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January 20, 2022 Quiz

Food Science & Technology Quiz (20-01-2022)

Q1. ______ is more effective than any other antioxidant in providing oxidative stability to refined polyunsaturated oils without the problem of color or flavor stability. BHT Tertiary Butyl hydroquinone BHA Alpha-Lipoic Acid ANSWER: B. Tertiary Butyl hydroquinone Explanation – TBHQ ...
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January 17, 2022 Quiz

Food Science & Technology Quiz (17-01-2022)

Q1. The ability of a refrigerant to mix with oil is called? Miscibility Flammability Solubility Toxicity ANSWER: A. Miscibility Explanation: Miscibility refers to a refrigerant's ability to mix with oil. This refrigerant feature is regarded as a minor consideration in ...
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January 15, 2022 Quiz

Food Science & Technology Quiz (15-01-2022)

Q1. Banana and broad beans may turn pink during processing due to the presence of? Leuco-anthocyanin Carotenoids Chlorophyll Polyphenols ANSWER: A. Leuco-anthocyanin Explanation: Anthocyanins are responsible for the red and violet color in fruits and vegetables, and this must be ...
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January 13, 2022 Quiz

Food Science & Technology Quiz (13-01-2022)

Q1. The principal coloring agent of saffron is glucoside? Crocin Picrocrocin Zeaxanthin All of the above ANSWER – A. Crocin Explanation: Saffron's major coloring agent is the glucoside 'crocin,' while the bitter ingredient is the glucoside 'picrocrocin,' with crocetin and ...
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January 11, 2022 Quiz

Food Science & Technology Quiz (11-01-2022)

Q1. The active principle of the coriander is? Capsaicin Allicin Anethole Linalool ANSWER:  D. Linalool Explanation – Coriander is also used as a carminative and flavouring ingredient, as well as to alleviate the gripping effects of other medications. Bleeding piles ...
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