Q1. Chill Proofing Of Beers Is Done By?

A. Proteases
B. Pectinases
C. Lipases
D. All Of The Above

ANSWER: A. Proteases

• Explanation: Proteases Are Enzymes That Catalyze The Breakdown Of Protein-Peptide Bonds. Proteases Are Employed In Brewing For A Variety Of Reasons, The Most Notable Of Which Being Protein Digestion For Clarifying And Malting Facilitation. Cellular Protease Has Chill-Proofing Properties In Beer. Chill Proofing Of Beers Is Done By Proteases.

READ MORE – FOOD TECHNOLOGY (22/06/2021)

Q2. During Sorting, Color Difference Is Detected With ________?

A. Photocell
B. Lye Solution
C. Fat Solvents
D. Slits

ANSWER- A. Photocell

• Explanation – Off-Color Products Are Rejected Using A Photocell To Detect Color Differences. Automatic Rejection Of Discolored Or Moldy Products That Flow Past The Photocell Allows This To Be Done At High Speeds.

READ MORE – FOOD TECHNOLOGY (02/07/2021)

Q3. Subdividing Large Pieces Of Food Into Smaller Units Or Particles Are Called _________?

A. Cutting
B. Grinding
C. Pulping
D. All Of The Above

ANSWER – D. All Of The Above

• Explanation– Disintegrating Operations Are Those That Break Down Large Portions Of Food Into Smaller Units Or Particles. Cutting, Grinding, Pulping, And Homogenizing Are All Part Of The Process. Cutting And Dicing Can Be Done Either Automatically Or Manually. The Partial Denaturation Of Proteins During The Grinding Process Can Harm The Food. Ultrasonic Energy Is Used To Homogenize Materials.

READ MORE – FOOD TECHNOLOGY (12/07/2021)

Q4. Factors That Influence Nutrients Bioavailability Are?

A. Absorbability Of Nutrients
B. Processing Methods
C. Cooking Procedure
D. All Of The Above

ANSWER: D. All Of The Above

• Explanation: Many Variables Influence Nutrient Bioavailability, Including Food Digestibility And Nutrient Absorption From The Intestine, Which Is Influenced By Nutrient Binding To Indigestible Constituents And Nutrient-Nutrient Interactions. Processing And Cooking Methods Also Influence Nutrient Bioavailability.

READ MORE – FOOD TECHNOLOGY (22/05/2021)

Q5. _____________ Helps In Flavor Production In Cheese?

A. Protease
B. Pectinase
C. Glucosidases
D. Lipase

ANSWER – D. Lipase

• Explanation – Lipase Enzymes Bind To Fat Globules In The Liquid, Releasing Fatty Acids That Give The Cheese Its Sharp Flavor, Aroma, And Texture. Some Blue Cheeses, Feta, And Most Italian Cheeses Include Lipase Enzymes.

READ MORE – FOOD TECHNOLOGY (21/07/2021)

Connect with us on LinkedIn for future updates – Click here