11.
a. ___________________________.
b. ___________________________.
c.
___________________________.
d. ___________________________.
e. ___________________________.
f.
___________________________.
12.
The chemical compounds that are formed or produced in potatoes due to
exposure to light are ______________ and _____________________.
13.
Describe the following abnormal characteristics of freezer burn:
Color _____________________________.
Texture ___________________________.
Taste ____________________________.
14.
The color change in freezer burn is due to _________ and ____________
causing the light to be __________________ differently.
15.
The three types of rancidity and their causes are:
a. _____________________________________________________.
b. _____________________________________________________.
c.
_____________________________________________________.
16.
Sour odors and flavors are due to ____________________________________.
MD0723
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