Kattu Food Tech, Author at Kattu Food Tech

February 17, 2022 Quiz

Food Science & Technology Quiz (17-02-2022)

Q1. pH in the range of is the most optimum for the Maillard reaction to occur. 4.5 to 5.2 7.8 to 9.2 5.5 to 6.5 3.2 to 5 ANSWER: B. 7.8 to 9.2 Explanation – pH in the range of the Maillard process is 7.8 ...

February 16, 2022 Food News

IISER Bhopal develops porous organic polymers for water purification

IISER Bhopal develops porous organic polymers for water purification Indian Institute of Science Education and Research Bhopal (IISER-B) researchers have developed organic polymers, ...

February 16, 2022 Quiz

Food Science & Technology Quiz (16-02-2022)

Q1. Starch provides about ________ of the calories in the food. 75 to 80 % 85 to 90% 65 to 75% 55 to 60% ANSWER – A. 75 to 80 % Explanation: Starch is a glucose-containing polysaccharide. It is the ...

February 16, 2022 Government Jobs

DRDO – Defence Food Research Laboratory [ DFRL ] Mysore Karnataka India Recruitment 2022 – Graduate Apprentice

DRDO - Defence Food Research Laboratory [ DFRL ] Mysore Karnataka India Recruitment 2022 - Graduate Apprentice DRDO - Defence Food Research Laboratory [ DFRL ] Mysore Karnataka India Recruitment 2022 - Graduate Apprentice WALK-IN-INTERVIEW FOR ENGAGEMENT OF GRADUATE APPRENTICES (Under ...

February 15, 2022 Quiz

Monascus pigment – Food Science & Technology Quiz (15-02-2022)

Q1. Monascus pigment has colors ranging from? Green to blue Grey to Black Black to White Yellow to orange ANSWER: D. Yellow to orange Explanation – Monascus pigment has colors ranging from Yellow to orange. Monascus spp. produces the most ...

February 14, 2022 Food News

Shalimar Group adopts ‘Soy Fed’ introduced by Right To Protein – Food Industry News

Shalimar Group adopts 'Soy Fed' introduced by Right To Protein Following the launch of India's first feed label, 'Soy Fed,' ...

February 14, 2022 Quiz

Food Science & Technology Quiz (14-02-2022)

Q1. Acetic acid is more effective with a ______ in pH. Increase Decrease Neutral Both B and C ANSWER: B. Decrease Explanation – Acetic acid is more effective with a decrease in pH. Mayonnaise, pickles, catsup, pickled sausages, and pig's feet contain acetic acid, a ...

February 13, 2022 Quiz

Food Science & Technology Quiz (13-02-2022)

Q1. _______ is defined as the total amount of starch, and the products of starch degradation that resists digestion in the small intestine of healthy people. Polysaccharides Modified starch Resistant starch None of the above ANSWER: C. Resistant starch Explanation: A group of scientists coined ...

February 12, 2022 Food News

Wow! Momo unveils new brand Wow! Chicken – Food Industry News

Wow! Momo unveils new brand Wow! Chicken QSR Chain Wow! Momo Foods, which currently owns and operates two of the country’s largest home-grown QSR brands - Wow! ...

February 12, 2022 Quiz

Food Science & Technology Quiz (12-02-2022)

Q1. Pectin is a _______ fiber. Water-soluble Less fermented Water-insoluble Both A and B ANSWER: D. Both A and B Explanation: Pectin is a water-soluble fiber. Dietary fiber is often divided into two categories: cellulose, hemicellulose, and lignin are examples ...

Author: Kattu Food Tech