Blanching and browning of apples essay
Non enzymatic browning pdf
Moreover, an improved regulation of experimental environment is highly recommended. Lemon-lime soda and ginger ale are two popular options which can be used to soak your cut apples. The hypothesis made that apples treated in the distilled water would not undergo browning until sometime into the test could not be confirmed as the results were highly varied across each of the tests. You can rinse the apple pieces, if you like, or leave them if you enjoy the added flavor! As it is very difficult to eliminate all air, this method may not be the most effective. Low temperatures can also prevent enzymatic browning by reducing rate of reaction. Examples of foods that undergo Maillard reaction include breads, steaks, and potatoes. The apple slices should remain unoxidized for some time. Finally, a consistent and monitored saturation time is advised to improve the fairness of the test. Be aware that using this method will significantly soften the texture of the apple, making it less suitable for eating on its own. The browning of shrimp which is actually referred to as Melanosis , creates a great concern for food handlers and consumers. Browning of grapes during winemaking[ edit ] Like most fruit, grapes vary in the amount of phenolic compounds they have.
Lemon-lime soda and ginger ale are two popular options which can be used to soak your cut apples. Enzymatic browning also called oxidation of foods requires exposure to oxygen.
As it is very difficult to eliminate all air, this method may not be the most effective.
Factors affecting enzymatic browning
Additionally, preparation of apples may have been varied. It is a chemical reaction that takes place between the amine group of a free amino acid and the carbonyl group of a reducing sugar ,  usually with the addition of heat. The two main forms of non-enzymatic browning are caramelization and the Maillard reaction. Minimal browning occurred to these apples. The different types of enzymatic browning control can be classified into different groups. The production of Quinones undergoes more reactions which eventually form brown pigments on the surface of the food. Many improvements were suggested to improve accuracy of results and to obtain more justified and expected results. Melanosis mainly occurs during postmortem handling and refrigerated storage. It was also observed that rate of browning did not have a constant trend across all tests. If the knife you're using is old, it may be corroded by organic acids and leave deposits of iron salts on the cut fruit.
Try to wrap the plastic around the apple as tightly as possible and avoid having any creases in the plastic wrap on the exposed side of the apple.
They will stay remarkably fresh and crisp.
If it's already to late for your fruit this time round, you can attempt to disguise the browning somewhat by sprinkling a little cinnamon on the cut sides of your apple. Overall it was found that the most effective method to prohibit the enzymatic browning occurring on sliced apples is storage at a cooler temperature, and in a solution of tartaric acid.
This is why using a clean, high-quality knife is important in helping to slow down the oxidation process.
Additionally, preparation of apples may have been varied.
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