Which of the following statements is correct regarding enzymes and haze?
a. Cellulase is added to juices to hydrolyze the pectin.
b. Pectinase is added to juices to hydrolyze the cellulose.
c. Glucose polymers are added to juices to reduce haze.
d. Amylase enzymes are added to eliminate haze caused by glucose polymers.
Question 2
The process of pasteurizing juice
a. inactivates enzymes and destroys microorganisms that can cause foodborne illness.
b. allows the particles of fruit to stay suspended in the juice without settling to the bottom.
c. increases the fresh-squeezed flavor.
d. all of the above answers are correct
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