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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green to black tea
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white to brown sugar
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whole milk to caramel
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whole wheat bread to toast
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Detailed explanation-1: -Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, usually resulting in negative effects on color, taste, flavor, and nutritional value. The reaction is a consequence of phenolic compounds’ oxidation by polyphenol oxidase (PPO), which triggers the generation of dark pigments.
Detailed explanation-2: -Enzymatic browning These processes affect the taste, color, and value of such foods. Generally, it is a chemical reaction involving polyphenol oxidase (PPO), catechol oxidase, and other enzymes that create melanins and benzoquinone from natural phenols.
Detailed explanation-3: -Subsequently, these quinones and their derivatives are polymerized through several reactions, forming a relatively insoluble brown pigment known as melanin [5]. The rate of enzymatic browning is determined by the enzymatic activity of PPOs.