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Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

(a) Pickle with vinegar

(b) Pickle without vinegar

(c) Pear

(d) Tomato with slight salt

I got this question in final exam.

Query is from Principles of Food Preservation by Canning-3 in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

1 Answer

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Best answer
Right option is (a) Pickle with vinegar

Explanation: All of the mentioned food items have enzyme peroxide in them. Vinegar added to pickles increases the heat destruction of peroxide. Hence the enzyme gets killed and no biological activity is present. As a result it does not get deteriorated.  Whereas in the other cases, sugar in pears and salt in tomato resists heat and protects peroxide.

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