Question

Foaming is a functional property attributed to the ______ component of food.

• A. protein
• B. fat
• C. minerals
• D. sugars

Hint:

Associate key food functional properties with their primary macronutrient: Foaming & Gelation \(\rightarrow\) Proteins; Emulsification \(\rightarrow\) Proteins & Fats; Browning \(\rightarrow\) Sugars & Proteins.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Functional properties of food components are the physical and chemical properties that affect the behavior of these components in food systems during preparation, processing, and storage. Foaming is the ability to create a stable mixture of gas dispersed in a liquid.
Step 3: Detailed Explanation:
Proteins are the primary components responsible for foaming in foods. Protein molecules have both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts.
When a protein solution is agitated or whipped, the proteins migrate to the air-liquid interface. They partially unfold (denature) and arrange themselves so that their hydrophobic parts face the air bubbles and their hydrophilic parts face the liquid.
This creates a stable, viscoelastic film around the air bubbles, trapping them and forming a foam. A classic example is the foaming of egg whites (rich in albumin) to make meringue.
Fats generally inhibit foam formation by disrupting the protein film.
Sugars can help stabilize a foam once it's formed by increasing viscosity, but they are not the primary foaming agent.
Minerals do not have foaming properties.
Step 4: Final Answer:
The ability to form and stabilize foams in food is a key functional property of proteins. Therefore, option (A) is correct.