Q1. Animal source of natural food colorant is?

1. Imidazole
2. Betalains
3. Anthocyanin
4. Carotenoids

ANSWER: A. Imidazole

• Explanation – Animal pigments based on the haem structure are the most commonly used as food colorants. Imidazole (and its derivatives), S-nitrosocysteine, and nitrite have all been suggested as ligands for the stabilization of haem pigments. Unless an antioxidant was present, imidazole produced a red/pink color with an orange tinge that faded on the surface of the fruit.

READ MORE – Food Science Technology Quiz (01-11-2021)

Q2. Colour in foods has a remarkable influence on?

1. Instability
2. Price
3. Tinctorial power
4. All of the above

ANSWER – D. All of the above

• Explanation: Natural colorants are used sparingly because of their volatility, poor tinctorial potency, and high cost. The instability of popular natural food colorants leads them to look for ways to stabilize them, as well as the environment in which they occur in nature. Consumers are influenced by color not only on a conscious but also subconscious level.

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

Q3. The enzyme used in cheese production is?

1. Pectinase
2. Lactase
3. Chymosin
4. Amylase

ANSWER: C. Chymosin

• Explanation: The milk protein k-casein is converted to paracasein via specific, restricted hydrolysis catalyzed by chymosin during cheese manufacture (rennin). Paracasein clots and may be removed from the whey in the presence of Ca2+, following which the clot is allowed to develop under controlled conditions to form cheese.

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

Q4. If there is sprouting/germination of a stored crop, then the α-amylase content _____.

1. Increases
2. Decreases
3. Remains constant
4. Increases rapidly and then decreases

ANSWER: A. Increases

• Explanation – In preserved wheat seeds, α-amylase should be present in small levels. The amount of α-amylase in a stored crop rises as it sprouts or germinates. After the flour is made, the amylase content may be measured again to determine how much starch will be broken down when the dough is made.

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

Q5. The flavonoids produce colors such as?

1. Green
2. Purple
3. White
4. Pink

ANSWER: C. White

• Explanation: Fruit, flowers, roots, stems, tea, wine, grains, and vegetables all contain flavonoids, which are antioxidant chemicals found in plants. They are frequently to blame for the lovely coloration of plant structures. Flavones, flavanones, catechins, and anthocyanins are the four primary types of flavonoids. At the pH of the cell sap, flavonoids generate colors ranging from white to yellow, red, blue, and black.

READ MORE – Food Science Technology Quiz (30-11-2021)

Connect with us on LinkedIn for future updates – Click Here