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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
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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
2 Blue to Pink Acidic Blue to Pink Acidic
3 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
2 4 Odorous 4 Odorous
3 4 Odorous 4 Odorous
4 4 Odorous 4 Odorous
5 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.
Table 4shows 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
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
2 Dark yellow 6 Dark yellow 6
3 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
Table 5shows 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 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.