Functions of fats in foods include

Functions of fats in foods include
a. shortening power.
b. plasticity and solubility.
c. satiety and nutrients.
d. all of the above answers are correct
e. only b and c are correct

Q. 2

Adding sucrose to a solution decreases its boiling temperature.
Indicate whether the statement is true or false

Q. 3

The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms that might otherwise cause spoilage.
Indicate whether the statement is true or false

Q. 4

Any sugar except lactose can be fermented to carbon dioxide and alcohol by yeast organisms.
Indicate whether the statement is true or false

Q. 5

The Maillard reaction is a browning reaction involving sugars and complex carbohydrates.
Indicate whether the statement is true or false

Q. 6

The solubility of sugar increases as the temperature increases.
Indicate whether the statement is true or false

Q. 7

A food or drink will usually taste sweeter when it is hot than when it is cold.
Indicate whether the statement is true or false

Q. 8

The sweetness of foods is mostly determined by the type and concentration of sugars.
Indicate whether the statement is true or false

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Functions of fats in foods include

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