SCHOOL DIVISION OF ILOCOS NORTE

PINILI NATIONAL HIGH SCHOOL

Pinili , Ilocos Norte

SCIENCE INVESTIGATORY PROJECT

(MANGO GUMMIES)

GROUP 2:
MAC CEDRICK ESTAVILLO
JOHNWIN DAHILIG
AARON GABRIEL DEL PRADO
DLONYER AMOR FERNANDEZ
MARIA ISABELLE DADUYO
PRINCESS JOYCE DE GUZMAN
JESABEL GALAMGAM
ANGELA DELA CRUZ
PROBLEM 1. FORGETTING TO HYDRATE
THE GELATIN
-because powdered gelatin is
so fine, it may seem like it will
dissolve in the warn liquid.
2. ADDING THE HYDRATED
GELATIN TO HOT BASE
-while the gelatin is blooming,
you likely be prepping the
liquid you plan to set.
Impatiently adding the
bloomed gelatin to the base
while it is hot will weaken the
gelatin’s setting power.
3. NOT USING GELATIN
MIXTURE RIGHT AWAY
-gelatin begins to set
immediately as it cools, so it is
the best to keep it warm and
to work relatively quickly when
filling molds.
4. USING INGRIDIENTS THAT
INTERFERCE WITH GELLING
-certain fresh fruits including
pineapple, kiwi, mango, ginger
root, papaya, figs, or guava can
prevent gelatin from setting
completely or at all and best
avoided.
INTODUCTION The gumminess texture of
fresh mangoes could be improved
through the presence of an
enzyme involved in breakdown of
plant cell walls and in
combination with calcium
chloride.
Scientists from the
department of food science at the
University of Georgia in the US
infused a common variety of
mangoes found extensively on the
supermarket shelves with
pectinesterase (PME) and calcium
chloride. Their findings suggest
the texture of Kent mango is most
likely moderated by changes in
the solubility of insoluble pectin
or by non-pectin components in
the cell wall.
“Temperature gradient
infusion with PME and/or calcium
chloride increased gumminess
and chewiness , but had no impact
on hardness and adhesiveness,”
report the researchers in the
September issue of the Journal of
the Science of Food and
Agriculture.
As well as it role in fruit
ripening, pectinesterase often
interferes with the subsequent
processing of fruit products. An
 understanding of its action would,
therefore, further basic research
and bring commercial benefits to
the food industry.
According to the US
scientists, the distribution of
pectic substances, such as
protopectin or alkaline soluble
pectin, was approximately twice
that of water- or chelator-soluble
pectin. The degree of
esterification of water- and
chelator-soluble pectic substances
was near to 50-60 per cent, and
less than 10 per cent, respectively.
“The initial hardness of
Kent mango was variable, and
differences in distribution of
pectic substances were observed,”
they add.

RESEARCH QUESTION
 What vitamins are there in
 mango gummies?

 Is it healthy to eat?

MYTHOLOGY INGRIDIENTS NEEDED:

 2 tbsp unflavored gelatin
  Half cup of Warm water
 1 Mango
 Jelly Powder
 1 cup sugar
STEPS IN MAKING
MANGO GUMMY
1. Prepare the Ingredients and
tools.
2. Mix the gelatin to hot water
3. Slice the Mango
4. Blend the mango
5. Boil the water and put 1
cup of sugar
6. Mix the gelatin mixture
7. Cook for 5 minutes
8. Add the mango
9. Cook for 5-10 minutes
10. Stir until you achieve the
thick consistency
11. After cooking put it in a
mold
12. Keep in the fridge for 3-4
hours or until set
13. Coat in sugar

VARIABLES Cause:
Eating Mango Gummies.
Effect:
You can get some nutrients
like vitamin , vitamin
A ,and vitamin B6.These
nutrients in mango may
help support your body’s
immune system.