Sagum, Jasmine M. <br/><br/>
Development of green papaya(carica papaya) candy  [manuscript] / 
Jasmine M. Sagum. 
 - Magalang, Pampanga :  Pampanga State Agricultural University,  April 2019. 
 - xi, 43 leaves ;  28 cm. + 1 computer disc (4 3/4 in.) 
<br/><br/>This research paper was conducted to evaluate the green papaya candy. Especially the objectives of the research were to 1.)To determine of acceptability of green papaya candy in terms appearance, texture, taste and overall acceptability 2.) Determine the cost production in making the product per treatment.     Based from the findings, the green papaya candy has no Significant difference in terms of appearance, texture, taste and overall acceptability. Therefore the null hypothesis is accepted. The findings showed among the two treatments, the most preferred by the sensory panellist was the treatment 2 using 1 *% cup white chocolate with a descriptive rating of "Very Much Acceptable" in terms of appearance and texture and descriptive rating "Moderately Acceptable" in terms of taste and overall acceptability.