Republic of the Philippines Department of Education Division 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, Glacel Manlolo, April Joie de Vera, Jennica dela Pea , Carl Matthew Zareno, Francis Troy Cayabyab, Vincent Submitted to: Sheryl C. Borja

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.

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 b) odor c) pH value d) viscosity e) color 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.

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.

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.

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

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.

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 1049cm 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, 47cm 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

This Study is related to the study of the 4th 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 1 cloth or filter paper Blue Litmus paper 1 400ml beaker Electronic weighing scale pH Paper pH Meter

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. Respondents 1 2 3 4 5 Average 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. 14 Numerical Rating (2 weeks old) 4 4 4 3 4 3.8 Descriptive Rating (2 weeks old) Sour Sour Sour Fair Sour Fair Numerical Rating (4 weeks old) 4 4 4 4 4 4 Descriptive Rating (4 weeks old) Sour Sour Sour Sour Sour Sour

Table 2: Odor test of the Indian Mango Vinegar among household consumers. Respondents 1 2 3 4 5 Average Numerical Rating (2 weeks old) 4 4 4 4 4 4 Descriptive Rating (2 weeks old) Odorous Odorous Odorous Odorous Odorous Odorous Numerical Rating (4 weeks old) 4 4 4 4 4 4 Descriptive Rating (4 weeks old) Odorous Odorous Odorous Odorous Odorous Odorous

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 1 2 3

Litmus Color (2 weeks) Blue to Pink Blue to Pink Blue to Pink

Interpretation (2 weeks) Acidic Acidic Acidic

Litmus Color (4 weeks) Blue to Pink Blue to Pink Blue to Pink

Interpretation (4 weeks) Acidic 15 Acidic Acidic

Table 3 shows 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.

Trials

Paper Color (2 weeks) Dark yellow Dark yellow Dark yellow

Interpretation (pH value) (2 weeks) 6 6 6

Paper Color (4 weeks) Dark yellow Dark yellow Dark yellow

Interpretation (pH value) (4 weeks) 6 6 6

1 2 3

Table 4 shows 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 pH paper turned to dark yellow. Same as the 2nd and 3rd trials. Which indicates that the Indian

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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 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 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. Trials 1 2 3 Legend: 6 to 1 Acidic 7 Neutral 14 to 8 Basic Table 5 shows the results of the trials with regards to the pH value of the Indian 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 2nd 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 17 pH value (5 weeks) 3.8 3.8 3.8 Interpretation (5 weeks) Acidic Acidic Acidic

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 people cant 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 main ingredient 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, 1 400ml 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 the sterilized 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 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. 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 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

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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. 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. The researchers recommend 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.

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