INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Fruits and vegetables discolor when bruised or cut due to
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caramelization
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sulfiting
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dehydration
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enzymatic browning
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Explanation:
Detailed explanation-1: -When fruits and vegetables are bruised, cut, peeled, diseased, or exposed to any abnormal conditions, they darken rapidly on exposure to air as a result of the formation of brown melanins from the oxidation of phenolic compounds.
Detailed explanation-2: -Enzymatic browning can be observed in fruits (apricots, pears, bananas, grapes), vegetables (potatoes, mushrooms, lettuce) and also in seafood (shrimps, spiny lobsters and crabs). Enzymatic browning is detrimental to quality, particularly in post-harvest storage of fresh fruits, juices and some shellfish.
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