Today I was doing my usual starch testing, an apple as it happens, put a few drops on bit of the apple I had cut out, the iodine seeped into the fruit, didn't see a color change so I started eating the apple. Since I started testing I have only bought red apples, and the majority of them have been imported. Up until now I havent had the apple turn black on me. That was until today.
I was probably one quarter of the way through eating it, when I looked at the plate where I put all the bits of food I tested with iodine from my lunch. I was very surprised to see that the apple had turned black ! Despite reading report s on here, that many apples are unripened and therefore starchy.
Also at different times, testing other foods, I have come across foods that turn brown or slightly dark brown. I read in this sections tips, that if goes black or dark blue / black, then it's starchy. Whenever I come across the brown reaction I have not eaten the food, but I am curious to hear of other people's testing experiences / any guidance on the finer points of testing with iodine.
For example, from now I plan to wait up to a minute for the reaction to kick in on apples.
TIA
