When the cooked rice is refrigerated, the starch molecules gradually undergo a reformation process called retrogradation. In food chemistry, retrogradation refers to the phenomenon in which starch returns or reverts to a crystalline structure as it cools down. The result of retrogradation is the formation of resistant starch. This is the same reason why bread in the refrigerator hardens over time.
To obtain precise pH measurements, the pH meter should be standardized, commonly known as calibration, using two buffers. This process is known as two-point calibration. The buffers chosen for calibration should bracket the expected pH range of your sample.
Maltodextrin, a carbohydrate commonly employed in the food and beverage sector as a food additive, is a white, starchy powder with exceptional versatility. Its neutral taste and excellent solubility in water make it a valuable ingredient. It is derived from the partial hydrolysis of starch, often sourced from crops like corn, rice, potato, or wheat, yielding a blend of short glucose molecule chains, referred to as oligosaccharides.
Oxidation, a fundamental chemical process, instigates significant changes in fats and oils. This reaction entails the relinquishment of electrons, triggering a cascade of transformations. When fats and oils come into contact with the oxygen present in the air, they become susceptible to oxidation. While the effects of this process might not be immediately apparent, its gradual occurrence can profoundly influence the quality of food.
Did you ever wonder why bread that’s left over becomes hard and dry, or why rice gets grainy when it’s been in the fridge for a while? Well, it’s because of something interesting called starch retrogradation. This is a natural
Acrylamide forms through a chemical reaction known as the Maillard reaction. This reaction occurs when certain amino acids and sugars in food react at high temperatures, typically above 248°F (120°C).
Acrylamide forms during frying, broiling, baking, and roasting due to the high temperatures involved, which promote the Maillard reaction and acrylamide formation.
Hydrogen peroxide is a powerful oxidizing and bleaching agent. It has found various applications in the food industry. Beyond its conventional uses, such as bleaching crude soya lecithin, this versatile chemical also offers antimicrobial properties crucial for preserving cheese milk as well as fresh produce. Additionally, hydrogen peroxide proves effective in sterilizing food processing equipment and packaging material for aseptic food packaging systems.
Starch is classified as a polysaccharide, which is a type of carbohydrate consisting of multiple sugar molecules linked together. In the case of starch, these sugar molecules are primarily glucose units. The individual glucose units in starch are connected by glycosidic bonds, which are chemical bonds formed between the carbon atoms of adjacent glucose molecules. These bonds create long chains known as polysaccharides, mainly amylose and amylopectin.
Denaturation of protein is a common occurrence during food preparation and cooking. Proteins are large, complex molecules composed of chains of amino acids folded into distinct 3D shapes. In this state, they are called native folded protein, and are able to perform their specific biological functions. But when they are denatured, they lose their functions. Denaturation is a process that disrupts the structure of a protein, causing it to lose shape and function.
In a nutshell, cotton candy is made by melting sugar and spinning it through small holes in a cotton candy machine, and allowing it to harden into delicate strands. This method is based on science of sugar crystallization, which gives cotton candy its distinct texture and look.