Unpublished Thesis

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This development study was conducted to develop product using papaya as the main flavoring for yogurt which is one of the abundantly growing fruit species in Mayag, Bauko Mountain Province. Papaya fruit are perennially and locally available and mostly neglected by the children. They will choose another fruit instead of papaya to eat that causes the papaya to be wasted and left to rot in its own tree. The study used the experimental method using single factor design in finding the acceptability of the papaya yogurt. Different proportions of papaya yogurt were evaluated by groups of thirty (30) taster in the categories of children, young people and adults. Likert's scale was used for the evaluation. Results indicated that the different proportions of papaya were accepted in terms of taste, appearance and texture; From the result, and conclusion of the study, the following recommendation are forwarded: Promote the use of acceptable proportions of over ripe papaya by using it as a flavor in plain yogurt; Papaya flavored yogurt could be marketed in small scale businesses; Students, particularly Technology and Livelihood Education, Food Technology majors could conduct similar research on the use of over ripe papaya; and Teachers of Food Technology could encourage innovation of recipes that include over ripe papaya.

Bachelor of Technical Teacher Education