INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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dextrinisation
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caramelisation
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coagulation
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rancidity
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Detailed explanation-1: -Coagulation indicates a change from a fluid to a solid or semisolid (gel) state. The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins.
Detailed explanation-2: -Coagulation is defined as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state.
Detailed explanation-3: -When a solution of a protein is boiled, the protein frequently becomes insoluble-i.e., it is denatured-and remains insoluble even when the solution is cooled. The denaturation of the proteins of egg white by heat-as when boiling an egg-is an example of irreversible denaturation.