Publication:
Development of papaya (Carica papaya) wine

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dc.contributor.advisorHufana, Zhelyn A.
dc.contributor.authorGonzales, Angela Jade O.
dc.contributor.authorDumaguin, Jonalyn C.
dc.contributor.authorGatchallan, Sherry Mae G.
dc.contributor.authorHipona, Jezzel B.
dc.contributor.chairCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberRamirez, Edren S.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-02-10T00:38:51Z
dc.date.available2026-02-10T00:38:51Z
dc.date.issued2025-11
dc.descriptionFull text
dc.description.abstractThis 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.
dc.format.extentxii, 124 p.: ill. (col.)
dc.identifier.citationGonzales, A. J. O., Dumaguin, J. C., Gatchallan, S. M. G. & Hipona, J. B. (2025). Development of papaya (Carica papaya) wine. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/971
dc.language.isoen
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcWine -- Papaya
dc.subject.ddcWine production
dc.subject.ddcFruit wine
dc.titleDevelopment of papaya (Carica papaya) wine
dc.typeThesis
dspace.entity.typePublication
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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