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May 4, 2022 Quiz

Food Science & Technology Quiz (04-05-2022)

Q1. Which of the following component provides a framework for gluten-free pasta? Native starch Denatured protein Hydrocolloids Gelatinized starch ANSWER – D. Gelatinized starch Explanation: The gluten protein network provides the foundation for gluten-free pasta, whereas the gelatinized starch provides the ...
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May 3, 2022 Quiz

Food Science & Technology Quiz (03-05-2022)

Q1. _________is a traditional fermented fish based food of Manipur (India). Ngari Salami Kulu Bhature ANSWER: A. Ngari Explanation – Fermentation is one of the oldest and most cost-effective processes for making Ngari, a native Manipur fish product. Fermented foods and ...
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May 1, 2022 Quiz

Food Science & Technology Quiz (01-05-2022)

Q1. _______ is the transition of starch granules from the birefringent crystalline state to non-birefringent swollen state. Gelation Gelatinization Retrogradation Crystallization ANSWER: B. Gelatinization Explanation – The transition of starch granules from a birefringent crystalline form to a non-birefringent swelling state ...
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April 29, 2022 Quiz

Food Science & Technology Quiz (29-04-2022)

Q1. Breeding crops for improved nutritional quality is referred to as? Bioremediation Biofortification Biomagnification Biomining ANSWER: B. Biofortification Explanation – Breeding crops with higher levels of vitamins and minerals, or higher protein and better fats, is known as biofortification. It is ...
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April 27, 2022 Quiz

Food Science & Technology Quiz (27-04-2022)

Q1.  Roasting is a high-temperature process, usually conducted at temperatures between ______. 120-140℃ 100- 120℃ 140-160℃ 160-180℃ ANSWER: A. 120-140℃ Explanation – The roasting of cocoa beans is commonly done between 120 and 140°C. The roasting of cocoa beans is commonly ...
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April 25, 2022 Quiz

Food Science & Technology Quiz (25-04-2022)

Q1. Which is the starter culture for preparing Acidophilus milk? L.casei L. acidophilus L.bulgaricus L.lactis ANSWER: B. L. acidophilus Explanation: Acidophilus milk is a fermented dairy product made with Lactobacillus acidophilus as the starter culture. Milk is homogenized after being heated ...
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