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Description
Flashcards by amirahhusna hisham, updated more than 1 year ago
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Created by amirahhusna hisham
almost 3 years ago
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| Question | Answer |
| types of enzymatic browning | ~nonenzymatic browning ~enzymatoc browning |
| what is non enzymatic browning | ~brown colour in food without activity of enzyme ~usually involve sugar or related compound ~it can be i) desirable as in the crust of bread ii) undesirable as in the discoloration of dried milk product |
| types of non enzymatic browning | 1. maillard reaction ~gently heting sugar in wayer that made yellow brown color ~eg:detrimental to dairy product 2. caramelisation ~occur when carbohydrates / sugar in food are heated ~eg: desirable colour & flavour in bakery 3.ascorbc acid degradation ~prolonged storage of citrus product ~deterioration during storage of orange |
| what is enzymatic browning | “Enzymatic browning” is a chemical process which occurs when tissues of fruits and vegetables are exposed to the air. The browning is triggered by the enzyme called polyphenoloxidase , which results in the formation of brown pigments. |
| what are three beverage crops of economic importance | ~coffee ~tea ~cocoa |
| part of the crops harvested and processed into drinks are | ~fruit /seed (cocoa and coffee) ~young shoot (tea) |
| Tea Based Food & Drink Industry: Camellia sinensis Tea production process | |
| Harvesting tea leaves are divided into 3 which are | ~hand picked ~hand held harvester ~tractor harvester |
| Harvesting tea leaves: hand picked | strength ~obtain the softest and freshest leaves weakness ~efficiency is very low |
| Harvesting tea leaves: hand held harvester | strength ~efficiency is 60 times that of tea piker weakness ~quality of harvested leaf is low |
| Harvesting tea leaves: tractor harvester | strength ~available on flat &straight harvesting surface ~largest efficiency ~save time ~save eenrgy |
| main chemical substances in tea | ~oil = give aroma of the tea ~caffeine = stimulate the central nervous system ~polyphenols = the antioxidant & anti-disease properies |
| types of tea | ~black tea ~green tea ~oolong tea |
| tea manufacture | |
| COFFEE based food & drink industry: Coffea arabica, C. robusta, C. liberica enzymatic browning of coffee & how to produce coffee powder | ~ ripe coffee berries (red) are plucked by hand & place in gunny sacs ~ the seeds are soaked in water for 2-3 days to make the skin turn soft and peeled off easily ~ seed are sun dried for 2-3 days on trays / mat * enzymatic browning occur ~dried seed called coffee beans ~during roasting , it expose to 200-250 oC ~the moisture evaporates, release aromatic oils & weight are reduced ~beans turned dark brown / black with strong coffee aroma ~coffee bean is blend to get powder form |
| Cocoa-based Food & Drink Industry Theobroma enzymatic browning of cocoa | ~ripe pod are harvested and split open with knife ~the seed are fermented for 5-7 days in wooden container. *enzymatic browning occur ~then, the mucilage is disintegrate and removed ~the seed are taken out and sun0dried till moisture reduce *now i called cocoa beans ~dried seed are ground (kisar) to produce cocoa powder |
| cross section of cocoa | |
| process of dry cocoa bean | |
| description of cocoa bean processing | |
| who is in charge of the overall policy, promotion and research on cocoa crop. | MCB malaysian cocoa board |
| four component to make chocolate are | i) Cocoa paste ii) Cocoa butter iii) Milk iv) Sugar v) Cocoa liquor * these component are mixed to get dark ,thick creamy mixture |
| chocolate making | ~the mixture is poured into various moulds ~ for panning chocolate( rounded shape with nuts inside) = the mixture is sprayed onto nuts placed on a rotating & vibrating tray ~ then , chocolate placed on plastic tray & passed through metal detector ~the try then wrapped and later placed in a packet, tin or box |
| Other than coffee, tea and cocoa, enzymatic browning is also desirable in the production of: | ~raisin ~dried figs *Enzymatic browning, during drying, turn these products golden brown (for raisins) and dark brown for figs |
| when enzymatic browning occur in non beverages such as bananas, apple and etc | ~When apples or bananas are peeled, bruised, injured or cut open, the exposed tissues turn brown ~plant / fruit tissue exposed to O2 in the presence of catalytic enzymes , produces pigment causing undesirable enzymatic browning |
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