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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Proteolysis
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Hydrolysis
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Deaminolysis
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Pectinolysis
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Detailed explanation-1: -Pectinases are widely used in fruit juice industry for the improvement of the quality of extracted juice. The enzyme enhances the process yield and accelerates the clarification of extracted juice (Saxena et al.
Detailed explanation-2: -Protopectin – in hard immature fruits like green apples or the peel of citrus fruits. Pectin – as the fruit matures protopectin becomes soluble pectin, which is used in making jelly. Pectic acid – if fruit becomes overripe or a jelly is cooked too long, the pectin converts to pectic acid.
Detailed explanation-3: -Pectinases are used for the clarification of the juice by breaking the polysaccharide pectin structure present in the cell wall of plants into galacturonic acid monomers. Pectin structure breakage facilitates the filtration process and it increases the total yield of juice.