Papaya by-products / Jaira Rizza B. Beltran Yu, Mark Banjo B. Buena, and Iris Diane P. Paz

Undergraduate Theses (BSHM) - Hospitality Management. Camarines Sur Polytechnic Colleges, 2024.

Includes bibliographic references.

Papaya is abundant and ranks among the five major economically essential fruits in the Philippines, yet it remains underutilized. This developmental research study was considered a quantitative research study. The study aimed to develop three (3) products made from papaya; moreover, it addressed the queries concerning the sensory characteristics and level of acceptability of the Papaya By-Products in terms of appearance, aroma, taste, and texture, along with the significant relationship among these factors. Data for this research were collected from one hundred twenty (120) respondents in Barangay San Roque, Baao, Camarines Sur, Philippines, who were randomly selected through purposive sampling. A questionnaire served as the study's only research instrument for data collection. The collected data were analyzed statistically using weighted mean and multiple regression analysis. The papaya by-products developed by the researchers achieved a 4.69 (GWM) for sensory characteristics and a 4.70 (GWM) for the level of acceptability, which was interpreted as highly acceptable. The Papaya Butterscotch Bar received the best ratings for both sensory characteristics and acceptability. In contrast, the Papaya Salad Dressing received the lowest ratings for sensory characteristics and acceptability. The findings showed that taste was the only significant factor for the Papaya Butterscotch Bar, while appearance, aroma, and taste were significant for Papaya Churros. Additionally, aroma, taste, and texture were all significant factors in the Papaya Salad Dressing. In conclusion, the potential of Papaya By-Products can be enhanced by utilizing the fruit in various food products and recipes. Beyond the products created by the researchers, papaya could also be incorporated into typical recipes like cakes, muffins, cookies, tarts, leche flan, empanadas, and buchi. The study output was a recipe booklet and video demonstration (QR code), which included the ingredients and procedures for each recipe.