Abstract

The present research focuses on the

development of healthy soft papaya cookies

in order to come up with a healthy yet tasty

alternative to traditional cookies. The recipe

incorporates ripe papaya into the dough,

using the natural sweetness of the fruit to

reduce added sugar and increase the

nutritional value. Papaya is rich in essential

vitamins like Vitamin C, A, and folate, in

addition to dietary fiber and antioxidants, thus

being the perfect ingredient in improving

overall well-being.
 Less sugar is used in the formulation of the

papaya cookies; it utilizes the natural sugars

contained in papaya and only a very small

amount of allulose or stevia. The resultant

cookie is of a low-glycemic nature, thus

making it the ideal snack for those who try to

keep their blood sugar at bay but still want

something that tastes amazing.

The sensory evaluations, together with the

feedback from consumers, indicate that these

papaya cookies are well accepted for their

soft and moist texture and subtle tropical

flavor profile. What's more, the cookies

present healthy alternatives to conventional

snack products and, therefore, fit right into the

growing demand for products that deliver both

taste and nutritional benefits. By including

papaya as a central ingredient, these cookies

truly make sustainable nutrition possible and

are greatly appealing to health-conscious

individuals or those looking to incorporate

more fruits into their diet in an easy and

delicious way.
 Chapter 1

A. Background of the Study

Cookies or Biscuits are snacks enjoyed by

people of all ages, and can be made by

baking ingredients. Cookies can be made in

small to medium quantities or mass-produced

in bakeries and factories. Cookies are small,

flat shaped snacks or desserts, and are

sweet. These cookies may include other

ingredients such as chocolate chips, oats,

raisins, and other ingredients.

 Healthy cookies are a variation of cookies; a

baked snack or dessert that is typically small,

flat, and sweet. Healthy cookies can help

people to eat healthier while still satisfying the

consumer. We chose this topic based on

previous experiences, and chose to expand

on this experiment. Papaya cookie delights

combine elements of nutrition science, food

technology, and consumer preference to

create a product that aligns with

contemporary health trends while satisfying

taste desires.
 The reason we chose this, was because of

prior experiences, so we chase to expand on

this topic. We believe that this project can

yield better results than our previous projects.

Incorporating papaya into cookies aims to

boost their nutritional profile. The study

examines how different forms of papaya (e.g.,

dried, pureed, or powdered) can be used

effectively in cookie recipes. As consumers

become more health-conscious, there is a

growing interest in snacks that offer nutritional

benefits. Traditional cookies are often high in

sugar and fats, prompting a need for healthier

alternatives.
 In this study, we are going to make and

compare the papaya cookies and store-

bought cookies. The papaya cookies will be

homemade by using some ingredients from

home. We made the decision to make this

study because the regular cookies that we

usually eat are very sweet and could cause

diabetes and even liver disease. We will try to

make the papaya cookies at home and try to

make it similar to normal cookie texture, but if

we made it from scratch at home, we could

measure the ingredients and make it a bit

more healthier than regular store-bought

cookies.
B. Statement of the problem

1.Do fruit infused Cookie Delights have a

similar texture to normal cookies?

2.How long will the Cookie Delights last before

they go bad?

3.Does it have a similar taste to other cookies?

4.Does the fruit make the cookies healthier?

5.Does the sugar content of the cookies

change?
C. Formulation of the Hypothesis

1.Fruit infused cookie delights have a slightly

softer texture than normal cookies

2.The cookies will last 1-2 months before going

bad.

3.The taste is affected by the added

ingredients

4.The fruit will make the cookies healthier.

5.There is less sugar than store bought

cookies
D. Significance of the Study

The aim of this study is to lower the sugar

from a store-bought cookie that is usually

filled with a higher level of sugar. The higher

level of sugar effect of the cookie can lead to

high blood pressure and also diabetes.

Therefore, the added less sugar and infused

with a healthier option like fruit may be able to

help the problem.

E. Scope of the study

We will use the fruit in the Healthy cookies

to make it healthier. Healthy cookies don’t use

refined carbohydrates. For making healthy

biscuits using whole grains, low sugar, low fat

and natural ingredients (such as nuts, seeds

and dried fruits) to analyze their potential

health benefits. The use of different healthy

ingredients (such as oats, flax seeds, coconut

oil, etc.) in biscuit making and their impact on

the taste and nutritional content of biscuits.

F. Limitation of the study

Since we may not have some tools and

appliances to effectively make the cookies,

we may be limited to the reliability of the

quality of the cookies. The consistency of the

quality may vary when making the cookies,

since the quality of each ingredient may also

vary. The freshness of each ingredient may

also vary, which may also affect the quality of

the Cookie Delights.

G. Definition of Terms

Fruit

A fruit is the mature seed-bearing part of a

flowering plant, usually sweet or tangy and

rich in nutrients.
Cookie

A cookie is a small, sweet baked treat,

typically made from flour, sugar, and fat, often

including additional ingredients like chocolate

chips or nuts.

Papaya

Papaya is a tropical fruit with a sweet,

orange flesh and a slightly musky flavor. It is

rich in vitamins, especially vitamin C, and

contains enzymes like papain that aid

digestion. The fruit comes from the papaya

tree (Carica papaya).

Almond flour

Almond flour is a fine powder made from

ground almonds, used as a gluten-free

alternative to wheat flour in baking.

Allulose

D-Psicose, D-Allulose, or simply allulose is

a low-calorie sugar substitute that mimics the

taste and texture of sugar but with fewer

calories and less impact on blood sugar

levels.

Stevia

Stevia is a natural, zero-calorie sweetener

derived from the leaves of the stevia plant,

which is native to Paraguay and Brazil, and is

used as an alternative to sugar.

 Chapter 2

A. Related Literature

1. Cookies/biscuit

Cookies (American English) or biscuits

(British English), are baked snacks that are

typically flat, small, and sweet. They are

made with flour, eggs, and some form of oil,

fat, or butter, and other ingredients.

2. Stevia

Stevi`a is a sweet sugar substitute that is

about 50 to 300 times sweeter than sugar. It

is made from the leaves of Stevia rebaudiana,

which is native to Paraguay and Brazil.

Humans cannot metabolize the glycosides in

stevia, making it have 0 calories

3. Allulose

Allulose (D-psicose) is a rare

monosaccharide, chemically classified as a

sugar, but with properties that differ

significantly from conventional sugars like

glucose or fructose. It has garnered attention

in recent years as a low-calorie sweetener,

due to its near-zero caloric value and its

potential health benefits. Below is a review of

key literature on allulose, focusing on its

chemical properties, health effects, safety,

and applications.
4. Papaya

Papaya (Carica papaya), a tropical fruit

native to Central America, has been valued

for its sweet flavor, nutritional content, and

various medicinal properties. The fruit is rich

in vitamins, antioxidants, and enzymes like

papain, which contribute to its health benefits.

Below is a review of key literature on papaya,

focusing on its nutritional profile, medicinal

uses, health benefits, safety, and industrial

applications.
5. Almond flour

Almond flour is a nutritious, gluten-free

alternative with benefits for heart health and

blood sugar control. Its mild flavor works well

in various dishes, and it can be combined with

other ingredients for better texture in baking.

6. Fruit

A fruit is the mature ovary of a flowering

plant, containing seeds and often developing

from the fertilized flower. Edible and usually

sweet or tangy, fruits are valued as a food

source; examples include apples, oranges,

berries, and even tomatoes.

7. Baking

Baking is a method of preparing food that

uses dry heat, usually with an oven, but can

be done with hot ashes or stones. Baking

gradually heats up the center of the food by

first heating the surface, which transfers to

the inside.
 Chapter 3

Methodology

A. Ingredients

a.120 g almond flour

b.20 g coconut flour

c. 20 g papaya

d.½ tsp baking soda

e.3 tsp psyllium husk

f. 135 g unsalted butter

g.40 g allulose

h.1 egg

i. ½ tsp salt
B. Equipment

a.Mixer

b.Spatula

c. Oven

C. Procedure

a.Measure all the ingredients needed

b.Mix all the ingredients together

c. Shape it into equal balls

d.Put in the oven

e.Wait for 15 mins in low heat

 Chapter 4

Feedback was taken 21 November 2024.

A. Feedback

Rating system:

Taste Texture
Rati Label Rati Label
ng ng
1 Very 1 Hard
bad
2 Bad 2 Dry
3 Okay 3 Okay
4 Good 4 Moist
5 Very 5 Perfect
good
Feedback:

Person Taste Textur

s e
1 5 5
2 5 5
3 5 5
4 5 4
5 5 5
6 5 4
7 5 5
8 5 3
9 5 5
Rating 5 4.6
(avg)
Label Very Good
good
B. Analysis

The cookies have great taste, being

comparable to premade cookies, while still

having its upsides. The cookie can last for

one month, being shelf-stable. The color is

comparable to that of premade cookies,

having similar texture to normal cookies.

 Chapter 5

A. Conclusion

a.The cookies have the similar texture to

normal cookies, with some being

inconsistently made, affecting their texture

and softness

b.The cookies last 1 month before going bad

c. The taste is no different to normal cookies,

but have different textures

d.The addition of flour from almond and

coconut, and the addition of fruits have

given it more nutrients

e.The amount of calories from the allulose is

less than the equivalent in mass of sugar,

thus reducing the amount of calories

Chapter 6
A. Recommendation

As the taste of the cookies are still similar to

that of normal cookies, we recommend to add

a higher quantity of fruits, or even change the

fruit to help differentiate the flavor from

normal cookies. To help with the amount of

nutrients, we can suggest to add fortified flour

additionally, or replacing some of the flour.

You can also replace the type of fruit to a

more sweeter variety, or add other toppings.

You can also try to add whole fruit chunks to

add texture to the cookies.