Question

The browning in egg powder can be prevented by

• A. Glucose oxidase
• B. Addition of gum acacia
• C. Denaturing the proteins
• D. Addition of acid

Hint:

Enzymes like glucose oxidase can be used to prevent non-enzymatic browning in food products like egg powder.

Answer 1

The Correct Option is A

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.