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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The functional properties of FATS include:
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Emulsification and Aeration.
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Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.
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Browning, Foaming, Gelation and Coagulation.
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None of the above
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Explanation:
Detailed explanation-1: -Fats aerate mixtures during beating or creaming with sugar. Aeration increases the volume of a product by incorporating air. Beating, whipping, creaming and whisking are methods that help aeration.
Detailed explanation-2: -Emulsification is the process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food. Fat emulsification helps digest fats into fatty acids and glycerol that are easily absorbed by the small intestine.
Detailed explanation-3: -Provision of energy. Structural component. Carrier of vitamins. Other biological functions. Dietary recommendations for fats. Total fat. Saturated fatty acids. Trans fatty acids. More items •13-Feb-2015
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