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June 13, 2022 Quiz

Food Science & Technology Science (13-06-2022)

Q1. ______ emulsions are typified by butter, margarines, and fat-based spreads in general. Oil-in-water Water-in-oil Water-in-oil-in-water Oil-in-water-in-oil ANSWER: B. Water-in-oil Explanation – Butter, margarines, and other fat-based spreads are examples of water-in-oil (w/o) emulsions. These rely on the properties of ...
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June 11, 2022 Quiz

Food Science & Technology Quiz (11-06-2022)

Q1. Chemical interesterification includes the production of low-calorie fat substitutes such as? Salatrim Olestra Lard Both A and B ANSWER: D. Both A and B Explanation – Low-calorie fat alternatives like salatrim and olestra are made through chemical interesterification. Salatrim ...
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June 9, 2022 Quiz

Food Science & Technology Quiz (09-06-2022)

Q1. Chemically interesterified blends of 60% soybean oil and 40% beef tallow show similar properties like ________. Lard Margarine Cocoa butter Olestra ANSWER: B. Margarine Explanation – Margarine should have a high solid fat content and polymorphic crystallization. Chemically interesterified ...
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June 7, 2022 Quiz

Food Science & Technology Quiz (07-06-2022)

Q1. ________ can be defined as the loss of enough structure to render the enzyme inactive. Denaturation Proteolysis Solubility Stabilization ANSWER: A. Denaturation Explanation – Denaturation of enzyme proteins can be defined as the loss of enough structure to render the ...
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June 3, 2022 Quiz

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

Q1. ______ is the major lipid-soluble, membrane-localized antioxidant in humans. Vitamin A Vitamin B Vitamin C Vitamin E ANSWER: D. Vitamin E Explanation – In humans, vitamin E is the most important lipid-soluble, membrane-localized antioxidant. Vitamin E, first identified in ...
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