INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Caremalisation is caused by what chemical reaction?
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the browning of proteins causing a change of colour and flavour
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browning of sugar causing a change of colour and flavour
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browning of carbohydrates causing a change of colour and flavour
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the browning of fats causing a change of colour and flavour
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Explanation:
Detailed explanation-1: -Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar.
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