Quiz Archives - Page 11 of 53

February 22, 2022 Quiz

Fermentation science is also known as zymology or zymurgy – Food Science & Technology Quiz (22-02-2022)

Q1. The science of fermentation is also known as? Zymology Zymurgy Anthropology Both A and B ANSWER: D. Both A and B Explanation: Fermentation is one of the world's oldest ways of food preservation. We frequently mention the negative effects ...

February 21, 2022 Quiz

Tannin intake in India ranges from 1.5 to 2.5 grams per day – Food Science & Technology Quiz (21-02-2022)

Q1. Tannin consumption in India ranges from? 0.5- 1.5 g/day 1.5- 2.5 g/day 2.5- 3.5 g/day 3.5- 4.5 g/day ANSWER: B. 1.5- 2.5 g/day Explanation: Condensed and hydrolyzable tannins can be found in a variety of foods, including fruits, drinks, ...

February 20, 2022 Quiz

Caffeic acid is a precursor of Lignin – Food Science & Technology Quiz (20-02-2022)

Q1. Caffeic acid is a precursor of? Lignin Tannins Cyanidin Pelargonidin ANSWER: A. Lignin Explanation – Phenolic acids are non-flavonoid polyphenolic chemicals that may be split into two categories based on their C1–C6 and C3–C6 backbones: benzoic acid and cinnamic ...

February 19, 2022 Quiz

Flavanols are commonly called as catechins – Food Science & Technology Quiz (19-02-2022)

Q1. _________ are commonly called as catechins. Flavanols Flavones Isoflavones Anthocyanidins ANSWER: A. Flavanols Explanation: Flavonoids, commonly known as flavanols or flavan-3-ols, are flavonoids. Free catechins and esterified catechins are two types of catechins that have two aromatic rings and ...

February 18, 2022 Quiz

Food Science & Technology Quiz (18-02-2022)

Q1. The two important characteristics of the foam are? Whippability Foamability Honeycomb like structure Both A and B ANSWER: D. Both A and B Explanation – Whippability and foamability are two essential features of the foam. When the protein-containing components ...

February 17, 2022 Quiz

Food Science & Technology Quiz (17-02-2022)

Q1. pH in the range of is the most optimum for the Maillard reaction to occur. 4.5 to 5.2 7.8 to 9.2 5.5 to 6.5 3.2 to 5 ANSWER: B. 7.8 to 9.2 Explanation – pH in the range of the Maillard process is 7.8 ...

February 16, 2022 Quiz

Food Science & Technology Quiz (16-02-2022)

Q1. Starch provides about ________ of the calories in the food. 75 to 80 % 85 to 90% 65 to 75% 55 to 60% ANSWER – A. 75 to 80 % Explanation: Starch is a glucose-containing polysaccharide. It is the ...

February 15, 2022 Quiz

Monascus pigment – Food Science & Technology Quiz (15-02-2022)

Q1. Monascus pigment has colors ranging from? Green to blue Grey to Black Black to White Yellow to orange ANSWER: D. Yellow to orange Explanation – Monascus pigment has colors ranging from Yellow to orange. Monascus spp. produces the most ...

February 14, 2022 Quiz

Food Science & Technology Quiz (14-02-2022)

Q1. Acetic acid is more effective with a ______ in pH. Increase Decrease Neutral Both B and C ANSWER: B. Decrease Explanation – Acetic acid is more effective with a decrease in pH. Mayonnaise, pickles, catsup, pickled sausages, and pig's feet contain acetic acid, a ...

February 13, 2022 Quiz

Food Science & Technology Quiz (13-02-2022)

Q1. _______ is defined as the total amount of starch, and the products of starch degradation that resists digestion in the small intestine of healthy people. Polysaccharides Modified starch Resistant starch None of the above ANSWER: C. Resistant starch Explanation: A group of scientists coined ...

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