The sweet taste of freshly picked corn (maize) is dueto the high level of sugar in the kernels. Store-bought corn (several days after picking) is not as sweet, because about 50% of the free sugar is converted to starch within one day of picking. To preserve the sweetness of fresh corn, the husked ears can be immersed in boiling water for a few minutes (“blanched”), then cooled in cold water. Corn processed in this way and stored in a freezer maintains its sweetness. What is the biochemical basis for this procedure?
The sweet taste of freshly picked corn (maize) is dueto the high level of sugar in the kernels. Store-bought corn (several days after picking) is not as sweet, because about 50% of the free sugar is converted to starch within one day of picking. To preserve the sweetness of fresh corn, the husked ears can be immersed in boiling water for a few minutes (“blanched”), then cooled in cold water. Corn processed in this way and stored in a freezer maintains its sweetness. What is the biochemical basis for this procedure?
Chapter3: Carbohydrates
Section: Chapter Questions
Problem 7SC
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The sweet taste of freshly picked corn (maize) is dueto the high level of sugar in the kernels. Store-bought corn (several days after picking) is not as sweet, because about 50% of the free sugar is converted to starch within one day of picking. To preserve the sweetness of fresh corn, the husked ears can be immersed in boiling water for a few minutes (“blanched”), then cooled in cold water. Corn processed in this way and stored in a freezer maintains its sweetness. What is the biochemical basis for this procedure?
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