Sensory Acceptability of papaya Cupcakes with varying Levels of Carica Papaya(L) Pulp: A Quasi-Experimental Study
Abstract
Sensory Acceptability of Papaya Cupcakes with Varying Levels of Carica papaya (L.) Pulp: A Quasi-Experimental Study
Roxanne Joy S. Alegonza
University of Antique, Tario-Lim Memorial Campus, Antique, Philippines
Email:roxannejoy.alegonza@antiquespride.edu.ph
ORCID:0009-0003-6242-3041
Lovella C. Flores
University of Antique, Tario-Lim Memorial Campus, Antique, Philippines
Email: floreslovella47@gmail.com
ORCID: 0009-0009-9985-6610
Abstract
The results of the study have far-reaching connotations for both culinary innovation, local agriculture, and the development of new food products. Since various ratios of shredded papaya pulp had no appreciable effects on appearance, flavor, smell, or general acceptability, papaya as an ingredient is found to be very versatile to use within cupcake products. Such versatility makes papaya an apt ingredient to use to blend into pastry products while not compromising on sensorial qualities. Blending is an option to produce more nutritious food products while not compromising sensorial qualities and acceptability.The stark texture contrast underlines the necessity to maximize the content of functional components like papaya pulp. The fact that the ½ cup treatment revealed a peak texture score indicates a specific level of papaya addition where moisture, softness, and mouthfeel are present simultaneously. This finding is particularly relevant to the development of baked goods for the market of healthy and functional foods where nutritional content and sensorial acceptability are most critical to the consumer. Agriculturally, the research confirms the value-adding potential of papaya as an ingredient in locally produced bakery products. Promotion of the utilization of papaya as an ingredient in bakery products can serve to generate further demand for the papaya fruit, to the benefit of smallholder farmers and farm sustainability. This conforms to goals of more enhanced farm-to-market linkages and greater agro-industry innovation in the Philippines and other tropical nations.Finally, the study reaffirms the role of sensory assessment as a critical instrument during food product development. Systematic use of a properly designed assessment method, the Hedonic scale with statistical analysis, provides evidence-based guidance towards developing products to meet consumers' needs. Future possibilities of these results are the development of standards for use of other tropical fruits in bakery and confectionary food, enabling increased utilization of locally produced materials during industrial food production.
Keywords: Carica Papaya (L.), Papaya Cupcake, Sensory Evaluation, Acceptability, Hedonic Scale, Quasi-Experimental Design, Texture, Appearance, Taste, Local Food Innovation
