Correct option is C
Overrun is the increase in volume of ice cream due to incorporation of air during freezing. It affects texture and smoothness.
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The process to increase in volume caused by whipping air into the ice cream mix during freezing is called
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- 1)Which of the following statements is not true for High Pressure Processing (HPP)?
- 2)The major disadvantage of liquid nitrogen freezing is–
- 3)Intestinal calcium absorption is mainly controlled by the serum concentration of which substance?
- 4)The test to determine efficacy of the pasteurization process of milk is–
- 5)Papaya seeds are added to adulterate which of the following?
- 6)Which of the following statements is not true for microwave processing?
- 7)Fine crystal formation is observed in which freezing method?
- 8)The amount of acid in vinegar is expressed as–
- 9)Which of the following preservative is commonly used to delay the spoilage in smoked and salted fish?
- 10)A dietary supplement that provides a concentrated form of bioactive compounds of food to enhance health and prevent diseases is called–
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