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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When caramelising, the flavours gradually changes form toffee/caramel flavour-very sweet-bitter and burnt
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True
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False
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -What Is Caramelization? Caramelization is a slow cooking process that occurs when sugar is cooked over low heat, causing a change in both appearance and flavor. Through a process called pyrolysis, during caramelization, the sugar in a food oxidizes, taking on a brown color and a rich, slightly sweet and nutty flavor.
Detailed explanation-2: -Flavors of Caramel: Diacetyl ( 2, 3-butanedione) is an important flavour compound, produced during the first stages of caramelization. Diacetyl is mainly responsible for a buttery or butterscotch flavour. Esters and lactones which have a sweet rum like flavor. Furans which have a nutty flavor.
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