CARREON, RACHAEL M. DEVELOPMENT, PHYSICAL ANALYSIS AND ACCEPTABILITY OF PAPAYA (Carica papaya Linn) ICE CREAM Adviser: Evangeline A. Galatierra, Ph.D. ABSTRACT The study was conducted to evaluate the acceptability of utilizing papaya blend in the development of ice cream in terms of appearance, taste, flavor, texture (creaminess), and overall acceptability. The data were subjected to a descriptive statistical treatment using the Measure of Central Tendency (CRD) and Analysis of Variance (ANOVA) for the test of significance at p<.05. Findings revealed that the ice cream with 300 grams papaya blend was the most acceptable in appearance and taste whereas the ice cream which with 200 grams papaya blend was the most acceptable in flavor and texture. Overall, the ice cream with 400 grams papaya blend was the most acceptable. ANOVA results revealed no significant difference among all treatments in all the five (5) parameters at 0.05 level of significance. Total soluble solids of the most acceptable product revealed a slightly lower than the standard for ice cream. Nonetheless, papaya blend is acceptable in the preparation of ice cream and is recommended as potential flavor in ice cream.