FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following ingredients will change the pH level of a food product?
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Basil
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Salt
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Vinegar
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Oyster sauce
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Explanation:
Detailed explanation-1: -Through a two-part fermentation process, yeast and bacteria are used to turn the sugar into ethanol (ethyl alcohol), which is then processed into acetic acid. It is the acetic acid content in vinegar that makes it acidic.
Detailed explanation-2: -Vinegar is a combination of acetic acid and water made by a two-step fermentation process.
Detailed explanation-3: -Distilled white vinegar usually measures around pH 2.4, with a strength of 5%. The lower the pH, the more acid the vinegar is. If you use vinegar for starter liquid for making kombucha, it should have a pH no higher than 4.5, and a strength of at least 5%.
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