CBSE BOARD X, asked by bhutiah570, 2 months ago

describe the effect of heat on various colour pigments in vegetables fruits

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Answered by andukurishyam

0

Answer:

Chlorophyll pigments give plants their green color, and several changes happen when a green vegetable goes into boiling water. ... Fried vegetables change to a duller green color when temperatures reach 140 degrees Fahrenheit. The heat damages chloroplasts, releasing natural cell acids to turn green into olive-green.

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