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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Which process will slow or stop enzymatic browning in fruits and vegetables?
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blanching
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dehydration
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hydrolysis
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neutralization
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Explanation:
Detailed explanation-1: -Physical methods to regulate enzymatic browning include thermal treatment, prevention of oxygen exposure, use of low temperature, and irradiation. Heat treatment, such as blanching, can easily inhibit the enzymatic activity because enzymes, which are composed of proteins, are denatured [7, 8].
Detailed explanation-2: -Enzymic browning can be observed on the cut surfaces of light-colored fruits and vegetables, such as apple, bananas, and potatoes.
There is 1 question to complete.