Q1. Diacetyl is identified as the aroma and flavor component in ________.

1. Curd
2. Butter
3. Citric fruits
4. None of the above

ANSWER: B. Butter

• Explanation – Diacetyl is a flavor and aroma component found in butter that is created by bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, and others. It is more active against Gram-negative bacteria, yeasts, and molds, and it later reacts with Gram-negative bacteria’s arginine binding protein. As a result, it obstructs the use of arginine as a bacterial cell wall, affecting the bacteria’s growth.

READ MORE – Food Science & Technology Quiz (20-03-2022)

Q2. Cold pressing is generally used for high oil-containing soft seeds like?

1. Sesame
2. Peanut
3. Olive
4. All of the above

ANSWER: D. All of the above

• Explanation: Cold pressing is commonly employed for soft seeds with high oil content, such as sesame, peanut, olive, and palm. The fat content is often high, and the tissue is softer than usual. As a result, the oil cells are shattered and the oil is released simply by applying pressure. And this type of oil usually does not require any extra processing; it is utilized as-is. Sesame and peanut oils, for example, offer a delicious nutty flavor. Olive oil has a distinct flavor that is well-liked. Cold pressing, on the other hand, is inefficient, and a significant percentage of useful oil stays in the oilseed meal.

READ MORE – Food Science & Technology Quiz (30-03-2022)

Q3. _________ is the minimal aw for growth of spoilage producing organisms like Staphylococcus aureus.

1. 0.25
2. 0.45
3. 0.65
4. 0.85

ANSWER: D. 0.85

• Explanation – IMF has a higher moisture content than dry IMF and is stable without refrigeration (aw 0.75–0.85). The minimum aw for spoilage-producing microbes like Staphylococcus aureus is 0.85. Sugars, salts, and polyols are humectants and solutes that can be used to adjust to IMF aw ranges. The amounts of solutes required to reach the IMF aw range should not have an adverse sensory impact or alter the physical features of the food. IMF aw prevents microbiological deterioration, primarily from fungi and bacteria.

READ MORE – Food Science & Technology Quiz (10-04-2022)

Q4. _______ is the main animal sterol.

1. Cholesterol
2. Isoprenoid lipids
3. Terpenes
4. Steroids

ANSWER – A. Cholesterol

• Explanation: Another major category is cholesterol, which is the most common animal sterol. Although it is a sterol, it is found in food materials in conjunction with phospholipids. It has 27 carbon atoms in four fused rings with a hydrocarbon tail. It’s the building block for bile acids, vitamin D, and steroid hormones. It is predominantly produced in the liver and adrenal gland. Cholesteryl esters are hydrophobic cholesterol esters that are utilized for storage and transportation.

READ MORE – Food Science & Technology Quiz (20-02-2022)

Q5. Organic acids function at low concentrations in foods whose pH is?

1. 7
2. 8.1-8.5
3. 6.1-6.6
4. Less than 4.5-4.6

ANSWER: D. Less than 4.5-4.6

• Explanation: Organic acids only work in high acid diets at low amounts (less than pH 4.5-4.6). Undissociated acid, which forms in the majority only at a pH below the compound’s pKa, is the most efficient antibacterial form. The pKa of all antibacterial organic acids that have been approved is less than 5.0. All antimicrobial organic acids have a pKa (dissociation constant) less than 5, e.g., acetic acid has a pKa of 4.75, propionic acid has a pKa of 4.87, and sorbic acid has a pKa of 4.75.

READ MORE – Food Science & Technology Quiz (19-04-2022)

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