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003			OSt
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040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aAlimpangog, Joshua T.
245			_aDevelopment of mocktail using ripe papaya juice (carica papaya) / _cJoshua T. Alimpangog [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 62 leaves :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
504			_aIncludes bibliographical references (leaves 46-47).
520			_aSummary: fruits and vegetables are important elements in the diet due to the protein, fat, and carbohydrates, minerals, their use throughout the year are beneficial to health: many studies showed that increasing consumption of plant foods like papaya decreases the risk of obesity and overall mortality (Ware, 2015). The primary purpose of the study was to develop a mocktail using ripe papaya fruit (carica papaya) juice as a base with the selected tropical fruits as modifiers. This study utilized an experimental method to develop a healthy mocktial using ripe papaya with three modifiers: pineapple juice, watermelon juice, mango juice. A researcher made questionnaire was answered by twenty (20) health conscious citizens to determine its general acceptability in terms of appearance, aroma, and taste. The results showed that papaya mocktail using ripe papaya as the based on its sensory attributes. Based on the theoretical nutritional content analysis of papaya by USDA is rich in vitamin A (7420IU), Potassium (142mg), Water (687.75g), Energy (336), Calcium Ca (156mg), Magnesium (164mg), Vitamin C (475.6), Folate DFE (286g), Vitamin A RAE (367g), Vitamin K (20.3g), Sodium (62mg), Phosphorous (78mg). In making papaya mocktail with the three tropical modifiers the measurement is the same, using 100 ml of papaya juice and 60 ml of the three modifiers. It is concluded that the best formulation for mocktail using papaya juice with pineapple juice with was highly acceptable, because it has the right amount of sweetness; the appearance is pleasing to the eyes and its savory aroma. It is recommended that in making mocktail using papaya, the best formulation is with pineapple as the modifiers. To obtain more flavoring try putting pineapple nits in making the mocktail.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aCalabroso, Richard Miknael L.
700			_aOuano, Ryan R.
700			_aTrinidad, Bryl Aldrich J.
700			_aViacrusis, Patrick John D.
942			_2ddc _cTHE
998			_cmariz[new] _d07/05/2018
999			_c8649 _d8649