000			01472ntm a2200169 a 4500
001			134271
003			0000000000
005			20250408094532.0
008			230124n 000 0 eng d
100	0		_aSagum, Jasmine M.
245	0	0	_aDevelopment of green papaya(carica papaya) candy _h[manuscript] / _cJasmine M. Sagum.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cApril 2019.
300			_axi, 43 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aThis 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.
700	1		_aZabala, Estrella C.
999			_c15468 _d15468