Q1. Dextrose Equivalent DE value of Corn Syrup also indicates the sweetness and _______.

1. Density
2. Specific volume
3. Viscosity
4. pH

ANSWER: 3. Viscosity

• Explanation: Corn starch is hydrolyzed on an industrial scale with acid or enzymes to make corn syrup, which comes in a variety of Dextrose Equivalent (DE) values. The percentage of dextrose in the carbohydrate mixture produced during hydrolysis is referred to as the Dextrose Equivalent value of Corn Syrup. The DE rating also shows the syrup’s sweetness and viscosity. A high DE value indicates that the syrup is sweeter and less viscous. Glucose syrups with a DE value of 42-65 are commonly utilized in beverage production.

READ MORE – FOOD TECHNOLOGY (13-09-2021)

Q2. _______ is manufactured by first hydrolyzing the corn starch to dextrose then enzymatically converting dextrose into fructose.

1. High fructose corn syrup
2. Glucose syrup
3. Saccharin
4. Invert sugar syrup

ANSWER: 1. High fructose corn syrup

• Explanation – High fructose corn syrup (HFCS) is made by hydrolyzing maize starch to dextrose and then converting dextrose to fructose using enzymes. HFCS is sweeter than sucrose because it contains 42 percent fructose and 51 percent dextrose. HFCS is primarily utilized in the United States, with a smaller amount in Europe. Browning is also a possibility with these syrups.

READ MORE – FOOD TECHNOLOGY (23-09-2021)

Q3. _________ produced by acid or enzymic hydrolysis of the sucrose into its constituents sugars.

1. HFCS
2. Invert sugar syrup
3. Glucose syrup
4. Sucralose syrup

ANSWER – 2. Invert sugar syrup

• Explanation: Invert sugar syrup is made by hydrolyzing sucrose into its constituent sugars, glucose, and fructose, using acid or enzymes. Sucrose, dextrose, and fructose are commonly found in invert sugar. The main advantages of employing invert sugar are an increase in Osmo-molality and a reduced crystallization tendency. The use of invert sugar is also limited to cola-type beverages where a brown color is sought.

READ MORE – FOOD TECHNOLOGY (03/09/2021)

Q4. Example of nature-identical flavouring include _______.

1. Isoamyl acetate
2. Tartrazine
3. Azorubine
4. Ponceau

ANSWER: 1. Isoamyl acetate

• Explanation: Flavoring compounds that are produced or isolated by chemical methods are known as nature-identical flavors. Chemically and organoleptically, these compounds are identical to the naturally occurring drug. There are no artificial ingredients in them. Ethyl vanillin for vanilla, benzaldehyde for bitter almond, isoamyl acetate for banana, limonene for orange, and methyl anthranilate for grape are examples of nature-identical flavoring.

READ MORE – FOOD TECHNOLOGY (13/08/2021)

Q5. ________ is water-soluble natural gum that is obtained as exudates from the trees of Acacia senegal.

1. Guar gum
2. Gum arabic
3. Gelatin
4. Alginates

ANSWER – 2. Gum arabic

• Explanation – Gum arabic is a water-soluble natural gum derived from the exudates of Acacia senegal plants. Acacia gum is another name for it. Gum acacia solutions have a low viscosity. It’s mostly employed as an emulsifier in beverages to keep fruit flavors stable, notably in citrus drinks. It’s used to encapsulate flavors in powdered beverage mixes.

READ MORE – FOOD SCIENCE & TECHNOLOGY QUIZ (12-10-2021)

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