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q what do you mean by permissible level to regulate and enforce safety about the use of these synthetic colours and dyes pfa 1954 has covered their
q what are natural or synthetic food coloursfood in raw state has a natural colour which is associated with the characteristics of that food in the
q effect of substituting emulsifying agents i make a starch gel with frac12 t tablespoon of cornstarch add frac12 cup of water cool the gel take 2 t
q determine the best method of preparing a stable emulsionto determine the best method of preparing a stable emulsion like mayonnaisebull learn the
q preparation of hot souffle i melt 12 g butter in a saucepan add 12 g flour and stir cook for 1-2 minutesii gradually add frac14 cup of scalded
demonstrate the effect of foaming in preparation of cold and hot souffles after undertaking this activity you will be able tobull learn how to
q effect of various additives on the stability of egg foam recognize the different stages in the foam formation explain the effect of various
q classification of emulsifiersemulsifiers can be classified under two categories these arebull natural these are naturally present in foods some
q major functions of emulsifiersthe major functions of emulsifiers in food systems are as follows the emulsifierbull modifies the intermolecular
q what is an emulsifier an emulsifier is a compound that contains both polar and nonpolar groups and thus is drawn to the interface between the two
q explain emulsion stabilitythe stability of an emulsion is determined by the viscosity of the continuous phase presence of an emulsifier the
q show the uses of emulsionsemulsions provide many useful functions in food preparation and processing they1 act as vehicles for flavour to foods2
q what are the types of emulsionsemulsions can be of three types1 temporary emulsion these require vigorous shaking just before they are used as
q illustrate classification of emulsionsemulsions are classified asbull oil-in-water emulsion this is a colloidal dispersion in which droplets of
q what do you mean by emulsionsemulsions as you may already know by now are colloidal dispersions of a liquid in another liquid with which it is
q effect of addition of ingredients on egg foam stabilitythe addition of other ingredients also influences stability sometimes salt is added to an
q define egg foam stabilitythe two factors of utmost importance in egg white foams are stability and volume several factors influence one or both of
q show egg foams application in food preparationfoams need to be stable if they are to have a role in food preparation stability is enhanced if the
q illustrate egg white foamsegg white foams when whipped or beaten the air gets entrapped in the liquid present and an interfacial tension is
q can you describe cream foamscream with a fat content of at least 30 per cent can be beaten to form foam however it is observed that a cream with 36
q what do you mean by milk foamsthe proteins and water in milk are extended into thin films by agitation these thin films enclose small air bubbles
q describe the foaming propertiesfoods like meringue ice cream and beer contain foams a number of foods possess good foaming properties on account of
q can you explain gels gels may be formed by the proteins of egg or flour in products like souffles puddings custards batters and doughs when the
q colloidal systems in foodsa colloidal system is a heterogeneous system the material that forms the base of the system is called the dispersion
q conduct a descriptive analysis of breadto sensory evaluate the slice of white bread on the basis of appearance taste texture and flavourbull judge