Q1. Iso-Flavanoid Present In Soybean Is?

A. BOAA
B. Genistein
C. GABA
D. Ochratoxin

ANSWER – B. Genistein

• Explanation  – Iso-Flavanoid Present In Soybean Is Genistein. Isoflavonoids Are Compounds That Are Present In Many Legumes, But For The Human Diet, They Are Derived Mainly From Soybeans And Various Soybean-Based Food Products. The Major Isoflavonoids Occurring In Soy Are The Glycosides Of Genistein And Daidzein.

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

Q2. Symba Process Of SCP Production Utilizes ________ Agriculture Waste?

A. Potato
B. Tomato
C. Carrot
D. Radish

ANSWER: A. Potato

• Explanation: The Symba Process Produces SCP For Animal Feed From Potato Processing Wastes To Make It More Attractive And Economical. The Process Was Developed With Two Microorganisms Saccharomycosis Fibuligera And Candida Utilis That Grow In Symbiotic Association.

READ MORE – FOOD TECHNOLOGY (16/06/2021)

Q3. Cocoa Contain ________ Alkaloid?

A. Theanine
B. Theobromine
C. Thearubigin
D. Theaflavin

ANSWER- B. Theobromine

• Explanation– The Principal Alkaloid Present In The Cocoa Bean Is Theobromine. It Is A Purine Alkaloid Found In Chocolate And Other Foods And It Is Also A Vasodilator, Diuretic, And Heart Stimulator. Chocolate Contains 0.5-2.7% Theobromine. It Can Also Be Found In Small Amounts In The Kola Nut (1.0-2.5%), The Guarana Berry, And The Tea Plant.

READ MORE – FOOD TECHNOLOGY (26/06/2021)

Q4. Major Bioactive Component Of Chicory Is?

A. Caffeine
B. Trigonelline
C. Inulin
D. Xanthine

ANSWER – C. Inulin 

• Explanation– Chicory Root Contains Some Phytochemicals Such As Inulin Which Is A Polymer Of Fructose With Β-(2-1)-Glycosidic-Linkage. Inulin Accounts For Up To 68% Of The Total Compounds Present In Fresh Chicory Roots. As A Prebiotic, Is Low In Calorie And Dietary Fiber, Making It A Good Replacement For Sugar And An Ideal Component For Diabetic Nutrition.

READ MORE – FOOD TECHNOLOGY (06/04/2021)

Q5. Scum Formation In Pickle Is Due To?

A. Mold
B. Bacteria
C. Yeast
D. Both Bacteria And Yeast

ANSWER: C. Yeast

• Explanation: During Pickling,  A White Scum Is Invariably Formed On The Surface Due To The Growth Of Wild Yeast. This Scum Retards The Formation Of Lactic Acid And Helps The Growth Of Putrefactive Bacteria That Causes The Vegetables To Become Soft And Slippery. This Can Be Removed By The Addition Of 1 % Citric Acid.

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

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