FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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fats and oils
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fruits and vegetables
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milk and milk products
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fish and shellfish
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Detailed explanation-1: -Appearance: Fat creates a glossy or moist visual texture. It also contributes to the browning process, giving an appealing golden brown colour to many foods, such as bread and some baked products. liquids that are normally immiscible, for example oil and water).
Detailed explanation-2: -How does it happen? Oils and fats are used in a baked product to reduce the development of gluten giving the foods a crumbly texture. The fats and oils break down the gluten into “shorter strands” hence the term shorteners.
Detailed explanation-3: -Oils are commonly obtained from oil producing plants like corn, peanuts, soya beans, vegetable seeds, olives, palm kernels, whilst fats are more commonly obtained from animal sources like milk (butter), beef (tallow), pork (lard), etc. Fats and oils can also be obtained from marine sources like fish.