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  • STKM1721 - A193928 Anti Browning

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    hiho
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    This 3 sentence document summarizes an experiment on preventing browning in apples: 1) The experiment tested the effects of blanching and heat on enzymatic and non-enzymatic browning in apples cut for a salad. 2) Blanching was found to inhibit enzymatic browning by denaturing the polyphenol oxidase enzymes through heating, but it also caused loss of flavor, color, and texture. 3) Exposing apple pieces directly to heat without blanching resulted in them turning yellow but their color remaining unchanged.

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    STKM1721_A193928 ANTI BROWNING

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    This 3 sentence document summarizes an experiment on preventing browning in apples: 1) The experiment tested the effects of blanching and heat on enzymatic and non-enzymatic browning in apples cut for a salad. 2) Blanching was found to inhibit enzymatic browning by denaturing the polyphenol oxidase enzymes through heating, but it also caused loss of flavor, color, and texture. 3) Exposing apple pieces directly to heat without blanching resulted in them turning yellow but their color remaining unchanged.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views2 pages

    STKM1721 - A193928 Anti Browning

    Uploaded by

    hiho
    This 3 sentence document summarizes an experiment on preventing browning in apples: 1) The experiment tested the effects of blanching and heat on enzymatic and non-enzymatic browning in apples cut for a salad. 2) Blanching was found to inhibit enzymatic browning by denaturing the polyphenol oxidase enzymes through heating, but it also caused loss of flavor, color, and texture. 3) Exposing apple pieces directly to heat without blanching resulted in them turning yellow but their color remaining unchanged.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Aiman Hagim A193978

    1) november 2022 B
    & R. Hasliniza Dinfi Hashin

    Browning No change

    Yellowish No change

    -
    Enzymatic browning
    -non enzymatic browning.

    CamScanner
    -

    Enzymatic browning reaction


    only occur to apple that have

    been cut because polyphenal oxidase are found in


    apple.

    when the polyphenol


    been out
    apple
    oxidase
    have
    will react and oxitise phenolic compound to orthokuinone,
    brown
    Orthokuinone will form polymer and produce a melanin.

    -Blanching will reactivate enzyme action of inhibit enzymatic activity


    because enzyme composed of proteins are fenatures.

    This also cause loss of flavour, colour and texture.

    This due to PPO cannot heating.


    is
    undergo

    out of
    heat
    of from blanching faring browning reaction for
    -Based on experiment, the effect heat

    the the apple's colour become yellowish and the obour


    apple is

    remain
    unchange.

    CamScanner

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