Enzymes are inactivated in produce by
A. Freezing
B. Drying
C. Blanching
D. Brining
Answer: Option C
Solution(By Examveda Team)
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.Blanching foods helps reduce quality loss over time.
Enzymes are inactivated in produce by Blanching. Heat treatment and blanching is the simplest and direct method of enzyme inactivation.
Related Questions on Horticulture
Which of the following is not an anti gibberellin or growth retardant?
A. Phosfon D
B. Cycocel
C. Amo-1618
D. Benzyl adenine
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