Bitterness in fruits/vegetables
✅Yellow colour in papaya due to : Caricaxanthin.
✅Redness of apple is due to : Anthocyanin.
✅Red colour in tomato is due to: Lycopine.
✅ Red colour in chilli is due to: Capcyanthin.
✅Pungency in chilli is due to: Capsaicin.
✅Orange colour in carrot is due to: Carotene.
✅Red colour in carrot is due to: Anthocyanin
✅ Yellow colour in turmeric is due to: Curcumin
✅Bitterness in bitter gourd is due to: Memordicocite.
✅ Bitterness in cucumber is due to: Cucurbitacin.
✅Yellow colour of onion is due to : Quercetin
✅Red colour in onion is due to:
Anthocyanin.
✅ Pungency in onion is due to:
Allyl propyl di-sulphide.
✅Pungency in raphanus is due to : Isocyanate.
✅ Pungency in mustard is due to : Glucosilates.
✅ Pungency in garlic is due to:
Di allyl di sulphide.
✅ Green colour in potato tuber due to: Solanin.
✅ Sour taste of gram leaves is due to: Malic/oxalic acid.
✅ Pungency in pepper is due to
Oleoresin
✅Pungency in cabbage leaves due to: Sinigrin.
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