Browsing by Author "Gacayan, Alyssa M."

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    Development of papaya (Carica papaya linn) snack bar
    (Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-07) Tolentino, Ruby Joy L.; Abenes, Jannalyn May A.; Abuan, Janna Lucille M.; Gacayan, Alyssa M.; Pacleb, Kriscelle P.
    The study sought to develop a nutritious and economically viable fruit-flavored snack bar using papaya as the primary ingredient. It standardized the formulation and process, determined sensory and microbiological qualities, physicochemical properties, shelf life, calculated production costs, and prepared a marketing strategy. The study employed various research designs, utilizing the snack bar method for standardization through three variants. Among the three formulations, Treatment 3, which included dehydrated papaya, honey, mixed nuts, rolled oats, and other ingredients, was preferred by 10 trained panelists, as determined by sensory evaluations of appearance, aroma, taste, and texture. Microbiological and physicochemical analyses were conducted by the Department of Science and Technology (DOST), which validated the safety of the product for human consumption. Consumer acceptability was also affirmed by 100 consumer-type panelists. Shelf-life observations indicated the product lasts longer when refrigerated. Production cost analysis showed that the papaya snack bar is an efficient, healthy, and locally feasible snack product with promising market potential. A strategic marketing plan was designed using the 4Ps framework—Product, Price, Place, and Promotion—to establish a strong market position.