Question:medium

The browning in egg powder can be prevented by

Show Hint

Enzymes like glucose oxidase can be used to prevent non-enzymatic browning in food products like egg powder.
Updated On: Jan 17, 2026
  • Glucose oxidase
  • Addition of gum acacia
  • Denaturing the proteins
  • Addition of acid
Show Solution

The Correct Option is A

Solution and Explanation

Glucose oxidase prevents browning in egg powder by reducing glucose, the compound responsible for the browning reaction.
Was this answer helpful?
0


Questions Asked in CUET (PG) exam