Tag: Pectin breakdown

Over 80 million people are curious about this food science phenomenon, and the answer is surprisingly complex, yet delicious. The reason why cooked apples are sweeter than their raw counterparts lies in a combination of chemical and physical transformations that occur when heat is applied.

Did you know that a green banana is almost 80% starch, while a ripe one has less than 1%? This is a perfect example of what happens to carbohydrates in fruit as they ripen and their effect on flavor and texture.