FORMULATION OF PAPAYA (Carica papaya) TART

Abstract

This utility model discloses the formulation of papaya (Carica papaya) tart. It iscomposed of 9.66% confectioner sugar, 28.97% all purpose flour, 0.02%vanilla extract, 7.40%white sugar, 12.42% water, 9.66% evaporated milk, 9.66% butter, 22.02%egg, and0.19%papaya. The technical problem addressed by the utility model is the high perishabilityandunderutilization of papaya (Carica papaya), which often leads to postharvest losses andlimited value-added applications. The gist of the solution is the development of a papaya tart, whereripe papaya is processed into a stable, nutritious filling combined with a bakedtart shell,thereby extending its shelf life and enhancing consumer appeal. The principal use of theutilitymodel is the production of papaya-based tarts that serve as functional, health-promotingpastries suitable for household consumption, commercial bakeries, and food enterprises seeking innovative, marketable products.