Q1. ________ has been the second-largest feed meal after soybean meal.

1. Canola protein isolate
2. Fish Protein isolate
3. Cashew nut protein isolate
4. Peanut protein isolate

ANSWER: 1. Canola protein isolate

• Explanation – After soybean meal, canola meal is the second most used feed ingredient. It has a decent amino acid profile with a well-balanced amino acid composition, but due to the inclusion of anti-nutritional elements, it has only found limited usage in the food sector. Alkaline extraction followed by isoelectric precipitation is used to make the vast majority of canola protein isolates. So, Canola Protein isolate has been the second-largest feed meal after soybean meal.

READ MORE – FOOD TECHNOLOGY (19-09-2021)

Q2. The isoelectric point (pI) of a protein is the pH where the net charge on the protein is

1. Zero
2. One
3. Two
4. Ten

ANSWER: 1. Zero

• Explanation: A protein’s isoelectric point (pI) is the pH at which the protein’s net charge is zero. There is no electrostatic repulsion holding them apart at this phase, so protein aggregates and precipitates. Because proteins have distinct isoelectric points due to their different amino acid sequences, they can be distinguished by altering the pH of a solution. When the pH is changed to a specific protein’s isoelectric point, the protein precipitates, leaving the other protein in solution.

READ MORE – FOOD TECHNOLOGY (29-09-2021)

Q3. Peanut contains _______ protein with good nutritional quality.

1. 20 – 25%
2. 15 – 20%
3. 26 – 29%
4. 30 – 35%

ANSWER – 3. 26 – 29%

• Explanation: Peanuts are high in protein and have a high nutritional value. Peanut proteins are employed in a variety of food products for their functional capabilities (emulsification, forming) as well as their nutritional properties. They’re also utilized to supplement cereals, drinks, and skim milk in human nutrition. Peanut protein concentrate is made from defatted peanut cake or powdered peanuts macerated in a high salt phosphate buffer.

READ MORE – FOOD TECHNOLOGY (09-10-2021)

Q4. ________ is prepared by grinding young leaves to a pulp, pressing the paste, then isolating a liquid fraction containing protein by filter or centrifuge.

1. Fish Protein concentrate
2. Leaf Protein Concentrate
3. Chickpea protein isolate
4. Peanut protein isolate

ANSWER: 2. Leaf Protein Concentrate

• Explanation: Leaf Protein Concentrate (LPC) is made by grinding young leaves to a pulp, pressing the paste, and then filtering or centrifuging a liquid fraction containing protein. Protein concentrate yields are higher in herbaceous plants and legumes, such as clover and lucerne than in perennial grasses. Some LPCs have been shown to have protein quality comparable to soybeans, the most protein-dense of the oilseeds; nevertheless, all LPCs require supplements since they are low in two physiologically necessary amino acids, lysine, and methionine.

READ MORE – FOOD TECHNOLOGY (19-09-2021)

Q5. The first step in wet milling of corn is ______ the kernels.

1. Milling
2. Steeping
3. Cooling
4. Drying

ANSWER – 2. Steeping

• Explanation – After cleaning the corn kernels, the first stage in wet milling is to soak them in big tanks of warm water containing acid and sulfur dioxide as a mild preservative. After that, the softened kernels are broken apart using an attrition mill. The pasty substance from this mill is then poured into settling troughs filled with water. The stretchy germ with a lower density floats to the surface and is skimmed off to be pressed for oil. The hulls are removed from the aqueous slurry by passing it through screens.

READ MORE – Food Science Technology (18-10-2021)

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