HTST exposures to heat are less destructive to texture, flavor and col – McqOptions

MCQOPTIONS

1.	HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.
A.	True
B.	False
Answer» B. False

Discussion

No Comment Found

Related MCQs

Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.Statement 2: Heat impairs the nutritive value of protein.
HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.
Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds.Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.
Which of the following step is NOT included in the commercial canning?
Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.
Which of the following is a notion about open canned food?
Which of the following is untrue about ptomaine?
Which of the following is true about ptomaine?
Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren t heated?
Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.