Enzymic Browning investigation task
- Created by: Marni15
- Created on: 10-09-19 14:44
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- Enzymic browning
- Which foods does this affect
- apples
- bananas
- avocado
- potato
- mushroom
- mango
- lettuce
- It is the process where fruit and vegetables oxidises this means when it is cut the skin of the object is broken and air is let in turning the object brown.
- How to reduce it.
- lemon juice
- handle them delicatly so the skin doesnt break.
- warm water for potatoes
- vinegar
- refrigerate
- cooking
- fair testing
- make sure the amount of commodity is the same
- make sure the liquid is the same amount
- make sure to have a control sample
- same temperature
- dishes that include these commodities.
- apple slices-apple pie.
- mango- fruit tarte
- potatoes- potato wedges
- mushrooms- lasagne
- Which foods does this affect
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