TLE

• Fermentation - is a metabolic process that occurs in the absence of oxygen. This process often involves the breakdown of sugars into acids, gases or alcohol, resulting in the production of various-by-products
• Alcohol Fermentation - this type of fermentation is carried out by yeasts, which convert sugars into alcohol and carbon dioxide. It is commonly used in the production of alcoholic beverages such as wine, beer, and spirits
• Lactic Acid Fermentation - lactic acid bacteria convert sugars into lactic acid. This type of fermentation is utilized in the production of fermented dairy products like yogurt and cheese, as well as in the fermentation of vegetables to produce foods such as sauerkraut and kimchi
• Acetic Acid Fermentation - is a metabolic process in which certain bacteria convert ethanol (alcohol) into acetic acid (vinegar). This type of fermentation is primarily, carried out by acetic acid bacteria, such as Acetobacter and Gluconobacter species
• Kimchi - a traditional korean dish made from fermented vegetables such as cabbage and radishes
• Sauerkraut - fermented cabbage; a popular condiment in many cuisines
• Pickles - cucumbers and other vegetables fermented in brine with spices
• Fruit Wine - fruits such as grapes, apples, or berries are fermented into alcoholic beverages
• Preservation - extends the shelf life of fruits and vegetables by creating an acidic environment that inhibits the growth of spoilage-causing microorganisms
• Enhanced Flavor - can produce complex flavors and aromas that are distinct and often desirable
• Nutritional Value - can provide probiotics, beneficial bacteria that support gut health. Fermentation can also increase the availability of certain nutrients
• Pickling - is the method of processing food in brine  (salt) or in vinegar with or without bacterial fermentation
• • When vinegar is used as a preservative, the acetic acid content in the pickle and liquid should be high, above 2%, to prevent bacterial growth. Vegetables preserved in vinegar alone should be stored in 10% strong vinegar. This method involves salting without fermentation
• If you want the vegetables to keep longer, use a strong brine or salt solution. The vegetable should be soaked first in a brine solution for a number or weeks for better absorption of vinegar
• Vinegar - good quality native vinegar aged in wooden containers should be used for better results. The acid content of vinegar should not be too low to preserve the pickles nor too high to cause shriveling and to produce a very sour taste
• Salt - in small-scale pickle preparation, coarse ordinary table salt is commonly utilized. It serves not only as a flavoring agent but also as a key ingredient in brine preparation. The right amount of salt is crucial in brine preparation, as it affects the quality of the pickle
• Sugar - the small of sugar added depends on the kind of pickles. Less sugar is added to make sour pickles. For sweet pickle, more sugar is required and is added at several interval for better absorption and to prevent shriveling
• Spices - give flavor to the product. The spices commonly used are whole cloves, black pepper (paminta) and bay leaves. For spiced vinegar pickles, the spices usually used are kanela, paminton, ginger and onions. Spices should be used moderately and not overpowered the flavor of the fruits and vegetables
• Water - soft water should be used. Hard water contains calcium and other salts which may prevent proper acid formation and interfere with normal curing. Water should also free from iron content to avoid blackening of pickles
• Sugar Concentration - refers to the amount of sugar present in a solution, often expressed as a percentage or in terms of specific units like grams of sugar per unit volume. Can vary depending on the source of the raw material, such as sugar cane, sugar beets, fruits, or other plant-based sources
• Jelly - is a soft, elastic, transparent food made from fruit juice boiled with sugar. The standard characteristics of jelly are: 

  • Clear, transparent, and attractive color.
  • Forms are retained, quivers and do not flow when removed from their containers. 
  • Natural flavor and aroma of fruit is retained.
  • Texture is tender.
• Marmalade - is a clear, jelly-like mixture in which shreds or thin slices of fruits or peel are suspended. The standard characteristic of marmalade is:

  • Has a jelly – like consistency and not syrupy.
• Fruits - for jelly making should have a rich flavor. It should contain sufficient pectin and acid. Jelly formation is possible only with the proper pectin to sugar acid ratio
• Pectin - a water soluble substance found in some slightly under ripe fruits that cause jellies to set. Slightly under ripe fruit is capable of forming a gel when sugar and acid are in the right proportions
• Acid - it makes the jelly firm and rigid in structure and is essential for flavor and gel formation. Gel formation occurs from 2.5 to 3.5 pH value. The ideal pH value for successful gel formation is pH 3.2. Fruits differ in acidity. If the fruits used for making jelly has lacked in acid, it could be improved by adding commercial citric, tartaric acid, calamansi and lemon juice
• Sugar - in jelly acts like acid, controlling firmness and preserving. The needed sugar amount depends on juice acidity and pectin. More acid means less sugar; high pectin needs more sugar. Use 3/4 cup sugar per cup of juice for optimal strength. Mix sugar with juice before boiling. Use refined sugar for jelly making
• Benefits of Fermentation:

  • Preservation 
  • Enhanced Flavor 
  • Nutritional Value
• Cooking Test - boil a small amount of juice with sugar. If gel sets, then it is rich in pectin
• Alcohol Test - mix one tablespoon of fruit juice and two tablespoons of 95% denatured alcohol. The following result will determine the pectin content of the fruit juice.

  • Rich in pectin – a transparent jelly – like lump is formed in fruit juice rich in pectin
  • Moderate amount of pectin – a jelly-like clot is not very firm and could be broken into two or more lumps.
  • Very little pectin content –The clot could be broken into numerous small pieces or the juice is cloudy
• Gel Meter Test - in this test, fruit juice is allowed to run down into tube for one minute to test the pectin content. There are two indications in a gel meter that will show if the fruit has high or low pectin content.

  • Rich in pectin content - the juice is thicker and runs down into the tube more slowly.
  • Low in pectin content - the juice runs below one-half (½) mark of the gel meter after one minute.
• Testing Fruit Acidity - to test the acidity of fruits, mix one tablespoon of calamansi juice and one- half cup of water. The following result will determine the acidity of the fruit juice.

  • High acid content - if the taste is as sour as the solution of calamansi and water.
  • Lack acid content – if the taste of the solution is less sour.
• Bubble Formation - in bubble formation, if large bubbles have briskly appeared with small bubbles beneath
• Cold Plate Test - put three drops of jelly in a cold plate, after a while, the consistency reached by the jelly will be reveal. Remove the pan from heat when doing this test
• Testing the Jellying Point

  • Bubble Formation 
  • Cold Plate Test 
• Testing Pectin Content

  • Cooking Test
  • Alcohol Test 
  • Gel Meter Test
• Food Processing - is the transformation of Agri-fishery products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods
• Food Processing - generally includes the basic preparation of foods, the alteration of a food product into another form, and preservation and packaging techniques. Almost all food is processed in someway before it is eaten. Commercially, the main reasons to process food are to eliminate micro-organisms and to extend shelf life. Simply cooking or combining a food with other foodstuff to create a recipe is also considered a form of food processing
• Weighing Scale - is used to weigh raw materials and other ingredients. Has different capacities and sensitivities
• Measuring Spoons - is also used to measure small quantities of ingredients. With fractional measures such as 1 tbsp, 1/2 tbsp, 1 tsp, 1/2 tsp, 1/4 tsp, and 1/8 tsp
• Measuring Cups (for dry ingredients) - used for measuring dry ingredients. With fractional measures like 1 cup, 1/2 cup, 1/4 cup, 1/8 cup