Question
Food Technology Question on Food and Vegetable Processing
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
A
Pretreatment using asparaginase
B
Lowering the pH
C
Increasing the temperature.
D
Adding glucose
Answer
Pretreatment using asparaginase
Explanation
Solution
The correct options are:(A) :Pretreatment using asparaginase,(B): Lowering the pH.