Santol Vinegar

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REPUBLIC OF THE PHILIPPINES LAGUNA STATE POLYTECHNIC UNIVERSITY SANTA CRUZ, MAIN CAMPUS A.Y. 2014-2015 Santol Vinegar (Sandoricum koetjape) SUBMITTED BY: Monica A. Esguerra BSIT-3A/FOODS SUBMITTED TO: PROF. NESTOR PASAHOL INSTRUCTOR Chapter 1 THE PROBLEM AND THE SETTINGS This chapter contains the Introduction, Background of the Study, the Theoretical Framework, Conceptual Framework, Statement of the Problem, Hypothesis, Significance of the Study, Scope and Limitation of the Study and the Definition of Terms. Introduction Santol or cotton fruit (Sandoricum koetjape) is a tropical fruit grown in Southeast Asia (, Retrieved July, 2014). The Santol fruit tissue is mostly…show more content…
With those fast processes, commercial vinegar contains residual alcohol (about 6 to 7%). The researcher wants to explore using the flesh of the Santol fruit (the skin and the seed removed) as potential household vinegar. Theoretical Framework Santol is a famous fruit in the Philippines. Its scientific name Sandoricum koetjape. It is native to Southeast Asia where it is called gratawn in Thai, kompem reach in Khmer, tong in Lao and donka in Sinhalese. The santol fruit has a thin outer peel and a thicker inner rind. The pulp is soft and contains a milky juice. It may be sweet or sour depending on the ripeness. The seeds are brown and inedible. Filipinos peel the fruit with a sharp knife and eat the flesh raw with some salt or even brown sugar. It may also be candied. (Retrieved July 9, 2014, Santol fruit have white juicy pulp around 3 to 5 brown seeds. The seeds are up to 2 cm long (Retrieved July 9, 2014, Wiki Answer). The pulp is mostly sour. The Filipinos like it even in that (sour) condition. The fruit is usually consumed raw. Glass packed Santol marmalade is exported from the Philippines to oriental food dealers in Europe and the United States. Santol contains vitamins and minerals that strengthen immune system and promotes proper cell metabolism. It
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