Q1. What is the E-number of Carbon dioxide used in MAP?

1. E290
2. E296
3. E298
4. E209

ANSWER: A. E290

• Explanation: E290 is the E-number of Carbon dioxide used in MAP. Carbon dioxide (CO2) has no color, no odor, and no taste. Most aerobic bacteria and molds are inhibited from oxidizing and growing as a result of it. The gas is widely utilized to extend food’s shelf life. The presence of a protective environment in the packaging of food must be disclosed on the label. Furthermore, the gases utilized must be specified with their associated E-number, under EU Regulation 95/2/EC. Argon E 938, Helium E 939, Carbon dioxide E 290, and Oxygen E 948 are the E numbers for the most essential gases.

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Q2. According to food regulatory authorities, ________ of carbon dioxide is sufficient to control the growth of microorganisms in food.

1. 30%
2. 20%
3. 10%
4. 5%

ANSWER: B. 20%

• Explanation –  To limit bacteria growth, carbon dioxide is often used in meat MAP. With 20 percent to 40 percent CO2 in MAP, increased CO 2 concentrations restrict bacterial growth in refrigerated storage. Carbon dioxide inhibits bacterial development, hence prolonging the shelf life of perishable items. Carbon dioxide has the general impact of increasing the lag phase and production time of spoiling bacteria; however, the particular mechanism underlying the bacteriostatic effect is unknown.

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Q3. Which food contains an essential component- Omega-3 fatty acid?

1. Fish
2. Apple
3. Garlic
4. Tomato

ANSWER – A. Fish

• Explanation: Omega-3 fatty acids can be found in a variety of foods, including fish and flaxseed, as well as nutritional supplements like fish oil. Alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are the three primary omega-3 fatty acids (DHA). Plant oils such as flaxseed, soybean, and canola oils are high in ALA. Fish and other seafood include DHA and EPA.

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Q4. Yogurt is made by incubation at ______, but traditional Dahi can be made at 25-35 degrees C.

1. 32℃
2. 42℃
3. 22℃
4. 12℃

ANSWER: B. 42℃

• Explanation: The yogurt cultures’ reactivation technique consists of the following steps. Remove the starting from the freezer, which should be at a temperature of 40 °C. Thaw the beginning in a water bath at 20°C for a few minutes. Incubate at 42°C until you achieve the appropriate acidity. Allow cooling before storing in the refrigerator overnight. Subculture for the propagation of bulk starter feeders.

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Q5. ___________ are the usual source of rosmarinic acid.

1. Leaves
2. Roots
3. Stem
4. Flower

ANSWER: A. Leaves

• Explanation – Rosmarinic acid is a plant-derived chemical that can be found in a variety of spices, but is best recognized as the active ingredient in Rosemary and Perilla oil. Rosmarinic acid is derived from rosemary leaves (Rosmarinus officinalis), a woody, perennial herb native to the Mediterranean region that is used as a cooking garnish.

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