FOOD TECHNOLOGY (15-09-2021)
Q1. The by-product from the wheat milling process is known as __________.
- Specialty Flour
ANSWER: 4. Wheatfeed
Explanation: Wheatfeed is the by-product of the wheat milling process. They include bran, coarse break grind residue, fine wheat feed, accumulated purifier particles, and reduction grinding. Compound animal meals contain bran and fine wheat feed.
READ MORE – FOOD TECHNOLOGY (15/08/2021)
Q2. In ________ method, paddy is soaked in water at room temperature for 1-3 days in cement cisterns.
- Single steaming method
- Double steaming method
- Hot Soaking Method
- All of the above
ANSWER: 1. Single steaming method
Explanation: Parboiling is a pre-milling step for paddy that is optional. Parboiling can be done in a variety of ways, including the domestic approach, single steam method, double steam method, hot water soaking method, and pressure parboiling method, among others. Paddy is soaked in water at room temperature for 1-3 days in cement cisterns in the single steaming method. The water is emptied and heated in batches after the soaking process.
READ MORE – FOOD TECHNOLOGY (25/08/2021)
Q3. _________ is the process of removing phosphatides by hydration with water.
ANSWER: 2. Degumming
Explanation – The removal of phosphatides by hydration with water is known as degumming. The phosphatides must be removed to prevent the oil from darkening during deodorization at high temperatures and later applications such as frying, as well as to extend the oil’s shelf life. Degumming is used to obtain crude lecithin for purification later. The phosphatides concentration of the major crude oils is estimated to be between 0.5 and 3.5 percent.
READ MORE – FOOD TECHNOLOGY (05/09/2021)
Q4. ________ is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis.
- Dairy Analogues
- None of the above
ANSWER – 3. Isolates
Explanation: Soy protein isolate is a highly refined or pure form of soy protein that has a minimum moisture-free protein concentration of 90%. It’s created with defatted soy flour that’s been stripped of most of the non-protein, fat, and carbohydrate components. As a result, it has a neutral flavor and is less likely to generate flatulence owing to bacterial fermentation.
READ MORE – FOOD TECHNOLOGY (15/07/2021)
Q5. __________ causes hydrolysis of the oligosaccharides, also responsible for causing flatulence of legumes.
ANSWER – 3. Sprouting
Explanation – Traditional legume foods are occasionally made from germinated legumes. Sprouting leads to enhance digestibility by causing the partial breakdown of carbohydrates and proteins. The flavor of the bean is also improved by sprouting. Sprouted legumes can also be used as a marketable product that is ready to use. Sprouting produces oligosaccharide hydrolysis, which is also the source of flatulence in beans.
READ MORE – FOOD TECHNOLOGY (14-09-2021)