Q1. Coarse texture of ice cream is due to?

1. High acid mix
2. Insufficient homogenization temperature
3. Slow freezing
4. All of the above

ANSWER: D. All of the above

• Explanation – The existence of ice crystals of such a size that they are evident when the ice cream is consumed causes a coarse texture in ice cream, which can be produced by: insufficient total solids, serum solids, sugar, stabilizer, or bad stabilizer. A mix of high acidity, a lack of homogenizing pressure, Inadequate aging of the mix due to a malfunctioning homogenizer Because of the freezer’s mechanical state, it takes a long time to freeze. Because of the physical features of the mix or the type of freezer utilized, air gets incorporated as huge cells.

READ MORE – FOOD TECHNOLOGY (18-09-2021)

Q2. The temperature in the range of _______ is satisfactory for tempering the ice cream for sensory evaluation.

12. –15 to –12.2°C
13. – 5 to – 10°C
14. – 20 to -25°C
15. 0 to 5°C

ANSWER: A. –15 to –12.2°C

• Explanation: After removing the ice cream from the hardening room, it instantly begins to melt. As a result, arrangements should be taken to keep the ice cream at a consistently cold temperature so that its actual body and texture features may be appreciated. Temperatures in the range of –15C to –12.2C are generally acceptable for tempering ice cream for sensory evaluation. Before judging, this ice cream should be removed from the hardening chamber and placed in the dispensing cabinet. Ice cream tempers consistently in this manner.

READ MORE – FOOD TECHNOLOGY (28-09-2021)

Q3. ________ is shown by a feathery, light-colored coarsescum formation on the surface of the ice cream.

1. Delayed melting
2. Flaky
3. Foamy
4. Frothy

ANSWER – B. Flaky

• Explanation: When the sample is roughly half-melted, the flaky/lacks uniformity flaw can be seen, but it is more obvious when the sample has entirely melted. A fluffy, light-colored scum development on the surface indicates flakiness. It resembles a shard of crust at times. In addition, it isn’t extremely offensive. However, it does not have an ideal white appearance or a pleasing aspect; the product also does not appear uniform or homogeneous.

READ MORE – FOOD TECHNOLOGY (08-10-2021)

Q4. Protein destabilization will result in melting throughout and hence ________ ice cream.

1. Curdy
2. Foamy
3. Watery
4. None of the above

ANSWER: A. Curdy

• Explanation: A breakdown that resembles curd lacks product consistency and is, for the most part, unappealing. The melted ice cream seems flaky; rather than leaving the appearance of a creamy fluid, it separates from the mass in small distinct pieces. The production of dry, uneven curd particles on the surface layer is possible. Any conditions that produce protein instability could be the source of this flaw in frozen dairy desserts. Protein instability causes melting throughout the ice cream, resulting in ‘‘curdy” ice cream.

READ MORE – FOOD TECHNOLOGY (18/08/2021)

Q5. ________ may usually be noted by the appearance of a clear fluid leaking from the melting ice cream at the initiation of the meltdown test.

1. Delayed melting
2. Lack of uniformity
3. Wheying off
4. Curdy

ANSWER – C. Wheying off

• Explanation – The presence of a clear fluid escaping from the melting ice cream at the start of the meltdown test is usually indicative of wheying-off (syneresis). It may be difficult to notice this condition if the sample is disrupted during melting if the observation is delayed. Even before they are frozen, some reduced fat ice cream mixtures may show whey separation. This is a common issue among soft-serve freezer owners who get their mix from a wholesaler.

READ MORE – Food Science Technology Quiz (17-0-2021)

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