Chemical Properties Of Food A 2.02 -- Chemical Properties

A 2.02 -- Chemical Properties pH – measure of acidity and alkalinity Total solids -- total content of suspended and dissolved solids in water Ash -- mineral content of the food Titratable acidity -- approximation of a solution's total acidity Total sugars – approximation of all carbohydrates Total fatty acids A 2.02 -- Chemical Properties

A 2.02 -- Chemical Properties Chemical Changes Occurs whenever new substances with different chemical and physical properties are formed. Chemical changes result in: Changes in color – enzymatic browning, carmelization of sugar Changes in odor – cooked cabbage smell Flavor changes – cooked onions, fermented foods. Release of gas – mixing baking soda and vinegar, alcoholic beverages A 2.02 -- Chemical Properties