Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect?
(a) Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated
(b) The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown
(c) Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction.
(d) None of the mentioned
This question was addressed to me during an interview.
Query is from Water, Carbohydrates and Dietary Fibre topic in division Water, Carbohydrates and Dietary Fibre of Food Engineering