Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated?

Related MCQs

• Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
• Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
• Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B- 12 in the body if eaten raw due to the presence of an enzyme called thiaminase.
• Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.
• If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
• Which of the given reasons, is NOT a valid reason for packaging of food items?
• Which of the following comes under the categories of food – broken curve heating food?
• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• When the coloring is truly artificial, the food statement “food color added” needs to be added.
• Which of the following food items is the lowest in heating up?