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September 7, 2021 Quiz

FOOD TECHNOLOGY (17/08/2021)

Q1. In The Bakery Industry, DATEM Is Often Used As? A. Colouring Agent B. Anticaking Agent C. Antimicrobial Agent D. Emulsifiers ANSWER – D. Emulsifiers Explanation – The Emulsifiers Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides (DATEM), Sometimes Known As DATA Esters Or Simply ...
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September 7, 2021 Quiz

FOOD TECHNOLOGY (16/08/2021)

Q1. A1 Milk Contains Only? A. A1 Beta Casein B. A2 Beta Casein C. A1 Alpha Casein D. A3 Alpha Casein ANSWER- A. A1 Beta-Casein Explanation – A1 Milk Is The Most Widely Available And Consumed Milk In Today’s World. A1 Milk Is Produced ...
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September 7, 2021 Quiz

FOOD TECHNOLOGY (15/08/2021)

Q1. Pulses Lack Amino Acids? A. Methionine And Lysine B. Cysteine And Methionine C. Cysteine Only D. Cysteine And Lysine ANSWER: B. Cysteine And Methionine Explanation: Pulses Lack Amino Acids  Cysteine And Methionine. Pulses Contain About 21%–25% Protein, But Only A Little Amount Of ...
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September 7, 2021 Quiz

FOOD TECHNOLOGY (14/08/2021)

Q1. Food Product Also Known As “Alimentary Paste”? A. RTE Mix B. Cheese C. Pizza D. Pasta ANSWER: D. Pasta Explanation: Pasta Is Also Known As Alimentary Paste. Pasta Is A General Phrase That Refers To A Wide Variety Of Items Such As Spaghetti, Macaroni, ...
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September 7, 2021 Quiz

FOOD TECHNOLOGY (13/08/2021)

Q1. __________ Is The Most Abundant Unsaturated Fatty Acid In Milk With One Double Bond. A. Palmitic Acid B. Oleic Acid C. Stearic Acid D. Myristic Acid ANSWER: B. Oleic Acid Explanation: With One Double Bond, Oleic Acid Is The Most Abundant Unsaturated Fatty ...
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September 7, 2021 Quiz

FOOD TECHNOLOGY (12/08/2021)

Q1. Solids-Not-Fat [SNF] Includes? A. Milkfat B. Proteins, Lactose, Minerals, Acids, Enzymes, Vitamins C. Plasma – Casein Micelles D. Gases ANSWER- B. Proteins, Lactose, Minerals, Acids, Enzymes, Vitamins Explanation – Everything Except Milk Fat And Water Makes Up Solids Not Fat (SNF). This Refers To ...
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September 7, 2021 Quiz

Food Science & Technology (10/08/2021)

Q1. The Most Common Enzyme Isolated From Rennet Is ______? A. Casein B. Transglutaminase C. Chymosin D. Lactase ANSWER- C. Chymosin Explanation – Chymosin Is The Most common Enzyme Isolated From Rennet. It Is A Well-Known Enzyme That Can Be Obtained From A Variety ...
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September 7, 2021 Quiz

Food Science & Technology Quiz (09/08/2021)

Q1. ________ Is A Catalyst In The Polymerization Of Milk Proteins. A. Chymosin B. Phospholipases C. Peptidase D. Transglutaminase (Tgase) ANSWER – D. Transglutaminase (Tgase) Explanation – Tgase (Transglutaminase) Is A Catalyst In The Polymerization Of Milk Proteins That Improves The Characteristics Of Milk Products. Almost All Eukaryotic ...
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