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 It Can Cause The “Flat Sour Spoilage” That Is Characterized By The Production Of Lactic Acid Without Gas Formation. Flat Sour In Thermally Processed Foods Is Caused By Bacillus Coagulans.

READ MORE – FOOD TECHNOLOGY ( 11/06/2021)

Q2. Gaping Is A Problem Seen In _________?

1. Frozen Fish
2. Frozen Pork
3. Frozen Beef
4. Frozen Poultry

ANSWER – Frozen Fish.

• Gaping Is The Tearing Of The Connective Tissue Between Muscle Layers And Hence Causes Holes And Slits In The Frozen Fish. There Are Several Causes Of Gaping, An Important One Is The Rigor Process.

READ MORE – FOOD TECHNOLOGY (21/05/2021)

Q3. Major Vitamin Is Not Present In Sufficient Quantities In Breast Milk?

A. Vitamin A
B. Vitamin B
C. Vitamin D
D. All Of The Above

Answer: Vitamin D

• Breast Milk Does Not Provide Babies With Enough Vitamin D; Instead, Babies Rely On Transplacental Transfer, Skin Synthesis, Or Supplementation Of Vitamin D. Breastmilk Levels Of Vitamin D And 25-OH Vitamin D Are 10 To 20% And 1 To 2% Of Maternal Blood Levels.

READ MORE – FOOD TECHNOLOGY (01/06/2021)

Q4. The Number Of Carbon Atoms In Lauric And Myristic Acid Is?

A. 12,14
B. 18,16
C. 14,12
D. 18,20

Answer: 12,14

• Lauric Acid Is A Saturated Medium-Chain Fatty Acid With A 12-Carbon Backbone. It Is A Major Component Of Coconut Oil And Palm Kernel Oil. Myristic Acid Is A Saturated Long-Chain Fatty Acid With A 14-Carbon Backbone. Myristic Acid Is Found Naturally In Palm Oil, Coconut Oil, And Butterfat.

READ MORE – FOOD TECHNOLOGY (31/05/2021)

Q5. TBA Test Is Used For Determination Of?

A. Protein
B. Reducing Sugars
C. Volatile Fatty Acids
D. Rancidity Of Oil

Answer: Rancidity Of Oil

• TBA Test Is Used For The Determination Of The Rancidity Of Oil By Measuring Malonaldehyde (MDA) Produced Due To The Oxidation Of Fatty Acids With Three Or More Double Bonds And Other Reactive Substances Such As 2-Alkenals And 2,4-Alkadienals.

READ MORE – FOOD TECHNOLOGY (20/06/2021)

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