Q1. Foods with free L asparagine and _________ sugars are susceptible to the formation of acrylamides.

1. Reducing
2. Free
3. Total
4. Bound

ANSWER – A.  Reducing

• Explanation: Acrylamide is formed during high-temperature cooking and food processing from free asparagine and reducing sugars, and potato products are a primary source of dietary acrylamide. Acrylamide (C3H5NO) is a crystalline, odourless solid that is water-soluble. In the United States, it is categorized as an exceedingly hazardous material, while in the European Union, it is listed as a major health threat with acute toxicity.

READ MORE – FOOD TECHNOLOGY (31/08/2021)

Q2. Enzymatic browning is observed in freshly cut ________.

1. Sugarcane
2. Fruits
3. Meat
4. None of the above

ANSWER: B. Fruits

• Explanation – Enzymic browning occurs when sliced fruit is exposed to oxygen in the air (an oxidation reaction). In the cells of the apple, phenols and the enzyme phenolase are located, and when these are exposed to oxygen in the air, such as through slicing, the oxygen initiates a reaction. The enzyme phenolase converts phenols to melanin, which is brown in colour. The phenolase enzymes must be denatured to stop the oxidative process. Heat and acids could be used to accomplish this.

READ MORE – FOOD TECHNOLOGY (01-10-2021)

Q3. Caramelization is a form of non-enzymatic browning without the involvement of ________

1. Glucose
2. Fiber
3. Amino acids
4. Water

ANSWER:  A. Glucose

• Explanation: Caramelization is the oxidation of carbohydrates or sugar that produces a brown color and a caramel-like flavor when heated to a high temperature. The temperature at which the reaction takes place is determined by the type of sugar present in the food. So sucrose and glucose caramelise at 160°C, but fructose caramelises at 110 °C. Because no enzyme is involved in the caramelization procedure, it is classified as non-enzymatic browning.

READ MORE – FOOD TECHNOLOGY (11-10-2021)

Q4. __________ is an enzyme that cleaves both amylose and amylopectin molecules.

1. α-Amylase
2. Pepsin
3. Lactase
4. Protease

ANSWER:  A. α-Amylase

• Explanation: α -amylase produces oligosaccharides by cleaving both amylose and amylopectin molecules. Amylose produces oligosaccharides with 6-7 glucose units. The action of α-amylase causes the viscosity of the starch solution to rapidly drop. The gelatinization of starch increases enzymatic hydrolysis. α-amylase hydrolyzes the -1,4-bonds of amylose and amylopectin at random, releasing tiny units with non-reducing end groups. Dextrins with a low molecular weight are produced.

READ MORE – FOOD TECHNOLOGY (21/08/2021)

Q5. Malto-oligosaccharides are commonly known as _________.

1. Malt
2. Dextrins
3. Maltodextrins
4. None of the above

ANSWER – C. Maltodextrins

• Explanation – Maltooligosaccharides is made up of (1-4) linked D-glucose with varying degrees of polymerization (DP) depending on hydrolysis conditions. Maltooligosaccharides are functional oligosaccharides used in the food, beverage, cosmetic, pharmaceutical, and fine chemical industries as infant milk and sports beverages ingredients, flavor enhancers for various foods, excipient and filler material, viscosity-increasing agents, and liquid diets for patients.

READ MORE – Food Science Technology Quiz (30-10-2021)

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