Question

Answer both multiple choice questions 1 and 2 based on the following: A tofu product has been invented however, it has a low shelf life stability, it is too hard, has a low mineral content and when left in its package for more than 2 days it will partially dissolve in the liquid within the package.

1. What is the cause of the product's low shelf life?

A) Increased colony growth due to high temperatures and water activity.

B) Increased hydrogen bonding which increases water activity in the protein matrix.

C) Lipoproteins from excess fat in the tofu made the pH acidic.

D) Partial vapor pressure resulting from inhibition of electron transport is creating an excess of hydrogen bonds.

2. What is the cause for the product's mineral loss?

A) The main minerals in tofu.

B) Diffusion of minerals.

C) Food fortification.

D) Excess pentachlorophenol.

Answer 1

1.cause of the product's low shelf life is A) Increased colony growth due to high temperatures and water activity.

2.c.Food Fortification is the main cause for the product mineral loss