Quiz Archives - Page 14 of 53

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 ...

January 19, 2022 Quiz

Food Science & Technology Quiz (19-02-2022)

Q1. ______ test is widely used in the baking industry to test rancidity. Peroxide value Determination of carbonyl compounds Active Oxygen determination Schaal oven test ANSWER: D. Schaal oven test Explanation – The Schaal oven test is popular in the ...

January 18, 2022 Quiz

Food Science & Technology Quiz (18-01-2022)

Q1. A term used to describe the storage life of frozen foods is the? Shelf life High-Quality Life (HQL) Service life Serviceable life ANSWER: B. High-Quality Life (HQL) Explanation – The term "high-quality life" is also used to characterize the ...

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 ...

January 16, 2022 Quiz

Food Science & Technology Quiz (16-01-2022)

Q1. The final moisture content of tea leaves after drying is in the range of? 0.5 – 1% 2-3% 5-10% 12-15% ANSWER: B. 2-3% Explanation: After withering, the moisture content of the tea leaf might change. It's usually more than ...

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 ...

January 14, 2022 Quiz

Food Science & Technology Quiz (14-01-2022)

Q1. __________ test measures the ability of a paper or paper board to withstand pneumatic or hydraulic pressure built up. Burst strength Internal tearing Edge tearing Tensile strength ANSWER: A. Burst strength Explanation: The capacity of a paper or paper ...

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 ...

January 12, 2022 Quiz

Food Science & Technology Quiz (12-01-2022)

Q1. The major constituent of the dill seed oil is? Carvone Acetone Methane All of the above ANSWER: A. Carvone Explanation: Carvone is major constituent of the dill seed oil. Dill was mentioned in ancient literature as a garden plant, ...

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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