Q1. Defatted rice bran contains an increased percentage of fiber ranging from ________.

1. 35 – 45%
2. 10-15%
3. 15-20%
4. 20-25%

ANSWER: A. 35 – 45%

• Explanation: Defatted rice bran has higher fiber content, ranging from 35 to 48 percent, and can be employed in high-fiber specialty foods and baked goods. Rice bran fractions can also be used to emulsify and foam baked goods, meringues, and whipped garnishes. Other benefits, such as leavening and texturization, are said to be provided by these fractions.

READ MORE – Food Science & Technology Quiz (21-10-2021) 

Q2. The omega-3 and omega-6 families are differentiated from one another based on the location of the double bond from the terminal _______ of the fatty acid molecule.

1. Methyl group
2. Ethyl group
3. Carbon group
4. Acid group

ANSWER: A. Methyl group

• Explanation: The omega-3 and omega-6 families of polyunsaturated fatty acids are distinguished from one another by the placement of the double bond from the fatty acid molecule’s terminal methyl group. Unlike saturated and monounsaturated fatty acids, which all mammals can produce, PUFA cannot be synthesized in the body and must be obtained through food. The omega-3 PUFA family descends from linolenic acid, whereas the omega-6 PUFA family descends from linoleic acid.

READ MORE – Food Science & technology Quiz (31-10-2021)

Q3. _______ is the process of breaking down complex matter into simpler ones with the aid of enzymes and bacteria.

1. Drying
2. Fermentation
3. Filtering
4. Grinding

ANSWER: B. Fermentation

• Explanation – Fermentation is the process of using enzymes and microbes to break down complex substances into simpler forms. This can happen in either aerobic or anaerobic environments. Fermented foods are usually more nutritious than unfermented foods. It is described as the extraction of energy from carbohydrates in the absence of oxygen in biochemistry.

READ MORE – Food Science & Technology Quiz (01-12-2021)

Q4. ________ contribute to the flavor and color characteristics of grapes.

1. Anthocyanins
2. Flavonoids
3. Tannins
4. All of the above

ANSWER – D. All of the above

• • Explanation: Phenolic acids, anthocyanins, flavonols, flavan-3-ols, and tannins are all phenolic chemicals found in grapes. Flavonoids (C6-C3-C6), which include anthocyanins, flavonols, and flavan-3-ols, are potent antioxidants found in large amounts in grapes and grape products. Antiinflammatory and antiallergic properties are among the biochemical and pharmacological actions of these substances. These are secondary plant metabolites that play an essential role in the flavor and color of grapes, grape juices, and wines.

READ MORE – Food Science & Technology (11-12-2021)

Q5. ________of the commodity in the field will help in improving the quality and reduce heat build-up during transport.

1. Precooling
2. Sorting
3. Grading
4. Peeling

ANSWER: A. Precooling

• Explanation – Certain field processing techniques could help to lessen the chances of fresh food rotting, particularly during shipping. In the field, fruits and vegetables are sorted and graded. Peas, beans, and lentils can also be shelled and depoded in the field. Precooling the commodity in the field improves quality and reduces heat buildup during transport.

READ MORE – Food Science & Technology Quiz (20-12-2021)

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