Quiz Archives - Page 18 of 53

December 9, 2021 Quiz

Food Science & Technology Quiz (09-12-2021)

Q1. _______ is a viscous yellowish oil. Purified vitamin A Vitamin B Vitamin C Vitamin K ANSWER: A. Purified vitamin A Explanation: Vitamin A is a thick yellowish oil that has been purified. Most organic solvents, including methanol, ether, acetone, ...

December 8, 2021 Quiz

Food Science & Technology Quiz (08-12-2021)

Q1. The nutritional value of protein concentrates is expressed as? Absorbance coefficient Cell protein expression Protein efficiency ratio None of the above ANSWER: C. Protein efficiency ratio Explanation – The nutritional value of protein concentrates is expressed as Protein efficiency ratio. ...

December 7, 2021 Quiz

Food Science & Technology Quiz (07-12-2021)

Q1. _____ is a major technique used for vegetable proteins to form dry fibrous and porous granules or chunks. Thermal coagulation Fibre formation Thermoplastic extrusion Film formation ANSWER: C. Thermoplastic extrusion Explanation: Thermoplastic extrusion is a method for producing vegetable ...

December 6, 2021 Quiz

Food Science & Technology Quiz (06-12-2021)

Q1. The low glycemic index is associated with? A. White rice B. Polished rice C. Brown rice D. All of the above ANSWER: C. Brown rice Explanation: Brown rice is a whole grain that hasn’t been bleached, so it maintains more nutrients. Raw brown rice ...

December 5, 2021 Quiz

Food Science & Technology Quiz (05-12-2021)

Q1. ______ fats are derived from certain species of palm, such as coconut. Milkfat Lauric fat Vegetable butter Linolenic fats ANSWER: B. Lauric fat Explanation: Lauric fat is generated from some palm species such as coconut. The fats are distinguished ...

December 4, 2021 Quiz

Food Science & Technology (04-12-2021)

Q1. _______ is also called Carob bean gum. Guar gum Locust bean gum Gum arabic None of the above ANSWER: B. Locust bean gum Explanation: Locust bean gum is also called Carob bean gum. The seed (kernels) of the carob ...

December 3, 2021 Quiz

Food Science & Technology Quiz (03-12-2021)

Q1. ______ starch has applications in the production of convenience foods. Ester acetate Cationic Pregelatinized Oxidized ANSWER: C. Pregelatinized starch Explanation: Pregelatinized starch has applications in the production of convenience foods. Physical and chemical alterations to starches can improve their ...

December 2, 2021 Quiz

Food Science & Technology Quiz (02-12-2021)

Q1. The size of starch granules varies from? 200 - 250 µ 50 - 75 µ 2-150µ 125-250 µ ANSWER: C. 2-150µ Explanation – When starch is extracted from various sources, it is packed in granules that vary in form ...

December 1, 2021 Quiz

Food Science & Technology Quiz (01-12-2021)

Q1. Animal source of natural food colorant is? Imidazole Betalains Anthocyanin Carotenoids ANSWER: A. Imidazole Explanation – Animal pigments based on the haem structure are the most commonly used as food colorants. Imidazole (and its derivatives), S-nitrosocysteine, and nitrite have ...

November 30, 2021 Quiz

Food Science & Technology Quiz (30-11-2021)

Q1. Proteases are synthesized in an inactive form as _______? Proenzyme Zymogen Pepsin Both A and B ANSWER – D. Both A and B Explanation: Proteases (or proteolytic enzymes) are monomeric enzymes that catalyze the breakdown of peptide bonds in ...

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