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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Pectin and agar are used to firm up texture of foods, and are considered:
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Flavor enhancers
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Antioxidant
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Stabilizers
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None of the above
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Explanation:
Detailed explanation-1: -Stabilizers commonly used are sodium alginate, sodium carboxymethyl cellulose (CMC), guar gum, locust bean gum, carrageenan, gelatin, and pectin.
Detailed explanation-2: -Some common examples of food stabilizers include pectin, lecithin and carrageenan. Many stabilizers resemble other common powders and liquids and can be easily blended into a food product.
Detailed explanation-3: -alginate. agar. carrageen. cellulose and cellulose derivatives. gelatin. guar gum. gum Arabic. locust bean gum. More items
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