controlling enzymatic browning of peeled sweet potatoes( ipomoea batatas ) using acetic acid
DESCRIPTION
Controlling Enzymatic Browning of Peeled Sweet Potatoes( Ipomoea batatas ) Using Acetic Acid. Made By: Fitzroy Jon Jao Vince Jian Gelacio. Controlling Enzymatic Browning of Foods. - PowerPoint PPT PresentationTRANSCRIPT
Made By:Fitzroy Jon Jao
Vince Jian Gelacio
In relationship in this current situation, controlling enzymatic browning of fruits, vegetables, some seafood and dehydrated foods is one problem of the people to face.
It is also proven that some particular acids are effective in controlling the enzymatic browning activity of foods.
Main Problem:
The study determines the factors that can affect the efficiency of acetic acid in controlling enzymatic browning of sweet potatoes.
This study is limited to the use of the variety of sweet potatoes specifically Malagatasa.
Only acetic acid will be used as the anti-browning agent with certain corresponding concentrations.
The pH levels that will be used are: 2 (100%), 2.7(1%), 3.0(0.4%)
Set-ups will be exposed to 3 different environmental conditions: outdoor, indoor, and cooled environment.
Preparation of Sweet Potatoes
Dipping of Sweet Potatoes
Varying of Temperatures
and pH levels of Acetic Acid
Preparation of Acetic Acid
Comparison on each
concentration
Observations to be recorded and
taken
Figure 2. Means of the Time of Onset of Enzymatic Browning in Varied Environmental Setup in Each pH level
Figure 3. Means of the Time of Onset of Enzymatic Browning in Varied Environmental Setup
Figure 4. Means of the Time of Onset Enzymatic Browning Using Varied pH levels in Each Environmental Setup
Figure 5. Means of the Time of Occurrence of Enzymatic Browning Using Varied pH levels
All other statistical interpretations are made with level of significance(α) set at 0.05.
The STATISTICAL TOOL used to compare results with 3 different samples in 3 different treatments was Two-Way ANOVA.
Determining if ever there are any significant differences between the experimentation was done.
Figure 6 Post-Hoc Test on Environmental Setup
Figure 7 Post-Hoc test on pH levels
Lowering the Temperature level and pH level of the Acetic acid delays the occurrence of enzymatic browning.
There is no interaction between the pH level and environmental setup in the enzymatic browning of sweet potatoes; and
Controlling enzymatic browning in sweet potatoes using acetic acid is most effective when performed in cooled environment
To use other kinds of fruits or vegetables as the experimental subject in this study and also use other acids to control enzymatic browning and prove its efficiency
To consider other factors that could affect the occurrence of enzymatic browning such as humidity, light, and atmospheric pressure.
Sweet Potatoes. (2011). In Britannica, Encyclopedia. Retrieved from http://www.britannica.com/EBchecked/topic/642810/sweet-potatoes
Inhibition of Enzymatic Browning.(2011). In xrf.ethz, HTML. Retrieved from http://www.xrf.ethz.ch/xrf_instr_LOI.html
Enzymatic Browning Advantages and Disadvantages. (2011). In ejpayne, HTM. Retrieved from http://www.ejpayne.com/uploads/pdf/MOR.pdf
Thank You for Listening!