FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of these is an example of enzymic browning?
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A cake going brown when cooked
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Bananas turning brown during storage
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Bread going brown when toasted
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Grated cheese going brown when cooked
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Explanation:
Detailed explanation-1: -Browning: Enzymatic Browning Polyphenol oxidase (PPO) present in most fruits and vegetables, and some seafood, is responsible for enzymatic browning. In addition to PPO, the presence of peroxidase, a similar oxidative enzyme, may initiate enzymatic browning of fruits and vegetables.
Detailed explanation-2: -This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer’s directions.
There is 1 question to complete.