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Blanching influences vegetable tissues in terms of
- a)enzymes production
- b)alteration of cytoplasmic membrane
- c)stabilization of cytoplasmic proteins
- d)stabilization of nuclear proteins
Correct answer is option 'B'. Can you explain this answer?
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Blanching influences vegetable tissues in terms ofa)enzymes production...
Alteration of Cytoplasmic Membrane:
Blanching is a process that involves quickly immersing vegetables in boiling water or steam for a short period of time, followed by rapid cooling in ice water. This treatment helps to inactivate enzymes that can cause loss of flavor, color, and nutrients in vegetables. One of the key ways in which blanching influences vegetable tissues is by altering the cytoplasmic membrane.
Explanation:
- Blanching disrupts the structure of the cytoplasmic membrane in vegetable cells.
- The high temperature during blanching causes the cytoplasmic membrane to become more permeable.
- This increased permeability allows for the inactivation of enzymes that are responsible for deteriorative processes in the vegetable tissues.
- By altering the cytoplasmic membrane, blanching helps to preserve the quality and nutritional value of the vegetables.
Therefore, the correct answer is option B: alteration of cytoplasmic membrane. This process is essential for maintaining the overall quality of vegetables during storage and cooking.
Blanching is a process that involves quickly immersing vegetables in boiling water or steam for a short period of time, followed by rapid cooling in ice water. This treatment helps to inactivate enzymes that can cause loss of flavor, color, and nutrients in vegetables. One of the key ways in which blanching influences vegetable tissues is by altering the cytoplasmic membrane.
Explanation:
- Blanching disrupts the structure of the cytoplasmic membrane in vegetable cells.
- The high temperature during blanching causes the cytoplasmic membrane to become more permeable.
- This increased permeability allows for the inactivation of enzymes that are responsible for deteriorative processes in the vegetable tissues.
- By altering the cytoplasmic membrane, blanching helps to preserve the quality and nutritional value of the vegetables.
Therefore, the correct answer is option B: alteration of cytoplasmic membrane. This process is essential for maintaining the overall quality of vegetables during storage and cooking.
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Blanching influences vegetable tissues in terms ofa)enzymes productionb)alteration of cytoplasmic membranec)stabilization of cytoplasmic proteinsd)stabilization of nuclear proteinsCorrect answer is option 'B'. Can you explain this answer?
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