Q1. High levels of Galacto-oligosaccharides are found in?

1. Colostrum
2. Curd
3. Walnuts
4. Whey

ANSWER: A. Colostrum

• Explanation: Colostrum contains a high concentration of Galacto-oligosaccharides, which account for up to 24% of the total carbs in the milk. They are commercially generated enzymatically using the microbial enzyme ß- galactosidase derived from the mold Aspergillus oryzae to trans galactosylate the milk sugar lactose as a substrate.

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Q2. ______ is a trisaccharide oligosaccharide composed of galactose, glucose, and fructose, that occurred naturally in low concentrations in yogurt.

1. Malto-oligosaccharides
2. Galacto-oligosaccharides
3. Homo polysaccharide
4. Lacto-sucrose

ANSWER: D. Lacto-sucrose

• Explanation – Lacto-sucrose is a trisaccharide oligosaccharide composed of galactose, glucose, and fructose, that occurred naturally in low concentrations in yogurt when both sucrose and lactose sugars are present together in the milk, and commercially produced enzymatically using both sucrose and lactose sugars as substrates. Microbial enzymes used in this enzymatic process are levan-sucrase or fructo-furanosidase.

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Q3.  _______ are a short chain of fructose polymer that is different from inulin in the degree of fructose polymerization (DP).

1. Fructo-oligosaccharides
2. Galacto-oligosaccharides
3. Malto-oligosaccharides
4. Homo polysaccharide

ANSWER: A. Fructo-oligosaccharides

• Explanation: Fructo-oligosaccharides (FOS), sometimes called oligofructose or oligo fructan, are found naturally in higher plants like fruits and vegetables. They are fructose polymer chains with a different degree of fructose polymerization than inulin (DP). Inulin is found in higher plants, such as Jerusalem artichokes, and has a greater degree of fructose polymerization (DP) (Colocasia).

READ MORE – Food Science & Technology Quiz (01-02-2022)

Q4. Fructo-oligosaccharides are water soluble with a sweetness about _______ of sucrose.

1. 0.1 to 0.3 times
2. 0.3 to 0.6 times
3. 0.8 to 1 time
4. 1 to 3 times

ANSWER: B. 0.3 to 0.6 times

• Explanation – Fructo-oligosaccharides are water-soluble and have a sweetness of 0.3 to 0.6 times that of sucrose, depending on the mixture ratio of these three chemical structures. They have higher viscosities than sucrose at the same concentration, are thermostable, have pH 4.0 to 7.0, which is the normal pH range for food products, and have estimated caloric values of 1.5 to 2.0 kcal/gram, which is about half that of sucrose.

READ MORE – Food Science & Technology Quiz (31-01-2022)

Q5. Oligofructose (DP 2-10) is produced by enzymatic hydrolysis of?

1. Levan
2. Inulin
3. Fructan
4. All of the above

ANSWER – B. Inulin

• Explanation: Enzymatic hydrolysis of inulin produces oligofructose (DP 2-10). As a result, they are available as food additives in the form of native inulin or high molecular weight inulin, as well as the enzymatically generated hydrolysate oligofructose. Synthetic fructans are mainly β-2,l linked fructose with DP 2-4, industrially obtained by enzymatic synthesis from sucrose.

READ MORE – Food Science & Technology Quiz (30-01-2022)

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