Q1: Who Discovered MSG ( Monosodium Glutamate )?

A. Louis Pasteur
B. Nicolas Appert
C. Robert Hook
D. Ikeda

Answer – Ikeda

• Explanation: Monosodium Glutamate Was Discovered By Kikunae Ikeda. Monosodium Glutamate Was Discovered More Than 100 Years Ago By A Japanese Chemist Named Kikunae Ikeda, Who Derived It From Seaweed And Discovered That It Had Unique Flavor-Enhancing Properties. These Days, MSG Is Made By Fermenting Starch, Sugar Beets, Sugar Cane, Or Molasses, According To The FDA.

READ MORE – FOOD TECHNOLOGY (19/04/2021)

Q2: Expansion Of MSG?

A. Monosodium Gluten
B. Monosodium Glutamate
C. Monosodium Gliadin
D. All Of The Above

Answer – Mono Sodium Glutamate

• Explanation: One Of The Best Known, Most Widely Used, And Somewhat Controversial Flavor Enhancers Is Monosodium Glutamate (MSG), The Sodium Salt Of The Naturally Occurring Amino Acid Glutamic Acid. This Is Added To Over 10,000 Different Processed Foods.

READ MORE – FOOD TECHNOLOGY (09/05/2021)

Q3: NDRI Is Located At?

A. Andhra Pradesh
B. Mysore
C. Haryana
D. Mumbai

Answer – Haryana

• Explanation: The National Dairy Research Institute (NDRI), Located In Karnal (Haryana) Is A Premier Research Organization Under The Aegis Of The Indian Council Of Agricultural Research (ICAR). The Institute Is Engaged In Providing R&D Support For Dairy Development Programs Of The Nation And Is A Highly Reputed University For Human Resource Development In The Field Of Dairying And Allied Sciences.

READ MORE – FOOD TECHNOLOGY (29/04/2021)

Q4: Full Form Of PSE In Pig?

A. Pale Stiff Exudate
B. Purplish Soft Exudate
C. Pale Stiff Exudate
D. Pale Soft Exudate

Answer – Pale Soft Exudate

• Explanation: Pale, Soft, Exudative Meat, Or PSE Meat, Describes A Carcass Quality Condition Known To Occur In Pork, Beef, And Poultry. It Is Characterized By An Abnormal Color, Consistency, And Water Holding Capacity, Making The Meat Dry And Unattractive To Consumers. The Condition Is Believed To Be Caused By Abnormal Muscle Metabolism Following Slaughter, Due To An Altered Rate Of Glycolysis And A Low PH Within The Muscle Fibers.

READ MORE – FOOD TECHNOLOGY (29/03/2021)

Q5: What Is The White Cord In An Egg?

A. Chalazae
B. Nucleus Of Pander
C. Vitelline Membrane
D. Germinal Disk

Answer – Chalazae

• Explanation: Sometimes When You Crack An Egg You Might Notice A Small, White, String-Like Thing Attached To Its Yolk. These White Strands Are Called “Chalazae And They Help Hold A Yolk In Place, Keeping It In The Center Of The Egg. Removing Them From An Egg Before You Cook It Is Entirely Optional.

READ MORE – FOOD TECHNOLOGY (09/04/2021)

Connect with us on LinkedIn for future updates – Click Here