ACCEPTABILITY

OF PAPAYA
AS A
FILLING
TO TART
CHAPTER
I
BACKGROUND OF THE STUDY

One of the Filipinos’ specialties is to prepare nutritious food because they put premium
on nutritional value in order to furnish their body with adequate nourishment for growth, maintaining
and repairing their cells and tissues.

Papayas grow in tropical climates and are also known as papaws or pawspaws. Their
sweet taste, vibrant color, and the wide variety of health benefits they provide make them a popular
fruit, according to Megan Ware RDN LD. The papaya, a previously exotic and rare fruit, is now
available at most times of the year.

Papaya tree bears many spherical or pear-shaped fruits clumped together near its top end
of the trunk. They come in variety of sizes ranging from 6-20 inches in length and 4-12 inches in
diameter. An average-sized papaya weighs about a pound. The fruit is said to ripen when it yields to
gentle thumb pressure, and its skin turned amber to an orange tint. Inside, the fruit features numerous
black peppercorn like seeds, encased in a mucin coat concentrated at its hollow, central cavity as in
melons. The flesh is orange in color with either yellow or pink hues, soft, and has deliciously sweet
taste with rich, musky flavor. Babaco fruit is closely related to papaya, and has similar appearance and
flavor as papaya. (https://www.nutririon-and-you.com)

The hydrolytic change of protopectin to pectin during the ripening of the fruits reduces
firmness or softens the fruit. During the ripening stage, the enzymatic demethylon and
depolymerization of protopectin leads to the formation of low molecular weight compounds with less
methoxyl group which are insufficient to maintain the firmness of the fruit. A study conducted by
Selvaraj et al (1982a, b), showed increase in caratenoids content (as acarotene) by five to ten folds in
yellow flesh cultivars. During ripening the color of papaya flesh turns yellow or reddish from green
unripe fruit. The major difference between yellow and red fleshed cultivars is the total absence of
lycopene in the yellow fleshed papaya. Carotenoids, which are relatively heat stable, showed higher
retention than anthocyanins after blanching and drying in papaya fruit. Pretreatment of papaya fruits
with sodium metabisulphite, prevented the oxidation of carotenoids but caused bleaching of
anthocyanins while blanching.

Papayas are soft, fleshy fruit that can be used in a wide variety of culinary ways. Papaya
is native to Mexico. However, it grows naturally in the Caribbean and Florida too. According to the
Food and Agriculture Organization of the United Nations (FAO), India produces the most papayas-
over 5 million tons in 2013. It can be added to salads, smoothies and other dishes. The nutrients found
in papaya are thought to have a range of health benefits. They may help protect against a number of
health conditions. (https://www.medicalnewstoday.com)

Papaya, in Philippines; scientific name, Carica Papaya, botanically, the plant belongs to
Caricaceae family of flowering plants, in the genus; Carica. Delicious, papaya fruit is another gift of
Mexicans to this world. This exotic fruit is packed with numerous health benefiting nutrients. It is one
of the favorites of fruit lovers for its nutritional, digestive, and medicinal properties. It probably thought
to have originated in the Central Americas. Papaya plant is grown extensively all over the tropical
regions under cultivated farms for its fruits as well as for latex, papain an enzyme that found wide
applications in the food industry. (https://www.nutririon-and-you.com)
 A research from https://www.definitions.net, a tart is a baked dish consisting of a filling
over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the
filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Papayas are an excellent source of vitamin C, and one single medium fruit provides 224
percent of recommended daily intake. One medium papaya has approximately: 120 calories, 30 grams
of carbohydrate-including 5 grams of fiber and 18 grams of sugar and 2 grams of proteins.

With these, an experiment of making tart with a filling of papaya will be combined. Not
as sweet as the others, but with a moderate taste, appearance, color and aroma that will satisfy the
cravings of every individual.

STATEMENT OF THE PROBLEM

The study aims to determine the acceptability of using papaya as a filling to tart.
Specifically, it aimed to determine the acceptability of using papaya as a filling in terms of appearance,
taste, color, and aroma.

Specifically, it sought to answer the following questions:

1. Is this papaya filling be beneficial to everyone?

2. What is the difference of the papaya on the usual filling to tart?

SIGNIFICANCE OF THE STUDY

This study on the Acceptability of Papaya as a Filling to Tart, experimented by the researcher
will be beneficial to the following:

STUDENTS: This research will provide students the knowledge of using the papaya as a filling, not
only in using it when cooking soups. To appreciate the benefits that this fruit have. And to trigger every
students the vitamins that can be contributed to the body.

TEACHERS: This data would help the teachers to remind every student and also themselves to try new
things. To guide students, family and as well as their selves the importance of this papaya filling to tart,
and see the benefits that it might give to their body.

COMMUNITY: This research will motivate every people in the community to try this kind of filling to
tart that has been innovated by the researcher and maybe adopt it for them to have a new product, not
only in the Municipality of Banna, but also to the whole world. To give an idea to improved or make
another product that may be beneficial to everyone, especially fruits and vegetables.
FUTURE RESEARCHERS: To the future researchers, this study may help them to create also new
things that can make everyone change, inspired and motivated.

SCOPE AND DELIMITATION

The researchers measure the study of the Acceptability of Papaya as a filling to tart. The study
seeks to determine the innovation if it is applicable to make and the benefits that every person may get.

The researchers randomly selected the respondents on the different barangay in Banna, Ilocos
Norte to get a result and suggestion for the improvement if there is. Each of the respondents were given
questionnaire to answer.
CHAPTER
II
 CONCEPTUAL/LOGICAL FRAMEWORK

Illustrating the Framework of the Study

PROCESS VARIABLE CRITERION VARIABLES
-Plain tart with 75% grated unripe Quality of Tart
papaya filling -Appearance, taste, color, and aroma
-Plain tart with 100% grated unripe -General Acceptability
papaya filling

Process variable is the product that has been manipulated while Criterion Variable
is likened to Independent Variable which has to be sought by experimenting.

HYPOTHESIS OF THE STUDY

This research was conducted based on the assumptions below:

1. There is a benefit of the papaya filling to everyone.
2. There is a difference of the papaya on the usual filling to tart.
CHAPTER
III
(METHODOLOGY)
RESEARCH DESIGN

This study employed True Experimental Research to determine the acceptability of

papaya as a filling to tart on the appearance, taste, color, and general acceptability among the
respondents. True Experimental Design, is applied in this research, where the respondents is randomly
selected. In this study, the tart was prepared and the amount of papaya filling was added in different
proportions as variations; 75% grated unripe papaya filling & 100% grated unripe papaya filling.

POPULATION AND SAMPLING DESIGN

The target population of this study are the different barangays in Banna that are
randomly selected. Random Sampling was employed in selecting respondents based on pure chance to
avoid bias.

LOCALE OF THE STUDY

This study was held at Banna, Ilocos Norte. The respondents were given questionnaire.
The research was conducted on the 2nd Semester of Academic Year S.Y. 2018-2019.

RESEARCH INSTRUMENTS

The researchers uses survey to gather data. Survey is a technique in gathering data to
obtain facts or information about the object or the experiment. The researchers used questionnaires that
are administered to the respondents that are randomly selected to participate in our study. Questionnaire
were useful in gathering data. A modified sensory evaluation score sheet was utilized to retrieve data.
Each replication of the four (4) treatments was evaluated with the following scores and their
descriptions: Five (5) as Strongly Agree; Four (4) as Agree; Three (3) as Agreed Moderately; Two (2)
as Disagree; and One (1) as Strongly Disagree. These scores were assigned for the evaluation of the
products as to appearance, taste, color, texture, aroma and general acceptability.

EVALUATORS OF THE STUDY (RESPONDENTS)

There are 100 evaluators that composed of 5 members each in every barangay of Banna,
Ilocos Norte. They were randomly selected to evaluate this research study based on their willingness
and availability. The sources of data is to evaluate the given variations that were indicated in the
evaluation score sheet of the experiment product in terms of appearance, taste, color, and aroma as well
as the general acceptability.
MATERIALS, TOOLS AND EQUIPMENT

In the conduct of this study, papaya is grated. Other ingredients included the following:
(TART Dough) 2 Cups All Purpose Flour, ½ Cup white sugar, 1 tsp. Salt, 1 egg, 1 tbsp. Vanilla and 4
tbsp. Butter & (PAPAYA Filling) 3 Cups grated unripe papaya, 1 small can (174 ml) evap milk, 1 can
14 oz. Condensed milk, and ¼ cup cornstarch. The tools, utensils and equipments used were bowl,
frying pan, measuring cups, measuring spoon, ladle, pasta maker, knife, grater, tart molder, baking pan
and oven.

PROCEDURE

PAPAYA Filling: In a medium high heat frying pan, pour evap. Add condensed milk.
Mix well by stirring then add grated unripe papaya. When it starts to boil, add cornstarch then adjust
the heat to low. Continue cooking & stirring until it becomes almost dry & sticky. Turn off the heat. Set
aside. Preheat the oven at 350F. TART Dough: Sift flour, sugar & salt. Combine all ingredients in a
bowl. Add egg and butter then knead. Wrap dough tightly in plastic wrap & chill. Flat the dough using
rolling pin until 1/8 inch thin & put flour to avoid it from sticking. Lay the flatten dough in the tart
molder & remove the excess dough. Prick it with fork & place the filling. Bake it for 30 minutes.

The different preparations were evaluated by respondents as to appearance, taste, color, texture as well
as general acceptability, using the following rubric on Table 1.
CRITERIA Five (5) Four (4) Agree Three (3) Two (2) One (1)
Strongly Agree Agreed Disagree Strongly
Moderately Disagree
Appearance Looks very Looks pleasing Looks slightly Disliked the Very disliked
pleasing that pleasing appearance and appearance
captures one’s can’t capture
attention one’s appetite
Taste It tastes savory It tastes It tastes not that It tastes too Nothing tastes
partially savory good or bad savory good
Color Light Brown Brown Slightly Golden Golden Brown Dark Brown
Brown
Aroma Smell is very Smell is Smell is Smell is Smell is very
approachable approachable moderately slightly unapproachable
approachable unapproachable
General Strongly Moderately Slightly Not Acceptable Strongly Not
Acceptability acceptable Acceptable Acceptable Acceptable