THE FEASIBILITY of RIPE MANGO (Magnifera indica) as VINEGAR
ABSTRAT
Vinegar Vi negar making is popular nowadays nowada ys and it is also very helpful in the world wo rld in the field of food processing and preservatives. It is also one of the important ingredient ingredient in cooking food and other delicacies. Thus many people continue to experiment different fruit as vinegar to have produce better quality and quantity.
The researcher aims to produce vinegar out of unripe mango particularly the paho mango which is known in our country in the sense that paho mango seems many in our country and is very useful to many people and also to have another alternatives on the used of unripe mango fruits.
The process in making vinegar was quite q uite simple if you use the homemade vinegar v inegar procedure. First are you had to prepare all the materials needed and weighed each needed materials if necessary. Second mix the materials specifically the yeast and add vinegar culture. fter that store the solution in !"# days and aging ag ing process will then be continue.
The data and observation gathered g athered is clearly state that the unripe mango as vinegar is easily be contaminated when aging and the researcher therefore conclude that the unripe mango is not feasible in making vinegar and cannot be made as preservatives and unable to compare it in the commercial one.
A!NO"LE#GEMENT
The researcher would like to express her gratitude appreciation and thanks to the people behind the success of the experiment. First and foremost her parents for the financial assistance and understanding they gave. To all her friends for the support and source of information they gave. To $s. %alve &ranido who untiringly taught us and who is patience in our research study and to all the teachers who help in one way or another in the success of the experiment. nd most especially our 'ord and Savior (esus )hrist who always give her strength* knowledge and wisdom in her studies and who help her in everything and the source of all goodness.
HAPTER I
In$rod%c$ion
A&Bac'gro%nd of $e S$%d
$ango can be eaten raw as a dessert fruit or processed to various products like pickles* chutney and relishes. Sometimes they are sliced* dried* and made into powder for amchoor and chips. $ango contains more vitamin than most fruits. Vinegar from the F rench Vinaigrie* +sour wine, is an acidic liquid obtained from the fermentation of alcohol and used either as a condiment or a preservative. Vinegar usually has an acid content of between - and /* in flavor it may be sharp* rich or mellow. Vinegar is made by combining sugar materials 0or materials produced by hydrolysis of starches1 with vinegar or acetic"acid bacteria in air. The sugar or starches are converted to alcohol by yeast of the genus saccharomyces and the bacteria make en2ymes that cause oxidation of the alcohol. The researcher would like to produce a vinegar out of unripe mango 0$agnifera indica1 that could be made as preservatives or condiment in food and compare it from the commercial one.
B&S$a$e*en$ of $e Pro+,e*
This study aims to3 4. 5roduce vinegar out of unripe mango fruit. 6. )ompare the mango vinegar to commercial vinegar. 7. 8se as preservatives in foods.
& H-o$esis
4. 8nripe mango fruit can be a source of vinegar. 6. $ango vinegar has the same characteristics of that of the commercial vinegar. 7. It can be use as preservatives in foods. #& Significance of $e S$%d
9owadays* several varieties of vinegar are manufactured in different fruit extract. Vinegar is often used as a preservative because of its less distinctive flavor and clear untainted appearance. The researcher wants to manufacture vinegar out of unripe mango so that there will be a new product that a mango is made of. This study also indicates a high"quality of vinegar that the researcher can offer.
E& Sco-e and Li*i$a$ions
This study is limited only in the production of vinegar and the measurements of it in terms of its characteristics. F& #efini$ion of Ter*s
$ango" this refers to the unripe mango specifically the local mango or the paho. Vinegar"is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient* acetic acid it results from a naturalfermentation process. :east"Saccharomyces cerevisiae has been used in baking and fermentingalcoholic beverages for thousands of years. Fermentation"Fermentation typically refers to the conversion
of sugar toalcohol using yeast under anaerobic conditions. more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids.
HAPTER II Re.ie/ of Re,a$ed Li$era$%re
A& Mango fr%i$
.4 )haracteristics
Fruit shape3 oval* Fruit length3 7 to ; inches* Fruit covering3 fleshy* Fruit color3 green* red* yellow* Fruit characteristics3 attracts squirrels
>1. Flavour* volatiles* texture* chemical constituentsand appearance of flesh colour are the ke y components that contribute to a high quality fresh mango and in the acceptance of the fruit by the consumer. The observation made by 'odh and 5entastico 04>#!1 shows that palatability and tastes of fruits are closely associated with the amount and type of chemical constituents and the physical nature of the product at harvest. )ommon names from other regions include3 aam* am* amb 0?indi1*ampleam 0Tamil1bobbie man@a* kan@anna man@a* maggo* manggaboom* man@a*0Autch1ma muang* 0Indochina1*mamung 0Thailand1*manga* mango 0Spanish1*manga* 05ortuguese1*manga* mempelam* ampelam 0$alaysia1*mangga 0Tagalog1*mangga* mempelam 0Indonesia1*mango 0Ilokano1*mango 09ew &uinea* 5idgin1$angobaum 0&erman1*mwBngx 0'aos1*paho 0%isaya1 05hilippines1svaay 0)ambodia1*tharyetthi 0$yanmar1xoBi 0vitenam1
B& Vinegar
Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient* acetic acid. The acetic acid concentration ranges typically from - to percent by volume for table vinegar 0typically !/1 and higher concentrations for pickling 0up to 4/1 although in some countries the minimum strength may be less. 9atural vinegars also contain smaller amounts of tartaric acid* citric acid* and other acids. It has been used since ancient times* and is an important element in Cestern andDuropean* sian* and other traditional cuisines of the world. The word ,vinegar, derives from the Eld French vin aigre* meaning ,sour wine., 'ouis 5asteur showed in 4;- that vinegar results from a naturalfermentation process. HEMIAL AN# PHYSIAL PROPERTIES OF VINEGAR
p? Value The p? of vinegar is typically in the range of 6.! to 7* depending on the concentration of acetic acid. )ommercially available vinegar usually has a p? of about 6.Aensity Vinegar has a density of approximately .>; g
TYPES OF VINEGAR
G Chite vinegar"can be made by oxidi2ing a distilled alcohol and are !/ acetic acid solutions G $alt vinegar"is made by malting barley* causing the starch in the grain to turn to maltose.
G Cine vinegar"is made from red or white wine* and is the most commonly used vinegar in $editerranean countries
and )entral
Durope.
G pple cider vinegar"otherwise known simply as cider vinegar is made from cider or apple must* and is often sold unfiltered* with a brownish"yellow color= it often contains mother of vinegar . I G Fruit vinegars"are made from fruit wines usually without any additional flavoring. )ommon flavors of fruit vinegar include apple* black currant*raspberry* quince* and tomato. Typically* the flavors
of
the
original
fruits
remain
taste
able
in
the
final
vinegar.
G %alsamic vinegar " is an aromatic* aged type of vinegar traditionally manufactured in $odena* Italy* from the concentrated @uice* or must* of white grapes 0typically of the Trebbiano variety G Hice vinegar "is most popular in the cuisines of Dast and Southeast sia and some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. G )oconut vinegar"made from fermented coconut water * is used extensively in Southeast sian cuisine 0particularly in the 5hilippines* a ma@or producer* where it is called suka ng niyog1* as well as in some cuisines of India. cloudy white liquid* it has a particularly sharp* acidic taste with
a
slightly
yeasty
note.
G 5alm vinegar"made from the fermented sap from flower clusters of the nipa palm 0also called attap palm1* is used most often in the 5hilippines* where it is produced* and where it is called sukang
paombong.
G )ane vinegar"made from sugar cane @uice* is most popular in the Ilocos Hegion of the northern 5hilippines 0where it is called sukang iloko1* although it is also produced in France and the 8nited States. It ranges from dark yellow to golden brown in color and has a mellow flavor* similar in some respects to rice vinegar* though with a somewhat ,fresher, taste.
G Vinegar made from raisins called khal anab 0JKL MN1 in rabic* is used in cuisines of the $iddle Dast* and is produced in Turkey. It is cloudy and medium brown in color* with a mild flavor G Vinegar made from beer "is produced in &ermany* ustria* and the 9etherlands. lthough its flavor depends on the particular type of beer from which it is made* it is often described as having a malty taste. That produced in %avaria is a light golden color* with a very sharp and not overly
complex
flavor.
G Vinegar made from honey"is rare* though commercially available honey vinegars are produced in Italy and France. G )hinese black vinegar is an aged product made from rice* wheat* millet* or sorghum* o r a combination thereof. It has an inky black color and a complex* malty flavor. There is no fixed recipe and thus some )hinese black vinegar may contain added sugar* spices* or caramel color.
a-$er III Me$odo,og
A& Pre-ara$ion of $e so,%$ion
4kg of unripe mango was being prepared and washed. It was then peeled and sliced into pieces using a knife. It was then blended by a blender and the fruit was then extracted using cheesecloth to get its extract.
B& Mi0$%re of $e so,%$ion
The extracted fruit was then pasteuri2ed by 6 minutes. fter pasteuri2ing the solution* the cool extract was then placed in a container. yeast and vinegar starter was then added to the solution. fter it was added* it was then covered by cheesecloth and was stirred.
& S$oring $e *i0$%res
The mixture was then stored to 7"- weeks. fter 7"- weeks* the solution was then being filtered and pasteuri2ed.
#& O+ser.a$ion
The mixture was then being observed and checked the presence of acetic content. It was then being
evaluated
by
the
vinegars
characteristics
or
properties.
HAPTER IV RES1LTS AN# #IS1SSION
Dxperimentation Aates3 Started3 ugust 6!* 64; Dnded3 ugust 74* 64; Aate*Ebservations and Dxplanations ugust 6! The mixture of yeast* vinegar culture and the mango extract was done and after several minutes the mixture starts to bubble and the color of the mixture changes from greenish to orange green sort
o
color.
The yeast starts to react with the mixture of the solution and also the vinegar culture that made the color or appearance change. ugust 6; The process continues. The fermentation process of the mixture was still going on ugust 6# The color was totally changed and you can smell already the odor. From the color* greenish orange to orange and the odor* smells unripe mango before and then turns to cane vinegar odor. The fermentation process allows this kind of reaction. ugust 6 The mixture increases in m'. The reaction of yeast to the mixture makes the increase in m'. ugust 6>
The mixture still increases in m'. and it produces vinegar smell and the odor is like that of cane vinegar. The reaction of yeast to the mixture makes the increase in m'. because the fermentation process was going on. ugust 7 (ust
like
the
observation
at
(an.
-
but
the
increase
of
the
mixture
stops
The process of fermentation in making or producing wine was done. ugust 74 The smell now is clear and the color does not change it is still like a cane vinegar and the process is done. The process of fermentation and other reactions were done and the solution was ready for aging. O+ser.a$ion Ga$ered in Aging -rocess of $e %nri-e *ango as .inegar&
Started3 September 4* 64; Dnded3 September 46* 64;
Aate*Ebservation and Dxplanations
September 4"7
The smell and color was still the same. The mixture was done @ust a few hours and it is in the process for aging.
September -";
The color changes and the odor. From the color* the orange color changes into light orange and the odor smell a little bit sour.
September #">
The upper surface of the solution formed a @elly like substance and its odor turns into unpleasant and the color turns lighter. The solution starts to contaminate that turns the odor and color into unpleasant one.
September 4"46
Chen the lid or cover was removed the odor turns very unpleasant or turned pungent and its color has a grayish like in the lower surface or portion of the container. ThereOs a unequal ratio between the mixtures 0yeast* vinegar culture and mango extract1 in the process that led the solution easily contaminated and it is possibly the mango alone that unable to produce a vinegar in the long period of time. HAPTER V S1MMARY2 ONL1SION and REOMMEN#ATION
S%**ar
8nripe mango is can be made into vinegar. In this study the researcher can compare this to the commercial one and can be made as preservatives on foods.
onc,%sion
The researcher therefore conclude that the unripe mango 0$agniera indica1 is feasible in making vinegar in this experimentation.
Reco**enda$ion
The researcher would like to recommend more study about mango as vinegar and accurate procedure and measures will be used and used other kind mango to compare from the other studies of mango as vinegar.
BIBLIOGRAPHY
frican (ournal of %iotechnology Vol. ; 0641* pp. 6-##"6-7* ! 9ovember* 6#vailable online
at http3<
author
Ddward
F.
&ilman
and
Aennis
&.
Catson
http3<
$ango is most usually eaten raw. ?owever* production volumes of this fruit are high and large quantities are often waste. 5eels and stones of mango wastes have been made into vinegar. The peel and stones account for nearly 6"7/ of the fruit and constitute the waste.
Vinegar is produced form mango pulp by alcoholic fermentation as a first step and acetification as
a
second
step.
The pulp is usually diluted in water and filtered through a filter cloth to obtain the @uice.
5rior to alcoholic fermentation* sugar can be added to this @uice to obtain sufficient ethanol concentration.
In the process* the strain of
Saccharomyces cerevisiae was used to initiate fermentation.
The next step* oxidation of the alcohol to acetic acid is carried by acetic acid bacteria cetobacter
aceti.
The final mango vinegar has an acidity of around !.7/ acetic acid* light yellow color pleasant flavor and was acceptable organoleptically. The appearance and taste is similar to that of white
wine
vinegar.
Mango .inegar
Based on the observations gathered by the researcher during the experiment, the making of vinegar using mango was not possible because it can be easily contaminated with fungi during the
fermentation
process.
