Development of papaya (carica papaya) as ketchup / May Ann Santos [and four others].
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TextPublisher: Cebu City : University of Cebu, 2016Description: iv, 75 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Papaya is rich in antioxidant nutrients such as carotenes, flavonoids, vitamin C and vitamin B (folate and pantothenic acid).It is also a good source of fiber and minerals such as magnesium, potassium and copper. Papayas are commonly used to aid digestion.The primary purpose of this study was to develop a ketchup product using papaya. The primary purpose of this study was to develop a ketchup product using papaya. This study utilized an experimental research design using a researcher-made questionnaire to test the acceptability of the papaya ketchup in comparison to the commercialized ketchup based on its taste, texture, aroma and color. The statistical treatment used was One-way ANOVA to determine the significant difference between and among the developed papaya ketchup. The acceptability test was conducted by the researchers at Centro Public Market, Mandaue City, and the health conscious persons were the research participants. The results showed that lot 1 which contained 100 grams of ripe peeled papaya was the most acceptable regarding its taste, texture, aroma and color. There was no significant difference between and among the developed papaya ketchup. Lot 1 showed the least cost per serving with P 75 pesos. Lot 3 had the average cost of Php 87.28 which entailed the highest average cost of the three formulations, while Lot 2 has a total cost of P81.28. It was then concluded that the best formulation for ketchup product using papaya was to use 100 grams of ripe peeled papaya because it had the right amount of sweetness; the texture was smooth; the appearance was pleasing to the eyes and it had a mouthwatering aroma. It is recommended by the researchers that papaya can also be developed into ketchup thus; using ripe papaya can enhance the taste greatly.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T Sa59de 2016 (Browse shelf) | Not for loan | 3UCBL000024341 |
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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Summary: Papaya is rich in antioxidant nutrients such as carotenes, flavonoids, vitamin C and vitamin B (folate and pantothenic acid).It is also a good source of fiber and minerals such as magnesium, potassium and copper. Papayas are commonly used to aid digestion.The primary purpose of this study was to develop a ketchup product using papaya. The primary purpose of this study was to develop a ketchup product using papaya. This study utilized an experimental research design using a researcher-made questionnaire to test the acceptability of the papaya ketchup in comparison to the commercialized ketchup based on its taste, texture, aroma and color. The statistical treatment used was One-way ANOVA to determine the significant difference between and among the developed papaya ketchup. The acceptability test was conducted by the researchers at Centro Public Market, Mandaue City, and the health conscious persons were the research participants. The results showed that lot 1 which contained 100 grams of ripe peeled papaya was the most acceptable regarding its taste, texture, aroma and color. There was no significant difference between and among the developed papaya ketchup. Lot 1 showed the least cost per serving with P 75 pesos. Lot 3 had the average cost of Php 87.28 which entailed the highest average cost of the three formulations, while Lot 2 has a total cost of P81.28. It was then concluded that the best formulation for ketchup product using papaya was to use 100 grams of ripe peeled papaya because it had the right amount of sweetness; the texture was smooth; the appearance was pleasing to the eyes and it had a mouthwatering aroma. It is recommended by the researchers that papaya can also be developed into ketchup thus; using ripe papaya can enhance the taste greatly.
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