000			02818nam a22003017a 4500
003			OSt
005			20190716123710.0
008			180706b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aSantos, May Ann,
245			_aDevelopment of papaya (carica papaya) as ketchup / _cMay Ann Santos [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 75 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.
520			_aSummary: 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.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aFlores, Jhelsea Maine,
700			_aCypres, Joshua,
700			_aOrnopia, Kathleen Julia,
700			_aLeyson, Chantie Kaye,
942			_2ddc _cTHE
998			_cmariz[new] _d07/06/2018
999			_c8663 _d8663