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August 5, 2021 Quiz

FOOD TECHNOLOGY (19/06/2021)

Q1. What Is The Optimum Temperature For The Growth Of Baker’s Yeast (Saccharomyces Cerevisiae)? A. 18-20℃ B. 28-32℃ C. 40-48℃ D. 10-15℃ Answer: 28-32℃ Saccharomyces Cerevisiae, A Type Of Budding Yeast, Is Able To Ferment Sugar Into Carbon Dioxide And Alcohol And Is Commonly Used ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (20/06/2021)

Q1. Rice Polishing Destroys Which Vitamin Amongst The Following? A. Thiamine B. Ascorbic Acid C. Riboflavin D. Pyridoxine Answer: Thiamine Thiamine Is A Water-Soluble Vitamin That Is Present In Meat, Beef, Pork, Legumes, Whole Grains, And Nuts; However, Milled Rice And Grains Have Little ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (21/06/2021)

Q1. Flat Sour In Thermally Processed Foods Is Caused By? A. Bacillus Coagulans B. Penicillium Digitatum C. Colletotrichum Lindemuthianum D. Aspergillus Niger Answer: Bacillus Coagulans Bacillus Coagulans Are Nonpathogenic, Thermotolerant, And Acidophilic Bacteria. It Is A Major Food Spoilage Microorganism Associated With Canning Because ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (22/06/2021)

Q1. Refractometer Is Used For The Measurement Of? A. Gravity B. Specific Gravity C. Sugar Concentration D. Pressure Answer: Sugar Concentration A Hand Refractometer Is Used For Measuring Refractive Index Which Is Widely Used For Measuring The Sugar Concentration Of Sugarcane, Syrups, Jams, Juices, ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (25/06/2021)

Q1. CaO (Quicklime) Is An Example Of _____________? A. Ethylene Scavengers B. Moisture Absorbers C. Flavor And Odor Absorbers D. Temperature-Controlled Packages ANSWER: Temperature-Controlled Packages. Explanation: CaO (Quicklime) Is An Example Of Temperature-Controlled Packages. Temperature-Controlled Active Packages Generally Include Self-Heating And Self-Cooling Systems. An Exothermic ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (26/06/2021)

Q1. Oil That Contains Linolenic Acid Are Subject To Flavor ____________? A. Enhancement B. Reversion C. Suppression D. Putrefaction ANSWER- B. Reversion Explanation– Oxidation Of Oils Containing Linolenic Acid Produces Objectionable Flavors, A Process Which Is Known As Flavor Reversion. Linolenic Acid Was Implicated As The Precursor Of The Reversion Flavor. Oil ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (28/06/2021)

Q1. ___________ Are Substances Which Act As Scavengers Of Metals? A. Anti-Foaming Agents B. Glazing Agents C. Curing Agents D. Chelating Agents ANSWER: D. Chelating Agents Explanation: Chelating Agents Also Known As Sequestrants Are Food Additives That Form Chelating Complexes With Polyvalent Metal Ions Like Copper, ...
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Yellow Belt: 27, 28 June , 4, 5 July 2026 (4 Days | ₹ 2,950) Green Belt: 27, 28 June , 4, 5, 11, 12, 18, 19 July 2026 (8 Days | ₹ 14,750) Black Belt: 27, 28 June , 4, 5, 11, 12, 18, 19 July 2026, 1, 2, 8, 9 August 2026 (12 Days | ₹ 22,125) Time: 7:00 PM – 10:00 PM (IST) Mode: Online – Live on Zoom Meeting Medium: English Note: A few sessions of the Black Belt training (1, 2, 8, 9 Aug 2026 ) will be conducted from 3:00 PM to 6:00 PM || kTTUFOODTECH