as an instrument to gather specific informations given by the respondents to Help the researchers to improve their product.The statistical treatment will be used to know the effectiveness of the product that will be created by the researchers.
The result of the processed data will be the final output which reserve the different varities of fruits that are combined with the bamboo shoot.
The study used the Input-Process-Output Model as shown in figure 1.

Figure 1. Research Paradigm

CHAPTER 3
RESEARCH DESIGN In this study, the researchers used experimental research method to develop the bamboo shoot jam. Experimental research is used to create a new product which is the bamboo shoot jam. The method involved different cooking methods to be used in making the jam and variation of surveys, which will help the research improve the bamboo shoot jam. Experimental research includes analysis and creating a new product.
Three recipes were constructed, The first one is the lemon, second with calamansi juice, third with orange juice and orange zest and the last one is pan leaves
Bamboo Shoot as the main ingredient are bought in a wet and dry market in Dasmarinas, Cavite. Other ingredients such as lemon grass, calamansi, orange, pandan leaves,lemon and vanilla extract, sugar, gelatin are also bought in the wet and dry market in San Pedro, Laguna
The jam was made at one of the researcher’s house.

Figure 2. Ingredients used in making BambooShoot Jam

Methods
Lot 1 – Lemon
Yield: 1 jar of Bamboo shoot jam
Ingredients:
1 1/2 cups Bamboo Shoot
1- 1 1/2 cup White sugar
1-2 tsp gelatin
30 ml lemon juice
3 leaves of lemon grass ( for boiling)
Procedure:
1. Boil the bamboo shoot together with the lemon grass for 20- 35 mins.
2. Strain the boiled bamboo shoot.
3. Put the boiled bamboo shoot in a food processor or blender , blend it until it becomes a puree like texture.
4. Add the sugar and bamboo shoots. Stir until the sugar dissolves. Add the lemon juice
5. Add the gelatin, stir occasionally until it the texture becomes jam
6. Let it cool for 10 – 15 minutes

Lot 2 – with Pandan
Yield: 1 jar of Bamboo shoot jam
Ingredients:
1 1/2 cups Bamboo Shoot
¼ cup water
Pandan
1-1 1/2 cup White sugar
1-2 tsp gelatin
3 leaves of lemon grass ( for boiling)
Procedure:
1. Boil the bamboo shoot together with the lemon grass for 20- 35 mins.
2. Strain the boiled bamboo shoot.
3. Put the boiled bamboo shoot in a food processor or blender , blend it until it becomes a puree like texture.
4. Add the sugar and bamboo shoots . Stir until the sugar dissolves.
5. Add the Pandan.
6. Add the gelatin, stir occasionally until it the texture becomes jam
7. Let it cool for 10 – 15 minutes

Lot 3 – with orange juice and orange zest
Yield: 1 jar of Bamboo shoot jam
Ingredients:
1 1/2 cups Bamboo Shoot
¼ cup water
30 ml orange juice and orange zest
1-1 1/2 cup White sugar
1-2 tsp gelatin
3 leaves of lemon grass ( for boiling)
Procedure:
1. Boil the bamboo shoot together with the lemon grass for 20- 35 mins.
2. Strain the boiled bamboo shoot.
3. Put the boiled bamboo shoot in a food processor or blender , blend it until it becomes a puree like texture.
4. Add the sugar and bamboo shoots. Stir until the sugar dissolves.
5. Add the orange juice and orange zest. Stir until it boils
6. Add the gelatin, stir occasionally until it the texture becomes jam
7. Let it cool for 10 – 15 minutes
.
Lot 4 - Calamansi
Yield: 1 jar of Bamboo shoot jam
Ingredients:
1 1/2 cups Bamboo Shoot
1.1 1/2 cup White sugar
30 ml calamansi juice
1-2 tsp gelatin
3 leaves of lemon grass (for boiling)
Procedure:
1. Boil the bamboo shoot together with the lemon grass for 20- 35 mins.
2. Strain the boiled bamboo shoot.
3. Put the boiled bamboo shoot in a food processor or blender , blend it until it becomes a puree like texture.
4. Add the sugar and bamboo shoots. Stir until the sugar dissolves. Add the calamansi juice.
5. Add the gelatin, stir occasionally until it the texture becomes jam
6. Let it cool for 10 – 15 minutes

SCOPE AND LIMITATION This Experimental research concentrates on developing a new variation of jam. Orange,pandan and Calmansi as the main flavoring for bamboo shoot jam This study is to be conducted in DLSU-D from August 2014 to March 2015.Food samplings is to be evaluated by selected facilities and students of the CTHM of DLSU-D respondents which vendors will include jams and bamboo shoot. Frequency percentage is to be applied the demographic profile of the respondents.
PARTICIPANTS OF THE STUDY The researchers choose jam vendors as their respondents in this study. Jam vendors are expert in making different kinds of jams. The researchers want to know if the respondents will like the bamboo shoot jam and if it can be marketable. SENSORY EVALUATION Different formulations of bamboo shoot jam and other flavorings at different measurements were subjected to sensory evaluation in different terms such as appearance ,color texture and mouth feel, aroma, flavor and general acceptability using the the 7-point Hedonic Scale and 9-point Hedonic Scale.
Shown below are the 7-Point Hedonic scale and 9-point Hedonic Scale:
The 7- Point Hedonic Scale The 9- Point Hedonic Scale
Scale Descriptions Scale Descriptions
7 Excellent 9 Like extremely
6 Very Good 8 Like very much
5 Good 7 Like moderately
4 Average 6 Like slightly
3 Fair 5 Neither like nor dislike
2 Poor 4 Dislike slightly
1 Very Poor 3 Dislike moderately
2 Dislike very much
1 Dislike extremely

INSTRUMENTATION
Sample Sensory Evaluation Form
SENSORY EVALUATION
Name:__________________________ Date:_____________
Instructions: Taste test the given samples and evaluate by rating the following products. Use the 7- Point Hedonic Scale for the first attributes (appearance, color texture and aroma) and the 9-Point Hedonic Scale for taste and general acceptability.
Your comments are very important, please write them below.
The 7- Point Hedonic Scale The 9- Point Hedonic Scale
Scale Descriptions Scale Descriptions
7 Excellent 9 Like extremely
6 Very Good 8 Like very much
5 Good 7 Like moderately
4 Average 6 Like slightly
3 Fair 5 Neither like nor dislike
2 Poor 4 Dislike slightly
1 Very Poor 3 Dislike moderately
2 Dislike very much
1 Dislike extremely

Comments: ________________________________________________________________________________________________________________________________________

Bibliography
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Chongtham, N., Bisht, M.S., Haorongbam, S. (2011). Nutritional Properties of Bamboo Shoots: Potential and Prospects for utilization as a Health Food. Retrieved From http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2011.00147.x/full
Encyclopaedia Britannica. (2008). Fruit Processing. Retrieved from http://www.britannica.com/EBchecked/topic/221114/fruit-processing/50259/Fruit-preserves-jams-and-jellies
Herrington, D. (2013) 13 Health Benefits of Oranges. Retrieved from http://www.care2.com/greenliving/13-health-benefit.s-of-oranges.html
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Lee,M. Marmalade Vs. Jam: Which is Healthier. Retrieved from http://healthyeating.sfgate.com/marmalade-vs-jam-healthier-3612.html
LiveStrong (2014). Nutrtional Information on Bamboo Shoots. Retrieved from http://www.livestrong.com/article/530223-nutritional-information-on-bamboo-shoots/
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Rudrappa,U. (2009). Bamboo shoots nutrition facts. Retrieved from http://www.nutrition-and-you.com/bamboo-shoots.html
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The Tauton Press, Inc. (2014). Bamboo shoots. Retrieved from http://www.finecooking.com/item/5056/bamboo-shoots
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USDA National Nutrient Database for standard References. (2008). Orange juice Facts. Retrieved from http://www.orangejuicefacts.com/nutrition.html
Weightloss (2014). 5 Nutritional Benefits of Bamboo Shoots. Retrieved from http://weightloss.answers.com/nutrition/5-nutritional-benefits-of-bamboo-shoots
Wilson, C., (2014). Fruit jams: a healthy choice. Retrieved from https://www.lunagrown.com/fruit-jams-make-your-body-healthier/
WiseGEEK, (2003). What is Pandan Leaves?. Retrieved from http://www.wisegeek.org/what-is-pandan-leaf.htm

DEVELOPMENT OF JAM USING BAMBOO SHOOT
AS BASE INGREDIENT

A Thesis Presented to the
College of Tourism and Hospitality Management
De La Salle University- Dasmarinas
City of Dasmarinas, Cavite

In Partial Fulfilment of the Requirements for the Degree of
Bachelor of Science in Hotel and Restaurant Management

Eugenio, Rhogieline E.
Junio, Keshia Janine
Supnet, Selina Mae M.

Ms. Aileene Role
Thesis Adviser

SEPTEMBER 2014

References: (2008). Orange juice Facts. Retrieved from http://www.orangejuicefacts.com/nutrition.html Weightloss (2014) Wilson, C., (2014). Fruit jams: a healthy choice. Retrieved from https://www.lunagrown.com/fruit-jams-make-your-body-healthier/ WiseGEEK, (2003)