For more information, write or call:

TECHNOLOGICAL SERVICES DIVISION

Industrial Technology Development Institute (ITDI-DOST)
Telefax: 837-2071 loc. 2265 / 837-6156
e-mail: [email protected]
 ISSN 1656 – 6831

Livelihood Technology Series 45

PAPAYA
Food
Products

Department of Science and Technology

INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
DOST Compound, General Santos Avenue
Bicutan, Taguig City, Metro Manila, PHILIPPINES
http://www.itdi.dost.gov.ph

‘Our Business is Industry…”

2nd edition 2015

Prepared by: ELNILA C. ZALAMEDA

TSD-ITDI

Ma. ELSA M. FALCO

FPD-ITDI

Edited by: VIOLETA A. CONOZA

TSD-ITDI

Cover layout by: LUZMIN R. ESTEBAN

TSD-ITDI

Adviser: NELIA ELISA C. FLORENDO

TSD-ITDI
 Livelihood Technology Series 45
Papaya Food Products

ACKNOWLEDGEMENT

This brochure was made possible through

the research efforts of the Food Processing Division
(FPD), ITDI-DOST.
 PROCESSING PAPAYA FOOD PRODUCTS

INTRODUCTION
There are places in this country where fruits abound,
but there is no way of transporting them to the market, thus
they become rotten and are wasted away, or are given to
hogs. In places where there is an oversupply of papaya for
instance, the fruits can be preserved for as long as 10 months.

Papaya is an edible melon-like fruit that is planted

throughout the tropical and sub-tropical world. Its juicy flesh is
either golden-yellow or red when ripe and is perfect for salads,
pies, and confections.

1
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST
PROCESSING PROCEDURES

DEHYDRATED PAPAYA
RAW MATERIAL
rareripe papaya
sodium metabisulfite
sugar

UTENSILS
basin steamer
stainless steel knife stainless steel bowl
chopping board colander
weighing scale cheesecloth
solar drier or mechanical drier

PACKAGING MATERIAL
PP/PE 0.003 plastic bags
PROCEDURE
1. Weigh, wash and sanitize rare ripe papaya in 100 ppm
chlorinated water. Peel the rare ripe papaya, cut and
remove seeds.
2. Slice into pieces, about 12 x 4 cm. Weigh. Prepare
50% syrup.
3. Blanch the fruit slices in syrup until translucent.
4. Cool to room temperature
5. Add 0.1% sodium metabisulfite. Soak overnight in syrup
for 18-20 hours.
6. Drain and rinse.
7. Lay the fruits in trays lined with cheesecloth. Dry in
cabinet drier at 60° - 65°C for 8-10 hours or until dry.
8. Remove the dried papaya from the trays. Pack in
ordinary plastic bags. Allow to sweat overnight.
9. Roll in confectioner’s sugar uniformly and dust off
excess sugar.
10. Pack, seal and store in a cool dry place.

2
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST
 PAPAYA JAM

RAW MATERIAL
4 cups ripe papaya
3½ cups sugar
1/3 cup calamansi juice
UTENSILS
blender stainless steel/plastic bowls
stainless steel knives measuring cups
wooden spoon
PACKAGING MATERIAL
sterilized glass jars with PVC caps
PROCEDURE
1. Weigh. Wash in clean tap water to remove surface dirt
and sanitize in 100 ppm chlorine solution.
2. Drain.
3. Peel ripe papaya, cut and remove the seeds.
4. Pass through blender or coarse sieve.
5. Mix the pulp with an equivalent amount of sugar.
6. Heat over low fire, stirring constantly. When almost thick,
add calamansi juice.
7. Continue heating until desired consistency is obtained.
8. Fill into sterilized bottles and seal tightly. Process in
boiling water for about 25 to 30 minutes.
9. Cool to room temperature. Label and store in a cool dry place.

PAPAYA NECTAR

RAW MATERIAL
ripe papaya
sugar
calamansi juice

3
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST
PACKAGING MATERIAL
sterilized glass jars with PVC caps

PROCEDURE
1. Weigh, wash and sanitize firm ripe papaya.
2. Peel, cut and remove seeds.
3. Mash the pulp and pass thru sinamay cloth or
comminute using blender or coarse sieve.
4. Prepare 40°C syrup (one cup sugar to one cup water).
Heat to dissolve sugar.
5. Mix thoroughly mashed papaya and syrup in double
boiler. Add 4 tablespoonfuls of calamansi juice.
Pasteurize for 10 minutes at 80°C.
6. Pour in cans.
7. Exhaust in boiling water for 20 minutes to remove
bubbles until contents reach 80°-85°C.
6. Seal completely.
7. Sterilize at 10-lb pressure for 20 minutes.

PAPAYA PRESERVE

PROCEDURE
1. Select rare ripe papaya. Weigh.
2. Cut into halves and remove seeds.
3. Peel and cut into desired shape.
4. Pack into 12-ounce jars.
5. Pour syrup made up of one part sugar and one part
water with one teaspoon of calamansi juice.
6. Remove air bubbles by exhausting using double boiler
for 20 minutes.
7. Seal and process in boiling water for 15 minutes.
8. Cool, wipe dry, label and store.

4
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST
 PAPAYA CHUTNEY

RAW MATERIAL
1 kg green mature papaya (4 cups) (about 1 kilo per
piece)
½ cup native onions (10 pcs)
¼ cup ginger
1 tbsp garlic (1 head)
hot pepper (2 pcs)
2 cup vinegar
3 cup sugar
4 tsp salt
1 small box raisins

UTENSILS
stainless steel knife measuring cup and spoon
paring knife saucepan
chopping board wooden spoon

PACKAGING MATERIAL
sterilized glass jars with new PVC caps

PROCEDURE
1. Select, weigh, wash and sanitize in 100 ppm chlorine
solution green, mature papaya.
2. Peel, cut, remove seeds and slice thinly.
3. Slice onions, ginger, garlic and hot pepper.
4. For every 4 cups of sliced papaya, measure 2 cups
vinegar, 3 cups sugar and 4 tsp salt.
5. Boil the pickling solution (sugar and vinegar).
6. Add spices and papaya slices and cook until thick.
7. Pack in sterilized preserving jars while hot. Seal.
8. Process in boiling water for 25-30 minutes.
9. Air cool. Label and store in a cool dry place.

5
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST
 PAPAYA ACHARA

RAW MATERIAL
1½ cups grated raw papaya
¼ cup grated carrot
¼ cup sweet red pepper, thinly sliced
3 cups vinegar
2 cups sugar
2 tsp salt
1½ tsp finely chopped fresh ginger
1 head garlic
4 pc shallots or native onions

PACKAGING MATERIAL
sterilized glass jars with new PVC caps

PROCEDURE
1. Weigh, wash, sanitize in 100 ppm chlorinated water
mature unripe papaya. Drain. Peel the papaya and cut
lengthwise into four pieces. Remove or discard seeds.
2. Grate using a cheese grater.
3. Put the grated papaya in a bowl, sprinkle with a
teaspoon of salt and toss. Squeeze the papaya by the
handfuls, discarding the juice.
4. Mix or arrange grated papaya, carrot, ginger, garlic,
onion or shallot and sweet red pepper in a deep glass
bowl or jars. Set aside.
5. Boil the vinegar, sugar and salt uncovered in a
cooking pan for 2 minutes.
6. Pour the pickling solution in vegetable mixture. Pack in
jars. Remove bubbles or exhaust for 20 minutes at
80°C. Seal thoroughly
7 Let it cool at room temperature.

6
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST
 PAPAYA LEATHER
RAW MATERIAL
table ripe papaya
refined sugar

UTENSILS
stainless steel knife double boiler
stainless steel/plastic mixing bowls casserole
stainless steel basting spoon stove
blender thermometer

PACKAGING MATERIAL
OPP/Met foil/PE plastic bags
PE bags (0.003mm thickness)
PROCEDURE
1. Select mature rare ripe to table ripe papaya.
2. Weigh.
3. Wash in clean tap water to remove surface dirt. Sanitize
in 100 ppm chlorinated water for 10 minutes.
4. Drain. Peel papaya and remove the seeds.
5. Blend thoroughly to obtain a homogenous mixture.
6. Check TSS. Adjust the soluble content of the puree to
20°Brix using pure refined sugar.
7. Pasteurize the papaya puree at 80°C for 20 minutes
using double boiler.
8. Spread puree evenly on stainless steel trays.
9. Dry in a cabinet dryer at 60±5°C for 10-14 hours. Drying
may done in a solar dryer as long as drying area is clean
and free from dust and flies, rodents and other insects.
10. Remove from trays, rolled or cut into desired size and
shape.
11. Pack in appropriate packaging materials. Seal.
12. Pack in carton boxes. Label and store in a cool dry place.

7
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST
 LIST OF SUPPLIERS

For glass jars and metal caps

1. SAINTS & BRANCH
545 Franciscan St., Sta. Ana Village, Sunvalley, Parañaque
Tel. nos.: 821-5325; 821-5328
2. SAN MIGUEL GLASS PLANT
45 Muelle dela Industria, Del Pan, Binondo, Manila
Tel. nos.: 242-8641 to 60
Fax: 632-3093
3. ASIA Brewery, Inc.
6th Flr. Allied Bank Center, Ayala Ave., Makati City
Tel. nos.: 816-3421 to 25
Fax: 810-2711
For dial thermometer
4. WILSHINE ENTERPRISE COMPANY
6 McDonough St., Parañaque City
Tel. nos.: 852-1179; 852-1184

8
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – ITDI-DOST