The study aims to develop and and incorporate apple and cucumber into a recipe for their existing banana jam recipe, thus, they would be able to hopefully improve both the flavor and the health benefits of the product that in the long run might revitalize or enhance the product’s market competitiveness. The quantitative research approach served as the foundation for this product development study. In the process of developing new products, quantitative research may be helpful since it can find a way to reach a perspective on the product's attractiveness, advantages, and the purchasing intention of existing or future consumers. Students, instructors, and employees of the NEUST-San Leonardo campus, as well as housewives and residents of Tambo Adorable in San Leonardo, Nueva Ecija, comprised the population for this study. The findings revealed that the two variations of banana in banana-apple and banana-cucumber had found feasible and acceptable and final output of banana jam.
Apple, Banana Jam, Cucumber, Product Development.
Cite this Publication ―
Shailee Anne T. Dela Cruz, Bernie G. Mauro, and Khriz N. Fernandez (2022), Product Development: Banana Jam Infused with Apple and Cucumber. Multidisciplinary International Journal of Research and Development (MIJRD), Volume: 02 Issue: 02, Pages: 44-52. https://www.mijrd.com/papers/v2/i2/MIJRDV2I20005.pdf