Q1. Which Vitamin Is Used As Antioxidant?

1. Vitamin B1
2. Vitamin B6
3. Vitamin E
4. None Of The Above

Answer – Vitamin E

• Vitamin E, Also Known As Tocopherols Is A Potent Antioxidant. E Vitamin Is Used As Antioxidant. It Is Considered A Natural Antioxidant. The Antioxidant Capacity Is Owned To The Presence Of Hydroxy Groups In The Structure Which Get Oxidizes In Presence Of Oxygen And Acts As An Antioxidant In Food.

READ MORE – FOOD TECHNOLOGY (25/04/2021)

Q2. Red Bread Is Caused By?

1. Trichosporon
2. Endomycopsis Fibuligera
3. Serratia Marsecens
4. Aspergillus Niger

Answer – Serratia Marsecens

• Serratia Marsecens Causes Red Bread. It Is A Type Of Spoilage Occurs In Bread Due To Growth Of This Pigmented Bacteria Causing It To Give A Striking Appearance.

READ MORE – FOOD TECHNOLOGY (15/03/2021)

Q3. “Sake” Is Type Of ……..?

1. Beer
2. Dry Wine
3. Fortified Wine
4. None Of The Above

Answer – Beer

• Sake Is A Beer, Originated In Japan. It Is Also Known As Yellow Rice Beer With An Alcohol Content Of 14-17%.

READ MORE – FOOD TECHNOLOGY (20/05/2021)

Q4. Which Of The Following Causes Food Borne Intoxication?

1. Salmonella
2. Clostridium Botulinum
3. E.Coli
4. None Of The Above.

Answer – Clostridium Botulinum

• Foodborne Intoxication Occurs When The Microorganisms Release Their Toxin In The Food, Which On Ingestion Causes Illness. Eg: Clostridium Botulinum.

READ MORE – FOOD TECHNOLOGY (25/03/2021)

Q5. Blanching In Vegetables Is Done To Inactivate ……….?

1. Polyphenoloxidase
2. Amylase
3. Glucose Oxidase
4. None Of The Above

Answer – Polyphenoloxdase

• Polyphenoloxidase Is Inactivated By Blanching During The Processing Of Vegetable To Prevent Enzymatic Browning Reactions; That Causes Color Degradation Of The Product.

READ MORE – FOOD TECHNOLOGY (24/05/2021)

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