Enzymatic browning quiz

1. The enzyme responsible for enzymatic browning usually is called:

• phenolase

• polyphenol oxidase

• tyrosinase

• all above

2. The primary substrate for enzymes responsible for enzymatic browning in plants is called:

• a. Flavonoid compound

• b. Catechin

• c. Tyrosine

• d. Polyphenolic compound

3. The process of enzymatic browning occurs when….

• a. radiant heat is applied to bread

• b. a peeled potato comes into contact with oxygen

• c. fruit is covered with an acid or sugar syrup.

• d. unpeeled bananas are left to overripen.

4. Brushing the surface of products with an acid, normally lemon juice, or submerging in a solution of water and lemon juice (acidulated solution) will prevent or delay oxidation.

• a. true

• b. false

5. 5. These chemicals can delay the enzymatic browning of apples, except ......

• a. sodium sulfite

• b. ascorbic acid

• c. copper sulfate

• d. thiourea