a) When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes b) ...
View QuestionMina’s understanding of proteins in various food items is as given. Which of the following is untrue?
a) The difference in the taste and texture in milk curd and chicken muscle is due to the ...
View QuestionWhich of the following is untrue?
a) Biological Value of plant sources is more than animal sources b) BV value of egg white is ...
View QuestionWhich of the following terms refers to the amount of protein absorbed by the body from a food source?
a) Biological Value b) Limiting Value c) Reference pattern d) None of the mentioned Answer: a Explanation: ...
View QuestionWhich of the following sentences is untrue with respect to proteins?
a) Lysine is an essential amino acid. b) The requirement of essential amino acids per kg of protein ...
View QuestionTina eats a few legumes and walnuts and on some days she has egg with grains and nuts as breakfast. The first set are plant sources and the second a mixture of plant and animal sources. Are both the sets high quality proteins? Does this sentence stand true or False?
a) True b) False Answer: a Explanation: Either a large quantity of plant sources or a small ...
View QuestionPlant proteins contain a better balance of essential amino acids.
a) True b) False Answer: b Explanation: Animal proteins contain a better balance of essential amino ...
View QuestionWhich of the following sentences is correct?
a) Animal sources are high quality proteins b) Animal sources are low quality proteins c) Plant sources are ...
View QuestionWhich of the following is untrue with respect to this sentence – proteins are popularly used in food processing industry because?
a) Water binding capacity b) Oil binding capacity c) Ability to coagulate on heating d) None of the ...
View QuestionWhich of the following is NOT a culinary use of oil in the food industry?
a) Flavor b) Texture c) Softening d) Shortening Answer: c Explanation: Flavor, texture and shortening are all ...
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