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September 7, 2021 Quiz

FOOD TECHNOLOGY (04/09/2021)

Q1. _________ Is Used As A Bittering Agent In Soft Drinks. A. Carmine B. Ro Antiscalant C. Xanthan Gum D. Quinine ANSWER: D. Quinine Explanation: Quinine Is Used As A Bittering Agent In Soft Drinks And Tonics, Usually At A Concentration Of About 80 ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (03/09/2021)

Q1. Oil Contains The Highest Lauric Acid? A.  Mustard Oil B.  Sunflower Oil C. Palm Oil D. Coconut Oil ANSWER – D. Coconut Oil Explanation – Medium-Chain Fatty Acids, Such As Lauric Acid, Make Up More Than Half Of The Fats In Coconut Oil (12:0). Coconut Oil Contains ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (02/09/2021)

Q1. Which Of The Following Is The By-Product Of Flour Milling? A. Bran B. Shorts C. Red Dog D. All Of The Above ANSWER: D. All Of The Above Explanation: The By-Product Of Flour Milling Consists Of Bran, Shorts, And Red Dog. Bran Is A ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (01/09/2021)

Q1. The End Product Of The Maillard Reaction Is? A. Methoxins B. Melanoidins C. Pyrazine D. None Of The Above ANSWER: B. Melanoidins Explanation: The Breakdown Of The Amadori Product Into Multiple Fission Products Of The Sugar–Amino Complex Is The Advanced Maillard Reaction. The ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (31/08/2021)

Q1. _______ Is Due To The Presence Of Relatively Large, Coarse Crystals Of Lactose In Sweetened Condensed Milk. A. Age Thickening B. Flavor Defect C. Sandiness D. Mold Formation ANSWER: C. Sandiness Explanation: The Size Of The Lactose Crystals In Sweetened Condensed Milk Determines How ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (30/08/2021)

Q1. ________ Is Due To The Autoxidation Of Milk Fat In Sweetened Condensed Milk. A.  Tallowy Flavor B. Metallic Flavor C. Brown Discoloration D. Fat Separation ANSWER – A. Tallowy Flavor Explanation – The Autoxidation Of Milk Fat Gives It A Tallowy Flavor. It ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (29/08/2021)

Q1. Which Of The Following Indicates The Uniformity Of Grind In Reduced Material? A. Degree Of Grinding B. Work Index C. Fineness Modulus D. None Of The Above ANSWER: C. Fineness Modulus Explanation: The Notion Of The Fineness Modulus Was Established To ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (28/08/2021)

Q1. Microwave Heating Works Under The Phenomenon Of ________. A. Dielectric Heating B. Electrical Heating C. Joule Heating D. All Of The Above ANSWER – A. Dielectric Heating Explanation – Microwave Heating Works Under The Phenomenon Of Dielectric Heating. Microwave Heating Is Energy Conversion Rather ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (27/08/2021)

Q1. In Flame Sterilization, Cans Are Heated To A Temperature Of About __________. A. 1200-1400०C B. 120-140०C C. 121.1-135०C D. 62-72०C ANSWER: A. 1200 – 1400०C Explanation: Flame Sterilization Is A Method Of Commercially Sterilizing Canned Foods That Involve० Heating The Cans In Direct ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (26/08/2021)

Q1. For Bread-Making, The Amylose Content In Wheat Starch Ranges From? A. 5% To 15% B. 30% To 35% C. 42% To 50% D. 17% To 29% ANSWER: D. 17% To 29% Explanation: Amylose Level In Wheat Starch Ranges From 17 Percent To 29 Percent, ...
Kattu Food Tech
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