Kattu Food Tech, Author at Kattu Food Tech

February 23, 2022 Quiz

Food Science & Technology Quiz (23-02-2022)

Q1. Bruising of fruits occur due to? Inactivation of enzymes Protein-sugar reaction Release of enzymes Off flavor ANSWER: C. Release of enzymes Explanation: Bruising of fruits occur due to Release of enzymes. Fruits bruise because enzymes are released during handling ...

February 22, 2022 Food News

All India Institute of Ayurveda launches startup challenge for food innovation

All India Institute of Ayurveda launches startup challenge for food innovation All India Institute of Ayurveda (AIIA) in association with Startup India has launched 'Ayush Startup challenge' to ...

February 22, 2022 Quiz

Fermentation science is also known as zymology or zymurgy – Food Science & Technology Quiz (22-02-2022)

Q1. The science of fermentation is also known as? Zymology Zymurgy Anthropology Both A and B ANSWER: D. Both A and B Explanation: Fermentation is one of the world's oldest ways of food preservation. We frequently mention the negative effects ...

February 21, 2022 Food News

Tetra Pak unveils first Made in India holographic packaging with Warana Dairy

Tetra Pak unveils first Made in India holographic packaging with Warana Dairy Tetra Pak has introduced its first ever locally manufactured holographic packaging material in India. The ...

February 21, 2022 Quiz

Tannin intake in India ranges from 1.5 to 2.5 grams per day – Food Science & Technology Quiz (21-02-2022)

Q1. Tannin consumption in India ranges from? 0.5- 1.5 g/day 1.5- 2.5 g/day 2.5- 3.5 g/day 3.5- 4.5 g/day ANSWER: B. 1.5- 2.5 g/day Explanation: Condensed and hydrolyzable tannins can be found in a variety of foods, including fruits, drinks, ...

February 20, 2022 Quiz

Caffeic acid is a precursor of Lignin – Food Science & Technology Quiz (20-02-2022)

Q1. Caffeic acid is a precursor of? Lignin Tannins Cyanidin Pelargonidin ANSWER: A. Lignin Explanation – Phenolic acids are non-flavonoid polyphenolic chemicals that may be split into two categories based on their C1–C6 and C3–C6 backbones: benzoic acid and cinnamic ...

February 19, 2022 Quiz

Flavanols are commonly called as catechins – Food Science & Technology Quiz (19-02-2022)

Q1. _________ are commonly called as catechins. Flavanols Flavones Isoflavones Anthocyanidins ANSWER: A. Flavanols Explanation: Flavonoids, commonly known as flavanols or flavan-3-ols, are flavonoids. Free catechins and esterified catechins are two types of catechins that have two aromatic rings and ...

February 18, 2022 Food News

Dabur enters healthy snacking market with Réal Seeds range

Dabur enters healthy snacking market with Réal Seeds range Dabur India has announced the expansion of its Réal portfolio with the launch of a range of healthy snacks under the Superfoods Seeds ...

February 18, 2022 Quiz

Food Science & Technology Quiz (18-02-2022)

Q1. The two important characteristics of the foam are? Whippability Foamability Honeycomb like structure Both A and B ANSWER: D. Both A and B Explanation – Whippability and foamability are two essential features of the foam. When the protein-containing components ...

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 ...

Author: Kattu Food Tech