Controlling Enzymatic Browning of Peeled Sweet Potatoes( Ipomoea batatas ) Using Acetic Acid

1. Controlling Enzymatic Browning of Peeled Sweet Potatoes(Ipomoeabatatas) Using Acetic Acid Made By: Fitzroy Jon Jao Vince JianGelacio

2. Controlling Enzymatic Browning of Foods • 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.

3. Statement of the Problem Main Problem: • The study determines the factors that can affect the efficiency of acetic acid in controlling enzymatic browning of sweet potatoes.

4. Scope and Limitations • 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.

5. Procedure Used Preparation of Acetic Acid Preparation of Sweet Potatoes Varying of Temperatures and pH levels of Acetic Acid Dipping of Sweet Potatoes Comparison on each concentration Observations to be recorded and taken

6. Experimentation-Preparation of Sweet Potatoes and Acetic acid

7. Experimentation-Observation of Enzymatic Browning

8. RESULTS

9. Results Figure 2. Means of the Time of Onset of Enzymatic Browning in Varied Environmental Setup in Each pH level

10. Results Figure 3. Means of the Time of Onset of Enzymatic Browning in Varied Environmental Setup

11. Results Figure 4. Means of the Time of Onset Enzymatic Browning Using Varied pH levels in Each Environmental Setup

12. Results Figure 5. Means of the Time of Occurrence of Enzymatic Browning Using Varied pH levels

13. Interpretation of Results • 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.

14. Comparison of Groups Figure 6 Post-Hoc Test on Environmental Setup

15. Comparison of Groups Figure 7 Post-Hoc test on pH levels

16. Conclusions • 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

17. Recommendations • 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.

18. Bibliography • 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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