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Food Science & Technology Quiz (09/11/2020)
Q1. ISO 22000 Is Related To?
A} QMS
B} HACCP
C} FSMS
D} Why Why System
Answer – B) FSMS
- Maps Out – What An Organization Needs To Do Demonstrate Its Ability To Control Food Safety Hazards In Order To Ensure That Food Is Safe.
READ MORE – Food Science & Technology Quiz (18-01-2022)
Q2. The Snacks Which Involve Extrusion To Produce A Variety Of Shapes And Textures Are?
A} First Generation Snacks
B} Second Generation Snacks
C} Third Generation Snacks
D} Both A & B
Answer – C} Third Generation Snacks
- Third Generation Snacks Are Semi–Finished Expandable Snacks Which Are Processed Through The Process Of Extrusion. This Category Of Foods Has Increased The Competition In Between The Food Industries Due To The Longer Shelf Life These Foods.
READ MORE – Food Science & Technology Quiz (28-12-2021)
Q3. At What HLB (Hydrophilic – Lipophilic Balance) Do We Expect In Oil In Water Emulsion (O/W)?
A} 0-2
B} 3-10
C} 6-14
D} 10-16
Answer – D} 10-16
- The Results Indicated That The Optimal Hydrophilic – Lipophilic Balance Number For Oil In Water Emulsion Was 10.8 And 10.7 While Using MS-01 Surfactant And MS-02 Surfactant Respectively. MS-01 (HLB = 10.8) Sample And MS-02 (HLB = 10.7) Sample Showed Smallest Droplet Size And Highest Zeta-Potential Value.
READ MORE – Food Science & Technology Quiz (08-01-2022)
Q4. Which Component Of Black Pepper Is Responsible For Its Bitterness?
A} Piperine
B} Peperaldehyde
C} Peperallic Acid
D} All Of The Above
Answer – A} Piperine
- Piperine Is Responsible For The Bitterness Of The Black Pepper. Piperine Has Various Health Benefits Mainly Against Chronic Diseases Such As Anti-Inflammatory Effects And Improvement Of Hepatic Steatosis.
READ MORE – Food Science & Technology Quiz (15-01-2022)
Q5. Cold Shortening Is Practically Not Seen In?
A} Pork
B} Fish
C} Beef
D} Milk
Answer – D} Milk
- Cold Shortening Is Very Rare In The Pork Carcasses But The Probability Of Its Occurring Is Too High In The Hot Boned. To Prevent The Cold Shortening Of The Pork It Is Advised Not To Chill Pork Carcasses Below The 5°C Along With This PH Of The Muscles Should Be Maintained More Than 6.
READ MORE – Food Science & Technology Quiz (17-01-2022)
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