Q1. The low glycemic index is associated with?

A. White rice B. Polished rice C. Brown rice D. All of the above

ANSWER: C. Brown rice

• Explanation: Brown rice is a whole grain that hasn’t been bleached, so it maintains more nutrients. Raw brown rice has a glycemic index of 55, which is on the low end of the GI scale. Brown rice has a medium GI score, making it better for diabetics than white rice, which has a high score. Low Glycemic Index Is Associated With Brown Rice.

READ MORE – FOOD TECHNOLOGY (15/06/2021)

Q2. Oryzanol acts as?

A. Antibacterial agent B. Antioxidant C. Antidepressant D. Antibiotic

ANSWER – B. Antioxidant

• Explanation– Oryzanol (Orz), a steryl ferulate isolated from the rice bran layer, has a broad range of biological effects, including antioxidant activity. Orz is known for its cholesterol-lowering, anti-inflammatory, anti-cancer, and anti-diabetic properties, in addition to its antioxidant activity.

READ MORE – FOOD TECHNOLOGY (25/06/2021)

Q3. The range of lipid content of oats is?

A. 1-2% B. 3-10% C. 15-35% D. 40-60%

ANSWER – B. 3-10%

• Explanation– Unsaturated oleic (18:1) and linoleic (18:2) acids, saturated palmitic (16:0) acids, and modest quantities of stearic (18:0) and linoleic (18:3) acids make up the majority of oat grain lipids. The lipid content of several oat cultivars is currently in the range of 3-10%. As a result, the oat has the potential to be an oilseed crop.

READ MORE – FOOD TECHNOLOGY (05/07/2021)

Q4. Major lignan found in wheat?

A. Syringaresinol B. Medioresinol C. Secoisolariciresinol diglucoside D. Pinoresinol

ANSWER: C. Secoisolariciresinol diglucoside

• Explanation: Lignans are a diphenolic substance found in high concentration in the bran layer of wheat grains. Secoisolariciresinol diglucoside117, the most abundant lignan in wheat bran, is metabolised by intestinal microorganisms into two lignan metabolites: enterodiol and enterolactone are two types of enterodiol.

READ MORE – FOOD TECHNOLOGY (15/05/2021)

Q5. Avenanthronides which is antioxidant, anti-inflammatory, and anti-atherogenic agent are found in?

A. Maize B. Apple C. Milk D. Oats

ANSWER – D. Oats

• Explanation  – Oats are a unique source of avenanthramides, which are phenolic amides with anthranilic acid and hydroxycinnamic acid moieties and are known for their antioxidant, anti-inflammatory, and antiproliferative activities. Avenanthramides are phenolic chemicals found in oats in concentrations of about 300 parts per million (ppm).

READ MORE – FOOD TECHNOLOGY (14/07/2021)

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