Question

Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

(a) Cellulose, texture

(b) Pectin, flavor

(c) Hemicelluloses, quality

(d) All of the mentioned, all of the mentioned

The question was posed to me in a national level competition.

The doubt is from Principles of Food Preservation by Fermentation-1 in portion Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

The correct option is (d) All of the mentioned, all of the mentioned

Explanation: Organisms such as cellulose, pectin and hemicelluloses which attack higher carbohydrates injure the texture, flavor and quality of treated foods.