Properties of Papaya (Carica Papaya L.) as an Alternative Sweetener

Abstract

In the field of food and beverages, sugars are incorporated within them for their biological, sensory, physical, and chemical properties. However, excessive intake of sugar may lead to fatty liver disease, diabetes, raise blood pressure, and increase chronic inflammation. This study aimed to scrutinize the properties of Papaya (Carica Papaya L.) as an alternative sweetener in terms of its taste, appearance, and shelf life—and to observe and compare the performance between Papaya Sweetener and Conventional Sweetener in terms of their taste, appearance, and shelf life. Hence, the study utilized an experimental approach to systematically process the properties of papaya to develop an alternative sweetener. The findings revealed that the papaya fruit naturally incorporates a sweetness level of 45 °Bx, equivalent to 45% sweetness. Statistical comparisons indicated no significant difference in terms of its Taste performance, Appearance and Shelf life, supporting the potential uses of Papaya to create a substitute sweetener. In conclusion, the study highlights the potential of utilizing the properties of papaya (Carica papaya L.) as a viable alternative sweetener, offering significant health benefits by reducing excessive sugar consumption. This research contributes to advancing the development of healthier sweetening options.

Introduction

This study examined the potential of ripe papaya (Carica papaya L.) as a natural, healthier alternative sweetener to conventional sweeteners like honey. Papaya is rich in vitamins, fiber, and natural sugars (glucose, fructose, and sucrose), making it a low-calorie, cholesterol-free, and fat-free option with additional health benefits such as antioxidant, antibacterial, and digestive properties.

Methodology:

Researchers used an experimental quantitative design to assess papaya’s effectiveness as a sweetener. The fruit was processed into a liquid form and tested in terms of taste, appearance, and shelf life using an observational checklist, Likert scale, and statistical tools including T-tests, ANOVA, and MANOVA.

Key Findings:

• Sweetness Comparison (°Brix):

  • Papaya sweetener alone: 45°Bx (very sweet)

  • Honey alone: 70°Bx (very sweet)

  • In food: Papaya scored lower sweetness when added to:

    • Baked goods: 13°Bx (not sweet)

    • Desserts: 18°Bx (sweet)

    • Beverages: 14°Bx (sweet)

  • Honey consistently showed higher sweetness levels across all food types.

• Statistical Results:
  One-sample t-tests revealed that while papaya's sweetness is lower than honey, the differences are not statistically significant when used in food and beverages, suggesting papaya could still function as an acceptable alternative.

• Appearance:
  Papaya sweetener transformed from an opaque fruit paste into a bright, sheer orange syrup during cooking. After cooling, it became thick and opaque again, with a texture similar to syrup.

Conclusion

The study highlights the taste of Papaya (Carica Papaya L.) compared to conventional sweetener. It shows that its sweetness level is lower than honey, measuring 45% compared to honey\'s 70%. However, when mixed in food and beverages, the sweetness levels of papaya and honey are not very different. Results show that the papaya sweetener is highly sweet alone, but its sweetness decreases when added to beverages, baked goods, and desserts. Its color, opacity, and viscosity vary during processing, and it dissolves best in hot, then warm, then cold water. Therefore, it posits potential characteristics as an alternative sweetener. The Papaya (Carica Papaya L.) sweetener also exhibits no significant differences between Conventional sweeteners in terms of taste, appearance, and solubility, which confirms the effectiveness of the potential of Papaya (Carica Papaya L.) as an Alternative Sweetener.

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Copyright

Copyright © 2025 Cacatian, Juliana E., Datu, Maryjoy P., Laxamana, Nicole Andrei D., Piedad, Jilian Margarette T., Roque, Jordan Claime S., Trinidad, Mikka Ella L., Basco, Heidi Gail T., Guarin, Vi Briza E.. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.