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Consider the following statements regarding protein binders:
- They are used as ingredients to manufacture food products.
- They affect the biological and nutritive value of milk proteins.
Which of the statements given above is/are correct?
- a)1 only
- b)2 only
- c)Both 1 and 2
- d)Neither 1 nor 2
Correct answer is option 'C'. Can you explain this answer?
Most Upvoted Answer
Consider the following statements regarding protein binders: They are ...
Recently, the Food Safety and Standards Authority of India (FSSAI) clarified that addition of protein binders in milk and milk products are not permitted.
- These are biological agents have emerged as an important and required class of ingredients to manufacture a wide range of new food products, especially semi-solid orsolid foods.
- These are known to affect the digestibility of the protein bound and thus can affect the biological and nutritive value of milk proteins.
- Protein binding also influences the bioavailability and distribution of active compounds.
What is milk protein?
- It is a good source of essential amino acids.
- They are easily digestible and do not contain any anti-nutritional factors like many plant-based proteins.
Hence both statements are correct.
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Consider the following statements regarding protein binders: They are ...
Statement 1: They are used as ingredients to manufacture food products.
Protein binders are commonly used as ingredients in the food industry. They have various functions, including improving the texture and stability of food products. Protein binders help ingredients to stick together, form gels, or stabilize emulsions. They are widely used in the production of processed meats, such as sausages and burgers, as well as in bakery products, dairy products, and beverages. For example, in the production of sausages, protein binders are added to improve the water-holding capacity and texture of the meat, resulting in a juicier and more cohesive product.
Statement 2: They affect the biological and nutritive value of milk proteins.
Protein binders can indeed affect the biological and nutritive value of milk proteins. When protein binders are added to milk, they can alter the structure and functionality of the proteins. This can have both positive and negative effects on the nutritional properties of milk proteins. On one hand, protein binders can improve the solubility and stability of milk proteins, making them more easily digestible and bioavailable. This can enhance the nutritional value of milk proteins by increasing their absorption and utilization in the body.
On the other hand, protein binders can also cause undesirable changes in milk proteins. Some protein binders may denature or cross-link the proteins, leading to decreased digestibility and reduced nutritional quality. Additionally, certain protein binders may interfere with the bioavailability of essential amino acids or other nutrients present in milk proteins. This can have implications for individuals who rely on milk proteins as a source of nutrition, such as infants, children, and athletes.
In conclusion, both statements are correct. Protein binders are commonly used as ingredients in the food industry to improve the texture and stability of food products. They can also affect the biological and nutritive value of milk proteins, with both positive and negative implications for their nutritional quality.
Protein binders are commonly used as ingredients in the food industry. They have various functions, including improving the texture and stability of food products. Protein binders help ingredients to stick together, form gels, or stabilize emulsions. They are widely used in the production of processed meats, such as sausages and burgers, as well as in bakery products, dairy products, and beverages. For example, in the production of sausages, protein binders are added to improve the water-holding capacity and texture of the meat, resulting in a juicier and more cohesive product.
Statement 2: They affect the biological and nutritive value of milk proteins.
Protein binders can indeed affect the biological and nutritive value of milk proteins. When protein binders are added to milk, they can alter the structure and functionality of the proteins. This can have both positive and negative effects on the nutritional properties of milk proteins. On one hand, protein binders can improve the solubility and stability of milk proteins, making them more easily digestible and bioavailable. This can enhance the nutritional value of milk proteins by increasing their absorption and utilization in the body.
On the other hand, protein binders can also cause undesirable changes in milk proteins. Some protein binders may denature or cross-link the proteins, leading to decreased digestibility and reduced nutritional quality. Additionally, certain protein binders may interfere with the bioavailability of essential amino acids or other nutrients present in milk proteins. This can have implications for individuals who rely on milk proteins as a source of nutrition, such as infants, children, and athletes.
In conclusion, both statements are correct. Protein binders are commonly used as ingredients in the food industry to improve the texture and stability of food products. They can also affect the biological and nutritive value of milk proteins, with both positive and negative implications for their nutritional quality.
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Consider the following statements regarding protein binders: They are used as ingredients to manufacture food products. They affect the biological and nutritive value of milk proteins.Which of the statements given above is/are correct?a)1 onlyb)2 onlyc)Both 1 and 2d)Neither 1 nor 2Correct answer is option 'C'. Can you explain this answer?
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