Q1. Starch provides about ________ of the calories in the food.

1. 75 to 80 %
2. 85 to 90%
3. 65 to 75%
4. 55 to 60%

ANSWER – A.  75 to 80 %

• Explanation: Starch is a glucose-containing polysaccharide. It is the most common food reserve substance in plants, accounting for 75 to 80% of the calories in the food. Food starches are made up of amylose and amylopectin, two physically different components. On average, cereal starches include 75 percent amylose and 25 percent amylopectin.

READ MORE – Food Science & Technology Quiz (16-01-2022)

Q2. _______ is the disruption of molecular order within the granules.

1. Recrystallization
2. Gelatinization
3. Retrogradation
4. Both A and B

ANSWER: B. Gelatinization

• Explanation: Gelatinization is the process by which starch granules inflate when heated in water, eventually rupturing, collapsing, and yielding a paste. Gelatinization, in other words, is the breaking of molecular order within the granules. Water penetrates the starch granules when they are soaked in water, filling the micellar area and causing the starch granules to swell, resulting in the development of a starch gel when heated.

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Q3. _______ is the highest apparent viscosity obtained during pasting of starch.

1. Paste stability
2. Peak viscosity
3. Cold paste viscosity
4. All of the above

ANSWER: B. Peak viscosity

• Explanation – Peak viscosity is the highest apparent viscosity obtained during pasting, and peak viscosity-temperature is the temperature corresponding to this moment (PT). The gelatinization process begins at a specific temperature, which is known as the pasting temperature (Tp). If enough water is available, increasing the temperature causes the viscosity to rise owing to hydration of the starch granules until it reaches point 3, which has the highest intensity of gelatinization, and the viscosity at this point is known as peak viscosity (Pv).

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Q4. ________ is present physically entrapped in tissue matrix as well as in solutions.

1. Type I bound water
2. Type II bound water
3. Type III bound water
4. Type IV bound water

ANSWER: C. Type III bound water

• Explanation: Type III bound water can be found both physically entrapped in tissue matrix and solutions. The majority of water in plant and animal food tissues is this sort of water. This type of water has a slightly lower activity than regular water or water in its natural state. This sort of water can be used to support microorganism growth, enzyme activity (hydrolytic and oxidative), and non-enzymatic browning.

READ MORE – Food Science & Technology Quiz (16-11-2021)

Q5. The water content of the food corresponding to the first encountered minimum desorption is called as ___________.

1. Monolayer moisture content
2.  Bi layer moisture content
3. Multilayer moisture content
4. Zero moisture content

ANSWER: A. Monolayer moisture content

• Explanation – The typical minimal reaction rate can be found near the first zone of the isotherm, which is the boundary between zones I and II (aw 0.2–0.3). That suggests the reactions are normally occurring at a relatively low rate at this water activity. At this point, all reactions are kept to a bare minimum. As a result, monolayer moisture content refers to the water content of the meal that corresponds to the first encountered minimal desorption.

READ MORE – Food Science & Technology Quiz (15-02-2022)

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