Multiple choice

If ghee is exposed to high clarification temperature, it will lead to

  1. reduced vitamin A

  2. dark colour

  3. good keeping quality

  4. all of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Exposing ghee to high clarification temperatures causes multiple negative effects: vitamin A is heat-sensitive and degrades, the color darkens due to Maillard reactions and caramelization, and keeping quality is reduced due to formation of oxidation products. Therefore all the listed effects occur.

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