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.