Q1. Chemical interesterification includes the production of low-calorie fat substitutes such as?

1. Salatrim
2. Olestra
3. Lard
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Low-calorie fat alternatives like salatrim and olestra are made through chemical interesterification. Salatrim (benefat) is a triglyceride blend of short and long-chain fatty acids that have been chemically interesterified. Olestra is an acylated sucrose polyester made by combining sucrose and methyl esters of edible oils.

READ MORE – Food Science & technology Quiz (11-04-2022)

Q2. _______ converts liquid vegetable oils into solid or semi-solid fats, such as those present in margarine.

1. Esterification
2. Hydrogenation
3. Alcoholysis
4. Acidolysis

ANSWER: A. Esterification

• Explanation – Hydrogenation is most commonly used in the production of vegetable oils. Polyunsaturated fatty acids are commonly found in vegetable oils (containing more than one carbon-carbon double bond). Liquid vegetable oils are hydrogenated into solid or semi-solid fats, such as those found in margarine. When the saturation of fat varies, some crucial physical properties vary, such as the melting range, which is why liquid oils turn semi-solid.

READ MORE – Food Science & Technology Quiz (11-01-2022)

Q3. The major drawback is that trans fat tends to?

1. Raise bad LDL cholesterol
2. Lower bad LDL cholesterol
3. Lower good HDL cholesterol
4. Raise good HDL cholesterol

ANSWER – A. Raise bad LDL cholesterol

• Explanation: Trans fat has the advantages and disadvantages of saturated fat. On the plus side, it has a longer shelf life and is solid at room temperature than ordinary vegetable fat. Trans fat has the significant disadvantage of raising “bad” LDL cholesterol and lowering “good” HDL cholesterol, though not as much as saturated fat. LDL cholesterol levels that are too high raise the risk of coronary heart disease. Margarine, baked goods like doughnuts and Danish pastry, deep-fried foods like fried chicken and French-fried potatoes, snack chips, imitation cheese, and confectionery fats all include trans fat.

READ MORE – Food Science & Technology Quiz (17-04-2022)

Q4. Treatment with _______ reduces carotenoid destruction in vegetables during dehydration and storage.

1. Nitrogen
2. Sulphur dioxide
3. CO2
4. O2

ANSWER: B. Sulphur dioxide

• Explanation: Carotenoids have comparable stability to vitamin A in that they are sensitive to oxygen, light, and acid media. Sulfur dioxide treatment has been shown to prevent carotenoid degradation in vegetables during dehydration and storage. Sulfur dioxide added as a sulfite solution to cellulose powder before b-carotene absorption or as a headspace gas in b-carotene containers considerably improved the stability of b-carotene, according to a study with model systems.

READ MORE – Food Science & Technology Quiz (31-05-2022)

Q5. ________ is found to be the best survivor during blanching.

1. Riboflavin
2. Beta – Carotene
3. Vitamin C
4. Niacin

ANSWER: B. Beta-Carotene

• Explanation – In terms of blanching, researchers discovered that a high temperature–short time water blanch retained more vitamins than a low temperature–long time blanch, and that steam blanching was superior to water blanching overall. Sulphite added to blanching water has been proven to drastically reduce thiamin levels in fruits and vegetables. During blanching, beta carotene proved to be the most resilient. Under ideal conditions, riboflavin retention ranged from 80 to 95 percent; vitamin C retention ranged from 70 to 90 percent, and niacin retention ranged from 75 to 90 percent.

 READ MORE – Food Science & Technology Quiz (09-06-2022)

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