Quiz Archives - Page 2 of 53

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 ...

June 13, 2022 Quiz

Provilac introduces lactose-free cow milk in India

Provilac introduces lactose-free cow milk in India - Food Industry News Pune-based Provilac Dairy Farms has declared the send off of without lactose cow milk. ...

June 12, 2022 Quiz

Food Science & Technology Quiz (12-06-2022)

Q1. Thiamin reduces by about _____ during heat processing. 30% 40% 50% 60% ANSWER: C. 50% Explanation – Thiamin reduces by about 50% during heat processing. Vitamin C levels measured immediately after heat processing ranged from 15 to 45 percent ...

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 ...

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 ...

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 ...

June 5, 2022 Quiz

Food Science & Technology Quiz (05-06-2022)

Q1. According to the _________ , pectins are classified as high methoxyl or low methoxyl pectins. Degree of ripening Degree of esterification Degree of senescence None of the above ANSWER: B. Degree of esterification Explanation – Pectins are classed as high ...

June 4, 2022 Quiz, Uncategorized

Food Science & Technology Quiz (04-06-2022)

Q1. ______ are mixtures of ice crystals in flavored liquid syrup. Jellies Marshmallow Frozen desserts Candies ANSWER: C. Frozen desserts Explanation – Frozen sweets are flavored liquid syrups with ice crystals. Ice cream is the most popular frozen treat. The ...

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 ...

June 2, 2022 Quiz

Food Science & Technology Quiz (02 -06-2022)

Q1. The applications of RO include? Dealcoholization of wine Concentration of tomato juice Waste recovery in corn milling All of the above ANSWER – D. All of the above Explanation: Tomato juice, apple juice, pear, peach, and apricot juice have all ...

Category: Quiz