Quiz on Food Browning and Its Control

What is the main enzyme responsible for enzymatic browning in fruits and vegetables?

• Polyphenol oxidase (PPO)

• Protease

• Amylase

• Lipase

Which type of browning is associated with the Maillard reaction?

• Oxidative browning

• Non-enzymatic browning

• Enzymatic browning

• Thermal browning

What is a common undesirable effect of browning in dehydrated foods?

• Enhanced flavor

• Off-color and off-odor

• Improved color

• Increased shelf life

Which method is NOT a physical method to control browning?

• Oxygen elimination

• Acidification

• Refrigeration

• Blanching

What is caramelization?

• A method of food preservation

• A reaction with amino acids

• A type of enzymatic browning

• A process involving sugar heating

Which of the following is a natural agent that can inhibit browning?

• Onion extract

• Sodium sulfite

• Calcium chloride

• Ascorbic acid

What is the role of antioxidants in controlling browning?

• They enhance browning

• They promote caramelization

• They react with oxygen

• They increase enzyme activity

Which factor does NOT affect the rate of enzymatic browning?

• pH level

• Color of the food

• Temperature

• Concentration of PPO

What is the primary purpose of acidification in food processing?

• To promote fermentation

• To increase pH

• To inhibit browning enzymes

• To enhance flavor

Which of the following is a characteristic of the Maillard reaction?

• It involves the reaction of amino acids and sugars

• It occurs only at low temperatures

• It is a purely enzymatic process

• It produces only undesirable flavors