Food Tech. 3.03 Enzymes

Which action will result in denaturing the enzymes present?

• adding sodium chloride

• Chilling in the refrigerator

• hydrolysis of the starches

• warming a mixture to room temperature

Which is an example of a natural enzyme source that will weaken a protein gel?

• grapes

• honeydew

• pineapple

• raspberries

Phytochemicals are a group of compounds produced by plants. Which compound is an example of phytochemicals?

• fatty acids

• flavonoid pigments

• gums and gels

• hydrates

Carotenes are a group of compounds that are phytochemicals. Which foods are good sources of carotenes?

• collard greens

• kidney beans

• onions

• strawberries

What is the effect of salts on enzymes?

• inhibits their ability to react

• raises the pH causing coagulation

• retrogradation of protein mixtures

• syneresis of gels

Which food color changes is a result of enzymatic browning?

• green to black tea

• white to brown sugar

• whole milk to caramel

• whole wheat bread to toast

Which process will slow or stop enzymatic browning in fruits and vegetables?

• blanching

• dehydration

• hydrolysis

• neutralization

What is the effect of a strong acid on enzymes?

• activates enzyme inhibitors

• enzyme reactions are unaltered

• the enzyme-substrate complex cannot form

• triggers neutralization of acids and bases

Which action will result in denaturing the enzymes present?

• adding sugar

• chilling in the refrigerator

• neutralizing ions

• warming to the simmer point

Which food preparation tip has the MOST potential health benefits as a result of increasing levels of phytochemicals in the diet?

• add citrus peel to baked goods

• marinate lean meats

• replace sugar with artificial sweeteners

• substitute applesauce for oil in muffins and breads