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

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.

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.

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 Studies.11 d. Definition of Terms..12 Chapter 3: Methodology.....13 a. Materials/Equipment/Apparatus and Cost...13 b. Experimental Procedure...13 c. Photo documentation....16 Chapter 4: Presentation and Analysis of Data.....18 a. Presentation of Data.18 b. Analysis21 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: Bibliography24 a. Book Sources....24 b. Internet Sources.23

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 sixtyeight (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 show the 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.

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 5th 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 (16th century) then to

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Brazil and the West Indies (17th 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 Khne 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

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Chapter III: Methodology

Materials and Equipment

Quantity 2 6 1 60g 1 1kg bag 1 1 Total:

Material/Equipment Mangoes (Ripe) Bowls McCormick Meat Tenderizer Flour Measuring Glass Weighing scale 12 materials

Price 60.00 Php Already provided 39.50 Php 93.75 Php Already provided Already provided 193.25 Php

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.
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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 . 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. Record these changes

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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 Before After addition of proteases 1 mins. after 2 mins. after 3 mins. after 4 mins. after 5 mins. after Set B Observation Period Before After addition of proteases 2 2 2 2 3 3 2.34 2.34 Observation 1 Observation 2 Observation 3 Average 1 1 1 .5 .5 1 1 1 .5 .5 2 2 1 1 .5 1.34 1.34 1 .67 .5 2 1 2 1 3 2 2.34 1.34 Observation 1 Observation 2 Observation 3 Average

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1 mins. after 2 mins. after 3 mins. after 4 mins. after 5 mins. after

2 2 2 1.5 1.5

2 2 2 1.5 1.5

3 3 2 2 1.5

2.34 2.34 2 1.67 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 provide 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 proteins 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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