Vinegar making is popular nowadays and it is also very helpful in the world in the field of food processing and preservatives. It is also one of the important 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 simple if you use the homemade vinegar 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. After that store the solution in 5-7 days and aging process will then be continue.
The data and observation gathered 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.
ACKNOWLEDGEMENT
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 Ms. Balve Granido 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. And most especially our Lord and Savior Jesus Christ who always give her strength, knowledge and wisdom in her studies and who help her in everything and the source of all goodness.
CHAPTER I
Introduction
A.Background of the Study
Mango 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. Mango contains more vitamin A than most fruits. Vinegar from the French 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 4 and 8 %, in flavor it may be sharp, rich or mellow. Vinegar is made by combining sugar materials (or materials produced by hydrolysis of starches) 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 enzymes that cause oxidation of the alcohol.
The researcher would like to produce a vinegar out of unripe mango (Magnifera indica) that could be made as preservatives or condiment in food and compare it from the commercial one.
B.Statement of the Problem
This study aims to:
Produce vinegar out of unripe mango fruit.
Compare the mango vinegar to commercial vinegar.
Use as preservatives in foods.
C. Hypothesis
Unripe mango fruit can be a source of vinegar.
Mango vinegar has the same characteristics of that of the commercial vinegar.
It can be use as preservatives in foods.
D. Significance of the Study
Nowadays, 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. Scope and Limitations
This study is limited only in the production of vinegar and the measurements of it in terms of its characteristics.
F. Definition of Terms
Mango- 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 natural fermentation process.
Yeast-Saccharomyces cerevisiae has been used in baking and fermenting alcoholic beverages for thousands of years.
Fermentation-Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids.
CHAPTER II
Review of Related Literature
A.1 Characteristics
Fruit shape: oval, Fruit length: 3 to 6 inches, Fruit covering: fleshy, Fruit color: green, red, yellow, Fruit characteristics: attracts squirrels/mammals; showy; fruit/leaves a litter problem
It is a good source of nutrients, particularly vitamins A and C and dietary fiber (Pal,1998). Flavour, volatiles, texture, chemical constituentsand appearance of flesh colour are the key components that contribute to a high quality fresh mango and in the acceptance of the fruit by the consumer. The observation made by Lodh and Pentastico (1975) 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.
Common names from other regions include:
aam, am, amb (Hindi),ampleam (Tamil)bobbie manja, kanjanna manja, maggo, manggaboom, manja,(Dutch)ma muang, (Indochina),mamung (Thailand),manga, mango (Spanish),manga, (Portuguese),manga, mempelam, ampelam (Malaysia),mangga (Tagalog),mangga, mempelam (Indonesia),mango (Ilokano),mango (New Guinea, Pidgin)Mangobaum (German),mwàngx (Laos),paho (Bisaya) (Philippines)svaay (Cambodia),tharyetthi (Myanmar)xoài (vitenam)
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 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural 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 Western and European, Asian, and other traditional cuisines of the world.
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.
CHEMICAL AND PHYSICAL PROPERTIES OF VINEGAR
pH Value
The pH of vinegar is typically in the range of 2.5 to 3, depending on the concentration of acetic acid. Commercially available vinegar usually has a pH of about 2.4
Density
Vinegar has a density of approximately 0.96 g/mL. The density level depends on the acidity of the vinegar.
TYPES OF VINEGAR
· White vinegar-can be made by oxidizing a distilled alcohol and are 5% acetic acid solutions
· Malt vinegar-is made by malting barley, causing the starch in the grain to turn to maltose.
· Wine vinegar-is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe.
· Apple 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
· Fruit vinegars-are made from fruit wines usually without any additional flavoring. Common 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.
· 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
· Rice vinegar-is most popular in the cuisines of East and Southeast Asia and some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.
· Coconut vinegar-made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer, 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.
· Palm vinegar-made from the fermented sap from flower clusters of the nipa palm (also called attap palm), is used most often in the Philippines, where it is produced, and where it is called sukang paombong.
· Cane vinegar-made from sugar cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called sukang 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, though with a somewhat "fresher" taste.
· Vinegar made from raisins called khal 'anab (خل عنب) in Arabic, is used in cuisines of the Middle East, and is produced in Turkey. It is cloudy and medium brown in color, with a mild flavor
· Vinegar made from beer-is produced in Germany, Austria, and the Netherlands. Although 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 Bavaria is a light golden color, with a very sharp and not overly complex flavor.
· Vinegar made from honey-is rare, though commercially available honey vinegars are produced in Italy and France.
· Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof. It has an inky black color and a complex, malty flavor. There is no fixed recipe and thus some Chinese black vinegar may contain added sugar, spices, or caramel color.
Chapter III
Methodology
A. Preparation of the solution
A 1kg 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. Mixture of the solution
The extracted fruit was then pasteurized by 20 minutes. After pasteurizing the solution, the cool extract was then placed in a container. A yeast and vinegar starter was then added to the solution. After it was added, it was then covered by cheesecloth and was stirred.
C. Storing the mixtures
The mixture was then stored to 3-4 weeks. After 3-4 weeks, the solution was then being filtered and pasteurized.
D. Observation
The mixture was then being observed and checked the presence of acetic content. It was then being evaluated by the vinegars characteristics or properties.
CHAPTER IV
RESULTS AND DISCUSSION
Experimentation Dates:
Started: December 31, 2007
Ended: January 8, 2008
Date,Observations and Explanations
December 31
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.
January 1
The process continues. The fermentation process of the mixture was still going on
January 2
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.
January 3
The mixture increases in mL. The reaction of yeast to the mixture makes the increase in mL.
January 4
The mixture still increases in mL. 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 mL. because the fermentation process was going on.
January 5
Just like the observation at Jan. 4 but the increase of the mixture stops
The process of fermentation in making or producing wine was done.
January 7
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.
Observation Gathered in Aging process of the unripe mango as vinegar.
Started: January 8, 2008
Ended: January 17, 2008
Date,Observation and Explanations
January 8-10
The smell and color was still the same. The mixture was done just a few hours and it is in the process for aging.
January 11-13
The color changes and the odor. From the color, the orange color changes into light orange and the odor smell a little bit sour.
January 13-15
The upper surface of the solution formed a jelly 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.
January 15-17
When 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. There’s a unequal ratio between the mixtures (yeast, vinegar culture and mango extract) 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.
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.
CHAPTER V
SUMMARY, CONCLUSION and RECOMMENDATION
Summary
Unripe mango is cannot made into vinegar and thus easily contaminated. In this study the researcher cannot compare this to the commercial one because it has a great difference and cannot be made as preservatives on foods.
Conclusion
The researcher therefore conclude that the unripe mango
(Magniera indica) is not feasible in making vinegar in this experimentation.
Recommendation
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.
CHAPTER VI
BIBLIOGRAPHY
African Journal of Biotechnology Vol. 6 (21), pp. 2477-2483, 5 November, 2007Available online at http://www.academicjournals.org/AJBISSN 1684–5315 © 2007 Academic Journals
· http://en.wikipedia.org/wiki/Vinegar
· http://edis.ias.ul.edu/st404 , author Edward F. Gilman and Dennis G. Watson
· http://www.vinegarman.com/vinegarmaking.shtml
· http://www.publicbookshelf.com/public_html/the_household_cyclopedia_of_general_information/howtomak_bjc.html
· http://winemakermag.com/feature/87.html
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