FORMULATION, ANALYSES AND ACCEPTABILITY OF PAPAYA (Carica papaya Linn) DESSERTS

Abstract: Papaya as the primary ingredient in this study was not only significant for its exceptional nutritional value but also for its diverse flavor profiles. The study formulated the Papaya Desserts (papaya candy, balls and macaroons), specifically to evaluate its sensory qualities and acceptability in terms of appearance, aroma, taste and texture. Significant differences in the sensory qualities and acceptability were also determined. Finally, the best product which was Papaya Candy was submitted for microbial and proximate analysis. The method used in this study was developmental-experimental method of research. This used the Completely Randomized Design (CRD), three products with different treatments were subjected to three trials: one (1) was tested by 10 semi-trained panelist and second (2) for final processes for consumer's preference evaluation by the 100 consumers. Score cards with the Nine (9) Points Hedonic Scale was used to obtain the data. The mean and Analysis of Variance (ANOVA) were used to analyze the data into alpha level set at 0.01 alpha. Findings on the sensory qualities of the papaya desserts showed papaya candy, balls and macaroons were "Liked Extremely" and were potential for products development and among three products papaya candy got the highest mean. When the general acceptability was considered in terms of appearance, aroma, taste, and texture, papaya candy, balls and macaroons were "Liked Extremely" and among three products papaya candy and macaroons both got the highest mean. For the general acceptability, in terms of appearance, papaya candy, balls and macaroons were "Liked Extremely" and among three products papaya macaroons got the highest mean. For the aroma, papaya candy, balls and macaroons were "Liked Extremely" and among three products papaya candy got the highest mean. In terms of taste, papaya candy, balls and macaroons were "Liked Extremely" and among three products papaya candy got the highest mean. In terms of texture, papaya candy, balls and macaroons were "Liked Extremely" and among three products papaya balls got the highest mean. There was no significant difference in terms of appearance, aroma, taste and texture among the three products.

Keywords: Papaya Desserts (Candy, Balls and Macaroons)