In seeds, the lipoxygenase (LOX) enzyme breaks down larger fatty acids into smaller molecules that result in undesirable flavors that taste "metallic, musty and catty". In an effort to minimize production of such undesirable flavors during nut storage, food scientists researched the effects of pH on LOX activity in walnuts and almonds (see data below). Which statement below is TRUE? Lox Activity 0.3 0.25- 0.2 0.15- 0.1 0.05 0 5 Walnut Almond 6 7 pH (If you cannot see the figure, click on the pdf here) 8 O LOX activity is lowest at pH 7 9 10 O Almonds have more unpleasant flavors than walnuts at pH 7 O More unpleasant flavors develop at high pH (pH 8-9) O The LOX enzyme is likely being denatured at high pH (pH 8-9) O More unpleasant flavors develop at low pH (pH 5-6)

In seeds, the lipoxygenase (LOX) enzyme breaks down larger fatty acids into smaller molecules that result in undesirable flavors that taste "metallic, musty and catty". In an effort to minimize production of such undesirable flavors during nut storage, food scientists researched the effects of pH on LOX activity in walnuts and almonds (see data below). Which statement below is TRUE? Lox Activity 0.3 0.25- 0.2 0.15- 0.1 0.05 0 5 Walnut Almond 6 7 pH (If you cannot see the figure, click on the pdf here) 8 O LOX activity is lowest at pH 7 9 10 O Almonds have more unpleasant flavors than walnuts at pH 7 O More unpleasant flavors develop at high pH (pH 8-9) O The LOX enzyme is likely being denatured at high pH (pH 8-9) O More unpleasant flavors develop at low pH (pH 5-6)

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem IBDWPA

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