FOOD PROCESSING AND PRESERVATION
PROPERTIES OF FOOD COMPONENTS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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All of the following are the functional roles of lipid in food except for
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Ability to retain water (water holding capacity)
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Contribute to aromas and flavors
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Help in the dispersion of fat uniformly into water
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Provide texture and appearance
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Explanation:
Detailed explanation-1: -Answer and Explanation: Lipids in the diet can be all of the following except: C. Used to build new proteins. Lipids can be converted into triglycerides, fat molecules with three fatty acid chains bonded to a glycerol backbone, which serve as energy storage.
Detailed explanation-2: -They are important in the diet as energy sources and as sources of essential fatty acids and fat-soluble vitamins, which tend to associate with fats. They also contribute satiety, flavor, and palatability to the diet.
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