Chocolate is a man-manufactured product, while the strawberry is a natural product. Chocolate from cocoa beans is then a few days in the sun-dried fermented. The beans are then roasted and winnowed. The bars are sold at the supermarket when the inner springs made of cocoa beans are heated to melt the cocoa butter and then ground to a paste. Strawberries are one of the tastiest and juiciest fruits worldwide. You are in the production of sweets, fruit juices and smoothies.It is the love of children and adults for their delicious scent and taste delicious.
As fat content in chocolate, is a whitish-gray material form on its surface, if it had been exposed to warm temperatures for a long time. The heat drives the cocoa butter from chocolate and form a white layer on the surface. This is one reason why the white chocolate and is also known as fat bloom.
They want to know why strawberries are bright red from the outsideand pink inside. This is because the natural pigment called anthocyanin which is produced naturally by plants. It can be found in the leaves, stems, flowers and fruits. The pigment can appear red, blue or purple, depending on the acidity of some of the work. Too much more of anthocyanins in the fruit, the skin looks is a rusty red or brown instead of red.
The pigment is also classified as a flavonoid, which is a chemical that gives fruits and vegetables will taste. AsFlavonoids, anthocyanins are seen as derivatives of anthocyanidins, the followers of sugar in the composition. This is why it is naturally sweet flavor of the fruit.
The strawberry is rich in anthocyanins and there are only one color, the fruit, but they are powerful antioxidants, which is why fruit peel and flesh color as a nutrient. Studies have shown that anthocyanins has the potential to protect human health and the effect against the development ofDiseases such as cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections.
If one is white chocolate, is another cause is too much moisture or too cold. When the chocolate in an extremely humid or cold as the fridge is stocked and then exposed quickly to a warm temperature, can blossom into a sugar. This is because the surface of the chocolate with condensed moisture. Sugar crystals remain on the surface after theThe humidity is the sugar from the chocolate forms a white coating pulled.
Even if the chocolate does not seem very attractive, but it is still okay as long as it is to eat clean and not full. Fortunately bloomed chocolate is not poisonous. Once the chocolate has melted and cooked flourished, it will be good enough to eat.
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