Often we see that apples, pears, potatoes or barking, just peeled, the fruit or tuber flesh becomes brown. What exactly going on behind it all? Whether the symptoms were favorable, or vice versa, harm?In food science, was named after browning symptoms or browning. namely, formation of brown color in food naturally or due process particular. Certainly not due to dye.
In certain food groups, such as in bakery products (various breads, snacks, beans, bacon, coffee, tea, chocolate and sweets) browning general interest. Instead, the group of fruits such as apples, pears, salak and also potatoes, browning process seems undesirable.
Browning in apples and other fruit after the peel is caused by influence enzyme activity Polypenol oxidase (PPO), which with the help of oxygen will change the group monophenol be O-hydroxy phenols, which further changed to O-quinones. O-quinone group that has shaped colors brown.
To prevent the formation of brown color on the fruit, we can do this by blanching or heating. How, after peeled and cut into pieces, apples soaked in hot water (temperature 82-93 degrees Celsius) or subjected to steam heat for 3 minutes. Furthermore, soaked in solution of vitamin C, with a size of 200 milligrams per liter (in 1 liter of water was given tablets little vitamin C). That is, to deactivate the enzymes that cause browning. That way you will get the apples that stay fresh appearance and obtain additional vitamin C in fruit.
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