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 PROTEINS 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: -Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins.
Detailed explanation-2: -The most important functional properties of proteins in food applications are: – hydrophilic, i.e. protein solubility, swelling and water retention capacity, foaming properties, and gelling capacity; – hydrophilic-hydrophobic, i.e. emulsifying, foaming, and hydrophobic, i.e. fat binding properties.
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