FUTURE TRENDS IN FOOD TECHNOLOGY
PERSONALIZED NUTRITION AND HEALTH
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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This item refers to thickeners used in sauces. (I)Starch(II)Protein(III)Emulsifier(IV)Pureé Which thickener will gelatinize?
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I
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II
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III
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IV
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Explanation:
Detailed explanation-1: -A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Detailed explanation-2: -Examples of thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards).
Detailed explanation-3: -Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.
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