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Q: When can fermentation be considered beneficial?

When taste and digestibility improve Fermentation is a controlled biological process in which useful microorganisms change the food components. Proper fermentation may improve flavour, texture, digestibility, and sometimes the availability of nutrients; examples include curd, idli, dosa, and certain fermented beverages. Dust, spoilage, and burning indicate contamination or damage, not beneficial fermentation. Thus option D is correct.

खाद्य प्रसंस्करण और प्रौद्योगिकी का महत्त्व

In this Class 12 Home Science topic, students explore why food processing and technology are important in everyday life and the food system. They learn how methods such as preservation, packaging, processing and storage can extend shelf life, improve convenience, reduce food waste and support food safety. The topic also helps students understand the need to protect nutritional quality, maintain hygiene and add value to food products while considering consumer needs, sustainability and opportunities for household or small-scale food enterprises.

Practice questions

01 When can fermentation be considered beneficial?

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Significance

Practice questions

01 When can fermentation be considered beneficial?

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