BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Poaching liquid should have a ratio of 1/3 cup – ½ cup sugar to 1 cup liquid or for a lighter liquid ¼ cup sugar to 1 cup liquid. The sugar helps the fruit retain its shape. While you can go without adding sugar the result may be a much softer piece of fruit.

Detailed explanation-2: -Sugar Helps Fruit Maintain its Shape During Cooking Sugar can keep cooked fruits from getting soft and mushy by slowing down the conversion of those insoluble pectic substances into water-soluble pectin. Very ripe or delicate fruits hold together better when cooked with sugar.

Detailed explanation-3: -Dipping foods in ascorbic acid, metabisulfite, citric acid, or lemon juice solution before drying also reduces nutrient loss. In addition, less is lost during rapid drying at higher temperatures, rather than slower drying at lower temperatures.

Detailed explanation-4: -Sugar as a flavour enhancer – adding a little sugar to nutritious foods such as sour fruits (frozen berries or rhubarb), or to porridge, helps to balance the flavour and make them more palatable. Sugar also enhances fruit flavours in foods.