Q.Assertion (A) : Gums are used to replace fat partially in meat hambuger to reduce the fat calories. Reason (R) : Gums are not fat substitutes, but their hydrophyllic properties allow them to hold water and keep food moist and soft. Codes :
Correct answer: Both (A) and (R) are true & (R) is the correct explanation of (A).
Explanation
Gums are not fat substitute, but their hydrophilic properties allow them to hold water and keep food moist and soft. Gums has crucial property of water retention. So gums are used to replace fat partially in meat humburger to reduce the fat calories. If it is not there the meat product will have a rough test and poor slice ability.
Gums are not fat substitute, but their hydrophilic properties allow them to hold water and keep food moist and soft. Gums has crucial property of water retention. So gums are used to replace fat partially in meat humburger to reduce the fat calories. If it is not there the meat product will have a rough test and poor slice ability.