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Evaluating the Potential of Boiled Camote Vinegar as a Substitute for Commercial

Vinegar: An Experimental Study Comparing Acidity and Palatability

ABSTRACT
The study aimed to evaluate the potential of boiled camote vinegar as a substitute for
commercial vinegar by comparing acidity levels and palatability. The researchers used a
quantitative research design, collecting samples of white sweet potato and ube sweet potato
vinegar during the fermentation process. Statistical analysis, specifically a t-test, was
conducted to determine if there was a significant difference in acidity levels between the
two vinegars. Additionally, sensory evaluations were performed to assess the palatability
and sensory characteristics of the vinegars. The results showed that there was no
statistically significant difference in acidity levels between white sweet potato and ube
sweet potato vinegars. The mean acidity level for white sweet potato vinegar was 4.75,
while it was 5 for ube sweet potato vinegar. The analysis also revealed a strong positive
correlation between the two vinegars. The sensory evaluations provided insights into the
palatability of the vinegars. Participants evaluated the aroma, appearance, taste, and
texture/mouth-feel of both vinegars. This reveals that there is no significance difference
between the two varieties. Overall, this study suggests that boiled camote vinegar, whether
made from white sweet potato or ube sweet potato, has the potential to be a viable
alternative to commercial vinegar. The similarity in acidity levels and the absence of
significant differences in sensory evaluations indicate that both vinegars can be considered
as substitutes.
Keywords: boiled camote vinegar, substitute, commercial vinegar, acidity levels,
palatability
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INTRODUCTION

Vinegar is an acidic liquid made from ethanol fermentation by acetic acid bacteria.
It is used in cooking for its flavour and chemical properties. It can be made from various
base ingredients, each adding its distinct flavor and vibrancy to the foods with which it is
used (Moncel,2023). Vinegar is one of the oldest fermented products and its history dates
back to around 2000 BC, having been considered for a long time as the poor relative among
fermented food products (Solieri & Giudici, 2009). A recent report depicts the vinegar
process by two-stage liquid fermentation using fruits or vegetables. Acetic acid is the main
component of vinegar, which contains 4 to 18% acetic acid. It is used as a food preservative
and additive (known as E260). It plays an important role in the metabolism of fats and
carbohydrates in the body. Studies have shown that apple cider intake can lead to low blood
potassium and bone loss, as well as osteoporosis, a condition that causes brittle bones and
is rarely seen in young people (Lhotta et al.,1998).

On the other hand, sweet potatoes or camote are known as the “poor man's crop” of
the Philippines. According to The Philippine Council for Agriculture, Aquatic and Natural
Resources Research and Development (PCAARRD), they are a wholesome cuisine mainly
eaten with vegetables and as a staple. Sweet potatoes are a rich source of phytochemical
compounds, Plant-derived compounds have always been an essential source of several
clinically valuable biomolecules. Sweet potatoes are usually orange but can also be found
in other colors, such as white, red, pink, violet, yellow, and purple (Kim et al., 2016).

According to Ternes (2022), their studies show’s that the purple sweet potato has
150 percent more antioxidants than blueberries, assisting in preventing cancer and
cardiovascular disease. Together with manganese, vitamin B6, copper, iron, iron, dietary
fiber, and potassium, it has four times the recommended daily intake of vitamin A and half
the recommended daily intake of vitamin C. Research has revealed that potatoes contain
antibacterial and antifungal properties and potential benefits for controlling blood sugar. It
has a creamy texture and a buff or light brown skin color with violet-purple flesh. The taste
is pleasant. On the other hand, white potatoes have similar nutrients to the purple sweet
potato.
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According to Xuefeng Wu.et al (2017), vinegar from purple sweet potato is

produced in a liquid fermentation process. Anthocyanin concentration and antioxidant
activity of vinegar was evaluated; the increase in the antioxidant activity was associated
with the presence of acetic acid and phenolics released upon fermentation. The rate of
purple sweet potato use needs to be increased. In order to produce purple sweet potato
vinegar with a deep color and high functionality. In a detailed comparison of the qualitative
traits of vinegar made with rice and purple sweet potato makgeolli during storage, Chun et
al. (2014) investigated through into various contents of rice makgeolli and purple sweet
potato makgeolli. Purple sweet potato makgeolli vinegar (PMV) had higher pH and lower
acidity values than rice makgeolli vinegar (RMV).

Similarly, according to Gayao.et al (2016), left-over water in boiling sweet potato

roots could be fermented into “hebeng”, “sabeng” or “tengba”. The left-overwater in
boiling sweet potato is continuously heated until it becomes thick as jelly or jam. In
hebeng, salt is added then fermented for 15 days to one month or longer. Hebeng among
the Kalanguyas or sabeng among the Kankana-eys. In the Department of Agriculture's
video, Sabeng is shown to ferment for at least a week without the use of yeast. Moreover,
Sabeng can be made in two different ways. The conventional Sabeng is the first.

All the previously mentioned studies have focused on exploring various compounds
and nutrients present in sweet potatoes. However, there is a research gap in investigating
the pH level of fermented sweet potato. In a recent study, the researchers did not use yeast
to ferment sweet potatoes but instead allowed the fermentation process to take seven days
(Moyib et al., 2021). Another study found that purple sweet potato can be used in a
highefficiency liquid fermentation method to produce vinegar with a deep color and high
functionality (Wu et al., 2017).

The researcher in this study aimed to use yeast to aid in the fermentation process of
sweet potatoes and investigate the pH of the fermented sweet potato water in 14 days of
fermentation. The researchers will not add the mashed sweet potato to the leftover water
from boiling the sweet potato to enhance the fermentation process.
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This research aimed to answer the question:

1. What is the difference in acidity levels between white sweet potato and ube
sweet potato?
2. Can sweet potato vinegar made from white sweet potato and ube sweet potato
be a feasible alternative to commercialized cane vinegar? a. Base on palatability
and sensory characteristics.
b. Base on the acidity level.
Statement Hypothesis:
1. The purple sweet potato is more acidic than the white sweet potato.
2. Sweet potato vinegar can be used as an alternative vinegar.
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METHODOLOGY

Research design

In this study the researchers use a quantitative research design used to determine
the suitability of two sweet potato varieties for vinegar production. The research involves
manipulating variables and controlling conditions to ensure valid results. Samples from the
two sweet potato varieties will be subjected to the same conditions to compare their
suitability for vinegar production. Regular pH value measurements were taken to monitor
the fermentation process and determine the optimal endpoint. According to Puri et al.
(2018), an experimental research design is suitable for testing hypotheses and establishing
causal relationships between variables. This design will enable the researcher to determine
if there is a significant difference in the suitability of the two sweet potato varieties for
vinegar production.

Statistical tools

Conducting research, it is important to select appropriate statistical tools to analyze

the data and answer the research questions is important. The collected data can then be
subjected to a t-test to determine if there is a significant difference in acidity levels between
the two sweet potato varieties.

In this study, the two independent samples would be the white sweet potato vinegar
and ube sweet potato vinegar samples collected during the fermentation process. The
sample sizes would depend on the number of samples collected during the fermentation
process.

For the sensory evaluation, the researchers select a participant in this study to
evaluate the vinegar's sensory attributes using a sensory evaluation form. The form is a
questionnaire-checklist which indicates the sensory evaluation of two varieties of sweet
potatoes, and the participant can provide feedback based on their perceptions. The data
collected then analyzed to identify any significant differences in the sensory characteristics
between the two sweet potato vinegars. The results of the sensory evaluation can provide
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insights into the feasibility of using white sweet potato and ube sweet potato in vinegar
production from a consumer perspective.

Using both statistical tests and sensory evaluations, researchers can gain a more
comprehensive understanding of the similarities and differences between the sweet potato
varieties and their potential for use in vinegar production. The statistical tests would
provide insight into any significant differences in acidity levels between the sweet potato
varieties, while sensory evaluations would provide a consumer-focused perspective on the
products.

Overall, this study aims to determine if sweet potato vinegar made from white sweet
potato and ube sweet potato is a feasible alternative to commercialized cane vinegar. The
results of this study could have significant implications for the vinegar industry and for
consumers looking for healthier and more sustainable alternatives to traditional vinegar
products.

Materials

The glass jars are used to contain the sweet potato water during the fermentation
process. The cheesecloth or flour cloth is used to cover the jars to allow gas exchange while
keeping out unwanted particles. Yeast is added to the sweet potato water to start the
fermentation process, which converts the sugars into mostly carbon dioxide and ethanol
while producing some other metabolites. The pH meter or litmus paper is used to measure
the acidity level of the sweet potato water during the fermentation process, which helps
determine the progress of the reaction. The distilled water is used to clean and rinse the
equipment to avoid contamination of the samples. The 150 ml glass beakers are used to
measure the volume of the sweet potato water, while the magnetic stirrer and stir bar are
used to mix the samples and ensure uniformity. The thermometer is used to monitor the
temperature during the experiment, which can affect the rate of the fermentation reaction.
Overall, these materials are necessary to ensure accurate and reliable results in the
experiment.
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Figure 1. Glass Jars Figure 2. Flour cloth Figure 3. Yeast (Bobod)

Figure 4. Ube sweet potato Figure 5. White sweet potato

Process
First, the researchers boil and extract the leftover water of the two variety of sweet
potato (ube and white).

Figure 6. Ube sweet potato Figure 7. White sweet potato

Second, adding the yeast for the fermentation.

Figure 8. Yeast, (Bobod)

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Third, was the finish product, ready for the fermentation stage.

Figure 9. Ube sweet potato Figure 10. White sweet potato

Lastly, was the fermentation Process of the two variety of sweet potato which is the
ube and white sweet potato.

The preparation of sweet potatoes for vinegar production involves several steps to
ensure a consistent and reliable experiment. According to a study conducted by Pankaj et
al. (2015), 1000g of two varieties of sweet potato are first washed and peeled to remove
any dirt or impurities. The sweet potatoes are then cooked in 3 liters of water using a vapor
cooker for 40 minutes to extract the sweet potato water, which is then filtered to separate
the cooked sweet potato from the water. After cooling down for 5 minutes, the sweet potato
water is ready for the fermentation process, which is conducted for 7 days at a temperature
of 20-30%. The jar was also sealed with a cheesecloth to avoid contamination.

In the fermentation process, a teaspoon of yeast is added to the sweet potato water
to start the fermentation stage. According to a study by Zhai et al. (2015), yeast is a vital
component in vinegar production as it converts the sugars in the sweet potato water into
mostly carbon dioxide and ethanol while acid bacteria transform the ethanol into acetic
acid. Overall, the preparation and fermentation process for sweet potato vinegar production
require careful attention to detail to ensure a consistent and reliable experiment. The use of
yeast and the fermentation process are critical components in producing high-quality
vinegar from sweet potatoes.
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RESULTS & DISCUSSION

This section presents and discusses the findings of a study that aimed to assess the
potential of a boiled camote vinegar as a substitute for commercial vinegar. The study
focused on evaluating the acidity levels and palatability of two sweet potato varieties,
especially white sweet potato and ube sweet potato, in comparison to commercialized cane
vinegar. The investigation aimed to determine the difference in acidity and sensory
characteristics between sweet potato vinegars., with objective of assessing their feasibility
as alternative options to commercially available vinegar.

a. Is there a significant difference in acidity levels between white sweet potato and ube
sweet potato

Table 1: The significant difference between the acidity levels of sweet potato and
ube sweet potato.
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t-Test:
Two-Sample Assuming Equal Variances

Variable 1 Variable 2

Mean 4.75 5

Variance 1.642857 3.428571

Observations 8 8

Pooled Variance 2.535714 Hypothesized Mean

Difference 0 df 14

t Stat -0.31399

P(T<=t) one-tail 0.379078

t Critical one-tail 1.76131 P(T<=t) two-tail

0.758156 t Critical two-tail 2.144787

Based on the results, the p-value (0.75815639) is greater than the chosen
significance level (0.05) for both one-tailed and two-tailed tests. This suggests that there is
not enough evidence to reject the null hypothesis. Therefore, we fail to find a significant
difference in acidity levels between sweet potato and ube sweet potato.

The t-statistic (-0.313992913) being negative indicates that the mean acidity level
of Variable 1 (sweet potato) is slightly lower than Variable 2 (ube sweet potato), but this
difference is not statistically significant.

Overall, the analysis does not provide strong evidence to conclude that there is a
significant difference in acidity levels between sweet potato and ube sweet potato based on
the given data.

b. How do white sweet potato and ube sweet potato differ in terms of their palatability.
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Table 2: Through the aroma of the two different varieties of the sweet potato
t-Test: Two-Sample Assuming Equal Variances

Variable 1 Variable 2
Mean 4.3 4.4
Variance 0.677778 1.155556
Observations 10 10
Pooled Variance 0.916667
Hypothesized Mean Difference 0
df 18
t Stat -0.23355
P(T<=t) one-tail 0.408985
t Critical one-tail 1.734064
P(T<=t) two-tail 0.81797
t Critical two-tail 2.100922

Based on the table above, the p-value is greater than the significance level (usually
0.05), we do not have enough evidence to reject the null hypothesis. The null hypothesis
states that there is no significant difference in aroma ratings between the two sweet potato
varieties. Therefore, based on this analysis, we cannot conclude that there is a significant
difference in aroma ratings between the two sweet potato varieties.

Table 3: Through the appearance of the two different varieties of the sweet potato

t-Test: Two-Sample Assuming Equal Variances

Variable 1 Variable 2
Mean 5 4.5
Variance 0 1.611111
Observations 10 10
Pooled Variance 0.805556
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Hypothesized Mean Difference 0

df 18
t Stat 1.245682
P(T<=t) one-tail 0.114426
t Critical one-tail 1.734064
P(T<=t) two-tail 0.228853
t Critical two-tail 2.100922

Based on the table above the p-value is greater than the significance level (usually
0.05), we do not have enough evidence to reject the null hypothesis. The null hypothesis
states that there is no significant difference in appearance ratings between white sweet
potato and ube sweet potato. Therefore, based on this analysis, we cannot conclude that
there is a significant difference in appearance ratings between white sweet potato and ube
sweet potato.

Table 4: Through the taste of the two different varieties of the sweet potato.

t-Test: Two-Sample Assuming Equal Variances

Variable 1 Variable 2
Mean 3.7 3.9
Variance 1.344444 1.211111
Observations 10 10
Pooled Variance 1.277778
Hypothesized Mean Difference 0
df 18
t Stat -0.39563
P(T<=t) one-tail 0.348515
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t Critical one-tail 1.734064

P(T<=t) two-tail 0.697029
t Critical two-tail 2.100922

Based on the table above, the p-value is greater than the significance level (usually
0.05), we do not have enough evidence to reject the null hypothesis. The null hypothesis
states that there is no significant difference in taste ratings between white sweet potato and
ube sweet potato. Therefore, based on this analysis, we cannot conclude that there is a
significant difference in taste ratings between white sweet potato and ube sweet potato.

Table 5: Through the texture of the two different varieties of the sweet potato.

t-Test: Two-Sample Assuming Equal Variances

Variable 1 Variable 2
Mean 3.7 3.6
Variance 2.455556 1.6
Observations 10 10
Pooled Variance 2.027778
Hypothesized Mean Difference 0
df 18
t Stat 0.157027
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P(T<=t) one-tail 0.438486

t Critical one-tail 1.734064
P(T<=t) two-tail 0.876971
t Critical two-tail 2.100922

Based on the table above p-value is greater than the significance level (usually
0.05), we do not have enough evidence to reject the null hypothesis. The null hypothesis
states that there is no significant difference in mouthful texture ratings between white sweet
potato and ube sweet potato. Therefore, based on this analysis, we cannot conclude that
there is a significant difference in mouthful texture ratings between white sweet potato and
ube sweet potato.

c. Can sweet potato vinegar made from white sweet potato and ube sweet potato be
a feasible alternative to commercialized cane vinegar?
Table 6. Base on the acidity level.

White Sweet Potato Ube Sweet Potato

7pH 8pH
Day 7
6pH 7pH
Day 8
5pH 6pH
Day 9
5pH 5pH
Day 10
4pH 4pH
Day 11 4pH 4pH
4ph 3pH
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Day 12

Day 13

Day 14 3pH 3pH

In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between
2.22 and 2.86 for commercial vinegar (Cosmulescu, Stoenescu, Trandafir, & Tutulescu,
2022). Thus, based on the table above the acidity levels on the 14th day shows that the two
sweet potato reached the typical acidity levels of a homemade and commercialized vinegar.

CONCLUSION AND RECOMMENDATIONS

Based from the findings, the following conclusions were drawn:

The study compared the acidity levels between white sweet potato and ube sweet
potato vinegars. The statistical analysis did not reveal a significant difference in acidity
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levels between the two varieties. Both vinegars showed a gradual decrease in pH over the
course of 14 days, reaching acidity levels comparable to homemade and commercialized
vinegars.

The study also assessed the palatability aspects, including aroma, appearance, taste,
and texture, of white sweet potato and ube sweet potato vinegars. The statistical analysis
did not find a significant difference in ratings between the two varieties for any of these
sensory characteristics. This suggests that both varieties have similar palatability profiles.

In conclusion it can be inferred that both white sweet potato and ube sweet potato
can be an alternative to commercialized cane vinegar. The acidity levels achieved by both
varieties indicate their suitability for vinegar production. Additionally, the similar
palatability ratings suggest that consumers may find both vinegars equally acceptable in
terms of sensory characteristics.

Based from the findings and conclusions the following recommendation were
drawn:

1. Future researchers should also explore the potential novel uses and
applications of sweet potato vinegar. Investigate its functional properties, such as
antimicrobial or antioxidant activities, and evaluate its suitability as an ingredient in various
food products or as a natural preservative. By expanding the scope of sweet potato vinegar
beyond traditional uses, new opportunities for its utilization can be discovered, contributing
to its economic and commercial viability.

2. For future researchers, it is recommended to delve into the microbial

dynamics of sweet potato vinegar fermentation. By understanding their roles and
interactions, valuable insights can be gained to optimize and control the fermentation
process and enhance the quality of sweet potato vinegar.

3. Foster collaborations between research institutions, government agencies,

and industry stakeholders to promote interdisciplinary research on sweet potato vinegar.
Encouraging partnerships can facilitate knowledge exchange, resource sharing, and
collective efforts to advance the understanding and application of sweet potato vinegar.
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4. Governments and funding agencies should consider providing financial

support and grants specifically dedicated to sweet potato vinegar research. By allocating
resources to this field, researchers can conduct in-depth studies, employ advanced
techniques, and explore innovative approaches that contribute to the development and
optimization of sweet potato vinegar production.

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