Q1. Enzyme Involved In HFCS?

A. Β-Amylase
B. Α-Amylase
C. Glucose Isomerase
D. Glucoamylase

Answer: Glucose Isomerase

• The Glucose Isomerase Is The Important Enzyme For The Production Of High Fructose Corn Syrup (HFCS). Reversible Isomerization Of D-Glucose To D- Fructose Or D-Xylose To D- Xylulose Takes Place. HFCS Contains More Than 55% Fructose. Enzyme Involved In HFCS Is Glucose Isomerase.

READ MORE – FOOD TECHNOLOGY (02/05/2021)

Q2. Cold Extruded Food Product?

A. Fish Paste
B. Surimi
C. Both A And B
D. None Of These

Answer: Both A And B

• Cold Extrusion, In Which The Temperature Of The Food Remains At Ambient Is Used To Mix And Shape Foods Such As Pasta And Meat Products. Low-Pressure Extrusion, At Temperatures Below 100°C, Is Used To Produce, For Example, Liquorice, Fish Pastes, Surimi, And Pet Foods.

READ MORE – FOOD TECHNOLOGY (12/06/2021)

Q3. Enzyme Involved In Breakdown Of Malt Β-Glucan?

A. Β-Amylase
B. Α-Amylase
C. Glucose Isomerase
D. Β-Glucanases

Answer: Β-Glucanases

• The Saccharification Of Cellulose To Its Glucose Units Can Be Achieved By The Synergic Action Of Endo-1,4-Β-D-Glucanases. Ex: Β-Glucanases For Brewing Are Those That Break Down The Β-Glucans Located In The Cell Walls Of The Barley Endosperm. This Enzyme Is Particularly Important To The Malting And Brewing Industries As Elevated Levels Of Β Glucan In Wort Can Cause Filtration Problems.

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

Q4. Annato Is A?

A. Colourant
B. Emulsifier
C. Antioxidant
D. Acidulant

Answer: Colorant

• Annatto Is A Type Of Food Coloring Agent And Condiment That Is Made From The Seeds Of The Achiote Tree. Its Vibrant Color Comes From Compounds Called Carotenoids. The Color Of The Annatto Is Extracted By Heating The Seed In Oil Or Water.

READ MORE – FOOD TECHNOLOGY (01/02/2021)

Q5. Temperature Range For Danger Zone For Food?

A. 30 °F – 130 °F
B. 40 °F – 140 °F
C. 50 °F – 150 °F
D. 60 °F – 160 °F

Answer: 40 °F – 140 °F

• Food Safety And Inspection Service (FSIS), Define The Danger Zone As Roughly 40 To 140 °F (4 To 60 °C). The FSIS Stipulates That Potentially Hazardous Food Should Not Be Stored At Temperatures In This Range In Order To Prevent Foodborne Illness (For Example, A Refrigerator’s Temperature Must Be Kept Below 4 °C (40 °F) And That Food That Remains In This Zone For More Than Two Hours Should Not Be Consumed.

READ MORE – FOOD TECHNOLOGY (01/07/2021)

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