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April 16, 2022 Quiz

Food Science & Technology Quiz (16-04-2022)

Q1. ________ are more abundant in dry ginger. Paradol Gingerol Shogaols All of the above ANSWER: C. Shogaols Explanation: In fresh ginger, gingerols are the most abundant active components, whereas shogaols are more common in dry ginger; this occurs because the ...
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April 15, 2022 Quiz

Food Science & Technology Quiz (15-04-2022)

Q1. ______ shows the highest capsaicinoid bio-accessibility. Green bell peppers Red bell peppers Chilli pepper Black pepper ANSWER: A. Green bell peppers Explanation – Green bell peppers shows the highest capsaicinoid bio-accessibility. In comparison to other peppers, fresh green peppers have the ...
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