Q1. ______ are mixtures of ice crystals in flavored liquid syrup.

1. Jellies
2. Marshmallow
3. Frozen desserts
4. Candies

ANSWER: C. Frozen desserts

• Explanation – Frozen sweets are flavored liquid syrups with ice crystals. Ice cream is the most popular frozen treat. The texture of ice cream goods has changed dramatically during the previous 50 years. Gum karaya is a stabilizer that can be used in ice cream, ice milk, mellorine, and other goods. The addition of 0.2-0.4 percent gum karaya to ice pops and sherbets prevents the production of big ice crystals and syneresis. For ice pop stabilization, 0.15 percent gum karaya and 0.15 percent LBG can be utilized successfully.

READ MORE – Food Science & Technology Quiz (04-05-2022)

Q2. _______ is a set well-defined procedure that is implemented to enable an organization/establishment to satisfy the needs of its customers.

1. FSMS
2. QMS
3. HACCP
4. All of the above

ANSWER – B. QMS

• Explanation: A structured system that documents processes, methods, and responsibilities for accomplishing quality policies and objectives is known as a quality management system (QMS). A quality management system (QMS) aids in the coordination and direction of an organization’s activities to meet customer and regulatory requirements while also continuously improving its effectiveness and efficiency. The most common approach to quality management systems is ISO 9001:2015, an international standard that specifies requirements for quality management systems. While some people use the phrase “quality management system” to refer to the ISO 9001 standard or a set of documents that detail the QMS, it refers to the entire system.

READ MORE – Food Science & Technology Quiz (14-04-2022)

Q3. The best way to control various kinds of pests is the use of the _____ approach.

1. 2 D
2. 3 D
3. 4 D
4. Pesticides

ANSWER: C. 4 D

• Explanation: 1. Deny Entry – The first D is all about preventing pests from entering. 2. Denial of Food Pests are looking for food. Pests are attracted to even simple things like spilled food. The second D is to deny the pests food. Deny them refuge in the third D. Pests prefer to live in the cracks and crevices. Destroy Pests is the fourth D. Pest control should be done regularly.

READ MORE – Food Science & Technology Quiz (24-04-2022)

Q4. Which among the following is a type of protein tertiary structure?

1. Fibrous protein
2. Globular protein
3. α-helix
4. Both A and B

ANSWER: D. Both A and B

• Explanation – There are two forms of tertiary structure in proteins:

1. Fibrous Proteins
2. Globular proteins

• Fibrous proteins like collagen (connective tissue protein) or actin and myosin, which are responsible for muscle contraction, are examples of fibrous proteins. As their name implies, globular proteins are compact molecules with a spherical or elliptical shape. Myoglobin, for example, is a transport protein that carries oxygen to the muscle.

READ MORE – Food Science & Technology Quiz (03-06-2022)

Q5. _______ is an example of a hydrocolloid with no solubility in water that adsorbs mechanically at the interface.

1. Micro crystalline cellulose (MCC)
2. Gum Arabic
3. Pectin
4. Xanthan gum

ANSWER: A. Micro crystalline cellulose (MCC)

• Explanation – Gum Arabic is the hydrocolloid with the highest surface activity that has been examined. The only gum that adsorbs onto oil-water interfaces and imparts steric stability is gum arabic. Galactomannans, xanthan, pectin, and other gums have been shown to reduce surface and interfacial tensions, adsorb onto solid surfaces, and improve the stability of oil-in-water emulsions. Microcrystalline cellulose (MCC) is an example of a hydrocolloid that adsorbs mechanically at the interface and has no solubility in water.

READ MORE – Food Science & Technology Quiz (26-03-2022)

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