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प्रश्न
Why is use of aspartame limited to cold foods and drinks?
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उत्तर १
Aspartame becomes unstable at cooking temperature. This is the reason why its use is limited to cold foods and drinks.
उत्तर २
This is because it decomposes at baking or cooking temperatures and hence can be used only in cold foods and drinks as an artificial sweetener
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संबंधित प्रश्न
Draw structure of BHT.
Write ‘four’ physical methods of preserving food materials
Which one of the following is a food preservative?
Equanil, Morphine, Sodium benzoate
Seeing the growing cases of diabetes and depression among young children, Mr Lugani, the principal of one reputed school, organised a seminar in which he invites parents and principals. They all resolved this issue by strictly banning junk food in schools and introducing healthy snacks and drinks like soup, lassi, milk etc. in school canteens. They also decided to make compulsory half an hour of daily physical activities for the students in the health survey in most of the school and discovered a tremendous improvement in the health of the students
After reading the above passage, answer the following questions:
(i) What are the values (at least two) displayed by Mr Lugani?
(ii) As a student, how can you spread awareness about this issue?
(iii) What are antidepressant drugs? Give an example.
(iv) Name the sweetening agent used in the preparation of sweets for a diabetic patient.
Why do we require artificial sweetening agents?
What are food preservatives?
Name a sweetening agent used in the preparation of sweets for a diabetic patient.
What problem arises in using alitame as artificial sweetener?
Explain any two chemical methods of food preservation.
Write one example each of Artificial sweetener.
Which of the following chemicals can be added for sweetening of food items at cooking temperature and does not provide calories?
Which of the following will not enhance nutritional value of food?
Which of the following are not used as food preservatives?
(i) Table salt
(ii) Sodium hydrogencarbonate
(iii) Cane sugar
(iv) Benzoic acid
Aspartame is unstable at cooking temperature, where would you suggest aspartame to be used for sweetening?
Assertion: All chemicals added to food items are called food preservatives.
Reason: All these chemicals increase the nutritive value of the food.
Assertion: Artificial sweeteners are added to the food to control the intake of calories.
Reason: Most of the artificial sweeteners are inert and do not metabolise in the body.
Of the following properties about thiosulphate, which one is not applicable?
