Q1. ______ starch has applications in the production of convenience foods.

1. Ester acetate
2. Cationic
3. Pregelatinized
4. Oxidized

ANSWER: C. Pregelatinized starch

• Explanation: Pregelatinized starch has applications in the production of convenience foods. Physical and chemical alterations to starches can improve their performance. Pre-gelatinized starch is the most physically changed starch. It instantly swells in cold water, forming a paste. It’s employed in any situation that calls for a cold water paste, such as convenience foods.

READ MORE – Food Science Technology Quiz (03-11-2021)

Q2. _______ has been applied in foods as coating and sealing agents in confectionery.

1. Oxidized Starch
2. Cationic starch
3. Acid modified starch
4. Anionic starch

ANSWER: A. Oxidized starch

• Explanation – In food, oxidized starch has been used as a coating and sealing agent in confectionery, as an emulsifier, as a dough conditioner for bread, as a gum Arabic (an NSP) substitute, and as a binding agent in batters. It has a lower GT, is easier to paste, has a low paste viscosity, is more soluble, is clear, and is cold sol fluid.

READ MORE – Food Science Technology Quiz (13-11-2021)

Q3. The most important use of cellulose is its _________.

1. Stabilizer
2. Water holding capacity
3. Emulsifier
4. Anticaking agent

ANSWER – B. Water holding capacity

• Explanation: The ability of cellulose to store water is its most important use. When dry amorphous cellulose absorbs water, it softens and becomes more flexible. While some of this water is non-freezing, the majority of it is trapped. If the cellulose has high crystallinity, direct hydrogen bonding holds less water, yet some fibrous cellulose materials can keep a lot of water in their pores and straw-like cavities.

READ MORE – Food Science Technology Quiz – 23-11-2021

Q4. The calcium salts of CMC, because of its water holding capacity, are used for ______.

1. Retarding staling
2. Reducing fat intake from fried foods
3. Volume yield
4. Both A and B

ANSWER: D. Both A and B

• Explanation: Carboxymethylcellulose (CMC) can be employed because of its great water-holding ability, even at low viscosity, especially when used as Ca2+ salt. As a result, it’s utilized to prevent staling and lower fat consumption in fried foods. Most common dietary constituents, such as protein, sugar, starches, and other hydrocolloids, are compatible with CMC in solution.

READ MORE – FOOD TECHNOLOGY (03/09/2021)

Q5. The food applications of hemicelluloses are?

1. Stabilizer
2. Emulsifier
3. Good source of fiber
4. All of the above

ANSWER: D. All of the above

• Explanation – Hemicelluloses are used as an emulsifier, stabilizer, and binder in flavor bases, dressings, and pudding mix in food systems. These might be utilized as a bulking agent as well. These are high in dietary fiber and help to boost the immune system. Corn fiber gum stabilizes corn oil/water emulsions, for example, and its qualities imply that it might be beneficial as a low-viscosity thickening and/or emulsion stabilizer. Pourable dressings are another area where it might be beneficial.

READ MORE – Food Science Technology Quiz (02-12-2021)

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