CENTRO ESCOLAR UNIVERSITY

MANILA

School of Nutrition and Hospitality Management

FUNDAMENTAL OF FOOD TECHNOLOGY

LABORATORY ACTIVITY REPORT

Fermentation and Pickling

Title of the Activity

Before After

Ingredients

1 cup shredded Sayote

½ cup shredded Carrot

1 cup of Apple Cider Vinegar

½ cup Sugar

1 Tbsp Salt

2 cloves of Garlic

Juliene Ginger/Turmeric

Juliene Green and Red Bell Pepper

Whole Pepper Corn

Procedures

Shred sayote and put into a strainer.

Squeeze gently to remove excess water content.

Put in the fridge for an hour.

While waiting, prepare the vinegar mixture.

Simmer for 20-30 minutes with minimal stirring;

Continue until the strong sour taste is gone.

While simmering, shred the carrots.

Julienne ginger and bell peppers.

Prepare a sterilized container.

Using a wide bottom funnel, put the mixed shredded sayote and carrot.

Slide the julienned Bell peppers on the side of the jar.

Put the julienned ginger and pour the simmered vinegar mixture.

Store inside the fridge for a day.

Results

Comparison of the following:

Attributes Before After

1. Appearance Before storing it inside the After I took it out for about a
a. Color fridge the color of my shredded day in the fridge the atcharang
b. Weight sayote is lighter, the weight is sayote turned a bit brown and
c. Size 530g. darker compared to before but
maintained the translucent
form. There is no change in
weight per se.
2. Texture The texture of the shredded The crispness and tenderness is
a. Outer sayote has a a slight crisp when retained after a day of storing
b. Inner chewed. in the fridge.
3. Aroma The smell of the apple cider The smell coming from the
vinegar is still there but not ginger manifested together
overpowering, the presence of with the bell pepper. The scent
ginger and bell peppers are not of the vinegar turned calmer.
the noticeable.
4. Flavor The flavor is definitely a The flavor improved as it
balance of sweet and sour but turned a little bit sour but not
not too tangy.
 irritating, the sweetness is
almost like it came from a fruit.
Discussion

The major change that I noticed is from its color given that I used an apple cider vinegar which turned it
darker.

Conclusion

Sayote is nearly as the same as papaya with a little to no noticeable difference according to my dad. In
addition, apple cider vinegar is great option if you want to make your atchara leaning towards the
sweeter side because it produces sweetness comparable to a fruit juice.

Recommendation

I recommend to use sayote as a cheaper alternative to papaya and for the process of cooking and
simmering the vinegar mixture, if there is still a strong stingy smell that hits your nose after a significant
amount of simmering time, better to base it on the actual taste. If the strong overpowering flavor of
vinegar is gone and the taste of sweetness and sourness is balance, it is good to go.

References:

https://www.youtube.com/watch?v=4r-SNXjLIbg&t=296s

Prepared by:

Roi Aaron Visitacion

Printed Name and Signature

Note:

If dishes are prepared, there should be a food evaluation attached. (parents/ guardian)