Authors :
Mafel A. Piol; Junard S. Carreon; Vic Marie L. Bornillo
Volume/Issue :
Volume 8 - 2023, Issue 1 - January
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3R4aZYk
DOI :
https://doi.org/10.5281/zenodo.7567196
Abstract :
Papaya fruits (Carica L.) are consumed
worldwide and are an essential component of the diet
because they are extremely beneficial to our health.
Papaya, which is readily available throughout the year in
the Philippines, is also one of the most popular fruits in
the country. Although the papaya fruit has been the
subject of many studies, little is known about serving
green papaya as dessert. Sixty people took part in the
product testing. The benchmark test was evaluated by the
researchers in collaboration with 40 Bachelor of Science
in Hospitality Management students and 15 faculty
members. Following the benchmark test, 30 students from
the School of Engineering participated in a pilot test. The
researchers conducted the final test after giving the pilot
test, and 60 respondents from Biliran Province State
University took part. These respondents were made up of
students who used score cards to assess the qualities of the
sweetened papaya dessert in terms of color, flavor, texture,
firmness, and overall acceptability. The study's
conclusions showed that both trials gave the product's
quality a high approval rating. The panelists considered
papaya fruit suitable for a dessert.
Keywords :
Acceptability, Papaya, Product Innovation, Biliran Province State University.
Papaya fruits (Carica L.) are consumed
worldwide and are an essential component of the diet
because they are extremely beneficial to our health.
Papaya, which is readily available throughout the year in
the Philippines, is also one of the most popular fruits in
the country. Although the papaya fruit has been the
subject of many studies, little is known about serving
green papaya as dessert. Sixty people took part in the
product testing. The benchmark test was evaluated by the
researchers in collaboration with 40 Bachelor of Science
in Hospitality Management students and 15 faculty
members. Following the benchmark test, 30 students from
the School of Engineering participated in a pilot test. The
researchers conducted the final test after giving the pilot
test, and 60 respondents from Biliran Province State
University took part. These respondents were made up of
students who used score cards to assess the qualities of the
sweetened papaya dessert in terms of color, flavor, texture,
firmness, and overall acceptability. The study's
conclusions showed that both trials gave the product's
quality a high approval rating. The panelists considered
papaya fruit suitable for a dessert.
Keywords :
Acceptability, Papaya, Product Innovation, Biliran Province State University.
