THE FEASIBILITY of RIPE MANGO (Magnifera indica) as VINEGAR

ABSTRACT

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:

1. Produce vinegar out of unripe mango fruit.

2. Compare the mango vinegar to commercial vinegar.

3. Use as preservatives in foods.

C. Hypothesis

1. Unripe mango fruit can be a source of vinegar.

2. Mango vinegar has the same characteristics of that of the commercial vinegar.

3. 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 naturalfermentation process.

Yeast-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. A more general definition of

fermentation is the chemical conversion of carbohydrates into alcohols or acids.

 CHAPTER II

Review of Related Literature

A. Mango fruit

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),mwngx

(Laos),paho (Bisaya) (Philippines)svaay (Cambodia),tharyetthi (Myanmar)xoi (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 andEuropean, 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 naturalfermentation 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 thenipa 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 ( ) 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, orsorghum, 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: August 25, 2016

Ended: August 31, 2016

Date,Observations and Explanations

August 25

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.

August 26

The process continues. The fermentation process of the mixture was still going on

August 27

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.

August 28

The mixture increases in mL. The reaction of yeast to the mixture makes the increase in mL.

August 29
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.

August 30

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.

August 31

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: September 1, 2016

Ended: September 12, 2016

Date,Observation and Explanations

September 1-3

The smell and color was still the same. The mixture was done just a few hours and it is in the

process for aging.

September 4-6

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 7-9

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.

September 10-12

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. Theres 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.

CHAPTER V

SUMMARY, CONCLUSION and RECOMMENDATION

Summary

Unripe 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.

Conclusion

The researcher therefore conclude that the unripe mango

(Magniera indica) is 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.

BIBLIOGRAPHY

African Journal of Biotechnology Vol. 6 (21), pp. 2477-2483, 5 November, 2007Available online
at http://www.academicjournals.org/AJBISSN 16845315 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_informatio

n/howtomak_bjc.html

http://winemakermag.com/feature/87.html
Mango is most usually eaten raw. However, production volumes of this fruit are high and large

quantities are often waste. Peels and stones of mango wastes have been made into vinegar. The

peel and stones account for nearly 20-30% 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 juice.

Prior to alcoholic fermentation, sugar can be added to this juice 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

Acetobacter aceti.

The final mango vinegar has an acidity of around 5.3% acetic acid, light yellow color pleasant

flavor and was acceptable organoleptically. The appearance and taste is similar to that of white
wine vinegar.

Mango vinegar

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.