Alfalfa sprouts contain up to 15,000 ppm canavanine – Food Science | KATTUFOODTECH

Food Science & Technology Quiz (20-06-2022)

Q1. The factor that must be considered when selecting the better color additive for the specific application is?

  1. Physical form
  2. Properties of food to be colored
  3. Processing conditions
  4. All of the above

ANSWER: D. All of the above

  • Explanation – When choosing the best color additive for a specific application, a variety of factors must be considered, including (1) color hue required; (2) physical form (e.g., liquid, solid, emulsion); (3) properties of the foodstuff to be colored (e.g., oily or water-based product, tannin content, pH); and (4) processing conditions (e.g., whether the process requires heating or cooling, storage conditions).

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Q2. Which among the following pigment is water-soluble?

  1. Anthocyanin
  2. Betalain
  3. Carotenoids
  4. Both A and B

ANSWER: D. Both A and B

  • Explanation – The following significant factors must be considered: anthocyanins and betalains are water-soluble, but carotenoids and xanthophylls are oil-soluble; temperature causes drastic changes in carotenoid color profiles; pigments are synthesized in at pH levels close to their maximal stability (e.g., norbixin is alkaline, anthocyanins are acid). Because anthocyanins are water-soluble and contain considerable amounts of sugars, microbial attack is a crucial problem that must be considered in the manufacturing of products colored with them.

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Q3. _______ contain up to 15,000 ppm canavanine.

  1. Alfalfa sprouts
  2. Jack bean
  3. Pear
  4. Berries

ANSWER – A. Alfalfa sprouts

  • Explanation: Alfalfa sprouts, despite their reputation as the perfect health food, contain up to 15,000 ppm canavanine. Other legumes, such as the jack bean, generate canavanine as well. It is an arginine analog, and as such, it can replace this amino acid in biological proteins, impairing their function. In human cells in vitro, canavanine inhibits the enzyme nitric oxide synthase and generates heat-shock proteins.

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Q4. The enzyme produced during coffee production is?

  1. Pectin lyase
  2. Polygalacturanase
  3. Pectin methylesterase
  4. All of the above

ANSWER: D. All of the above

  • Explanation: During the fermentation of pectinaceous sugars, microorganisms in coffee fermentation contribute to the creation of ethanol, lactic, butyric, acetic, and other higher carboxylic acids. Pectin lyase, polygalacturonase, and pectin methylesterase are the three most essential enzymes produced by microorganisms for decomposing pectin compounds during coffee fermentation. Pectin lyase catalyzes trans-elimination of pectin, resulting in the release of unsaturated galacturonic acids.

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Q5. _______ is an optional process where any silver skin that remains on the coffee beans is removed by the machine.

  1. Hulling
  2. Polishing
  3. Roasting
  4. Drying

ANSWER: B. Polishing

  • Explanation – Hulling dry processed coffee entails removing the entire dried husk of the dried cherries, including the exocarp, mesocarp, and endocarp. Any silver skin that remains on the beans after hulling is removed by the machine during polishing, which is an optional step. While polished beans are thought to be superior to unpolished beans, there is little difference between the two in reality.

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