LAKASABrowsing by Author "Gatchallan, Sherry Mae G."

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Development of papaya (Carica papaya) wine
(2025-11) Gonzales, Angela Jade O.; Dumaguin, Jonalyn C.; Gatchallan, Sherry Mae G.; Hipona, Jezzel B.; Hufana, Zhelyn A.; Cacanindin, Geremy S.; Bayani, Keneth G.; Ramirez, Edren S.; Quinitip, Tiffany Ruth R.
This study focused on developing Papaya (Carica papaya) Wine as an innovative fruit based alcoholic beverage and explored its potential as a marketable product. It aimed to standardize the formulation and processing method, evaluate sensory qualities, assess physicochemical properties, determine shelf life under varying storage conditions, compute production cost, and create a marketing plan. The study used developmental, descriptive, experimental, and quantitative research designs with three different formulations. Sensory evaluation revealed that Treatment 1 was the most preferred for its balanced appearance, aroma, flavor, and texture. Physicochemical analysis showed acceptable total titratable acidity (0.57%) and alcohol content (5.24%), indicating product stability. Shelf-life testing demonstrated desirable quality for up to four months (123 days) under refrigerated storage. Cost analysis indicated a competitive mid-premium market price. The marketing plan emphasized product uniqueness and appeal to health-conscious consumers. Overall, the papaya wine was found to be safe, distinctive in flavor, and commercially viable with strong market potential.