INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
A group of molecules, typically called fats and oils, that carry flavor in foods. Examples include:butter, olive oil and margarine
|
|
molecules
|
|
|
lipids
|
|
|
molecules
|
|
|
lyposiine
|
Explanation:
Detailed explanation-1: -Butter, ghee, lard, suet, goose fat, hard margarines, coconut oil and palm oil. Oils made from vegetables and seeds such as olive, rapeseed, sunflower and soya oil, and fat spreads made from these.
Detailed explanation-2: -Dietary lipids are primarily oils (liquid) and fats (solid). Commonly consumed oils are canola, corn, olive, peanut, safflower, soy, and sunflower oil. Foods rich in oils include salad dressing, olives, avocados, peanut butter, nuts, seeds, and some fish. Fats are found in animal meat, dairy products, and cocoa butter.
There is 1 question to complete.