made by: fitzroy jon jao vince jian gelacio. in relationship in this current situation, controlling...

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

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