Unformatted text preview: 5. The browning of a peeled banana is due to what enzyme? How can this enzyme be inhibited? (give 2 ways) Virtually all plants have this enzyme. Why then don’t beets or watermelon turn the same color as a banana? Why do different apples brown at different rates? Propose various possible explanations. Sugar and fat substitutes 6. Draw Aspartame. Is this a carbohydrate? Explain. What is the basis of the warning label on products containing aspartame? Identify one major advantage of Splenda over aspartame 7. What functional properties of fats/oils are the carbohydrate fat substitutes meant to imitate? What functional property(s) of fats/oils cannot be imitated by carbohydrate-based fat substitutes? Enzymes Give examples of enzymes that act on carbohydrates, proteins, and lipids, that act in foods per se or during digestion....
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This note was uploaded on 02/16/2010 for the course NS 3450 at Cornell.