Statement 1: High temperatures may affect proteins to a large extent. Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.

Statement 1: High temperatures may affect proteins to a large extent. Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization. Correct Answer True, Fruits

High temperatures may affect proteins to a large extent. Carbohydrate loss is the maximum in fruits and may lead to browning or caramelization. This is because fruits are a rich source of carbohydrates and any damage to fruits is directly/indirectly a loss to carbohydrates.
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Assertion (A) Holding temperatures of foods must be carefully watched to prevent them from coming within the danger zones of 10°C to 62°C.
Reason (R) Higher holding temperatures than necessary, are not advisable because they affect the quality of food.