Author Question: Distinguish between amylose and amylopectin. What will be an ideal ... (Read 66 times)

renzo156 · **on:** Aug 2, 2018

Distinguish between amylose and amylopectin.

What will be an ideal response?

Question 2

Green beans need to be blanched prior to freezing. This heat treatment, done in boiling water, steam, or in the microwave, is necessary to destroy the enzymes that produce deleterious color, flavor, and texture changes.

The blanching is followed by rapid cooling to stop the cooking process.

brittiany.barnes · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Both are components of starch. Amylose is a straight chain with alpha 1,4 linkages. Amylose is responsible for gel formation. Amylopectin is a branching form with both alpha 1,4 and alpha 1,6 linkages. Amylopectin does not gel.

Answer to Question 2

Both products are packaged for freezing in moisture/vapor-proof packaging. They should be frozen quickly, directly on the freezer shelf. Labeling should give the date of freezing. Storage time is approximately 8-12 months at 0oC. or lower. The peaches should be thawed slightly and eaten when ice crystals still remain. The green beans should be cooked from the frozen state.