CHAPTER l

INTRODUCTION

Background of the Study

In the food industry, product development and innovation

are being considered as a vibrant mark that a certain existing
product has a potential progression in the current market.
With the health of the individual as the prime concern, people
in the food production have been very creative and resourceful
in introducing and eventually using alternative ingredients as
substitute to the commonly used components or mainly to the
main component itself in order to please the palatability of
the ever competitive and demanding consumers who have been
keen about the product’s health benefits, affordability and
marketability. Papaya (Carica papaya L.) is a tropical fruit
that is widely cultivated and consumed, both for its agreeable
flavor as well as its many pharmacological properties.

The possible health benefits of consuming papaya include

a reduced risk of heart disease, diabetes, cancer, aiding in
digestion, improving blood glucose control in people with
diabetes, lowering blood pressure, and improving wound
healing. This tropical fruit is considered as one of the most
beneficial fruits as a good source of nutrients, fiber, and
photolytic enzymes. Its consumption has been attributed to aid
digestion. This fruit is very ample in Dingle, Iloilo, a
third-class municipality in the north central part of the
province with 7,750 hectare of total land area composed of 33
barangays and being highlighted by its relatively rolling
hills and narrow plains. At present, the Municipality of
Dingle is being dubbed as the “Eco-Tourism Destination” in the
Province of Iloilo by the Iloilo Provincial Tourism.

Papaya Rosette is the star product of the Municipality of

Dingle, in the Province of Iloilo since the 1940’s and being
considered as the towns’ contribution to the One Town, One
Product program of the Department of Tourism,” stressed by Mr.
Dane Dion - LGU Dingle, Municipal Tourism Officer. He further
noted in an interview that it was the defunct Rural
Improvement Club of Dingle who introduced Papaya Rosette to
the national and international market on its participation to
the different symposiums and exhibits sponsored by the
Department of Agriculture (DA), Department of Tourism (DOT)
and the Department of Trade and Industry (DTI).

In this study, instead of using custard or “yema” as its

regular filling, the researchers will be using “pastillas de
leche”. Initially, pastillas de leche were primarily home-made
by carabao-rearing farmers. A small-scale industry on the food
product soon growing, with the pastillas made from either
carabao or cow’s milk or both. Refined sugar and calamansi
juice are also added during the pastillas-making process to
balance its palatability.

Pastillas or Pastillas de Leche comes in a variety of

forms, such as whole, buttermilk, non-fat and skim. It is a
source of vitamins and minerals such as magnesium, calcium,
zinc, potassium and phosphorous. It contains a host of
vitamins such as A, D, E and K. Vitamin A is beneficial for
your immune system, reproductive system and vision, and aids
in cellular growth and differentiation. Vitamin D helps your
intestines absorb phosphorous and calcium, which aids the
bones, joints, and heart. Vitamin E is a powerful antioxidant
that protects lipoproteins and cell membranes as well as
stimulating your body’s immune response to disease. Vitamin K
is for proper blood clotting.

Objectives of the Study

This study aimed to determine the Acceptability of Papaya

Rosette with Pastillas as its fillings.

Specifically, this study wants to:

1. Determine the sensory characteristics of papaya rosette

with a filling of pastillas as a substitute to yema.

2. Determine the significance differences in terms of

appearance, color,taste, texture, and over all liking.

Significance of the Study

The findings of this study would be beneficial to the

following:

Consumers. Health conscious consumers would have the choice in

choosing healthy and nutritious foods that could be part of
their diet and also consumers can get knowledge about the food
they consider buying.

Entrepreneurs. They may develop a vital role in

commercialization products out of this type of filling, it
could ensure value addition to products and enhance income and
creates market for export of agri food.

Food Service Providers. This is useful to food service

providers who are seeking for very convenient way of cooking
and in the quality of food and has an affordable price.

Future Researchers. The future researcher will be using the

results of this study as basis for more investigation in
enhancing the quality of papaya rosette.

Students. They are the primary beneficiaries of the study.

This study would give them the knowledge on how to become more
creative in producing healthy papaya rosette using pastillas
as filling.

Control 1. Acceptability of papaya rosette with pastillas

Control 2. Papaya rosette with yema

Definition of Terms

To understand and clarify the terms being used in the

study, the following are hereby defined:

Appearance-The size and texture a condition of the outside

surface of product. Food appearance has also consequences on
taste expectations. One of the most attractive elements is
definitely colour (Spence, 2015).

In this study, appearance refers to the color and outcome of

the product.

Caramelization- is the oxidation of sugar that creates a

browning reaction and a delicious, nutty flavor. When high
temperatures are applied to certain foods, including fruits
and vegetables, the natural sugars will brown and become
sweeter, more bitter, and overall more intense (Farley, 2016).

In this study, caramelizing refers to the color and texture in

making papaya rosette.

Color- This perception of color derives from the stimulation

of photoreceptor cells, in particular cone cells in the human
eye and other vertebrate eye by electromagnetic
radiation (Wikipedia, 2021),

In this study, it refers to the first element noticed in

the appearance of food product.
Confectionery - it includes candies and other confections
considered as a group, the skill or occupation of a
confectioner (Houghton Mifflin, 2016).

In this study, confectionary determines whether the

product is a niche product and appeals to a small part of the
population or whether it appeals to the masses.

Milk Product- Milk is considered as a nearly complete food

since it is a good source of protein, fat and major minerals.
Also, milk and milk products are main constituents of the
daily diet, especially for vulnerable groups such as infant’s
school age children and old age (Wikipedia, 2017).

In this study, milk product refers to the filling being

combined in the making pastillas.

Taste- the special sense that perceives and distinguishes the

sweet, sour, bitter, or salty quality of a dissolved substance
and is mediated by taste buds on the tongue.

In this study, it refers to the palatability of the

product (Merriam Webster ,2019).

Texture- The properties of a food that are group of physical

characteristics

arising from the structural elements of the food, primarily

sensed by the feeling of touch (Rosenthal, 2015).

In this study, it refers to the nature of yema or

pastillas: tender or rough, smooth or coarse, dry or moist.

Thin strips- Dried papaya spears are made from fresh papaya
fruit, which is grown in many tropical areas. The spears are
thin strips of fresh papaya that have been heated to remove
moisture. (Ipatenco, 2018).

In this study, it refers to the thin strips of dried

papaya using a chef’s knife, cut off just the end of papaya by
using the vegetable peeler, peel off the dark green skin.
 CHAPTER II

Review of Related Literature

This chapter presents the related studies regarding

Papaya Rosette with the uses of Pastillas and Yema as a
filling.

Papaya

General Description

Scientific name of papaya is Carica papaya. It is

commonly known as Papaya Melon tree, Pawpaw or Papau, Kapaya,
Lapaya, Papyas, Papye, Papayas, (Bhattacharjee, 2001). Papaya
is of explicit quality with great nutritional, medicinal,
organoleptic, economic and traditional importance. It is
available in plenty during a particular season but all have
not been utilized to desired extent. Beside available
traditional food products, it could be utilized in development
of Fast-Moving Consumer Good like RTS beverage. However,
Consumer trend towards papaya products emphasize the need of
its value enhancement with fortification of novel ingredients
to promote it as a high valued product.

Papaya’s may be very helpful for the prevention of

atherosclerosis and diabetic heart disease. Papayas are an
excellent source of vitamin C as well as a good source of
vitamin E and vitamin A (through their concentration of pro-
vitamin, A carotenoid phyto nutrients), three very powerful
antioxidants. These nutrients help prevent the oxidation of
cholesterol. Only when cholesterol becomes oxidized it is able
to stick to and build up in blood vessel walls, forming
dangerous plaques that can eventually cause heart attacks or
strokes. One way in which dietary vitamin E and vitamin C may
exert this effect is through their suggested association with
a compound called Paraoxonase, an enzyme that inhibits LDL
cholesterol and HDL cholesterol oxidation Binns CW (Cho,
Seddon, Rosner, Willett, Hankinson, 2004).

Papayas are also a good source of fibre, which has been

shown to lower high cholesterol levels. The folic acid found
in papayas is needed for the conversion of a substance called
homocysteine into benign amino acids such as cysteine or
methionine. Papaya is mainly cultivated for its edible fruits
as a fresh fruit and for use of drinks, jams, candies and
dried fruit. Ripe fruits are usually eaten fresh and green
fruits are also used as a cooked vegetable. Papaya also has
several industrial uses. Biochemically, its leaves and fruits
produce several proteins and alkaloids with important medical
and industrial application. The latex of green fruits contains
a photolytic enzyme, papain, used in the beverage, food and
pharmaceutical industries for production of chewing gum,
chill-proofing beer, tenderizing meat, treat digestive
disorders, degum natural silk, extracted fish oil. It is also
used in the cosmetic industry, in soap, shampoo and face
lifting preparations (Nunez, 1982).

India is the second largest producer of fruits and vegetables.

However, about 25 to 30% produce are wasted due to inadequate
facilities of processing, preservation, storage, handling and
transportation. The edible portion of papaya is composed
mostly of water (89.6%) and carbohydrate (9.5%) which together
makes up (99.10%) of the fruits. Also, papaya fruits contain
6.5 to 13° Brix of Total soluble solids in the Pusa varieties
(Ram, 1982) and 9.8° Brix in Loorg honey dew (Singh and
Sirohi, 1977).

Preservation of papayas is a needed field of study to add

value, improve shelf life, and enhance the accessibility of
the fruit.

Yema

Desserts like yema are extra little something at the end

of a meal that just screams luxury and decadence. It’s a
little bit of self-indulgence that make us feel good.
Unfortunately, most desserts also rely heavily on sugar or
other ingredients that we know aren’t good for us. That good
feeling quickly that it turns into guilt, yema is a sweet
custard confectionary from the Philippines. It is made with
egg yolks, milk, and sugar. The name yema is from Spanish for
and quot; egg yolk and quot; Like other egg yolk-based
Filipino desserts, intensely rich and similar in texture to
the French crème brûlée, it is sometimes made more decadent by
the addition of a thin, crisp coating of caramelized sugar.
Wrapped in squares of colorful cellophane, yema can be
purchased everywhere, from sari-sari stores, roadside stalls,
to street vendors outside churches, as well as a few select
groceries and bakeries.
 Yema originated from early Spanish construction
materials. As with a lot of other things in us multicultural
heritage, whether yema is entirely Filipino or Spanish in
origin remains to be conclusively proven. What is known,
however, is that before the candy’s first recorded appearance
in our country, a Spanish convent was already famed for
producing a very similar delicacy (Estrella, 2014).

According to the United States Department of Agriculture

(USDA)Trusted Source, one large, hard-boiled egg contains
around 78 calories. Eggs were once a controversial choice due
to concerns about saturated fats and cholesterol, but
researchers have since proved that eggs have a number of
dietary benefits. Those are the health benefits of Philippine
yema cake, which majority is sourced from the custard, milk,
cheese and eggs. Despite being slightly fattening, however
enjoying it once in a while should not be a big deal for our
health.

More and more businesses owners are going for online

business as it can bring more potential clients to them. For
any kind of product, whether it is medicinal, home appliance
or clothing, the items from home with the help of Internet
marketing websites and place order for the items you want. And
on time, you will get the products at your threshold. As the
customers today are smarter than before, they like to have
different kind of things from different part of the world.
Internet marketing has made it easy and sitting at home,
customers can search for the products they want to buy and can
order it. Before go for buying it, customers can view the
product. Including all the facilities and convenience that
both the customers and the business owners may get from the e-
commerce marketing, there is much importance of online
marketing.

It is no secret that custard tend to contain a lot of

sugar as well as preservatives, but that itself greatly
depends on the main ingredient of the custard. Egg-based
custard may have greater reserves of iron, vitamin B12, and
protein. Likewise, milk-based custards have higher calcium
levels. That does not mean one should prevent custard at all
cost, instead pay close attention to what the custard is made
of. Eggs are a good source of protein and contain many key
vitamins and minerals, including calcium, potassium, and iron.
All of these nutrients are vital components of a person’s
diet.
Pastillas

Dingle is a third-Class municipality in the province of

Iloilo, Philippines. This town is divided into 33 barangays.
Just an hour’s drive away from Iloilo City, you’ll find a
world-class rock-climbing site, historical caves and a one-of-
a-kind pasalubong for your loved ones back home. The art of
making the pabalat or pastillas wrappers has transformed in
recent years from being a local, folk tradition into a popular
art. Besides adding flair to the sweet pastillas de leche made
from fresh carabaos milk, the pabalat has also become a
compelling icon/symbol of the people’s creativity, not only of
the town of San Miguel but the entire province of Bulacan
(Sherwin Mapanoo,2015).

Sweets are one of the famous delicacies, one of which is

the ‘pastillas’ made of carabao’s milk, a well-known product
in San Miguel Bulacan. Sweets industry has been the grassroots
the main source of income in the place. Elders have kept on
telling that their pastillas were unique and popular because
of their main ingredient, the carabao’s milk. Since theirs is
an agricultural place, carabao has become their place’ tackle
this is why there was abundance of milk making them produce
pastillas made of carabao’s milk. Plumped with sugar coats
smooth in texture, creamy, shaped into small cylinder, and
wrapped into tin and shiny paper, ‘Pastillas De Borlas’ was
one of Bulacan and Pampanga’s most popular delicacies. In the
millennial generation, the fusions of different foods had come
out into a new developed and produced creation, delicious and
appetizing for the people. Such sweets were produced through
slow cooking or by simmering the milk, formed cylinder in
shape, rolled in sugar, and wrapped until dough had its
consistency.

Fresh raw buffalo milk was obtained from the Philippine

Carabao Center at CMU. All-purpose flour, corn-starch, refined
sugar (Gaisano repacked), powdered skimmed milk (Golden Boy
Brand) and glucose (Lucid Brand) were purchased in Valencia
City, Bukidnon. The fresh milk was strained through layers of
cheese-cloth to remove traces of animal feed, soil, insects,
and other foreign materials acquired from the milking process.
Other ingredients were weighed according to the amount
required for each treatment. Cooking was done using a heavy
skillet with constant stirring under different processing
conditions required for each treatment. Fat content was
analysed by the Gerber method, protein by the Kjeldahi method,
and moisture by the Carter- Simon method. The candies were
also subjected to organoleptic analyses. Milk is a wildly
consumed beverage that is essential to the diet of several
millions of people all over the world because it provides
crucial micro and micronutrients (Visioli & Strata 2014).

Milk or dairy products such as cream, butter, yogurt,

cheese, and some desserts have been produced and consumed
worldwide. Therefore, the impact of milk and dairy products
dominates worldwide, especially for human health is
quantitatively relevant. In the Philippines, Filipinos have
this so-called pastillas. Pastillas are said to be sweet milk
candies as dessert. This product was an original recipe from
carabao’s milk wherein cooking is necessary. Dairy products
are the primary source of calcium and other vital nutrients in
the human diet (Johan & Hossain2018).

In this study, upon reaching the dough consistency stage

and before wrapping the pastillas, the researchers used a
baking method to prolong the shelf life of the product. The
study sought to clarify how the pastillas with carabao’s milk
was developed and produced at the BulSu bakeshop and pastry.
To determine the microbial quality, the researchers subjected
the merchandise into microbial testing including its aerobic
plate count, total coliform count, total yeast and molds
count, and staphylococcus aureus count.

CHAPTER III

METHODOLOGY
 This chapter describes the materials and methods employed
in the conduct of

the study.

Materials

Papaya Rosette

The ingredients were: 2 large green papaya, 8 cups water, and

2 cups light brown sugar. The equipment was: measuring cups,
ladle, wok, scraper, stove and spoon.

Pastillas

The equipment was: Wooden spoon, Measuring cups and spoons,

Big cutting board, Saucepan, Stove, Wax paper. The ingredients
used in making pastillas were: 2 ½ cups of condensed milk, 4
cups powdered milk, 2 tsp. lemon rind, Sifted confectioner’s
sugar.

Yema

Materials and Equipments:

Measuring cups and spoons, Stove, Pan, Wooden spoon, mixing

bowls Knife and

chopping board, tray, and small bowls.

Ingredients:

4 big can condensed milk, 4 egg yolks (optional), 2 tbsp.

butter or margarine.

METHODS

Control 1. Papaya rosette with pastillas

Control 2. Papaya rosette with yema

Preparation of ingredients. The ingredients used in preparing

papaya rosette using

pastillas and yema as a filling.

Ingredients

Large green papaya 2

water 8 cups

Sifted confectioner’s sugar 2 tsp.

Table 1.

Standard recipe of Papaya Rosette

Table 2.

Standard recipe of Pastillas

Ingredients Control 1

white sugar 1 cup

condensed milk 1 1/2 can

powdered milk 5 cups

Table 3.

Standard recipe of Yema

Ingredients Control 2

light brown sugar 2 cups

big can condensed milk 4 cans

egg yolks (optional), 4 pcs.

Tbsp. butter or margarine. 2 tbsp.

Calamansi

Procedure in cooking Papaya Rosette.  Shave an unripe papaya

into thin strips, prepare the sticks of yema/pastillas, cook
the papaya in sugar, shape them into flowers, and cut the
“petals”. Dry the flowers and pack them.

Procedure in preparing pastillas. Place the condensed milk in

a large mixing bowl. Add lemon rind. Gradually fold-in the
powdered milk. Scoop some of the mixture and mold into
cylinders. Roll each moulded cylindrical mixture on
granulated/confectionary sugar.

Procedure in preparing yema. In a bowl, combine egg yolks,

butter or margarine and condensed milk. Stir together until
well-blended. In a non-stick pan over low heat, transfer egg
and milk mixture. Cook, stir regularly. Continuously scrape
bottom and sides of pan to prevent burning. Continue to cook
until the consistency becomes thick enough to form shape.

Sensory evaluation of the Final Product

The one hundred (100) respondents from different

transport terminals, dry and wet markets of Passi City, will
be randomly selected to evaluate the Papaya rosette with the
use of different fillings (Pastillas and Yema). Using the
researcher made score sheets, the taste panel evaluated the
characteristics of the product in terms of appearance,
texture, taste, color and over all liking.

Descriptive Rating Data Collected

8.50-9.00 Like extremely

7.50-8.49 Like very much

6.50-7.49 Like moderately

5.50-6.49 Like slightly

4.50-5.49 Neither like nor Dislike

3.50-4.49 Dislike slightly

2 .50-3.49 Dislike moderately

1.50-2.49 Dislike very much

1.00-1.49 Dislike extremely

Data Collected

The following data were collected during the duration of

the study on the evaluation by the one hundred (100)
respondents using the 9-Point Hedonic Scale.

Appearance. Depends on the composition of the outside surface

of the product.

Color. Depends on the nature of materials perceivable with the

sense of sight.

Texture. Attributed to both appearance and touch factor.

Taste. The substance or extract that provides particular

taste.

Overall Liking. Has been recognized as an important attribute

of Pastillas that greatly influenced consumer acceptability.

Statistical Tools and Analysis

This study utilized descriptive statistics in solving the

sensory characteristics of the two control of papaya rosette
with pastillas and papaya rosette with yema. Analysis of
variance was used to determine significant differences among
the control means.
 Chapter IV

Analysis, Presentation and Interpretation of Data

This chapter shows the results and discussions on the sensory

evaluation of Papaya Rosette with Yema and Pastillas were
interpreted using the Statistical Package for Social Science
(SPSS). Tables are presented to supplement the discussion of
the results.

Appearance of Papaya Rosette

Color of Papaya Rosette

Texture of Papaya Rosette

Scale Represent

9 Like Extremely

8 Like Very Much

7 Like Moderately

6 Like Slightly

5 Neither Like nor Dislike

4 Dislike Slightly

3 Dislike Moderately

2 Dislike Very Much

1 Dislike Extremely
The following is the interpretation of the mean score.

A. Appearance of Papaya Rosette

Scale Equivalent

3.60 – 4.00 Crumbly

2.60 – 3.59 Hard

1.60 – 2.59 Firm

1.00– 1.59 Dry

B. Color of Papaya Rosette

Scale Equivalent

3.60 – 4.00 Orange

2.60 – 3.59 Light Orange

1.60 – 2.59 Yellow

1.00– 1.59 Light Yellow

C. Texture of Papaya Rosette

Scale Equivalent

3.60 – 4.00 Soft

2.60 – 3.59 Hard

1.60 – 2.59 Firm

1.00– 1.59 Chewy

Table 1. Appearance of Papaya Rosette

Papaya rosette Mean Interpretation

1.87 Firm
Appearance

Color 1.70 Yellow

Texture 1.93 Firm

Total

Ns = no significant

CV = 7.28%

Papaya Rosette with Yema

Color of Yema

Scale Equivalent

3.60 – 4.00 Dark yellow

2.60 – 3.59 Golden Yellow

1.60 – 2.59 Yellow

1.00– 1.59 Light Yellow

Taste of Yema

Scale Equivalent

3.60 – 4.00 Extremely Sweet

2.60 – 3.59 Very Sweet

1.60 – 2.59 Sweet

1.00 – 1.59 Lightly Sweet

Yema Mean Interpretation

Color 2.24 Yellow

Taste 2.50 Sweet

Papaya Rosette with Pastillas

Color of Pastillas

Scale Equivalent

3.60 – 4.00 Cream

2.60 – 3.59 Dirty White

1.60 – 2.59 Off White

1.00 – 1.59 White

Taste of Pastillas

Scale Equivalent

3.60 – 4.00 Extremely Sweet

2.60 – 3.59 Very Sweet

1.60 – 2.59 Sweet

1.00 – 1.59 Lightly Sweet

Yema Mean Interpretation

Color 1.77 Off White

Frequency Percent Valid Cumulative
Taste 1.66 Percent
Sweet Percent

male 48 47.5 48.0 48.0

Valid female 52 51.5 52.0 100.0

Total 100 99.0 100.0

Missi 1 1.0
System
ng

Total 101 100.0

occupation

Frequency Percent Valid Cumulative

Percent Percent

Valid students 42 41.6 42.0 42.0

employed 39 38.6 39.0 81.0

unemployed 19 18.8 19.0 100.0

 Total 100 99.0 100.0

Missi 1 1.0
System
ng

Total 101 100.0

 Descriptive Statistics

N Minim Maximu Sum Mean Std. Varia

um m Deviatio nce
n

Appearance_pap 100 1 4 187 1.87 .734 .538

ayarosette

Color 100 1 4 170 1.70 .927 .859

Texture 100 1 4 193 1.93 1.157 1.338

Valid N 100
(listwise)

Descriptive Statistics

N Minimu Maximu Sum Mean Std. Varian

m m Deviation ce

Color_past 100 1 4 177 1.77 .993 .987

illas

taste 100 1 3 166 1.66 .590 .348

pastillas

Color Yema 100 1 4 224 2.24 1.006 1.013

Taste Yema 100 1 4 250 2.50 .659 .434

Overall 100 5.0 9.0 827.0 8.270 .7086 .502

liking

Most 100 1.0 2.0 159.0 1.590 .4943 .244

prefer

Valid N 100
(listwise)

For significant differences

 Paired Samples Statistics

Mean N Std. Std. Sig.

Deviatio Error
n Mean

color_pas 1.77 100 .993 .962 .962

Pair tillas
1 color_yem 2.24 100 1.006 .121
a

taste_pas 1.66 100 .590 .059 .121

tillas
Pair
2
taste_yem 2.50 100 .659 .066
a

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https://www.stemilt.com/stem-blog/caramelizing-pears-tips/

https://en.wikipedia.org/wiki/Color

https://www.collinsdictionary.com/dictionary/english/
confectionery

https://medcraveonline.com/MOJFPT/health-benefits-of-milk-and-
functional-dairy-products.html

https://www.sciencedirect.com/topics/food-science/food-aroma

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https://www.researchgate.net/publication/
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