Enzymes are responsible for the ripening process of fruits and vegetables, and change colour and apperance of foods
Enzymic browning occurs when fruits and vegetables are cut and exposed to oxygen
The enzymes react with the oxygen and turn the product brown
Browning can be prevented by using acids (e.g. lemon juice) whilst preparing, blanching (submerging goods into boiling water for a short time) which stops enzymic activity prior to storage, or by storing the food in a liquid
Enzymes are proteins and heat sensitive
Heating foods to above 70 degrees denatures the enzymes are thus is effect at preserving e.g. apples
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Maillard reaction
Non-enzymic reaction
Occurs when heat is applied in presence of glucose
Some flour products are cooked by dry heat in form of radiation/convection
As this happens proteins and carbohydrates react on surface
This results in colour, flavour and odour changes, e.g. toast
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Browning
Browning is the process of becoming brown, especially referring to food
Browning foods may be desirable, as in caramelization, or undesirable, as in an apple turning brown after being cut
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