Functional Properties of Food

Which of the following is NOT a functional property of proteins?

• Emulsification

• Coagulation

• Denaturation

• Maillard Reaction

Which functional properties are evident in this food item?

• Maillard Reaction and Non-Enzymatic Browning

• Foaming and Emulsification

• Denaturation and Coagulation

• Coagulation and Gelatinisation

Maillard Reaction is the browning of a food that contains both a protein and a ______?

Which of the following is NOT an example of denaturation?

• Poaching an Egg

• Cooking Steak

• Toasting Bread

• Making a Meringue

Which functional property was NOT evident in the Lemon Meringue Pie recipe?

• Foaming

• Emulsification

• Gelatinisation

• Maillard Reaction

Which functional property is evident in this example?

• Permanent Emulsion

• Temporary Emulsion

• Denaturation

• Gelation

What is the most crucial factor affecting the formation of this food item?

• Enzymes

• Temperature

• Agitation

• Addition of Acid

Dextrinisation is the process of browning starch in the presence of ___ heat.

Gelation which is used to make jelly is an example of a functional property of....?

• Vitamin A

• Carbohydrates

• Lipids

• Protein

Gelatinisation is defined as the thickening of _______ in the presence of liquid and heat.