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October 31, 2021 Quiz

Food Science & Technology Quiz (01-11-2021)

Q1. Fructose caramelizes at __________. 160°C 110°C 120°C 180°C ANSWER: B. 110°C Explanation – The type of sugar has an impact on the caramelization reaction. Sucrose and glucose caramelize at roughly 160 degrees Fahrenheit (320 degrees Fahrenheit), while fructose caramelizes ...
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October 31, 2021 Quiz

Food Science & technology Quiz (31-10-2021)

Q1. Foods with free L asparagine and _________ sugars are susceptible to the formation of acrylamides. Reducing Free Total Bound ANSWER – A.  Reducing Explanation: Acrylamide is formed during high-temperature cooking and food processing from free asparagine and reducing sugars, ...
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October 29, 2021 Quiz

Food Science & Technology Quiz (29-10-2021)

Q1. Cereal starches are rich in _________? Amylose Stachyose Amylopectin Pectin ANSWER:  C. Amylopectin Explanation: Cereal starches are rich in Amylopectin. By weight, starch contains roughly 70% amylopectin, though the proportion varies depending on the source (higher in medium-grain rice ...
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October 27, 2021 Quiz

Food Science & Technology Quiz (28-10-2021)

Q1. The digestion of carbohydrates begins with? α- amylase Lactose Sucrose Polypeptidase ANSWER: A. α- amylase Explanation: Because salivary alpha-amylase starts starch digestion in the mouth, the velocity of mastication and the period of permanence in the mouth, both of ...
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October 25, 2021 Quiz

Food Science & Technology Quiz (26-10-2021)

Q1. SEC separates molecules according to their ___. Molecular size Polarity Solubility Matrix ANSWER: A. Molecular size Explanation – By filtration across a gel, Size Exclusion Chromatography (SEC) separates molecules based on their size. The gel is made up of ...
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