Chapter I

THE PROBLEM AND ITS BACKGROUND

Introduction

Tropical fruits are fruits growing in tropical places- warm areas with temperate

climate such as Asia, Africa, Central America, South America and other. These fruits

definitely make an appearance in beverages usually during the hotter seasons.

Due to the increasing demand over the years, some of the popular fruit types

gradually developed from subsistence level to ones that can generate income. This

includes the globally traded major tropical fruits such as banana, mangoes, pineapples,

avocadoes and papayas.

According to the Food and Fertilizer Technology Center for the Asian and Pacific

Regions. Tropical Fruits are one of the main contributors to the Agricultural Gross

Domestic Product (GDP). The market for these in the world is expected to increase due to

the increase in world population and awareness toward the health benefits from part

taking these commodities. Philippines is a tropical country and very suitable for tropical

fruit cultivation. The Agricultural land of the country is almost 10 million hectares and a

big portion is devoted to tropical fruit production which is large contributory to its

economic growth as export commodities like banana and mango to foreign markets. The

Philippine fruit production system ranges to backyard to highly integrated operations

intended for the export especially on major foreign markets which include South Korea,

Japan, China, Hongkong, Taiwan, Singapore and the Middle East.

1
 Due to the highly perishable characteristics of Tropical Fruits that could only take

3-7 days of storage, fruit processing was developed to make them more attractive to eat

and expand the time of storage. This method therefore benefit communities by:

increasing the variety of foods in a diet; create special foods for cultural or religious

occasions, thus reinforcing cultural identities; it enables food to be stored as a reserve

against time of shortage to increase food security and enables crops to be sold out of

season when prices are higher. Fruit processing also creates opportunities for sales and

income generation.

Yearly, the demand on tropical fruits are increasing worldwide due to its high

nutritional content knowing that it has short time span storage. Processed tropical fruits

also fluctuates demand in the foreign markets due to its longer span of time storage and

nutritional value.

The abundance of Tropical fruit in the country specifically banana and papaya

drove the researchers to develop a fruit roll out of the mentioned fruits. Thus, this study

Statement of the Problem

The aim of this research is to investigate the over-all acceptability of Papaya-

Banana Fruit roll. Specifically, the study sought to answer the following questions;

1. What is the acceptability level of Banana and Papaya fruit when processed as fruit

roll in terms of Appearance, Texture, Flavor, Aroma and Overall Acceptability?

2. Is there a significant difference among the treatment in terms of Appearance,

Texture, Flavor, Aroma and Overall Acceptability?

2
Research Hypothesis

There is no significant difference among the three treatments (A,B,C) in terms

of Sensorial Characteristics.

Conceptual Framework

The purpose of the study is the utilization of Papaya (carica papaya), Banana

( musa acuminate x balbisiana) fruit into ready-to-eat fruit roll as a form of innovation

and value-adding to maximize the use and utilization of Papaya and Banana especially

during the abundance of production.

Independent Intervening Dependent

Variable Variable Variable

Varying levels of Optimum level of Most acceptable

banana and papaya incorporation of
Papaya-Banana fruit
in the preparation banana and papaya
fruits. roll.
and manufacture of
fruit roll.

Figure 1. Paradigm of the study

Significance of the Study

This study was undertaken with the belief that its result will be beneficial

particularly to the following:

Researchers (Students/Faculty). Serves as a reference of knowledge particularly on the

process of producing processing fruit-based products.

3
Tropical Fruit Growers/Farmers. Helps to avoid the effects of lowered prices and

incomes when seasonal gluts occur at harvest time. This also enables them to add value

and increase income.

Food Manufactures/Processors. Provides ideas in processing and manufacturing food

products out of tropical fruits.

Sellers/Retailers. Provides new ideas and ventures in introducing healthier and more

marketable food products in the local market indigenous fruit trees.

Consumers. Provides a better preference of food products that they can intake to be

healthier and reducing the risk of certain diseases.

Scope and Delimitation of the study

The study was mainly focused on developing a fruit-based confectionery fruit roll snack

utilizing banana and papaya and on determining its overall acceptability through sensory

evaluation.

Definition of Terms

The definitions below are provided in order to better understand how the said

terms will be specifically used in the study.

Banana- is an elongated, edible fruit-botanically a berry; produced by several kinds of

large herbaceous flowering plants in the genus Musa

Papaya- is a tropical fruit shaped like an elongated melon, with edible orange flesh and

small black seeds

4
Fruit Roll- is a flat, pectin-based, fruit-flavored snack rolled into a tube, spread on a

backing sheet of cellophane to prevent the product from sticking to itself

Food processing- is the transformation of agricultural products into food, or of one form

of food into other forms

Sensory evaluation- is a scientific discipline used to evoke, measure, analyze and

interpret reaction to those characteristics of food material as they are perceived by the

senses of sight, smell, touch and hearing(sound)

5
 Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

These findings and concepts of various authors as presented in the following

related literature and studies provided the background and insight to the proposed

investigation.

Review of Related Literature

Fruits and vegetables are not a good source of protein; therefore, many attempts

have been made to develop protein rich roll through fortification of fruit roll with

concentrated protein sources. Food fortification commonly means addition of essential

nutrients such as vitamins which are originally deficient or lost during food processing.

Therefore, production of highly nutritional and functional fruit roll could be possible

through fortification with protein which improves the final food value (Castro et al.,

2017).

Fruits and vegetables contain very high moisture making it highly perishable

leading to very high post-harvest losses. Therefore, they need to be stabilized as

prevention of such food losses and waste should be an ideal strategy for meeting the ever-

increasing demands of food (Godfray and Garnett, 2014).

Fruits and vegetables contain very high moisture making it highly perishable

leading to very high post-harvest losses. Therefore, they need to be stabilise as prevention

of such food losses and waste should be an ideal strategy for meeting the ever -increasing

demands of food. The Food and Agriculture Organization of the United Nations (FAO)

6
has estimated loss or wastage of one third of the produced food globally which is a

significant loss of the inputs required for production, processing and distribution of that

food, and a threat to food security (FAO, 2011). Therefore, there is a need for exploring

alternate way to reduce these loss or wastage of fruits and vegetables.

The sensory scores in terms of overall acceptability (OAA) of banana-papaya

mixed fruit roll were ranged from 4.75 to 7.43. It was observed that banana-papaya pulp

ratio and citric acid were more sensitive for OAA compared to other independent

variables. It was found that OAA scores increased with decrease in banana-papaya pulp

ratio. It might be because the increase in papaya pulp gives better sensory attributes to

dried fruit roll than the roll prepared from banana pulp. It was also found that OAA

scores increased with decrease in citric acid. This might be due to the better sugar-acid

blend of the product. Prasad (2009) reported that the addition of citric acid to level of

0.45% in banana pulp improved the color and OAA scores. This may be due to increased

libation of SO2 from KMS at lower pH and subsequent inhibition of browning.

Raw papaya is used in commercial preparations as meat tenderizer, in chew-gums

and as stabilizer and to clarify the beer (Krishna et al., 2008). It has a greater usage in

fruit salad and deserts due to its sweet taste and attractive colour. The present

investigation highlights the shelf stability of papaya fruit roll-ups in two dryers over 10

weeks storage period (Krishna et al., 2008).

Fruit roll is a confectionary product prepared by drying fruit pulp after mixing

with appropriate quantities of sugar, pectin, acid and color. Fruit rolls are novel products,

nutritious, tasty and chewy and relished by all categories of people, particularly very

7
popular among children. Fruit roll serves as an instant source of energy and provides

needed vitamins and minerals. It is very appealing, can be attractively packaged and

consumed readily. Among various methods, converting fruit pulps into fruit roll or fruit

leather is a good alternative. Fruit roll is a dehydrated and shelf stable product used as

confectionary. Development of fruit rolls from banana rolls. Natural fruit rolls are more

nutritious and organoleptically acceptable. They contain most of the fruit ingredients and

are a rich source of vitamins and minerals and form a good nutritional supplement

(Narayana et al., 2007).

There is an urgent need to develop high quality, uniform, inbred papaya cultivars

in most areas where papayas are grown. The present progenies planted or not true

breeding enough to be considered cultivars and usually fail to produce uniform, high

quality fruit suitable for export. They are also marginal for domestic use but continue to

be used because better planting material is not available. Bananas of all types are

palatable, popular, and highly acceptable food crops. Because of these qualities and their

ease of production, bananas, particularly the cooking types, deserve promotion and

expansion throughout the tropics. The use of processed banana products such as

pasteurized puree, banana figs, and dehydrated banana chips should also be promoted and

expanded. (R.A. Hamilton, 2006).

The values of stickiness banana-papaya mixed fruit roll obtained in present

investigation ranged from 0.6123 to 3.6513 N.mm. The banana-papaya pulp ratio and

critic acid were more sensitive compared to other independent variables and affected

stickiness of the fruit roll. Corn starch and pectin content did not affect stickiness of fruit

roll. It was also observed that the stickiness of fruit roll increase with decrease in banana-

8
papaya pulp ratio and increase in citric acid content. Similar results were found by Prasad

(2009) that the higher addition of citric acid in banana pulp resulted into a product of

excessive stickiness. This is may be due to the possible spontaneous exudation of fluid

from a gel (syneresis) caused by excess of acid (Srivastava and Kumar 2006).

Fruit were shorted and washed followed by peeling and pulping separately.

Papaya- Banana fruit roll was prepared by mixing the pulp in different proportion as per

the treatment and then heated to 91-93oC. Cane sugar was then added to adjust TSS to 30o

Brix (Ahmed et al., 2004).

Fresh fruits are known to be excellent sources of energy, vitamins, minerals and

fibre along with high digestibility. The main causes of fruits deterioration are wilting,

shriveling and chilling injury due to in appropriate storage facilities and transportation. In

India, due to high moisture content of fruits and low processing capacity about 30–50%

are lost annually. The fruits due to their relatively high metabolic activity after harvesting

also make them highly perishable. Thus, there is need for diversity in commercial

utilizations. There are numerous ways of utilizing and processing fruits into juice, jams,

concentrates, pulp, dehydrated products, jellies and fruit leather. Carica papaya originated

in Central America as it is a climatic fruit (Atungulu et al., 2004).

Ekanayake and Bandara (2002) have reported about 15% sugar level and the tray

load of 7.5 mm initial thickness of the leather was the best for the production of good

quality banana leather. A tasty banana fruit roll could be prepared by mixing 20% sugar,

0.5% pectin, and 350 ppm potassium metabisulfite with smoothly blended pulp of

9
Karpuravalli banana. Developed a method by which fruit roll was prepared from blended

of ripe papaya and tomato pulps in the ratio 75:25 on weight basis.

Fruits and vegetables are an important source of health promoting components

such as vitamins, minerals, antioxidants and fiber. These high value commodities play an

important role in providing food and nutritional security. Consumption of fruits and

vegetables significantly contribute in providing us a well-balanced and healthy diet.

Therefore, there is more and more demand from culturally conscious consumers for the

healthier food products made from fruits and vegetables, which can improve their health

and well-being. Consumption of more fruits and vegetables is known to prevent many

non-communicable life style disease such as obesity, bone diseases, diabetes,

cardiovascular disease and stroke (Lydia et al., 2002)

As the papaya fruit grows faster with higher yields and as it has various varieties

which are diverse in range, this fruit can be used for development of economically viable

products on commercial scale, with ample scope for blending with other fruits. Because

of the mild flavor of the fruit, the products can be supplemented with other strong flavors,

to obtain tailor made sensorial products. Besides consumption as fresh fruit, a number of

processed food products developed using papaya are used in the puree (Nath and

Ranganna, 1981).

Browning of fruit rolls and increase of microbial load is normally experienced

specially during storage of fruit rolls. Therefore, the addition of preservatives becomes an

essential step to increase the storability of fruit leathers. Chan and Cavaletto (1978) stated

that addition of sucrose in papaya leathers has reduced browning during storage when it

10
was treated with SO2. The addition of sodium metabisulfite in fruit pulps before drying

has effectively reduced the enzymatic browning in fruit rolls of papaya (Chan and

Cavaletto, 1978).

Chapter III

MATERIALS AND METHODS

Presented in this chapter are the research design, raw materials and preparations,

locale of the study, respondents and sampling procedures, and data gathering procedures

that was being used in this study.

Research Design

The study is experimental in nature. The researchers were concerned with the

analysis of data generated from the experiment and needed to describe the data obtained.

The experiment is properly organized to ensure that the right type of data, are available to

answer the problems stated. This must be done with great care so as to ensure that the

technique gives accurate and reliable measurements. Confidence in the accuracy of the

technique can be obtained by analyzing samples of known properties or by comparing

each result.

An experiment is a methodical trial and error procedure carried out with the goal

of verifying and establishing the validity of a hypothesis. Experiments provide insight

into demonstrating what outcome occurs when a particular factor is manipulated.

Experiments vary greatly in their goal and scale, but always rely on the repeatable

procedure and logical analysis of the results.

11
 An experiment usually tests a hypothesis, which is an expectation about how a

particular process or phenomenon works. However, an experiment may also aim to

answer a question, without specific expectation about what the experiment revealed.

Raw Materials and Preparation

Medium ripe to ripe but firm papaya fruits of Cagayan, indicated with orange to

deep orange skin color and fully ripe but firm banana fruit of Cagayan was used for the

preparation of the product. The fruits were harvested and collected from Piat and nearby

municipalities. Fruit samples were transported to the food processing facility where the

experiment was conducted. Other supplies and raw materials such as refined sugar, food

preservatives (sodium metabisulfite and citric acid), and packaging materials were

purchased from the local markets in Cagayan.

The schematic diagrams on the manufacture of papaya and banana puree are

illustrated in figure 2 & 3. Seeds from the fruits were removed manually to obtain the

flesh/pulp. Deseeded fruit was blended using a food processor until the consistency of a

puree was achieved. Puree was pasteurized at 85oC for 15 minutes. Pasteurization is

employed to kill spoilage microorganisms that may be present in the puree and to

deactivate the enzymes from the fruits that may undergo reactions like enzymatic

browning (Sanchez et al., 1993). Pasteurized puree of papaya and banana was packed in

a clean container then stored in a refrigerator/freezer.

Locale of the Study

12
 This study was conducted in Dairy Laboratory at CSU Piat Campus. This place is

suitable for the study and the materials are easily accessible for our experimentation.

Respondents and Sampling Procedures

The respondents of the study were the residents of CSU Piat Campus, fifteen (15)

respondents were used in the study. Purposive sampling had been used in conducting the

said study.

Preparation of Papaya Puree (PP)

1kg ripe but firm papaya fruits

Remove core/seed

Blend using a food processor

Pasteurize puree at 85oC for

15 minutes, then cool

Pack and store in refrigerator

Papaya Puree (approx. 500g)

Figure 2. Process of producing papaya puree

Preparation of Banana puree (BP)

1kg ripe but firm banana fruits

Blend pulp using a food processor

Pasteurize puree at 85oC for

15 minutes, then cool.
13
 Pack and store in refrigerator

Figure 3. Process of producing Banana puree.

A. Optimization of Papaya Puree (PP) and Banana Puree (BP) Concentration

for Fruit Roll Preparation

Preparation of Fruit Roll with varying amounts of Papaya and Banana

Table 1 summarizes the different treatments that was used for the manufacture of

fruit-based confectionery (fruit roll) out of papaya and banana.

Table 1. Different treatments for the preparation of papaya-banana fruit roll.

Papaya-Banana Fruit Roll

Treatments (%, w/w)
Puree A B C
Papaya 75% 50% 25%
Banana 25% 50% 75%
Amount (g)
Papaya 350 250 150
Banana 150 250 350

The schematic diagram illustrated in figure 4 shows the general process on how to

manufacture fruit roll using different treatments: PP: BP [A- 75:25; B- 50:50; C-25:75]

Puree of 1 kg was weighed. White refined sugar was added to the puree to adjust the total

soluble solids (TSS) of the mixture up to 25oBrix using a refractometer. Two grams of

citric acid was added to inhibit the possible growth of microorganisms during drying. The

14
mixture was heated for 2 minutes at 80 oC using double-boiler method then was cooled to

40oC. After cooling, 2 g of sodium metabisulfite was added to the mixture. The mixture

was transferred to stainless steel trays which have been previously smeared with glycerin.

Trays were loaded in the drier and were subjected for drying for 15-17 hours at 55-70 oC

until the moisture content of between 15 and 20% was obtained, and the sheet was pliable

and not stick to the finger when touched. Trays with sheets was unloaded then cooled.

Dried leathers were cut into 1x2 inches strips and then rolled. Fruit rolls was wrapped

using a clean polyethylene sheets, placed in cartons, labelled, and stored.

Puree (500 g):

A, B, C

Add sugar->TSS 25o Brix

Add 2 g of citric acid

Heat the mixture for 2 min @ 80oC.

Cool to 40oC.

Add 2g of sodium
metabisulfite

Mix thoroughly.
Transfer mixture to stainless steel trays, smeared
with glycerine.
Dry for 15-17 hrs @ 60oC using mechanical
drier.
Dried leather

Dried leather will be cut into 1x2 inches strips and then rolled .
bars.
Wrap rolls in clean PET.

Fruit Roll

15
 Figure 4. Process of producing papaya-banana fruit roll.

Data Gathering Procedure

The following activities were undertaken by the researchers in gathering the

needed data for the study:

The researchers asked permission from the CEO and to the Dean of the College of

Teacher Education for the conduct of the study.

Upon approval, the researchers gathered the needed data about the Development

and Sensory Evaluation of Fruit Roll Out of Papaya (Carica Papaya) And Banana (Musa

Acuminata x balbisiana) among the students and faculty staff of Dairy Laboratory at CSU

Piat Campus.

The researchers personally met the respondents’ and gave score cards to ensure

100% retrieval. After the data was collected, the researchers subjected them for statistical

analysis.

Sensory Evaluation: Quality Scoring

Acceptability, specifically 9-point rating scale, was employed to determine the

degree of acceptability or sensory characteristics of the samples from the 3 treatments

based on the following sensory attributes: 1. Appearance; 2. Texture; 3. Flavor; 4.

16
Aroma, and 5. Overall acceptability. Fifteen (15) panelists consisting of CSU students,

faculty and staff were chosen to evaluate the quality of the product. Panelists were

accustomed to fruit-based confectioneries and they were oriented prior to the conduct of

sensory evaluation session. Approximately 20 grams of the samples were served fresh to

the panelists in uniform sample containers. A score sheet with a “1-dislike extremely” to

“9-like extremely” scale was provided during the evaluation (Sample scoring sheet is

shown in Appendix). Panelists were served with water to rinse their mouths before tasting

each sample.

Statistical Analysis

Likert Scale was used as tool to determine the degree of acceptability or sensory

characteristics of the samples.The scores from sensory evaluation of the samples of

papaya-banana fruit roll using acceptability testing were analyzed using the Analysis of

Variance (ANOVA). Duncan’s New Multiple Range Test (DNMRT) was applied to

determine significant difference among the 3 treatments. PP: BP [A- 75:25; B- 50:50; C-

25:75] The test was conducted at 5% level of significance.

To further analyze the acceptability level of the product based on the mean score

of the sensory attributes of the different treatments, the arbitrary scale was used.

Table 2. Arbitrary Scale

Arbitrary Scale Descriptive Value

8.12 – 9.00 Like Extremely

7.23 – 8.11 Like Very Much
6.34 – 7.22 Like Moderately
5.45 – 6.33 Like Slightly
4.56 – 5.44 Neither Like nor Dislike

17
 3.67 – 4.55 Dislike Slightly
2.78 – 3.66 Dislike Moderately
1.89 – 2.77 Dislike Very Much
1.00 – 1.88 Dislike Extremely

Chapter IV

PRESENTATION, INTERPRETATION AND ANALYSIS OF DATA

Presented in this chapter are the data which have been analyzed and interpreted

following the sequence of the specific problems enumerated in Chapter 1.

A. Sensory Evaluation of Papaya-Banana Fruit Rolls from Different Treatments

Three (3) different formulations of ready-teat fruit-based confectionery candy

(fruit roll) were developed in this study: (1) A [75% Papaya Puree (PP) & 25% Banana

Puree (BP)]; (2) B [50% PP & 50% (BP)]; and (3) C (25% PP & 75% PP). Presented in

figure below are the final appearances of the fruit roll samples from the 3 treatments.

TREATMENT A TREATMENT B TREATMENT C

75% Papaya; 25% 50% Papaya; 50% 25% Papaya; 75%
Banana Banana Banana
18
 Figure 5. Appearance of the final product from the 3 treatments.

Shown on table 3 is the summary of mean scores of fruit roll samples from the 3

treatments after the sensory evaluation by 15 panelists. It can be seen from the table that

the mean scores obtained by all treatments ranged from 7.33 to 8.13, corresponding to

Table 3. Mean scores of the different treatments per sensory attribute.

descriptive values of “like very much” and “like extremely”, respectively. The least score

came from treatment C for ‘aroma’, while the highest score came from treatment A for

both ‘appearance and texture’.

Sensory Attribute Treatment A (75% Treatment B Treatment C

PP; 25% BP)
(50% PP + 50% BP) (25% PP + 75% BP)

Appearance 8.13 7.53 7.66

Texture 8.13 7.86 7.46
Flavor 8.00 7.66 7.46
Aroma 7.60 7.40 7.33
Overall 7.86 7.66 7.46
Acceptability

Legend :
Range of Scores Descriptive Values
8.12 – 9.00 Like Extremely
7.23 – 8.11 Like Very Much
6.34 – 7.22 Like Moderately
5.45 – 6.33 Like Slightly
4.56 – 5.44 Neither Like nor Dislike
3.67 – 4.55 Dislike Slightly
2.78 – 3.66 Dislike Moderately
1.89 – 2.77 Dislike Very Much
19
1.00 – 1.88 Dislike Extremely
B. Comparison of the Mean Scores from Different Treatments per Sensory
Attribute and Results of Statistical Analysis

B.1 Appearance

Figure 6 describes the appearances of fruit bars made from the 3 treatments. It

can be observed that the color of samples from treatment A is dark orange. Treatment B

gave an orangey to brownish color, while treatment C gave a yellow color due to the

amount of Banana puree incorporated with Papaya puree to which it imparted the yellow

color. Generally, the color of the fruit rolls turned from orange to yellow as the amount of

Banana puree is increased, masking the color of Papaya. The size of the rolls is

approximately 1.0 by 0.3 (lxw) inches.

Based on the result of sensory evaluation the panelists gave the highest score to

treatment A while the lowest score to treatment B obtaining means of 8.13 and 7.53,

respectively, as depicted in figure 6. The descriptive values of the mean scores obtained

are ‘like extremely to ‘like very much’. Thus, this implies that the appearances of the

fruit bar samples from the 3 treatment are all acceptable, however fruit bars from

treatment A were most preferred while treatment B was least preferred by the panelists.

MEA
N

SCO
RE 20
 Figure 6. Comparison of the mean scores for Appearance.

The table below presents the result on the ANOVA for the ‘Appearance’ of fruit

bars from the three treatments. Based on the table, The critical or tabular F-value at df

(2,14) at P≤0.05 is 3.34 while the calculated F-value is 1.54. Since the calculated F-value

is less than the tabular value there is no significant difference that exists among all

treatments. Further, samples from treatment A were most preferred by the panelists, but

statistically, the level of acceptability in terms of the texture of all treatments are very

close to one another.

Table 4. Analysis of variance (ANOVA) of the different treatment for

the Appearance.

Source of Degrees of Sum of Mean of F- F-

Variation Freedom(df) Squares(SS) Squares(MS) value crit
Judge 14 11.77 0.84 0.87 2.06
Brand 2 2.97 1.48 1.54 3.34
Error 28 27.02 0.96
Total 44 41.77

B2. Texture

In general, the texture of the fruit rolls from all the treatments gave soft and

chewy mouthfeel. The highest mean score from sensory evaluation was obtained by

21
treatment A (8.13), followed by treatment B (7.86), then treatment C (7.46), as illustrated

in figure 7, all of which having likeliness of liked very much to liked extremely by the

panelists.

MEA
N
SCO
RE

A B C
TREATMENT

Figure 7. Comparison of the mean scores for Texture.

The result of ANOVA for the ‘texture’ of fruit rolls from the 3 treatments is

shown on the table below. The critical or tabular F-value at df (2,14) at P≤0.05 is 3.34

while the calculated F-value is 1.26. Since the calculated F-value is less than the tabular

value there is no significant difference that exists among all treatments. Further, samples

from treatment B were most preferred by the panelists, but statistically, the level of

acceptability in terms of the texture of all treatments are very close to one another.

Table 5. Analysis of variance (ANOVA) of the different treatment for the

Texture.
Source of Degrees of Sum of Mean of F- F-
Variation Freedom(df) Squares(SS) Squares(MS) value crit
Judge 14 9.9122 0.70 0.53 2. 06
Brand 2 3.37 1.68 1.26 3.34
Error 28 37.28 1.33
Total 44 50.57
B3. Aroma

Fruit roll samples from all treatments gave a distinct fruity, zesty, and sugary

aroma. The fruity and zesty odor of the product might have been developed from the

compounds imparted by the papaya and fruits and from the citric acid as well. The large

amount of sugar added into the mixture gave the product’s sugary aroma.

Figure 8 presents the comparison of the means from the scores in terms of the

aroma of the fruit rolls from sensory evaluation of the three treatments. The range of

scores for this attribute gave an extent of “like very much” liking. Fruit rolls made with

75% papaya puree and 25% banana puree was selected as very much liked among the 3

treatments, obtaining the highest mean score of 7.60, while fruit rolls with 50% papaya

puree and 50% banana puree and fruit rolls with 25% papaya puree and 75% banana

puree were described as very much liked, gaining mean scores of 7.40 and 7.33,

respectively.

MEA
N

SCO
RE

23

A B C
 Figure 8. Comparison of the mean scores for Aroma.

Table 6 reveals that treatment A, B, and C did not differ significantly since the

tabular F-value at df (2, 14) at P≤ (0.05) is greater than the calculated F-value which is

0.16. However, all treatments are highly acceptable as indicated by the results of

ANOVA and by the obtained mean scores.

Table 6. Analysis of variance (ANOVA) of the different treatment for the Aroma.

Source of Degrees of Sum of Mean of F- F-

Variation Freedom(df) Squares(SS) Squares(MS) value crit
Judge 14 48.44 3.46 2.01 2. 06
Brand 2 0.57 0.28 0.16 3.34
Error 28 48.08 1.71
Total 44 97.11

B4. Flavor

In terms of flavor, the combination of sweet taste and fruity odor of papaya in

fruit rolls from all treatments was distinguishable, however sourness and tanginess were

observed in samples added with banana puree. The sugar added to the ingredients also

contributed to the sweet taste of the products. Among all mean scores from sensory

24
evaluation, fruit rolls with 75% PP and 25% BP attained the highest value which is 8 and

was the most preferred by the panelists.

MEA
N

SCO
RE

A B C
TREATMENT

Figure 9. Comparison of the mean scores for Flavor.

Same with the attributes texture and aroma, results on ANOVA for flavor showed

no significant difference among all treatments. The calculated F-value (0.60) is less than

the tabular F-value (3.34).

Table 7. Analysis of variance (ANOVA) of the different treatment for the Flavor.

Source of Degrees of Sum of Mean of F- F-

Variation Freedom(df) Squares(SS) Squares(MS) value crit
Judge 14 8.57 0.61 0.33 2. 06
Brand 2 2.17 1.08 0.60 3.34
Error 28 25
50.48 1.80
Total 44 61.24
B5. Overall Acceptability

Based on panelists’ evaluation, fruit rolls made with papaya and banana purees

were graded with mean scores ranging from 7.46 to 7.86. The over-all characteristics

which consist of the appearance, texture, aroma, and flavor of the fruit rolls from all

treatments are highly accepted since the resulting range of scores can be described as

‘like very much’.

MEA
N

SCO
RE

A B C
TREATMENT

Figure 10. Comparison of the mean scores for Overall Acceptability.

The table below shows that the calculated F-value which is 0.44 is less than the

tabular F-value which is 3.34, therefore the fruit rolls consisting of 25% banana puree,

50% of banana puree and 75% of banana puree did not differ significantly with one

another in

terms of their over-all acceptability. This indicates that incorporating banana fruit in the

manufacture of papaya fruit rolls for up to 75% is allowable due to high scores for all

26
sensory attribute. In addition, among all formulations fruit rolls with 25% banana puree

had the highest score in terms of over-all acceptability.

Table 8. Analysis of variance (ANOVA) of the different treatment for the

Overall Acceptability.

Source of Degrees of Sum of Mean of F- F-

Variation Freedom(df) Squares(SS) Squares(MS) value crit
Judge 14 9.33 0.66 0.49 2. 06
Brand 2 1.20 0.6 0.44 3.34
Error 28 37.46 1.33
Total 44 48

27
 Chapter V

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS

Summary of findings

In this study, ripe Papaya (carica papaya) and ripe Banana (musa acuminate x
balbisiana) fruits were processed into purees and were further utilized in producing
ready-to-eat fruit-based confectionery candy (fruit roll) using the following levels of
incorporation:1.) treatment A (75% papaya puree and 25% banana puree); 2. treatment B
(50% papaya puree and 50% banana puree); and 3. treatment C (25% papaya puree and
75% banana puree)..

Fruit roll samples were subjected to sensory evaluation and were evaluated by 15

panelists using Acceptance Test ( 9-point hedonic scale with “1” equaling to “extremely

dislike” and “9” equaling to “extremely like”) to determine the most acceptable

formulation of fruit bar among the 3 treatments, in terms of the following sensory

attributes:1. appearance; 2. texture; 3. flavor; 4. aroma; and (5) overall acceptability.

Scores obtained by all treatments from sensory evaluation ranged from 7.33 to

8.13, corresponding to descriptive values of “like very much” and “like extremely”,

respectively. Results on ANOVA revealed that no significant difference exists among

samples from the 3 treatments in all the sensory attributes.

28
Conclusion

Based on the above results, it can be concluded that utilization of mango with or

without incorporation of lubeg for up to 75% level into fruit rolls can be done and can

provide a highly acceptable sensory characteristics of the product.

Recommendation

Although the preparation of Fruit Bar utilized with Mango and Lubeg puree in

this study had been acceptable and establishing a market for fruit bar may seem feasible,

the process should still be improved to increase its market value and acceptability to

consumers. Additional studies to be conducted on the nutritional properties and shelf

stability of the product are also recommended.

29
 BIBLIOGRAPHY

Ahmed et al., “Fruit and vegetable desirability is lower in more rural built food
environments” 2004 : Retrieved from https://www.ncbi.nlm.nih.gov

Atungulu et al., “Fruits and vegetable intake: benefits and progress of nutrition “ 2004.
Retrieved from https://pubmed.ncbi.nlm.nih.gov

Castro. “Ready-to-eat vegetables: Current problems and potential solutions to reduce

microbial risk in the production chain” 2017 : Retrieved from
https://www.researchgate.net

Chan and Cavalleto., “Fruit leathers: Method of preparation and effect of different
conditions on qualities” 1978:Retrieved from
https://www.hindawi.com./journals/ijfs/2014/139890

Ekanayake and Bandara., “Optimization of level of ingredients for production of

banana papaya mixed” 2002: Retrieved from https://www.indianjournals.com

FAO ., “Global food losses and food waste-food and agriculture” 2012: Retrieved from
https://www.fao.org

Godfrayand Garnett, 2014:

https://krishi.icar.gov.in/jspui/bitstream/123456789/23883/2/vol.17%281%29.2

Hamilton, R.A., “Review: use of fruits and vegetables in processed foods” 2006:
Retrieved from https://www.scielo.br

30
Krishna et al., “Estimated percentage of consumers willing to purchase vegetables at
different price level” 2008: Retrieved from
https://food-nutrition.brenntag.com/global/en/market-segments/fruit-vegetable-
processing/

Lydia et al., “The high cost of not consuming fruits and vegetables” 2002: Retrieved
from https://jandonline.org

Narayana CK., “Standardization of processed for preparation of banana fruit roll 2007:
Retrieved from https://krishi.icar.gov.in/jspui/bitstream

Nath and Ranganna., “Journal of Food Technology 1983 volume .18 number 3” 1981:
Retrieve from
https://lib3.dss.go.th/fulltext/scan_ebook/j.food_sci_tech_1983_v20_n1

Prasad., “The effect of increasing fruit and vegetable consumption on overall diet: a
systematic review and meta-analysis” 2009; Retrieved from
https://www.cambridge.org

Srivastva and Kumar., “Microbial spoilage of vegetables, fruits and cereals” 2006:
Retrieved from https://www.sciencedirect.com

31
APPENDICES

32
 Appendix A

Sample score sheet for quality scoring

PAPAYA-BANANA FRUIT ROLL

33
Appendix B. Decoded master sheets for sensory evaluation of Banana-Papaya Fruit roll.

SENSORY EVALUATION
PAPAYA-BANANA FRUITROLL
TREATMENT A
TREATMENT B
TREATMENT C
APPEARANCE

SAMPLE IDENTIFICATION

JUDGE NO. A B C

1 9253 9 1742 7 6151 6

2 2971 7 2342 9 1643 8

3 7372 9 7431 8 9893 7

4 9573 8 5271 7 2512 9

5 4851 8 1233 9 7892 7

6 1582 9 8413 8 1631 7

7 5471 9 3562 8 7693 7

8 9073 9 2071 8 6972 7

9 8062 9 7823 8 1581 7

10 5471 8 9862 7 6433 9

11 5793 8 8722 7 7971 9

34
 12 5623 6 6321 5 3462 7

13 9422 8 5433 7 8311 8

14 3751 8 5032 7 9813 8

15 6373 7 5781 8 5842 9

SENSORY EVALUATION
PAPAYA-BANANA FRUITROLL
TREATMENT A
TREATMENT B
TREATMENT C
TEXTURE

SAMPLE IDENTIFICATION

JUDGE NO. A B C

1 9253 8 1742 9 6151 6

2 2971 7 2342 9 1643 8

3 7372 9 7431 7 9893 5

4 9573 7 5271 8 2512 9

5 4851 9 1233 8 7892 7

6 1582 9 8413 8 1631 7

7 5471 9 3562 8 7693 7

8 9073 9 2071 7 6972 8

9 8062 9 7823 8 1581 7

10 5471 9 9862 6 6433 7

11 5793 6 8722 9 7971 8

12 5623 7 6321 6 3462 8

35
 13 9422 8 5433 7 8311 8

14 3751 9 5032 9 9813 9

15 6373 7 5781 9 5842 8

SENSORY EVALUATION

PAPAYA-BANANA FRUITROLL

TREATMENT A
TREATMENT B
TREATMENT C
FLAVOR

SAMPLE IDENTIFICATION

JUDGE NO. A B C

1 9253 6 1742 9 6151 8

2 2971 7 2342 9 1643 8

3 7372 7 7431 9 9893 6

4 9573 9 5271 8 2512 7

5 4851 8 1233 9 7892 7

6 1582 9 8413 8 1631 7

7 5471 9 3562 8 7693 7

8 9073 8 2071 9 6972 7

9 8062 9 7823 8 1581 7

10 5471 9 9862 5 6433 8

36
 11 5793 9 8722 4 7971 8

12 5623 7 6321 6 3462 8

13 9422 8 5433 7 8311 6

14 3751 8 5032 8 9813 9

15 6373 7 5781 8 5842 9

SENSORY EVALUATION

PAPAYA-BANANA FRUITROLL

TREATMENT A
TREATMENT B
TREATMENT C
AROMA

SAMPLE IDENTIFICATION

JUDGE NO. A B C

1 9253 7 1742 8 6151 9

2 2971 7 2342 9 1643 8

3 7372 5 7431 9 9893 6

4 9573 9 5271 8 2512 7

5 4851 7 1233 8 7892 9

6 1582 9 8413 8 1631 7

7 5471 7 3562 8 7693 9

8 9073 9 2071 8 6972 7

9 8062 9 7823 8 1581 7

37
 10 5471 9 9862 6 6433 8

11 5793 9 8722 4 7971 8

12 5623 4 6321 5 3462 3

13 9422 7 5433 6 8311 7

14 3751 7 5032 8 9813 8

15 6373 9 5781 8 5842 7

SENSORY EVALUATION

PAPAYA-BANANA FRUITROLL

TREATMENT A
TREATMENT B
TREATMENT C

OVERALL ACCEPTABILITY

SAMPLE IDENTIFICATION

JUDGE NO. A B C

1 9253 6 1742 7 6151 9

2 2971 7 2342 9 1643 8

3 7372 6 7431 9 9893 7

4 9573 9 5271 8 2512 7

5 4851 8 1233 9 7892 7

6 1582 9 8413 8 1631 6

7 5471 9 3562 8 7693 7

8 9073 9 2071 8 6972 7

38
9 8062 9 7823 8 1581 7

10 5471 7 9862 5 6433 8

11 5793 9 8722 7 7971 8

12 5623 7 6321 6 3462 8

13 9422 8 5433 7 8311 6

14 3751 8 5032 8 9813 8

15 6373 7 5781 8 5842 9

39
35
36
37
38
 Appendix C

Sample Letters

CAGAYAN STATE UNIVERSITY

College of Teacher Education
Piat, Cagayan

39
 May 23, 2022
Dr. JOCELYN D. TULIAO
Dean
College of Teacher Education

Dear Madam:
Greetings!

We, the undersigned fourth-year BTLED Home Economics Major students, have passed
oral examination for our proposed study titled “DEVELOPMENT AND SENSORY
EVALUATION OF FRUIT ROLL OUT OF PAPAYA (Carica Papaya) AND
BANANA(Musa Acuminata X Babisiana)” This study aims to determine the perception
of the BTLED students and certain faculty and staff members of the College of Teacher
Education Cagayan State University, Piat Campus on the overall acceptability of a fruit
roll out of Papaya and Banana fruits.

In this regard, may we request for your permission to allow us to conduct our data
gathering here at the College of Teacher Education.

We will be gathering data by administering a quality scoring test to BTLED III students
of the College. Rest assured, all data to be collected will be treated with utmost
confidentiality in accordance to Republic Act No. 10173 otherwise known as the Data
Privacy Act of 2012.

Your utmost concern and favorable action regarding this matter is highly appreciated.
Thank you and more power!

Respectfully yours,

JENNYMARIE S. VENUS L. SAQUING

EUSTAQUIO
JOYCE A. PABLO Researcher

Researcher
Noted by: Approved by:
MACLUVEN T. GONZALEZ, MS JOCELYN D. TULIAO, DME
Research Adviser CAGAYAN STATE UNIVERSITY College Dean
College of Teacher Education

40
 Piat, Cagayan

May 23, 2022

Dear Respondents:
Greetings!

We, the undersigned fourth-year BTLED HE major students, are currently conducting
our research study entitled “DEVELOPMENT AND SENSORY EVALUATION OF
FRUIT ROLL OUT OF PAPAYA (Carica Papaya) AND BANANA (Musa Acuminata
X Babisiana)”. This study aims to determine the perception of the BTLED students and
certain faculty and staff members of the College of Teacher Education Cagayan State
University, Piat Campus on the overall acceptability of a fruit roll out of papaya and
banana fruits.

In line with this, we would like to request for your cooperation as our respondent and for
your sincere and honest responses on the questions given to you in order to obtain highly
objective data.

Rest assured, all data to be collected will be treated with utmost confidentiality in
accordance to Republic Act No. 10173 otherwise known as the Data Privacy Act of 2012.
We are hoping for your agreement to participate as respondents in our study. Thank you
for your support. God Bless!

Respectfully yours,

JENNYMARIE S. VENUS L. SAQUING

EUSTAQUIO
JOYCE A. PABLO Researcher

Researcher

Noted by: Approved by:

MACLUVEN T. GONZALEZ, MS JOCELYN D. TULIAO, DME
Research Adviser College Dean

Appendix D. PHOTO DOCUMENTATIONS

41
 TREAMENTS

PRODUCT PROCESSING

42
PREPARATION OF TREATMENTS A, B and C

43
PREPARATION FOR PRODUCT TASTING

44
SENSORY EVALUATION OF CSU-PIAT FACULTY STAFF AND STUDENTS

45
 Appendix E

CURRICULUM VITAE

Personal Background

Name: Jennymarie Suguitan Eustaquio

Birthday: February 16, 1999

Birth Place: Culong, Tuao, Cagayan

Age: 23

Address: Culong, Tuao, Cagayan

Father: Reynaldo Eustaquio

Mother: Jennifer Eustaquio

Email Address: [email protected]

Educational Background

Elementary: Culung Elementary School

Culong, Tuao, Cagayan
2011-2012

Secondary: Tuao Vocational and Technical School Culung-

Annex
Culong Tuao, Cagayan
2017-2018

Tertiary: Cagayan State University - Piat Campus

Bachelor of Technology and Livelihood
Education
Major in Home Economics
Baung, Piat, Cagayan

46
 CURRICULUM VITAE
Personal Background

Name: Joyce Agbulig Pablo

Birthday: November 9, 1999

Birth Place: Bicok, Tuao, Cagayan

Age: 22

Address: Bicok, Tuao, Cagayan

Father: Jovencio Pablo

Mother: Carmelina Pablo

Email Address: [email protected]

Educational Background

Elementary: Bicok Elementary School

Bicok, Tuao, Cagayan
2011-2012

Secondary: Tuao Vocational and Technical School

Culung - Annex
Culong,Tuao, Cagayan
2017-2018

Tertiary: Cagayan State University - Piat Campus

Bachelor of Technology and Livelihood
Education
Major in Home Economics
Baung Piat, Cagayan

47
 CURRICULUM VITAE

Personal Background

Name: Venus Lagda Saquing

Birthday: October 13, 1999

Birth Place: Bugnay, Tuao Cagayan

Age: 22

Address: Bugnay, Tuao, Cagayan

Father: Vicente Saquing

Mother: Julita Saquing

Email Address: [email protected]

Educational Background

Elementary: Bugnay Elementary School

Bugnay, Tuao, Cagayan
2011-2012

Secondary: Tuao Vocational and Technical School Culung-

Annex
Culong Tuao, Cagayan
2017-2018

Tertiary: Cagayan State University - Piat Campus

Bachelor of Technology and Livelihood
Education
Major in Home Economics
Baung Piat, Cagayan

48