Q1. ______ mostly occurs in nuts and almonds.

1. Dhurrin
2. Amygdalin
3. Cyanogenic glycosides
4. None of the above

ANSWER: B. Amygdalin

• Explanation – Amygdalin (Vit BIT/Laterine) is a vitamin found mostly in nuts and almonds. Lima beans and sorghum are examples of plants that contain it. Lateline’s primary cancer-fighting component is thought to be cyanide. Macadamia nuts contain a lot of amygdalin. Free cyanide is generated when amygdalin-containing seeds are crushed and wet.

READ MORE – Food Science Technology Quiz (01-12-2021)

Q2. The phospholipids present in milk is/are?

1. Lecithin
2. Cephalin
3. Sphingomyelin
4. All of the above

ANSWER – D. All of the above

• Explanation: There are three forms of phospholipids found in milk: lecithin, cephalin, and sphingomyelin. Lecithin is a key component of the fat globulin membrane, and it contributes to the flavor of milk and other everyday items. It is extremely susceptible to oxidative changes, resulting in oxidized or metallic flavors in dairy products. Phospholipids are excellent emulsifying agents that help to keep milk and fat emulsions stable.

READ MORE – Food Science & Technology Quiz (21-12-2021)

Q3. ______ and water activity are interrelated.

1. Relative humidity
2. Temperature
3. Gaseous atmosphere
4. pH

ANSWER: A. Relative humidity

• Explanation: Water activity and relative humidity are linked. When low-water-activity foods are kept in an environment with high relative humidity, water will move from the gas phase to the food. The majority of the commodity may take a long period to rise in water activity. Water is frequently produced as a by-product of respiration once microorganisms have begun to proliferate and become physiologically active.

READ MORE –Food Science & Technology (11-12-2021)

Q4. ______ is the temperature necessary to kill all the organisms in 10 minutes.

1. Thermal death time
2. Thermal death point
3. Lag phase
4. Log phase

ANSWER: B. Thermal death point

• Explanation – The lowest temperature that kills a population of a specific microorganism in 10 minutes is known as the thermal death point. In a 10-minute exposure at this TDP, all microorganisms are destroyed. Microorganisms’ thermal death is measured in part by TDP. When boiling water to cleanse it, TDP is a significant parameter. E. coli has a TDP of 80 0C. It indicates that at 80°C, an E. coli population in a solution may be eliminated in 10 minutes.

READ MORE – Food Science & technology Quiz (31-12-2021)

Q5. ________ was designed to evaluate the behaviour of starch solutions during gelatinization.

1. Cone penetrometer
2. Chopin extensograph
3. Viscoamylograph
4. Falling ball viscometer

ANSWER: C. Viscoamylograph

• Explanation: The viscoamylograph, as it is now known, has become the industry’s standard piece of equipment for analyzing starches and starch-containing goods. The amylograph was developed to assess the quality of rye flour and to monitor a-amylase activity in malt-supplemented wheat flour. A Brabender Viscoamylograph is a basic tool for studying starch gelation.

READ MORE – Food Science & technology Quiz (31-10-2021)

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