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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Provides body in drinks and semi-liquid fruits
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Delays coagulation of protein when heated
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Help in the dispersion of fat uniformly into water
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Suitable for making microcapsules that protect volatile and unstable products in food to avoid flavor, aroma and color loss.
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Detailed explanation-1: -Sugar helps preserve the color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.
Detailed explanation-2: -Taste. Sweetness improves the palatability of many foods. Colour and flavour. Bulk and texture. Fermentation. Preservation. 08-Sept-2015
Detailed explanation-3: -Sweetness: The main functions of sugar is to give sweetness and to provide energy. Taste and aroma: Sugar can enhance not only sweet fruity flavours but also others such as vegetables and meat even without making them sweet. Volume: In breads, sugar increases volume through the process of fermentation. More items