Papaya candies / Jerrimae B. Arroyo [and 4 others].

Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023

Includes bibliographic references.

The modern generation is responsible for the invention of various products and flavors, including new flavors in cuisine. As a college student pursuing a Bachelor's Degree in Hotel Management, researchers aim to explore the possibilities of introducing papaya as a modification to local cuisine's delights. The study "Papaya Caandies" aimed to determine the marketability of Papaya Candy Bar and Pastillas de Papaya, its level of acceptability in terms of texture, color, taste, appearance, preferred packaging materials, and innovative papaya-based products, while considering the preferences of discerning consumers. The researchers will use purposive sampling scheme to select 50 respondents in Rinconada, Baao, Iriga, and Nabua, aged all over, the selected 50 respondents for a survey, including 32 students, 13 housewives, 3 househusbands, 1 high school teacher, and 1 catering owner/manager. The researcher utilized both quantitative and experimental research methods in their study. Both methods were used to make informed decisions and determine the facts of the research. They suggested other papaya-produced products, they found Papaya Candy Bar acceptable for the food industry, and accepted Pastillas de Papaya. Researchers chose packaging based on competence and durability for the products, indicating confidence in the work of BSHM researchers. Papaya Candy Bar and Pastillas de Papaya are innovative papaya products, favored by 12 percent of respondents, with preferred packaging materials like paper wrappers and biodegradable boxes. Papaya Cand and Pastillas de Paapaya have high acceptability levels in the food industry, with respondents' confidence in BSHM researchers' work.