NANP Board Practice Exam 2025 – 400 Free Practice Questions to Pass the Exam

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What is the function of resistant dextrins in food manufacturing?

Promote moisture retention

Enhance nutritional value

Promote desirable mouth feel

Resistant dextrins are specialized dietary fibers derived from starches that have been processed to enhance their functional properties in food manufacturing. One of their key roles is to promote desirable mouthfeel in various food products. This is important in creating a sensory experience for consumers, as texture plays a significant part in the acceptance and enjoyment of food.

In addition to enhancing mouthfeel, resistant dextrins can also offer benefits such as improving moisture retention and potentially enhancing nutritional value. However, these functions are secondary to their primary role in contributing to texture and overall sensory experience. While they may have some preservative qualities due to their ability to absorb moisture and modify food structure, their predominant purpose lies in improving mouthfeel and creating more palatable food products.

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Act as preservatives

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