In food science, was named browning symptoms or browning. Namely, the composition of brown color in food naturally or because of a particular process. Certainly not due to the dye.
In certain food groups, such as bakery products (various breads, snacks, beans, roast beef, coffee, tea, and chocolate candy) browning is generally desirable. Instead, the group of fruits such as apples, pears, barking and also potatoes, browning process seems undesirable.
How to keep apple slices from browning process?
Browning process in apples and other fruit after the peel is caused by the influence of enzyme activity of Polypenol oxidase (PPO), which with the help of oxygen will transform monophenol into the group O-hydroxy phenol. That then changed again to o-quinones. O-quinone groups thus forms a brown color.
To keep apple slices from turning brown, 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. Next step, soaked apple in a solution of vitamin C with a size of 200 milligrams per liter (1 quart of water given in small tablet of vitamin C). That is, to deactivate enzymes that causes browning. That way, you will get an apple that stays in fresh appearance and obtains additional vitamin C in fruit.
So, this is all about how to keep apple slices from turning brown, I hope this article helpful to you. Please leave a comment below.