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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fat free & low calorie
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red die & cane sugar
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egg substitutes without egg whites
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None of the above
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Detailed explanation-1: -To patch texture problems, manufacturers include additives and food binders like gums and starches plus water. To make up for the lack in taste, more sugar is used in place of the fat. In order to keep consumers satisfied, more sugar is often added to our low-fat ice creams, mayonnaises, and the like.
Detailed explanation-2: -FRUITS Oranges, prunes, peaches and grapefruit are essentially fat-free. Most fruit juices and applesauce are also fat-free. Other fruits, such as bananas, melon, grapes, strawberries, pineapple and pears contain just minuscule amounts of fat.
Detailed explanation-3: -The process is pretty simple. Manufacturers put the whole milk into a centrifuge that separates out the heavy fat portion into cream and leaves behind skim milk. This skim milk can then be used to make other dairy products like yogurt and sour cream that are either low-fat or nonfat.