Q1. The breakdown of emulsion occurs due to?

1. Creaming
2. Aggregation
3. Coalescence
4. All of the above

ANSWER: D. All of the above

• Explanation – By churning oil and water together, an emulsion is created; however, as the stirring is stopped, the emulsion begins to break down. The goal of emulsification is to keep an emulsion from breaking down. Creaming, aggregation, and coalescence all contribute to emulsion breakdown. Several strategies have been explored to address this, including reducing the size of dispersed particles, reducing the density difference in dispersion, and protecting the surface of oil droplets.

READ MORE – Food Science & Technology Quiz (14-05-2022)

Q2. ______ of emulsifier moisten the solid surfaces.

1. Wetting effects
2. Bacteriostatic effects
3. Defoaming effects
4. Foaming effects

ANSWER: A. Wetting effects

• Explanation – The emulsifier’s wetting actions moisten the solid surfaces. When a solid material is combined with an emulsifier or dispersed over its surface, the surface becomes hydrophilic. Chewing gum, for example, is prone to sticking to teeth. Because natural teeth’s enamel is hydrophilic and always wet, adherence to them is difficult, whereas adhesion to artificial teeth is simple. Wet the surface of the chewing gum with an emulsifier to prevent adherence.

READ MORE – Food Science & Technology Quiz (24-05-2022)

Q3. Raw starch called beta-starch is _______.

1. Soluble in water
2. Insoluble in water
3. Soluble in organic solvents
4. Insoluble in organic solvents

ANSWER – B. Insoluble in water

• Explanation: Raw starch called beta-starch is Insoluble in water. Fresh bread is soft and elastic, but it hardens with age. Amylopectin and amylose are spherical-shaped starch particles. Beta-starch is a type of raw starch that is water-insoluble. When cooked to a specific temperature, however, the starch absorbs water and transforms into alpha-starch in its crystalline form. Amylose hardens quickly after chilling, while amylopectin hardens over time. The change in amylose is mostly responsible for the quick stiffening of bread when it is cooled.

READ MORE – Food Science & Technology Quiz (04-06-2022)

Q4. _______ are compounds that absorb light in the wavelength range of the visible region.

1. Colorants
2. Pigments
3. betalains
4. All of the above

ANSWER: B. Pigments

• Explanation: Pigments are substances that absorb light in the visible wavelength range. The energy from a radiant source is captured by a molecule-specific structure (chromophore) that absorbs it. Some energy is reflected and/or refracted, and this energy is caught by the eye, which causes neural impulses, which are relayed to the brain and could be interpreted as a color.

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

Q5. _______ are a group of major naturally occurring compounds that confer a pungent flavor to foods, such as mustard and horseradish, where it is present at about 50 to 100 ppm.

1. Canavanine
2. Cyanogenic Glycosides
3. Allyl isothiocyanates
4. Hydrazines

ANSWER: C. Allyl isothiocyanates

• Explanation – Allyl isothiocyanates are a category of significant naturally occurring chemicals that give foods like mustard and horseradish a strong flavor when present in concentrations of 50 to 100 parts per million. Brassica crops like broccoli and cabbage, as well as cassava and other tropical staple foods, contain it in much lower quantities. It is carcinogenic in rats at high doses, but nonmutagenic in bacteria. Isothiocyanates are glucosinolate conjugates found in cruciferous vegetables that are hydrolyzed when the plant releases enzymes, such as during chewing.

 READ MORE – Food Science & Technology Science (13-06-2022)

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