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Author Question: Name 4 ways to minimize enzymatic browning. ... (Read 65 times)

crazycityslicker

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on: Aug 19, 2018
Name 4 ways to minimize enzymatic browning.

Question 2

What are the two main advantages of a short cooking time for fruits and vegetables?


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Joc

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Four ways to minimize enzymatic browning include adding an acid to decrease the pH below 4; decreasing the oxygen exposure by coating with sugar or immersing in sugar solutions; applying an antioxidant, such as ascorbic acid or sulfur solutions; and blanching the fruit or vegetable, which denatures the polyphenolic oxidase enzymes.

Answer to Question 2

Two main advantages of short cooking include more flavorful fruit or vegetable and minimal nutrient loss.


crazycityslicker

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

Hdosisshsbshs

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Reply 3 on: Yesterday
Wow, this really help

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