2nd part of thesis

8/3/2019 2nd Part of Thesis

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Republic of the Philippines

Department of EducationDivision of City Schools

Dagupan City National High School

Tapuac District, Dagupan City

Indian Mango as Main Ingredient

for Vinegar Making

Group V:

Caliwag, Gabrielle Joy

Bauzon, Mary Jeresse

Corpuz, GlacelManlolo, April Joie

de Vera, Jennica

dela Pea , Carl MatthewZareno, Francis Troy

Cayabyab, Vincent

Submitted to:

Sheryl C. Borja


2/23

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Chapter I

Problem and its Background

Background of the Study

Filipinos are fond of eating. They always spice up the food that they eat. They

create some dips for the food they eat. One common dip of the Filipino is vinegar.

Vinegar is also an additive that we use in order to add flavor to our food. It can be found

all throughout the country. But now as prices of products get higher, many people cant

afford to buy it. And even manufacturers are having a difficult time producing this

product.

Indian mango (Mangifera indica) is a small mango. It is a very well-known fruit

here in the Philippines. And we all know that mango is our national fruit. Mango grows

anywhere in the Philippines. And when it is summer, we have large supply of mango,

especially Indian mango.

We all know that Indian mango can be ripened easily, so the researchers of this

study decided to conduct this study to discover an alternative ingredient in making

vinegar.

Through this study, the researchers decided to use Indian mango as a main

ingredient in making vinegar because this fruit is abundant in the country.

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Statement of the Problem

The researchers conducted this study aims to determine the feasibility of Indian

mango as a main ingredient in making vinegar.

The following questions were answered in this research:

1. How feasible is Indian mango as a main ingredient in making vinegar in

terms of:

a) taste d) viscosity

b) odor e) color

c) pH value f) economic value

Hypotheses of the Study

Ho: Indian mango is not an effective main ingredient in making vinegar.

Hi: Indian mango is an effective main ingredient in making vinegar.

Significance of the study

Nowadays, vinegar is widely used in cooking food. It is also used as flavoring.

But due to the economic crisis, this flavoring costs high that people cannot afford to buy.

The researchers were aiming to find new materials to be used and these Indian

mangoes were used to avoid wastage of time and money in making vinegar. This study

may benefit the farmers who raise Indian mango and lead to an additional venture.

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Scope and Delimitation

This study sought to determine the feasibility of Indian mango as main ingredient

in making vinegar. This study was conducted on January-February 2011 at the residence

of the researcher. The test was only be limited in evaluating the taste, odor, and viscosity

of the vinegar.

Definition of Terms

[Conceptual]

Additive- a substance added directly to food during processing, as for

preservation, coloring, or stabilization.

Condiment- something used to give a special flavor to food.

Feasibility- capable of being done, effected, or accomplished.

Flavoring- an additive that is added to food to give a certain taste.

pH value- a measure of the acidity or alkalinity of a solution.

Urns- a closed metal vessel having a spigot and used for warming or serving tea

or coffee.

Venture- pertaining to an investment or investments in new businesses.

Viscosity- causes the fluid to resist flowing.

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Chapter II

Review Related Literature and Related Study

Related Literature

Vinegar

A liquid condiment produced from the oxidation of ethanol in a process that

yields its key ingredient, acetic acid. It has been an important culinary condiment to

enhance flavors in Western and European, Asian, and other traditional cuisines of the

world since ancient times.

The word vinegar derives from the Old French vin aigre, meaning sour

wine. Louis Pasteur showed in 1864 that vinegar results from a natural fermentation

process.

History of Vinegar

Vinegar has been made and used by people for thousands of years. Traces of it

have been found in Egyptian urns form around 3000 BC. In the Bible, it is mentioned as

something not very pleasant (Ps. 69:21, Prov. 25:20), nut Boaz allows Ruth to dip her

bread in the vinegar (Ruth 2:14). Nazirites, on the other hand, were not allowed to drink

either wine vinegar or malt vinegar. Jesus was offered vinegar while on the cross

according to King James Version of the Bible, yet actually it was sour wine or wine that

was turning which was given out by women of charity to comfort people dying on the

cross as this was common daily occurrence as a Roman punishment of the time.

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Types of Vinegar

1. White

So-called white vinegar (actually transparent in appearance), or

sometimes referred to as spirit vinegar. It can be made by oxidizing a distilled

alcohol. White vinegar is typically stronger and sharper that other vinegars, and as

such is used in picking recipes. It is also used for cleaning purposes.

2. Wine

Wine vinegar is made from red or white wine, and is the most commonly

used vinegar in Mediterranean countries and Central Europe. As with wine, there

is a considerable range in quality. Better quality wine vinegars are matured in

wood for up to two years and exhibit a complex, mellow flavor. Wine vinegar

tends to have a less acidity than that of white or cider vinegars.

3. Fruit

Fruit vinegars are made from fruit wines usually without any additional

flavoring. Typically, the flavors of the original fruits remain taste able in the final

vinegar.

4. Balsamic

Balsamic vinegar is an aromatic, aged type of vinegar traditionally

manufactured in Modena, Italy, from the concentrated juice, or must, of white

grapes (typically of the Trebbiano variety). It is very dark brown in color and its

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flavor is rich, sweet, and complex, with the finest grades being the end product of

years of aging in a successive number of casks made of various types of wood.

5. Coconut

Coconut vinegar (sometimes labeled as coco vinegar), photo made from

fermented coconut water, is used extensively in Southeast Asian cuisine

(particularly in the Philippines, a major producer of the product, where it is called

suka ng niyog), as well as in some cuisines of India. A cloudy white liquid, it has

a particularly sharp, acidic taste with a slightly yeasty note.

6. Cane

Cane vinegar, made from sugar cane juice, is most popular in the Ilocos

Region of the northern Philippines (where it is Iloko), although it is also produced

in France and the United States. It ranges from dark yellow to golden brown in

color and has a mellow flavor, similar in some respects to rice vinegar.

Mango

The mango (scientific name: Mangifera indica) belongs to the genus Mangifera

which consists of about 30 species of tropic fruiting trees in the flowering plant family

Anacardiaceae. The exact origins of the mango are unknown, nut most believe that it is

native to Southern Asia owing to the wide range of genetic diversity in the region and

fossil records dating back 25 to 30 million years.

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Mangoes have been the national fruit of India, Bangladesh and Philippines.

Reference to mangoes as the food of the gods can be found in the Hindu Vedas and the

leaves are ritually used for floral decorations at Hindu marriages and religious

ceremonies.

Mango trees (Mangifera Indica) reach 35-40m in height, with a crown radius of

10m. The leaves are evergreen, alternate, simple, 15-35cm long and 6-16cm broad;

when the leaves are young they are orange-pink, rapidly changing to a dark glossy red,

and then dark green as they mature. The flowers are produced in terminal panicles 10-

49cm long; each flower is small and white with five petals 5-10mm long, with a mild

sweet odor suggestive of lily of the valley. After the flowers finish, the fruit takes from

three to six months to ripen.

The ripe fruit is variably colored yellow, orange and red, reddest on the side

facing the sun and yellow where shaded; green usually indicates that the fruit is not yet

ripe, but this depends on the cultivar. When ripe, the unpeeled fruit gives off a distinctive

resinous slightly sweet smell. In the center of the fruit is a single flat, oblong seed (as big

as a large stone) that can be fibrous or hairless on the surface, depending on cultivar.

Inside the shell, which is 1-2mm thick, is a paper-thin lining covering a single seed, 4-

7cm long, 3-4cm wide and 1cm thick. One variety, recently available in Hong Kong is

quite large compared to common ones.

Related Readings

Related Study

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This Study is related to the study of the 4 th year students who graduated last 2007.

It is entitled, Production of Cider Vinegar From Extracted Pyrus Amygdaliformis

(Pear). It was conducted by Joulle Cassmere Claveria and Karla Mae Villamil. Their

study is also about the production of vinegar wherein they used Pear fruit as an

alternative ingredient. They have successfully produced a new kind of vinegar from pear

fruit.

`

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Chapter III

Research Methodology

A. Materials

1Kg of unripe Indian Mango Fruit

10g of brown sugar

1 knife

1 strainer

2 sterilized jar with lids

Blue Litmus paper

1 400ml beaker

Electronic weighing scale

pH Paper

pH Meter

1 cloth or filter paper

B. Procedure

1. Gathering of materials

a. Gather 1Kg of unripe Indian Mango fruit and wash.

b. Slice each fruit to 6 pieces.

2. Making the Vinegar

a. To make a starter, add the 10 g of brown sugar to the slices of Indian

mango. Then mix them.

b. Put the mixture into the sterilized jar and close the lid.

c. After 7 days, remove the slices of the mango by using a strainer. Put the

strainer on top of the other jar. The juice that is put in the jar will be

the one used for the vinegar.

3. Preparation for the fermentation

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a. Place the jar in a warm place for 7 days again.

b. Taste the vinegar if it is the desired taste.

c. If not, close the lid again and wait for 3 days then taste it again. Repeat

until the desired taste is attained.

4. Filtering

a. When the vinegar is fully fermented, filter the liquid through

several layers of cloth or filter paper. This removes the mother of

vinegar. Preventing the spoilage of the product.

C. Testing and Application

a. The four tests were applied to find out the taste, odor, pH value, viscosity, color

and economic value of the Indian Mango Vinegar.

b. To test the Indian Mango a survey among household consumers was conducted.

c. To observe the vinegars fermentation, a 5-week observation was

conducted and tested.

d. The samples were evaluated using the following ratings:

A. Taste

5-Very sour

4-Sour

3-Fair

2-Less sour

1-Tasteless

B. Odor

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5-Highly odorous

4-Odorous

3-Fair

2-Less odorous

1-Odorless

C. pH value

The pH value is measured using Litmus Paper, pH paper and pH

meter.

D. Viscosity

The viscosity is measured based on the observation of the

respondents.

E. Color

The color is measured based on the observation of the researchers.

F. Economic Value

The economic value is obtained based on the amount of money

that has been used for the product.

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Chapter IV

Results and Discussion

Table 1: Taste test of the Indian Mango Vinegar among household consumers.

Legend:

5-5.99 - Very sour

4-4.99 - Sour

3-3.99 - Fair

2-2.99 - Less sour

1-1.99 - Tasteless

Table 1 shows the evaluation of the household consumers with regards to the

Taste of the Indian Mango. When the vinegar is 2 weeks old, four of the respondents

evaluated the vinegars taste as a 4, which means that it has a sour taste. While the other

one respondent evaluated the vinegars taste as a 3, which means that it has fair taste. The

results show that it obtained a 3.8 as the average which means that it has a fair taste.

When the vinegar is 4 weeks old, all of the respondents evaluated the vinegars

taste as a 4, which means that it has a sour taste. The results show that it obtained a 4 as

the average which means that it has a sour taste.

Respondents Numerical

Rating

(2 weeks old)

Descriptive

Rating

(2 weeks old)

Numerical

Rating

(4 weeks old)

Descriptive

Rating

(4 weeks old)

1 4 Sour 4 Sour

2 4 Sour 4 Sour

3 4 Sour 4 Sour

4 3 Fair 4 Sour

5 4 Sour 4 Sour

Average 3.8 Fair 4 Sour

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Table 2: Odor test of the Indian Mango Vinegar among household consumers.

Legend:

5-5.99 - Highly odorous

4-4.99 - Odorous

3-3.99 - Fair

2-2.99 - Less odorous

1-1.99 - Odorless

Table 2 shows the evaluation of the household consumers with regards to the

Odor of the Indian Mango. When the vinegar is 2 weeks old, all of the respondents

evaluated the vinegars odor as a 4 which means that it is odorous. The results show that

it obtained a 4 as the average which means that it is odorous.

When the vinegar is 4 weeks old, all of the respondents evaluated the vinegars

odor as a 4, which means that it is odorous. The results show that it obtained a 4 as the

average which means that it is odorous.

Table 3: pH Value test of the Indian Mango Vinegar using Blue Litmus Paper.

Trials Litmus Color

(2 weeks)

Interpretation

(2 weeks)

Litmus Color

(4 weeks)

Interpretation

(4 weeks)

1 Blue to Pink Acidic Blue to Pink Acidic



Respondents Numerical

Rating

(2 weeks old)

Descriptive

Rating

(2 weeks old)

Numerical

Rating

(4 weeks old)

Descriptive

Rating

(4 weeks old)

1 4 Odorous 4 Odorous





Average 4 Odorous 4 Odorous

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Table 3shows the results of the trials with regards to the pH value of the Indian

Mango. When the vinegar is 2 weeks old, it shows that the 1st

trial of its pH value the

blue litmus paper turned to pink. Same as the 2nd and 3rd trials. Which indicates that the

Indian Mango Vinegar is acidic.

When the vinegar is 4 weeks old, it shows that the 1st trial of its pH value the blue

litmus paper turned to pink. Same as the 2nd and 3rd trials. Which indicates that the Indian

Mango Vinegar is acidic.

Table 4: pH Value test of the Indian Mango Vinegar using pH Paper.


Mango. When the vinegar is 2 weeks old it shows that the 1st trial of its pH value the pH

paper turned to dark yellow. Same as the 2nd and 3rd trials. Which indicates that the Indian

Trials Paper Color

(2 weeks)

Interpretation

(pH value)

(2 weeks)

Paper Color

(4 weeks)

Interpretation

(pH value)

(4 weeks)

1 Dark yellow 6 Dark yellow 6



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Mango Vinegar has a 6 value as a pH value. With a pH value of 6, the Indian Mango

Vinegar is slightly acidic since acidity level ranges from 6 to 1.

When the vinegar is 4 weeks old it shows that the 1 st trial of its pH value the pH

paper turned to dark yellow. Same as the 2nd and 3rd trials. Which indicates that the Indian

Mango Vinegar has a 6 as a pH value? With a pH value of 6, the Indian Mango Vinegar

is slightly acidic since acidity level ranges from 6 to 1.

Table 5: pH Value test of the Indian Mango Vinegar using pH meter.

Legend:

6 to 1 Acidic

7 Neutral

14 to 8 Basic


Mango. When the vinegar is 5 weeks old it shows that the 1st trial of its pH value the pH

meter gave a 3.8 as the pH value. Same as the 2 nd and 3rd trials. Which indicates that the

Indian Mango Vinegar has a 3.8 value as a pH value? With a pH value of 3.8, the Indian

Trials pH value

(5 weeks)

Interpretation

(5 weeks)

1 3.8 Acidic2 3.8 Acidic

3 3.8 Acidic

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Mango Vinegar is acidic since acidity level ranges from 6 to 1. which means 6 as the

lowest and 1 as the highest.

For the viscosity test of the Indian Mango Vinegar, it has been done using the

observation method. As it has been observed, the viscosity of the Indian Mango Vinegar

is less viscous. As the weeks go by, it still has a less viscous viscosity.

For the color of the Indian Mango Vinegar, it has been observed that at first the

color of the vinegar is yellow. But as the days or weeks go by, there has been a change in

the vinegars color. It became darker. When it is 4 weeks old, the vinegar became slightly

brown. When it is 5 weeks old, the color of the vinegar turned into brown.

For the economic value of the Indian Mango Vinegar, the amount of money spent

to produce the product is P 22.00. Wherein P 15.00 is used for a Kilo of the Indian

Mango and 7 pesos for the kilo of brown sugar. The 1 kilo of Indian Mango fruit made

a 400mL vinegar.

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Chapter V

Summary, Conclusion and Recommendation

Summary

As everyone knows that Indian Mango is very abundant here in the Philippines.

Wherein you can find this fruit in almost ever place and it is also very tasty. Since this

fruit is abundant, you can use this fruit to make vinegar as an added venture for you.

Making Indian Mango Vinegar is an easy process. Wherein the Indian Mango is

sliced and then sugar is added. Then remove the juice and leave it to ferment. Four

different tests were used to the two samples. The tests regards to its viscosity, taste, odor

and pH value. The tests were done at the researchers residences.

When the vinegar was 2 weeks old, the feasibility of the Indian Mango as an

alternative ingredient for making vinegar was tested by its taste, odor, pH value,

viscosity, color and economic value,. Based on the data gathered on the Taste Test, the

vinegar obtained a 3.8 as the average which means fair. For the Odor Test, the vinegar

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obtained a 4 as the average which means odorous. For the pH value, using the blue litmus

paper, the results show that in the 3 trials of its acidity, the color blue to pink is obtained

which means acidic. For the pH paper all the 3 trials showed a dark yellow color which

determines a 6 as a pH value.

When the vinegar was 4 weeks old, another survey was conducted. based on the

data gathered on the Taste Test, the vinegar obtained a 4 as the average which means

sour. For the Odor Test, the vinegar obtained a 4 as the average which means odorous.

For the pH value, using the blue litmus paper, the results show that in the 3 trials of its

acidity, the color blue to pink is obtained which means acidic. While for the pH paper all

the 3 trials showed a dark yellow color which determines a 6 as a pH value. When the

vinegar was 5 weeks old, for the pH meter, all three trials showed the value 3.8. Which

determines it is acidic.

For the viscosity test of the Indian Mango Vinegar, as it has been observed, the

viscosity of the Indian Mango Vinegar is less viscous.

For the color of the Indian Mango Vinegar, it has been observed that at first the

color of the vinegar is yellow. When it is 4 weeks old, the vinegar became slightly brown.

When it is 5 weeks old, the color of the vinegar turned into brown.

For the economic value of the Indian Mango Vinegar, the amount of money spent

to produce the product is P 22.00. The 1 kilo of Indian Mango fruit made a 400mL

vinegar.

Conclusion

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The researchers therefore conclude that the Indian Mango is a feasible alternative

ingredient in making vinegar because it passed the conducted tests. Most of the tests

determined that it has most of the qualities of a vinegar. Thus, the alternative hypothesis

is accepted in the study.

Recommendation

Due to the economic melt down that were experiencing, the researchers suggest

that one should think of an additional venture in order to earn money. Use some of your

resources at home so that you wont look too far. Indian Mango Vinegar is an example of

an additional venture wherein you can use your own resources as an additional venture.

Furthermore, the researchers recommend using ripe Indian Mango to further evaluate the

feasibility of using Indian Mango in making vinegar. Lastly it is highly recommended

that future researchers remove the brown sugar in producing the vinegar.

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ABSRTACT

Feasibility of Indian Mango Fruit as Main Ingredient in Making Vinegar

V Cayabyab, CM dela Pea, FT Zareno, MJ Bauzon, GJ Caliwag, G Corpuz J de Vera,and AJ Manlolo

Vinegar is also an additive that we use in order to add flavor to our food. It can be

found all throughout the country. But now as prices of products get higher, many peoplecant afford to buy it. And even manufacturers are having a difficult time producing this

product. Through this study, the researchers decided to use Indian mango as a mainingredient in making vinegar because this fruit is abundant in the country.

To conduct the study a 1Kg of unripe Indian Mango Fruit, 10g of brown sugar, 1

knife, 1 strainer, 2 sterilized jar with lids, 1 cloth or filter paper, Blue Litmus paper, 1400ml beaker, Electronic weighing scale, pH Paper and pH meter are used. Gather 1Kg

of unripe Indian Mango fruit and wash then slice. To make a starter, add the 10g of

brown sugar to the slices of Indian mango. Then mix them. Put the mixture into thesterilized jar and close the lid. After 7 days, remove the slices of the mango by using a

strainer. Put the strainer on top of the other jar. The juice that is put in the jar will be the

one used for the vinegar. Place the jar in a warm place for 7 days again. When the vinegaris fully fermented, filter the liquid through several layers of cloth or filter paper. This

removes the mother of vinegar. Preventing the spoilage of the product.

When the vinegar was 2 weeks old, the feasibility of the Indian Mango as an

alternative ingredient for making vinegar was tested by its taste, odor, pH value,

viscosity, color and economic value,. Based on the data gathered on the Taste Test, the

vinegar obtained a 3.8 as the average which means fair. For the Odor Test, the vinegarobtained a 4 as the average which means odorous. For the pH value, using the blue litmus

paper, the results show that in the 3 trials of its acidity, the color blue to pink is obtained

which means acidic. For the pH paper all the 3 trials showed a dark yellow color whichdetermines a 6 as a pH value. When the vinegar was 4 weeks old, another survey was

conducted. Based on the data gathered on the Taste Test, the vinegar obtained a 4 as the

average which means sour. For the Odor Test, the vinegar obtained a 4 as the averagewhich means odorous. For the pH value, using the blue litmus paper, the results show that

in the 3 trials of its acidity, the color blue to pink is obtained which means acidic. While

for the pH paper all the 3 trials showed a dark yellow color which determines a 6 as a pH

value. When the vinegar was 5 weeks old, for the pH meter, all three trials showed the

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value 3.8. Which determines it is acidic. For the viscosity test it has been observed, that

the viscosity of the Indian Mango Vinegar is less viscous. For the color of the Indian

Mango Vinegar, it has been observed that at first the color of the vinegar is yellow. Whenit is 4 weeks old, the vinegar became slightly brown. When it is 5 weeks old, the color of

the vinegar turned into brown. For the economic value of the Indian Mango Vinegar, the

amount of money spent to produce the product is P 22.00. The 1 kilo of Indian Mangofruit made a 400mL vinegar.

The researchers recommend that one should think of an additional venture inorder to earn money. Use some of your resources at home so that you wont look too far.

2nd part of thesis

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