How can mango extract be used as dough improver?

7/29/2019 How can mango extract be used as dough improver?

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Claret School of Quezon City

U.P Village, Diliman, Quezon City

How can mango extract be used as dough improver?

A research presented to

Ms. Estella Nicodemus

In Partial Fulfillment

Of the Requirements in

Science and Technology I

Submitted by

1 Alansalon, Emmnauel

4 Bayle, Franco

10 Cobico, Lorenz

31 Olavere, Elcid


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Abstract

This study aims to find a new use for our national fruit, the mango. The study also

aims for economical and environmental growth. This will be achieved through

substitution of commercially produced products.

The focus of this study is the ability of mangoes to match with commercial

proteases in terms of bread improvement. The researchers will compare the mangoes and

commercial proteases to study their behavior in the process of bread making. This has

been done in lab experimentations through observations in short-term and long-term

exposure of dough to the two proteases.

The results of the experimentation were satisfactory. The mango extract was more

effective at hydrolyzing proteins. This is possibly due to the liquid nature of the extract.

Thus, we concluded that there may be a possible future for mangoes in the bread

industry.


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Acknowledgment

We would like to express our gratitude to Ms. Estela Nicodemus, who, during our

experimentation, supervised our proceedings. I would also like to thank Sir Anthony

Gomez for providing us time and vacancy to use the Science I laboratory. Also, special

thanks to our friends who encouraged us to continue working on the research.

Finally, very special thanks to our parents for providing us support for this

research, as well as helping us obtain the materials necessary for this project.


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Table of Contents

Chapter 1: Introduction ...................................................................................................6

a. Background of the Study... 6

b. Significance of the Study...7

c. Statement of Problem/Objectives..8

d. Delimitation of the Study ...........................................................................................8

Chapter 2: Review of Related Literature ............................................................. 10

a. Benefits and Uses of the Study10

b. History and Sources.10

c. Related Stud ies .11

d. Definition of T erms..12

Chapter 3: Methodology .....13

a. Materials/Equipment/Appara tus and Cost...13

b. Experimental Procedure...13

c. Photo documentat ion....16

Chapter 4: Presentation and Analysis of Data .....18

a. Presentation of Data.18

b. Analysi s21

c. Summary of Test Results.21


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Chapter 5: Summary, Conclusion, Recommendations . .. 22

a. Summary... 22

b. Conclusion..... 23

c. Recommendations..... 23

Chapter 6: Bibliography 24

a. Book So urces.... 24

b. Internet Sources. 23


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Chapter I:

Introduction

Background of the Study

The study aims to find new use for mangoes in the bread industry and improve the

quality of bread that we have here in the country. The group chooses to work on this topic

due to its practicality as well. The group also wants a study about fruits for the benefit of

the environment. The study does not require many resources, but it may lead to an

economical rise due to the bread industry being a popular business here in the

Philippines. The study also promotes nationalism, specifically by the use of mangoes, our

national fruit.

According to studies of fruits, mangoes contain proteases, protein cleaving enzymes. This

is an important aid in bread making . Proteases act on the breads gluten. Too much

breakage causes the bread to be mushy, but the right amount leads to softer breads. This

is the basis of commercial bread improvers.

The researchers have observed that bread mixed with mango extracts become

mushy. This may be due to, other than the proteases, water found in the mangoes, as wet

dough tends to be mushy. Therefore, the group thinks that they can add the right amount

of mango extract to the dough for the best results.


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This study may contribute a lot to the countrys economy. Raising the quality of

bread without raising cost will be beneficial to all. Mangoes may give breads a more

pleasant taste. Also, the environmental benefit is apparent due to the use of natural

materials.

Significance of the Study

The research about proteases has been present for some time already. Therefore,

the results of this study may serve as a basis for future studies or supplement other studies

concerning it. It studies the effects of proteases on bread and its extent over time. Also,

the study suggests new ways of utilizing mangoes.

Through this study, the researchers will learn about biochemistry by exploring the

effects of mango extracts on bread dough. Also, it will give the researchers a background

on the processes of bread making. It also teaches the researchers the value of

resourcefulness.

Our economy will mostly benefit from this study. By reducing the production cost

of bread, the study may encourage people to profit from them. By also reducing the

selling price of bread and improving its quality and flavor, people will be encouraged to

partake upon healthy bread, thereby improving the health status of the Filipinos. The


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countrys environment will also benefit, due to this study encouraging the use of natural

materials.

Statement of Problem/Objectives

Today, there are many taking advantage of bread as a source of income. However,

due to the number of materials needed and the cost to improve the breads quality many

may find it as unprofitable. One cannot simply make bread without satisfying the taste of

those who will partake in it as well as being given a proper price. Therefore, this may

discourage people to have healthy diets that include bread, leading to the decrease of the

health of the Filipinos. Also, factories producing these improvers also produce

byproducts that endanger our environment.

This study aims to provide a solution to these problems by providing a cheaper

and natural substitute: Mangoes. Through mangoes, the researchers think that they can

satisfy the need of the consumers, thereby improving the bread industry as a whole. Also,

this solves our environmental issues due to mangoes being natural.

Delimitation of the Study

The presence a natural substitute for commercial dough improvers will be

investigated in this study through the use of mangoes, a natural source of proteases.

The study will be conducted by the researchers at the Science 1 laboratory of


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Claret School of Quezon City and further observation will be done from the members

homes. Three (3) grading periods (Twenty-four (24) weeks, or one hundred and sixty-

eight (168) days) will be spent for the investigation of the study and the writing of the

investigatory project.

For the substitution of commercial dough improvers, mangoes will be used as the

main ingredient. Juices will be extracted from these mangoes. These juices will be mixed

with the dough to see how soft it becomes, compared to a control and dough treated with

meat tenderizer, which also contains proteases, but in a higher concentration . To showthe cost efficiency of the study, only three materials will be utilized, dough (in three

batches), mangoes, and meat tenderizer, all of which can be found at home.

The group will be guided by their Science I teacher, Ms. Estela Nicodemus, as

well as their parents/guardians. The experiment is easy and safe to perform, so not much

supervision is required.

The groups knowledge and skills on biochemistry and bread making will be

applied in the conception, experimentation, and analysis of the study. Also, the

knowledge and skills on researching, writing, grammar, and sourcing will be practiced to

a great extent in the making of the investigatory paper.


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Chapter II:

Review of Related Literature

Benefits and Uses of the Study

Proteases are protein cleavers. This means that the make bread, specifically the

gluten, more elastic and more resistant to tearing by softening the gluten and making it

more malleable. This leads to better gas retention (carbon dioxide) within the dough

caused by the yeast. Yeast also produces proteases naturally, but adding more helps the

process along.

Taking this into consideration, dough improvers truly affect the quality of the

bread. With this in mind, mangoes can be used as a substitute for commercial dough

improvers. Along with yeast, the addition of mangoes can increase the quality of the

dough by a significant amount.

History and Sources

Mango trees, known by their scientific name Mangifera Indica, were first

recorded in Asia around 2000 B.C. with the mango considered native to southern Asia

around the 5 th century B.C. The Buddhists brought it to Malaya. It spread to the Middle

East through Persian traders. From there, it was brought to Africa (16 th century) then to


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Brazil and the West Indies (17 th century) through Portuguese ships. Commercial

production began in the 1860s with the introduction of grafted varieties of mangoes.

Today, the fruit of the mango tree is considered one of the most popular fruits in the

world.

Here in the Philippines, it is widely available and is known as our national fruit.

Related Studies

In 1877, German physicist Wilhelm K hne coined the term enzyme from a

Greek word that means in leaven. It was used to refer to nonliving substances.

Ferment was also used later to refer to chemical processes produced by living

organisms.

In 1897, Eduard Buchner submitted his paper on the ability of yeast extracts that

lacked any living cells to ferment sugar. After experimentation, he found that sugar could

ferment without any present living cells through enzymes which he called zymase. He

received a Nobel Prize in Chemistry for his research.

Protein was fully appreciated in 1926. This was when James Sumner proved that

the enzyme urease was actually a protein. Another noteworthy study on proteins was


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Frederick Sangers sequencing of insulin. He demonstrated that proteins consisted of

linear polymers instead of branched chains and such. For this, he received a Nobel Prize

in 1958.

Definition of Terms

Protease - refers to a group of enzymes whose catalytic function is to hydrolyze

(breakdown) peptide bonds of proteins. They are also called proteolytic enzymes or

proteinases. Proteases differ in their ability to hydrolyze various peptide bonds. Each type

of protease has a specific kind of peptide bonds it breaks.

Enzyme a protein acting as a catalyst in a specific biochemical reaction.

Protein any class of nitrogenous organic compounds composed of one or more chains

of amino acids and forming an essential part of all living organisms

Catalyst a substance that, without itself undergoing any permanent chemical change,

increases the rate of a reaction .

Mango a fleshy yellowish-red fruit, eaten ripe or used green for pickles.

Hydrolysis - Hydrolysis is a type of decomposition reaction where one reactant is water.

Proteolysis - Process in which a protein is broken down partially, into peptides, or

completely, into amino acids, by proteolytic enzymes, present in bacteria and in plants

but most abundant in animals
http://chemistry.about.com/od/chemistryglossary/g/Decomposition-Reaction-Definition.htmhttp://chemistry.about.com/od/chemistryglossary/a/reactantdef.htmhttp://chemistry.about.com/od/chemistryglossary/g/water-definition.htmhttp://www.britannica.com/EBchecked/topic/479680/proteinhttp://www.britannica.com/EBchecked/topic/450900/peptidehttp://www.britannica.com/EBchecked/topic/20691/amino-acidhttp://www.britannica.com/EBchecked/topic/189245/enzymehttp://www.britannica.com/EBchecked/topic/189245/enzymehttp://www.britannica.com/EBchecked/topic/20691/amino-acidhttp://www.britannica.com/EBchecked/topic/450900/peptidehttp://www.britannica.com/EBchecked/topic/479680/proteinhttp://chemistry.about.com/od/chemistryglossary/g/water-definition.htmhttp://chemistry.about.com/od/chemistryglossary/a/reactantdef.htmhttp://chemistry.about.com/od/chemistryglossary/g/Decomposition-Reaction-Definition.htm


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Chapter III:

Methodology

Materials and Equipment

The materials used are the following:

Procedure

Obtaining the Mango Extract:

Slice mango into three (3) parts, top, middle, bottom

Take either the top or the bottom

Gently squeeze the mango slice until all the juices have been extracted

Put the liquid in a clean sealed container.

Repeat for the other half.

Quantity Material/Equipment Price

2 Mangoes (Ripe) 60.00 Php

6 Bowls Already provided

1 60g McCormick Meat Tenderizer 39.50 Php

1 1kg bag Flour 93.75 Php

1 Measuring Glass Already provided

1 Weighing scale Already provided

Total: 12 materials 193.25 Php


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Performing the Experiment:

Prepare two (2) bowls

Label these bowls A and B

Mix 1 cup of flour and cup of water to make dough. Knead well

Observe firmness of dough using a scale of 1-5

Ask all the group members to test the dough and give their ratings as well

Obtain extract from mangoes

Add 15mL of mango extract to Bowl A

Knead dough for 1 minute

Observe any changes in the doughs firmness

Ask the same people to test and rate the dough

Record and average the data

Add 15g of meat tenderizer to Bowl B

Knead dough for 1 minute

Observe any changes in the doughs firmness

Ask the same people to test and rate the dough

Compare the firmness of the two sets of dough

Ask for opinions and ratings from the group members asked earlier

Record and average the data

Let the two sets of dough sit for 5 minutes

Record changes in the doughs firmness every minute.

Ask the five people for their observations and ratings every minute as well


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Record gathered data and average the statistical data

Further Observation:

Prepare four (4) more bowls

Separate them into two more sets, two bowls per set.

These will be Set A and B 2 and Set A and B 3

Prepare four sets of dough, one for each bowl

Set A and B 2 will receive 25 mL of mango extract and 25 g of meat tenderizer

respectively

Set A and B 3 will receive 30 mL of mango extract and 30 g of meat tenderizer

respectively

Set aside the first, second and third batch and observe for a number of days until

any drastic changes are observed

Record these changes

.

Note:

Pinching will be used to test the dough

The scale used in the experiment is as follows:

1- Very soft. Dough is easily deformed with a slight pinch, almost mush-like.

2- Soft. Dough is easily deformed with a slight pinch. It holds its shape firmly,

unlike 1.


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3- Medium. Dough can be deformed with enough pressure. Not as firm as 4, though

not as soft as 2

4- Firm. Is not easily deformed by pinching. Requires noticeable pressure to deform

5- Very firm. Holds its shape very well. Cannot be deformed unless great force is

exerted.

Statistical Technique Used

Observations will be presented in table form

Photo Documentation

Making the dough:


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Adding the proteases into the dough:

Waiting time:


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Kneading and Observation:

Clean up:

Further observation:


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Chapter IV: Presentation and Analysis of Data

Presentation of Data

Set A

Observation

Period

Observation 1 Observation 2 Observation 3 Average

Before 2 2 3 2.34

After

addition of

proteases

1 1 2 1.34

1 mins. after 1 1 2 1.34

2 mins. after 1 1 2 1.34

3 mins. after 1 1 1 1

4 mins. after .5 .5 1 .67

5 mins. after .5 .5 .5 .5

Set B

Observation

Period

Observation 1 Observation 2 Observation 3 Average

Before 2 2 3 2.34

After

addition of

proteases

2 2 3 2.34


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1 mins. after 2 2 3 2.34

2 mins. after 2 2 3 2.34

3 mins. after 2 2 2 2

4 mins. after 1.5 1.5 2 1.67

5 mins. after 1.5 1.5 1.5 1.5

Comparison Test:

After 1 day: After 3 days:

*Sets A 1, 2 and 3 are on the right while Sets B 1, 2 and 3 are on the left

*Set A and B 1 (15 mL and 15 g of proteases) are on top, Set A and B 2 (25 mL and 25 g

of proteases) are in the middle and Set A and B 3 (30 mL and 30 g of proteases) are in

the bottom.


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Analysis

The mango extract, as observed by the researchers, was very effective at softening

the bread, much more than that of a commercially produced protease product. The

researchers think that this may be due to the higher water content in the mango extract. If

this is taken into account, then an average of .5 (Very very soft) from Set A may not be

far from the 1.5 (Soft-Very soft) from Set B.

The researchers also observed that the mango extract breaks down proteases

faster than commercially produced proteases, also possibly due to the natural water

content of mangoes, as seen in the prolonged test. This makes mango extract a better

dough improver if just the right amount is added.

Summary of Survey Results

The researchers conducted a survey to obtain data regarding the change in the

softness of the dough in the experiment. Three people from within the group were asked

for their observation on the condition of the dough using a scale from one to five (Refer

to chapter three). From this, the researchers average the results to obtain data for

observation.

In the end, the final results are as follows: The dough with mango extract scored a

.5 (Very very soft) while the dough with meat tenderizer scored a 1.5 (Soft-Very Soft)

rating, both after a five minute observation.


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Chapter V: Summary, Conclusions and Recommendations

Summary

The goal of this study is to find a new use for the mango fruit. A sub-objective of

the study is to prove whether or not the mango is on par with commercial proteases. The

natural material in question is the mango and it is to be compared to a commercially

produced meat tenderizer.

Experimentation was conducted to pr ovide data to support the researchers

hypothesis. The dough was exposed to the protease samples for a short-time observation,

followed by a prolonged observation. Here, it has been observed that the mango extract

was much more effective at hydrolyzing pro teins in the doughs gluten, compared to the

meat tenderizer. One factor, according to the researchers, was the water content found in

the mango extract unlike the crystallized meat tenderizer.

After prolonged observation, the mango extract almost completely hydrolyzed the

breads protein while the dough with meat tenderizer still maintained its form.


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Conclusion

The researchers have concluded that mangoes have a possible future in the bread

industry. They are very effective at making dough extensible, with its natural water

content being a contributing factor. Also, they have a natural flavor that would improve

the breads flavor.

Compared to commercial proteases, they have proven themselves to be equal, if

not better, at improving the breads quality at a faster rate. Also, due to their availability,

they have been proven to be a better option in terms of price.

Recommendations

In this experiment, we added amounts of fifteen to thirty milliliters of mango

extract per cup of flour. Depending on the amount of protein within the flour and the kind

of bread that is to be made, it may be better to add three to ten milliliters of mango extract

per cup to minimize the rate of protein hydrolysis while making the bread, for too much

protease in dough will cause it to disintegrate and, therefore, unable to form bread.


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Bibliography

Book Sources:

DK revised & updated illustrated Oxford dictionary. (2003). Great Britain: Dorlings

Kindersley Limited.

Webster's unabridged dictionary of the english language. (1994). Gramercy Books.

Internet Sources:

Enzyme. (2013, February 21). Retrieved from Wikipedia:

http://en.wikipedia.org/wiki/Enzyme#Etymology_and_history

Hydrolysis definition. (2013, February 21). Retrieved from About.com Chemistry:

http://chemistry.about.com/od/chemistryglossary/g/Hydrolysis-Definition.htm

Proteases in enzyme therapy. (2013, February 21). Retrieved from Enzyme Essentials:

http://www.enzymeessentials.com/HTML/proteases.html

Proteins. (2013, February 21). Retrieved from Wikipedia:

http://en.wikipedia.org/wiki/Protein#History_and_etymology

Proteolysis. (2013, February 21). Retrieved from Encyclopaedia Britannica:

http://global.britannica.com/EBchecked/topic/479816/proteolysis

What is bread improver? (2013, February 21). Retrieved from Squidoo:

http://www.squidoo.com/what-is-bread-improver


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How can mango extract be used as dough improver?