Question:
The browning in egg powder can be prevented by
The browning in egg powder can be prevented by
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Enzymes like glucose oxidase can be used to prevent non-enzymatic browning in food products like egg powder.
Updated On: Dec 31, 2024
- Glucose oxidase
- Addition of gum acacia
- Denaturing the proteins
- Addition of acid
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The Correct Option is A
Solution and Explanation
The addition of glucose oxidase helps in preventing browning by reducing the levels of glucose, which is responsible for the browning reaction in egg powder.
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Top Questions on Eggs
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(D) Ovomucin
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