A delicious Chemical Reaction
Most of us have tried our hand at a new activity during the lockdown and cooking has been the most popular pastime. A lot of us has been turned into culinary enthusiasts and with social media at our fingertips, we have been busy searching for good recipes. Ever wondered why we are often told to fry the onions until it turns brown? Why do we have to waste our valuable time in waiting for onions to get brown? What kind of reaction is taking place inside it? Browning of onions Let's delve deeper to learn about one of the world's most delicious chemical reactions . Chemical reactions affect many of the foods we consume everyday. Some of the reactions adversely affect the food and eventually turn them undesirable for consumption whilst others greatly enhance the desirability of the food. There are mainly two types of reactions which lead to the browning of food: Enzymatic and Non-enzymatic reactions. Enzymatic reactions: These reactions occur in freshly cut fruits and vegetable