Loo Cayyn

USM Food Technology Student❤️✨
“Enthusiasm is the mother of effort, and without it nothing great was ever achieved.”
-Ralph Waldo Emerson

[Loo Cayyn @LCayyn]

IMUNITI KELOMPOK BERMULA DENGAN ANDA 🧑‍🤝‍🧑
DAFTARLAH VAKSIN COVID-19 SEKARANG!!!💉🏥

LOO CAYYN 146648 GROUP 20 https://t.co/HOyKJmoZ4n via @YouTube
#WSK102 #JomVaksin #LindungDiriLindungSemua
#KitaJagaKita #USMWeLead
@abeyoh79

[Loo Cayyn @LCayyn]

Here's my mind map on ENZYMES.

#imk221 #food #enzymes
https://t.co/n0FFR3sdpR via @mindomo

[Loo Cayyn @LCayyn]

Here's my mind map on PROTEIN-BASED INGREDIENTS.

#imk221 #food #ingredients #proteins
https://t.co/VbIE30Zf9v via @mindomo

[Loo Cayyn @LCayyn]

Here's my mind map on MISCELLANEOUS INGREDIENTS.

#imk221 #food #miscellaneous #ingredients https://t.co/i1IxL1hjrz via @mindomo

[Loo Cayyn @LCayyn]

Here's my mind map on COLOURS.

#imk221 #food #colours
https://t.co/Tc3e8aggpj via @mindomo

[Loo Cayyn @LCayyn]

Here's my mind map on SWEETENERS.
#imk221 #food #sweeteners
https://t.co/tPBT2Lg5Rw via @mindomo

[Loo Cayyn @LCayyn]

Enzymes are important in the overall development & transformation of tea leaves’ ultimate tastes. The color & taste of tea leaves are affected by characteristics, transformation patterns, and variants of tea polyphenols’ oxidization. So, tea makers need to balance it well.#imk221

[Loo Cayyn @LCayyn]

Do you know that enzyme are widely used in deep processing of tea?

Fun Fact🍵

-Tannase can be used in processing of tea which improve the tea cold-soluble, prevent tea cloudy, and improve the strength of tea. And now it is used in black tea, green tea and oolong tea.
#imk221

[Loo Cayyn @LCayyn]

-Other enzymes such as cellulase and pectinase help to break down the cell wall of tea, making the active ingredients of tea more easily to dissolve, improving the rate of instant tea products, product clarity and the aroma of tea.

📗Source: https://t.co/TOTHTe4Z5K

#imk221

[Loo Cayyn @LCayyn]

✨Facts :
✅HFCS's sweetness release is rapid with no lingering, enhancing fruit flavors, spiciness, and tartness.
✅Its humectant properties make it to be used in soft confections & prolong shelf-life of baked goods by retarding staling prosses.
#imk221 https://t.co/blLgghbOBE

[Loo Cayyn @LCayyn]

It seems like it's in just about every product on store shelves: High fructose corn syrup. It is derived from starch by acid or enzyme hydrolysis.
How high-fructose corn syrup and sugar are chemically different from each other?
Watch this video! : https://t.co/2lJ5tFgw5P
#imk221

[Loo Cayyn @LCayyn]

USES OF HFCS IN FOODS
-Baked goods to provide surface browning, moisture, structure and texture.
-Beverages for flavor & taste.
-Jams and jellies to act as a preservative.
-Other items to stabilize emulsion, add flavor & give mouthfeel.
#imk221
🌽Source: https://t.co/I7QcKg4f9d

[Loo Cayyn @LCayyn]

Cumin is an essential spice for curries and chutneys. It works well in rice dishes, stews, soups, breads, pickles, barbecue sauces, and chili con carne recipes.
It is favored by vegan cooks as it adds a savory, meaty quality to dishes.
Read more➡️https://t.co/X24PGEOQnN
#imk221

[Goose and Berry @GooseandBerry_]

Did you Know? Cumin is an ancient spice that was first made popular by the Greeks and Romans.

Spice up your Food with our Natural Spices. Order now and get it delivered at your doorstep anywhere in India.

#jeera #jeerarice #chefstyle #cumin #cuminseeds #indianspices #spiceshop

[Loo Cayyn @LCayyn]

🍅Tomato powder is a natural food coloring that consists entirely of ground, dehydrated tomatoes having medium solubility in water. It is great as a booster to make yummy spice rubs, seasonings and for amping up umami flavor.
Watch https://t.co/Z4tvAwfijG to learn more!!
#imk221

[Loo Cayyn @LCayyn]

🍍Bromelain
Protease enzyme breaks other proteins apart by cutting the chains of amino acids. It's high proteolytic activity make it ideal in meat tenderization & baking sectors.
Perfect partner to turmeric & glucosamine. Suitable for #vegetarian.
#imk221 https://t.co/X3Lu4qibwy

[Nature's Best @Natures_Best]

Bromelain is a protein digesting enzyme extracted from the stem of fresh pineapples. It makes the perfect partner to #Turmeric ,#fishoil and #glucosamine. Suitable for #vegetarians .
Find it > https://t.co/6mFvkFI9gR

[Loo Cayyn @LCayyn]

Enzymatic browning is a major problem in food industry. Since some methods may affect the sensory attributes (texture and color), a balance between its inhibition efficiency and modification level are required.
Learn the new anti-browning methods: https://t.co/Prk9406aVA
#imk221

[Institute of Food Technologists (IFT) @IFT]

Enzymatic browning affects minimally-processed fruits, vegetables, purees, nectar, seafood, and more during handling, storage, and processing. Learn about various anti-browning methods in a recent Science Meets Food article. https://t.co/1QqJ3wehVe #IFTSA

[Loo Cayyn @LCayyn]

✨Fun fact:
Black garlic has been used in many cuisines to give a subtle taste. It can be added to energy drinks to provide a unique taste and can also be used to make garlic chocolate. Others warm black garlic used as a topping for ice cream instead of fudge or caramel.
#imk221

[Loo Cayyn @LCayyn]

Have you seen Black Garlic before?

🧄It is a whole raw garlic bulb fermented under controlled temperatures and relative humidity which turns the cloves into dark color. It acts as a natural flavor enhancer and sweetener in salads, pizza & pasta.
#imk221
https://t.co/i64zwV7ywr

[Loo Cayyn @LCayyn]

@PreparedFoods revealed new varieties of fats & oils promise to solve product development challenges and boost nutrition. The new fat replacer approved to be used arising from production of plant-based food, baked product, desserts to confections. #imk221
https://t.co/sGzVputUyd

[Loo Cayyn @LCayyn]

Enzyme in Flour Production: Glucose oxidase🤩

-Improve the silty properties of the flour.
-Improve the tensile and gelatinization characteristics of the flour.
-Increase the mechanical impact resistance.
-Increase the bread size.🍞
-Improve the noodles bite taste. 🍜
#imk221

[Loo Cayyn @LCayyn]

NATURAL COLOR
-Annato

The rust-colored resinous material surrounding the seed is the source of annatto. This orange-yellow color is extracted from the seed coat of Bixa orellano. It can be used for dairy products, hard candies, fruit beverages, baked goods and dry mixes. #imk221