...Converting to Wine 1. Extract pineapple peels. 2. Pasteurize the juice at 70ºC for 15 minutes. 4. Transfer the juice into fermentation vessel,1.5 cola bottle will do. Bigger container is preferred for larger volumes. 5. Dissolve the active wine yeast in small amount of lukewarm water then add it into the fermentation vessel. 6. Cover the fermentation vessel with cheesecloth or fermentation lock. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks. 7. When fermentation stops (bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer. Converting to Vinegar 1. Extract pineapple peels. 2. Add 4 cups water, 1 ½ cup sugar per liter of juice and pasteurize for 10 – 15 minutes at 60 -65ºC. 3. Transfer into sterilized container, half-filled. 4. Cool, then add ½ tsp wine yeast for every 8 c mixture. Allow to ferment for 7-8 days. 5. Decant/siphon to separate sediments, dead yeast. 6. Add one cup vinegar starter for every four cups liquid. Cover with clean cloth/paper. 7. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar is attained. Decant to separate the sediments. 8. Transfer vinegar to bottles and pasteurize. Age for a month. 9. Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store. Notes: Measure the following physico-chemical properties...
Words: 350 - Pages: 2
...Pineapple Peelings as Vinegar II. TABLE OF CONTENTS Title Page Abstract…………………………………………………………... 1 Research Plan…………………………………………………….. 2 * Introduction………………………………………………….. 2 * Statement of the Problem…………………………………….. 2 * Significance of the Study…………………………………….. 2 * Scope,Delimitation and Limitations………………………….. 2 * Definition of Terms…………………………………………… 3 Review of Related Literature……………………………………… 4 Methodology……………………………………………………… 5 * Materials………………………………………………………. 5 * Procedures…………………………………………………….. 5 Result of Discussion………………………………………………. 6 * Tabular Presentation………………………………………….. 6 * Analysis………………………………………………………. 6 * Interpretation…………………………………………………. 6 Conclusion………………………………………………………... 7 Recommendation…………………………………………………. 7 References………………………………………………………… 7 Acknowledgement………………………………………………… 8 III. ABSTRACT The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis. The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another...
Words: 2300 - Pages: 10
...FEASIBILITY OF PINEAPPLE (ANANAS COMOSUS) PEEL AS AN ALTERNATIVE VINEGAR CHAPTER I: INTRODUCTION A. BACKGROUND OF THE STUDY A Pineapple, is a fruit wherein you have to peel off the peelings to eat it, like any other fruits. We, the researchers, chose this as their project to prove that Pineapple peelings have other uses. We, the researchers, also noticed that the families in our country are very practical nowadays. Instead of throwing the peelings away, many families can earn something from it by using our experiment. They can produce a product and maybe start a business or they can produce it for their own use. We, the researchers, wanted to prove that nothing in this world is useless and peelings count as useful materials too, and can somehow help people to use their creative minds to make things possible out of such wastes. B. STATEMENT OF THE PROBLEM Our country is experiencing economic crisis and many Filipinos do not have stable jobs. Our problem in waste management also has a huge impact on why the researchers chose this study to begin with. The wastes in market says it all. The following problems that this study wants to answer are the following: * Does the peeling of pineapple (Ananas comosus) can be made as vinegar? * Can this study help to reduce the waste in the environment? * Is pineapple vinegar more affordable than a commercially sold vinegar? * Is pineapple vinegar has more taste than a commercially sold vinegar? C. HYPOTHESIS ...
Words: 583 - Pages: 3
...Joy Ruth V. Ecleo FMA11FA1 FIN 001 Reaction Paper On,July 23,2014 The section of FMA11FA1 of TIP College of Business held on educational tour in Bangko Sentral ng Pilipinas for the purpose of bonding with friends, to learn new things and mainly to see first hand the process of making money. We went to Bangko Sentral ng Pilipinas. When we enter the BSP, I noticed that the building is highly secured. We are restricted to bring cellphones, cameras, gadgets and our bags and we're only allowed to bring personal belongings. First Our tour guide shows us the different series of banknotes like the Bagong Lipunan series banknotes, New design series banknotes, New Generation banknotes and some various overprints. Then our tour guide takes us to a briefing room where he shows us different videos about the Evolution of Philippine Money and the process of how to make banknotes and making coins. I learned a lot and also the videos were useful since it includes the security features in the new generation banknotes so now I know what to look for in the new generation banknotes to define if it is real or fake. Next is she took us to a floor where we can see the BSP employees do their job as they work on their workplace making the e-passports. Our tour guide explains that it is called electronic passports because it has a silicon chip where all the personal information is put. We're also showed the different facilities making the banknotes from the start to the sheet-cutting and ending...
Words: 421 - Pages: 2
...Study of Pineapple Peelings Processing into Vinegar by Biotechnology ABSTRACT | This study aimed to reduce post-harvest losses of pineapple local variety egbenana by the transformation of juice into vinegar through biotechnological process.Vinegar was produced through two successive fermentations: alcoholic and acetic fermentations. The alcohol fermentation was carried out at 30°C using yeast. Biomass, pH and Brix were evaluated daily during the fermentation. Acetic fermentation was carried out at 30°C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28°C) for 5 days. Biomass, pH and acid levels were monitored each 2 days. The performance of acetic bacteria isolated was also assessed by studying their glucose and ethanol tolerance. The study allowed the isolation of yeast coded Saccharomyces cerevisiae (LAS01) and an acetic bacteria coded Acetobacter sp. (ASV03) both occurring in the pineapple juice. The monitoring of successive fermentations indicated that the pineapple juice with sugar concentration of 20 Brix, seeded with 106 cells of Saccharomyces cerevisiae (LAS01) for alcoholic fermentation for 4 days and afterwards seeded with 106 cells of Acetobacter sp. resulted in 4.5 acetic degree vinegar at Brix 5.3% and pH 2.8 for 23 to 25 days. The study of glucose tolerance of the strain of Acetobacter sp. showed that the growth of acetic bacteria was important in a juice with high concentration of sugar. However, the concentration...
Words: 4077 - Pages: 17
...607 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 37, 2014 Guest Editors: Eliseo Ranzi, Katharina Kohse- Höinghaus Copyright © 2014, AIDIC Servizi S.r.l., ISBN 978-88-95608-28-0; ISSN 2283-9216 The Italian Association of Chemical Engineering www.aidic.it/cet DOI: 10.3303/CET1437102 Vinegar Production from Pineapple Wastes –Preliminary Saccharification Trials Arianna Roda, Dante Marco De Faveri, Roberta Dordoni, Milena Lambri* Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore Via Emilia Parmense, 84, 29122 Piacenza, Italy milena.lambri@unicatt.it This study is located in the within of a research devoted at processing wastes both in developing and in developed Countries, so reducing both environmental pollution and seasonal fruit losses. In particular, the full work intended to completely process pineapple wastes into vinegar which may be then used as dressing, food preservative, and disinfectant. The preliminary trials presented here deepened the first process step (i.e. the saccharification) and looked into the feasibility of producing the greatest yield of reducing sugars from peels and core of pineapples. Wastes were cut into thin strips, chopped in a mixer, and divided into samples of peel and core to which distilled water was added. For enhancing reducing sugar yield, physical treatments were arranged to disaggregate the fibrous structure followed by enzyme treatments to breakdown cellulose polymers and to hydrolyse...
Words: 1806 - Pages: 8
...2 COMPOSITION OF PINEAPPLE Pineapple composition: Table 1. Chemical composition of the edible portion of pineapple (all varieties) (the data from USDA Nutrient Database) Nutrient Units Value per 100 grams Proximates Water g 86.00 Protein g 0.54 Total lipid (fat) g 0.12 Ash g 0.22 Carbohydrate, by difference g 13.12 Fiber, total dietary g 1.4 Sugars, total g 9.85 Sucrose g 9.85 Glucose (dextrose) g 5.99 Fructose g 1.73 Vitamins Vitamin C, total ascorbic acid mg 47.8 Vitamin A, IU IU 58 Vitamin A, RAE mcg_RAE 3 Other Carotene, beta mcg 35 Pineapple mainly contains water, carbohydrates, sugars, vitamins A, C and carotene, beta. It contains low amounts of protein, fat, ash and fibre. Pineapples contain antioxidants namely flavonoids, vitamin A and C. These antioxidants reduce the oxidative damage such as that caused by free radicals and chelating metals. It also has the enzyme complex protease (bromelain). Bromelain contains peroxidase, acid phosphate, several protease inhibitors and organically bound calcium (Tochi et al., 2008). 2.3 PRODUCT OF PINEAPPLE Canned Pineapple grade canned pineapple whole slices and broken slices packed in natural juice or light sugar syrup. Undersize fruits are cut and packed into canned pineapple tidbits, pieces or pineapple chunks. Aseptic pineapple juice concentrate is prepared by direct application of heat to pineapple juice to reduce its water content. Pineapple concentrate is stable...
Words: 2007 - Pages: 9
...1. BANANA HAIR PACK (dry hair): mash 2 bananas and 2 tsp honey and apply on hair for half an hour and shampoo off after thirty minutes for soft and shiny hair. 2. BANANA BOUNCE PACK: 6 bananas, 2 eggs, half-cup beer, mash bananas and mix in the other ingredients and apply on scalp and hair for thirty minutes, shampoo off. 3. TIGHTNESS PACK: Whip 1 egg and mash bananas, apply all over face and neck and leave on for 15 minutes. Wash off with milk and then water for a soft and shiny skin. 4. BANANA ELBOW SOFTER: Mash 2 bananas and add 2 tsp of sugar. Rub on knees and elbows for soft kissable skin. 5. BANANA HAND PACK: 2 mashed bananas, lemon juice and 2 tsp oatmeal. Mix together and apply on hands for 20 minutes. Scrub off in a rotating manner for soft beautiful hands. 6. Take the peel of three bananas and add 1 egg and 2 tea spoon of shikakai and apply to the hair and scalp for thirty minutes. Shampoo off normally. 7. POTATO BLEMISH PACK: Mix half a grated potato, lemon juice and 1 tsp of china clay into a smooth paste and apply on face. Leave on for 20 minutes and wash off with cold water. 8. POTATO TIGHTENER: Grate a raw potato and squeeze out the juice. Add the juice of one lemon and with a cotton wool pad apply all over face and neck. Leave on till skin becomes dry and tight and wash off with tepid water. 9. POTATO UNDER EYE PACK: Half a grated potato, lemon juice, 1 tsp fresh cream, 1 tsp multani mitti. Make a thick paste and apply on the eyes as a pack...
Words: 1401 - Pages: 6
...25 Alkaline-Promoting Foods These foods may help neutralize potentially toxic dietary acids, potentially supporting organ health and trimming body mass. Posted on 1/10/2014 | Comments (4) 1K+ PRINT The typical American diet is full of foods like meat and dairy products that tend to increase the acidity of your blood. Recent research suggests that eating too many acid-promoting foods could potentially damage your kidney and your liver and might even raise diabetes risk. But you can help negate acid’s negative effects on the body by balancing your diet with foods that promote an alkaline body environment. Adding more of these 25 foods into your diet could help support organ health and trim your body mass. The foods are ordered from most neutral to most alkaline-promoting. You can also check if your favorite foods could be filling you up with acids with this list of 25 acid-promoting foods. 1. Draft beer (most neutral) 2. Honey 3. Asparagus 4. Margarine 5. White wine 6. Broccoli 7. Marmalade 8. Mineral water 9. Watermelon 10. Apples 11. Red wine 12. Zucchini 13. Hazelnuts 14. Green beans 15. Tomatoes 16. Cherries 17. Radishes 18. Cauliflower 19. Potatoes 20. Apricots 21. Carrots 22. Celery 23. Bananas 24. Spinach 25. Raisins (most alkaline-promoting) 25 Acid-Promoting Foods Check out this list to see if you could be overloading your body with potentially toxic acids...
Words: 3354 - Pages: 14
...VEGETABLES AND FRUITS INTRODUCTION: High intakes of fruits and vegetables are protective against many forms of cancers. Vegetarians are less likely to contract cancer of the colon than meat eaters. A vegetarian diet is typically high in fibre, low in saturated fat and includes plenty of fruit and vegetables. Dietary fibre may help to protect against all the ‘Western’ cancers such as cancers of the colon, rectum, prostate, uterus and breast. We all know that fruits, vegetables, grains, legumes and nuts are healthy. There are a number of studies that show that consuming more of these plant-based foods reduces the risk for a long list of chronic maladies (including coronary artery disease, obesity, diabetes, and many cancers). This is probable factor in increased longevity in the industrialized world. On average, we eat two fruits and vegetables and too much saturated fats of which meat and dairy are prime contributors. A predominantly vegetarian diet may have beneficial effects for kidney and nerve function in diabetics, as well as for weight loss. Eating more fruits and vegetables can slow, and perhaps reverse, age-related declines in brain function and in cognitive and motor performance at least in rats. However, low protein diets associated with vegetarians, reduce calcium absorption and have a negative impact on skeletal health. Vegetarians’ avoidance of meat, eggs and dairy products can lead to deficiencies in iron, calcium and Vitamin B12. Infants who are breast-fed...
Words: 3381 - Pages: 14
...Asia. Love, Mama lunch menu Set Meals “Indian Tali” (V) Dahl makani/sambar curry/vardi doughnuts/ Lamb/chicken sheik kebab/vegetable pickle and yoghurt riata 80 Khanom Jihm (S) with minced fish somen, noodles, pickled mustard greens and fresh vegetables 80 Hainanese chicken/duck rice (S) with yellow bean dressing cucumber pickle ginger and chicken soup 80 “Thai Khao Gang” minced chicken with chili garlic long bean and holy basil served with fried egg steamed rice and choko shredded chicken soup 80 Asian Bites Lamb and pumpkin pot stickers with chili oil & black vinegar (S) 40 Steamed snapper dumplings with chili & black bean oil (S) 40 Beef and bamboo dumplings with chili and hot bean paste 40 La lot Vietnamese grilled mince pork belly wrapped in betel leaves 40 Pork and prawn siew mai with chili sauce & ginger vinegar 40 Thai fish cakes with sweet chili sauce & pickled cucumber (S) 50 Kachooris with yellow dahl, coriander & mustard seeds served with mint chutney & tamarind chutney 40 Steamed snapper bakso with chinese wine & ginger 60 Steamed prawns with X.O sauce 70 Roasted Peking duck with hoisin sauce 80 Salads “Yam Talay” of squid, shrimp & fish with onion tomato Asian celery (S) and chili lime dressing 60 “Bun cha” of grilled pork with fresh Vietnamese herbs crushed peanuts and a light nouc cham dressing 50 “Cha Ca” Vietnamese turmeric fish...
Words: 1385 - Pages: 6
...NAME OF PRODUCTS | TOTAL COUNTED | | Total | Price per unit | Total price | | | | | Kidney beans 400g | 3 | | | Butter beans 410g | 4 | | | Baked beans 410g | 14 | | | Coconut milk 400ml | 3 | | | Apple sauce 560g | 2 | | | Sliced pie apple 765g | 2 | | | Guava halves A10 | 7 | | | Pear halves A10 | 3 | | | Peach halves A10 | 3 | | | Pineapple pieces A10 | 2 | | | Olive green A10 | 1 | | | Onion & tomato mix A10 | 1 | | | Sweet corn cream 420g | 15 | | | Whole corn 410g | 2 | | | Ideal milk 380g | 1 | | | Condensed milk 385g | 5 | | | Tuna chunks in oil 170g | 4 | | | Granadilla pulp 110g | 4 | | | Tabasco 60 ml | 4 | | | Mild English ,mustard ...
Words: 1044 - Pages: 5
...It has a dark, tender meat. Coca leaf shows up in many things in Lima from candy to cocktails. It contains twice as much calcium as milk - according to locals. Lomo Saltado represents the Chinese-Peruvian cooking: strips of beef marinated in vinegar, soy sauce and spices, then sautéed with chilies, onions and tomatoes, served with thick-cut fried potatoes. Tamales, a spiced ground corn paste filled with chicken or pork, is originated from the Peruvian-Hispanic...
Words: 496 - Pages: 2
...statistics Related links Share Share on deliciousShare on googleShare on twitterShare on diggShare on citeulikeMore Sharing ServicesMore More Sharing ServicesMore Permalink Brazilian Journal of Chemical Engineering On-line version ISSN 0104-6632 Braz. J. Chem. Eng. vol.29 no.3 São Paulo July/Sept. 2012 http://dx.doi.org/10.1590/S0104-66322012000300003 BIOPROCESS ENGINEERING Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model S. Ghosh; R. Chakraborty; G. Chatterjee; U. Raychaudhuri* Centre for Medicinal Food and Applied Nutrition, Department of Food Technology and Biochemical Engineering, Fax: 91-033-24146822, Jadavpur University, Kolkata, 700032, India. E-mail: utpal31@hotmail.com ABSTRACT Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer) wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251). The physical parameters of the fermentation conditions such as temperature, pH, and time...
Words: 5531 - Pages: 23
...FREE Cookbooks!! Stop Searching, Start Cooking! http://recipes2u.tk/ Main Source www.recipies2u.tk Author Is : Shungoo chicki FREE Cookbooks!! Stop Searching, Start Cooking! http://recipes2u.tk/ Table of Contents Introduction.........................................................................................................................................................1 Almond Chicken ................................................................................................................................................2 Almond Biscuits ................................................................................................................................................3 Barbecued Spareribs ........................................................................................................................................4 Bean Curd with Oyster Sauce ..........................................................................................................................5 Bean Sprout Salad .............................................................................................................................................6 Beef with Broccoli .............................................................................................................................................7 Beef Kwangton ....................................................................................................................................
Words: 19672 - Pages: 79
