Quiz Archives - Page 10 of 53

March 7, 2022 Quiz

Effects of irradiation treatment on food – Food Science & Technology Quiz (07-03-2022)

Q1. The effects of irradiation treatment on food constituents can be minimized by______. Lowering of water content Less anaerobic conditions Increasing temperature None of the above ANSWER: A. Lowering of water content Explanation – The effects can be reduced by ...

March 6, 2022 Quiz

Food Science & Technology Quiz (06-03-2022)

Q1. ______ is another chemical that is formed by chemical reactions between some sugar like asparagine at a high temperature usually above 120⁰C. Acrylamide Transfat Glycidol None of the above ANSWER: A. Acrylamide Explanation – Acrylamide is a chemical that ...

March 4, 2022 Quiz

Food Science & Technology Quiz (05-03-2022)

Q1. The moisture content for maize should not be more than? 8.4% 9.8% 13.5% 22% ANSWER: C. 13.5% Explanation – The moisture content for maize should not be more than 13.5%. The moisture content of the grain is a significant ...

March 3, 2022 Quiz

Food Science & Technology Quiz (03-03-2022)

Q1. The flours have a particle size range from? 20 - 40 μm, 70 - 400 μm, 100-5000 μm 800 - 8000 μm ANSWER: C. 100-5000 μm Explanation: Granules are a little coarser in size, with particle sizes ranging from ...

March 1, 2022 Quiz

Food Science & Technology Quiz (01-03-2022)

Q1. Sterols have a double bond in the sterol ring hence known as _______. Polyunsaturated compounds Cholesterol Unsaturated compounds Trans fat ANSWER: C. Unsaturated compounds Explanation – Sterols are a class of steroid solid alcohols that are primarily unsaturated. Phytosterols ...

February 28, 2022 Quiz

Food Science & Technology Quiz (28-02-2022)

Q1. The phytosterols and phytostanols are found in __________ foods. Plant Poultry Seafood Both B and C ANSWER: A. Plant Explanation: Plant sterols and plant stanols, often known as phytosterols, are cholesterol-like chemicals that are generated from plants. The sterol ring in plant sterols has ...

February 27, 2022 Quiz

Food Science & Technology Quiz (27-02-2022)

Q1. Soybeans and soy-based foodstuffs are a particularly rich source of___________. Isoflavones Lignans Coumestans All of the above ANSWER: A. Isoflavones Explanation: Soybeans and soy-based foodstuffs are a rich source of Isoflavones. Phytoestrogens come in a variety of forms, one ...

February 26, 2022 Quiz

Mucilage – Food Science & Technology Quiz (26-02-2022)

Q1. The main purpose of the fermentation process in all methods of coffee processing is to remove? Microorganisms Mucilage Skin Beans ANSWER – B. Mucilage Explanation: Purpose of fermentation in coffee processing is to remove Mucilage. Fermentation is a chemical ...

February 25, 2022 Quiz

Legume proteins are generally low in Methionine – Food Science & Technology Quiz (25-02-2022)

Q1. Legume proteins are generally low in? Tryptophan Methionine Lysine Valine ANSWER: B. Methionine Explanation: Legume proteins are generally low in Methionine. In terms of nutrition, bean proteins are often low in methionine and are strongly influenced by digestion issues ...

February 23, 2022 Quiz

Food Science & Technology Quiz (23-02-2022)

Q1. Bruising of fruits occur due to? Inactivation of enzymes Protein-sugar reaction Release of enzymes Off flavor ANSWER: C. Release of enzymes Explanation: Bruising of fruits occur due to Release of enzymes. Fruits bruise because enzymes are released during handling ...

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