Evaluating the Potential of Boiled Camote Vinegar as a Substitute for

Commercial Vinegar: An Experimental Study Comparing Acidity and

Palatability

Proponents:
(Tosay, Phynix Carlotta B.)
(Pacpacong, Ezlin Jeth T.)

I. INTRODUCTION

According to a study published in the Journal of Medicinal Food, vinegar shows

potential health benefits such as reducing blood sugar levels and aiding in weight loss
(Johnston et al., 2006). However, most vinegar now in the market is not organic.
Nowadays, people are more conscious of what they drink and eat and are more likely
to choose organic foods (Kolodinsky et al., 2010). Anything that we put in our mouth
should make a huge difference because it affects our health. Furthermore, there can
be side effects of taking too much vinegar at once in concentrated form, including
stomach upset and irritation of the esophagus. Its high acid content can erode tooth
enamel (Sakaguchi et al., 1998).

Vinegar is an acidic liquid made from ethanol fermentation by acetic acid

bacteria. It is used in cooking for its flavour and chemical properties. It can be made
from various base ingredients, each adding its distinct flavor and vibrancy to the foods
with which it is used (Moncel,2023). Vinegar is one of the oldest fermented products
and its history dates back to around 2000 BC, having been considered for a long time
as the poor relative among fermented food products (Solieri & Giudici, 2009). A recent
report depicts the vinegar process by two-stage liquid fermentation using fruits or
vegetables. Acetic acid is the main component of vinegar, which contains 4 to 18%
acetic acid. It is used as a food preservative and additive (known as E260). It plays an
important role in the metabolism of fats and carbohydrates in the body. Studies have
shown that apple cider intake can lead to low blood potassium and bone loss, as well
as osteoporosis, a condition that causes brittle bones and is rarely seen in young
people (Lhotta et al.,1998).

On the other hand, sweet potatoes or camote are known as the “poor man's
crop” of the Philippines. According to The Philippine Council for Agriculture, Aquatic
and Natural Resources Research and Development (PCAARRD), they are a wholesome
cuisine mainly eaten with vegetables and as a staple. Sweet potatoes are a rich source
of phytochemical compounds, Plant-derived compounds have always been an essential
source of several clinically valuable biomolecules. Sweet potatoes are usually orange
but can also be found in other colors, such as white, red, pink, violet, yellow, and
purple (Kim et al., 2016).

According to Ternes (2022), their studies show’s that the purple sweet potato
has 150 percent more antioxidants than blueberries, assisting in preventing cancer
and cardiovascular disease. Together with manganese, vitamin B6, copper, iron, iron,
dietary fiber, and potassium, it has four times the recommended daily intake of
vitamin A and half the recommended daily intake of vitamin C. Research has revealed
that potatoes contain antibacterial and antifungal properties and potential benefits for
controlling blood sugar. It has a creamy texture and a buff or light brown skin color
with violet-purple flesh. The taste is pleasant. On the other hand, white potatoes have
similar nutrients to the purple sweet potato.

According to Xuefeng Wu.et al (2017), vinegar from purple sweet potato is

produced in a liquid fermentation process. Anthocyanin concentration and antioxidant
activity of vinegar was evaluated; the increase in the antioxidant activity was
associated with the presence of acetic acid and phenolics released upon fermentation.
The rate of purple sweet potato use needs to be increased. In order to produce purple
sweet potato vinegar with a deep color and high functionality. In a detailed comparison
of the qualitative traits of vinegar made with rice and purple sweet potato makgeolli
during storage, Chun et al. (2014) investigated through into various contents of rice
makgeolli and purple sweet potato makgeolli. Purple sweet potato makgeolli vinegar
(PMV) had higher pH and lower acidity values than rice makgeolli vinegar (RMV).

Similarly, according to Gayao.et al (2016), left-over water in boiling sweet potato

roots could be fermented into “hebeng”, “sabeng” or “tengba”. The left-overwater in
boiling sweet potato is continuously heated until it becomes thick as jelly or jam. In
hebeng, salt is added then fermented for 15 days to one month or longer. Hebeng
among the Kalanguyas or sabeng among the Kankana-eys. In the Department of
Agriculture's video, Sabeng is shown to ferment for at least a week without the use of
yeast. Moreover, Sabeng can be made in two different ways. The conventional Sabeng
is the first.

All the previously mentioned studies have focused on exploring various

compounds and nutrients present in sweet potatoes. However, there is a research gap
in investigating the pH level of fermented sweet potato. In a recent study, the
researchers did not use yeast to ferment sweet potatoes but instead allowed the
fermentation process to take seven days (Moyib et al., 2021). Another study found that
purple sweet potato can be used in a high-efficiency liquid fermentation method to
produce vinegar with a deep color and high functionality (Wu et al., 2017).

To address this research gap, the researcher in this study aimed to use yeast to
aid in the fermentation process of sweet potatoes and investigate the pH of the
fermented sweet potato water in 7 days of fermentation. The researchers will not add
the mashed sweet potato to the leftover water from boiling the sweet potato to enhance
the fermentation process.

This research aimed to answer the question:

1. What is the difference in acidity levels between white sweet potato and ube
sweet potato?
2. Can sweet potato vinegar made from white sweet potato and ube sweet
potato be a feasible alternative to commercialized cane vinegar?
a. Base on palatability and sensory characteristics.
b. Base on the acidity level.
3. How do white sweet potato and ube sweet potato differ in terms of their
palatability and sensory characteristics?
Statement Hypothesis:
1. The purple sweet potato is more acidic than the white sweet
potato.
2. Sweet potato vinegar can be used as an alternative vinegar
3. The two variety of sweet potato has the same palatability.

II. METHODOLOGY

• Research design
In this study will use a quantitative research design used to determine the
suitability of two sweet potato varieties for vinegar production. The research will
involve manipulating variables and controlling conditions to ensure valid results.
Samples from the two sweet potato varieties will be subjected to the same conditions to
compare their suitability for vinegar production. Regular pH value measurements will
be taken to monitor the fermentation process and determine the optimal endpoint.
According to Puri et al. (2018), an experimental research design is suitable for testing
hypotheses and establishing causal relationships between variables. This design will
enable the researcher to determine if there is a significant difference in the suitability
of the two sweet potato varieties for vinegar production.
 • Statistical tools
Conducting research, it is important to select appropriate statistical tools to
analyze the data and answer the research questions is important. The collected data
can then be subjected to a t-test to determine if there is a significant difference in
acidity levels between the two sweet potato varieties. The formula for the t-test is:

t = (x̄₁ - x̄₂) / (s_pooled * √(1/n₁ + 1/n₂))

where x̄₁ and x̄₂ are the means of two independent samples being compared, s_pooled
is the pooled standard deviation of the two samples, n₁ and n₂ are the sample sizes of
each group.

In this study, the two independent samples would be the white sweet potato vinegar
and ube sweet potato vinegar samples collected during the fermentation process. The
sample sizes would depend on the number of samples collected during the
fermentation process.

For the sensory evaluation, the researchers will select a participant in this
study to evaluate the vinegar's sensory attributes using a sensory evaluation form. The
form is a questionnaire-checklist.Which indicates the sensory evaluation of two
varieties of sweet potatoes, and the participant can provide feedback based on their
perceptions. The data collected can then be analyzed to identify any significant
differences in the sensory characteristics between the two sweet potato vinegars. The
results of the sensory evaluation can provide insights into the feasibility of using white
sweet potato and ube sweet potato in vinegar production from a consumer perspective.

By using both statistical tests and sensory evaluations, researchers can gain a
more comprehensive understanding of the similarities and differences between the
sweet potato varieties and their potential for use in vinegar production. The statistical
tests would provide insight into any significant differences in acidity levels between the
sweet potato varieties, while sensory evaluations would provide a consumer-focused
perspective on the products.

Overall, this study aims to determine if sweet potato vinegar made from white sweet
potato and ube sweet potato is a feasible alternative to commercialized cane vinegar.
The results of this study could have significant implications for the vinegar industry
and for consumers looking for healthier and more sustainable alternatives to
traditional vinegar products.

• Materials:
The glass jars are used to contain the sweet potato water during the fermentation
process. The cheese or flour cloth is used to cover the jars to allow gas exchange while
keeping out unwanted particles. Yeast is added to the sweet potato water to start the
fermentation process, which converts the sugars into mostly carbon dioxide and
ethanol while producing some other metabolites. The pH meter or litmus paper is used
to measure the acidity level of the sweet potato water during the fermentation process,
which helps determine the progress of the reaction. The distilled water is used to clean
and rinse the equipment to avoid contamination of the samples. The 150 ml glass
beakers are used to measure the volume of the sweet potato water, while the magnetic
stirrer and stir bar are used to mix the samples and ensure uniformity. The
thermometer is used to monitor the temperature during the experiment, which can
affect the rate of the fermentation reaction. Overall, these materials are necessary to
ensure accurate and reliable results in the experiment.

• Process:
 The preparation of sweet potatoes for vinegar production involves several steps to
ensure a consistent and reliable experiment. According to a study conducted by
Pankaj et al. (2015), 1000g of two varieties of sweet potato are first washed and peeled
to remove any dirt or impurities. The sweet potatoes are then cooked in 3 liters of
water using a vapor cooker for 40 minutes to extract the sweet potato water, which is
then filtered to separate the cooked sweet potato from the water. After cooling down for
5 minutes, the sweet potato water is ready for the fermentation process, which is
conducted for 7 days at a temperature of 20-30%. The jar was also sealed with a
cheesecloth to avoid contamination.

In the fermentation process, a teaspoon of yeast is added to the sweet potato

water to start the fermentation stage. According to a study by Zhai et al. (2015), yeast
is a vital component in vinegar production as it converts the sugars in the sweet potato
water into mostly carbon dioxide and ethanol while acid bacteria transform the ethanol
into acetic acid. Overall, the preparation and fermentation process for sweet potato
vinegar production require careful attention to detail to ensure a consistent and
reliable experiment. The use of yeast and the fermentation process are critical
components in producing high-quality vinegar from sweet potatoes.

CHECKLIST FOR THE PALATABILITY OF SWEET POTATO VINEGAR

INSTRUCTION: Examine, smell and taste both white and purple sweet potato vinegar
sample and check✓ how much you like or dislike it with each statement given below. 5
as like a lot which is the greatest degree in the choices or 1 as dislike a lot as the
lowest degree among the choices.

INTERPRETATION NUMERICAL EQUIVALENT

Like a lot- 5
Like a little- 4
Neither like or dislike- 3
Dislike a little- 2
Dislike a lot- 1
Ube sweet 5 4 3 2 1
potato vinegar
Aroma
Appearance
Taste
Texture/
Mouth-feel

White sweet 5 4 3 2 1
potato vinegar
Aroma
Appearance
Taste
Texture/Mouth-
feel
(Adapted from UTT, BAFT, B.Sc. Food Science and Technology, Student Project for PROJ2005 Capstone,
2012)
Evaluating the Potential of Boiled for Commercial Vinegar: An
Camote Vinegar as a Substitute
 Experimental Study Comparing
Acidity and Palatability

RESPONDENTS

Name:___________________________
Gender:( ) Male ( ) Female

INSTRUCTION: Examine, smell and taste

both white and purple sweet potato
vinegar sample and check (✓) how much
you like or dislike it with each statement
given below. 5 as like a lot which is the
greatest degree in the choices or 1 as
dislike a lot as the lowest degree among
the choices.

INTERPRETATION NUMERICAL
EQUIVALENT

Like a lot- 5
Like a little- 4
Neither like or dislike- 3
Dislike a little- 2
Dislike a lot- 1
Ube sweet 5 4 3 2 1
potato vinegar
Aroma
Appearance
Taste
Texture/
Mouth-feel

White sweet 5 4 3 2 1
potato vinegar
Aroma
Appearance
Taste
Texture/Mouth-
feel
(Adapted from UTT, BAFT, B.Sc. Food Science and
Technology, Student Project for PROJ2005 Capstone,
2012)