Enzymatic browning experiment
Enzymatic browning pdf
In this activity, you will determine which preservatives are effective at preventing the oxidation the browning of apples. Method First, apples were cut into small cubes and divides into 7 lots of about 30 g each. Oxidation reactions occur in food and non-food items. Therefore, enzymatic browning reaction is inhibited. The seventh sample was first added 60 ml of DI water with 0. Think of food preparation and cooking where similar conditions are used. Explore Get some fresh fruit or vegetables — lettuce, apple, or potato Have three containers ready, one containing water, one containing sugar and water say 5g sugar, 50ml water , and one containing a little lemon juice. This causes the fruit to turn brown. Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. Then, the third sample was added 60 ml of DI water. This could be done by using heat and acids. All 7 lots of apples in beakers were treated for 7 different treatments.
The first sample was left a portion sample empty. What conditions prevented browning most? Browning reaction not only contains enzymatic browning reaction but also has non- enzymatic browning reaction.
Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. Apples were waited too long until treatment so that apples were oxidized and color changed during this period of time.
Moreover, during filtration, some impurity substance might still exist in solution. The enzymatic browning reaction can cause appearance, flavour, texture and nutritional value change when making food products.
Acetic acid is a strong organic aid; it reduces the pH below 3. Moreover, water can inhibit enzymatic browning reaction as well.
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