Food Science Archives - Page 2 of 12

The Key Difference Between Amylose and Amylopectin

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.

Food Chemistry: What Is Denaturation of Protein?

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.

The Sweet Chemistry: How Cotton Candy Is Made

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.

Why Do Shrimps Change Color When Cooked? Explained

Have you ever observed how cooked shrimp change in color? This change from translucent gray or brown to a vivid pink or orange can be both fascinating and delicious. But why does this alteration occur, and how does it modify the flavor and consistency of your shrimp? This color change also occurs in other crustaceans such as crabs and lobsters.

Emulsifiers Used In Ice Cream

Traditional emulsifiers for ice cream production include egg yolks. They contain lecithin, a natural emulsifier that aids in uniting the molecules of fat and water to produce a creamy and smooth texture. Egg yolks are a common ingredient in custard-based recipes because they give ice cream a richness and depth of flavor.

How To Remove Aflatoxins From Peanuts?

Unlike walnuts and pecans, peanuts are grown beneath the soil. And for this reason, they are prone to infections, especially aflatoxins. Aflatoxins are produced by the soil-dwelling fungi (mold) Aspergillus flavus and A. parasiticus. In peanuts and other nuts and grains, it is the most important of the mycotoxins from a human health perspective.

Acrylamide In Coffee: Is It Dangerous?

Acrylamide only forms during roasting of coffee beans. Studies have revealed that acrylamide forms in brewed coffee, coffee substitutes, and instant coffee.

Is Baking Soda And Baking Powder The Same?

While baking soda and powder are in the same category of chemical leaveners, their chemical make up is different. This is why it is not appropriate to replace baking soda with baking powder of the same amount or vice versa.

Vanilla Flavoring: Where Does It Come From?

Vanilla is one of the most popular flavorings in the world. Its extract is used in food, beverages, pharmaceutical, and perfumes. Vanilla flavoring is obtained from the beans of the vanilla orchid (Vanilla planifolia). Vanilla is particularly popular in beverages, desserts, ice cream, dairy products, pastries, confectionery, and chocolates. In culinary applications, it can be added by adding vanilla extract or vanilla beans to a liquid preparation.

The Difference Between White and Dark Chicken Meat

If you examine closely a whole chicken meat, the different parts can be distinguished by their color; there is white and dark meat. White chicken meat includes the wings, back, and breast, whereas the dark chicken meat includes the thigh and drumstick. But what are the differences between them? In this post, we’ll discuss the differences between white and dark chicken meat in terms of composition (color), nutrition, and taste.