Q1. Which among the following comes under the category of metal chelators?

1. Gallates
2. EDTA
3. BHT
4. Ascorbyl

ANSWER: B. EDTA

• Explanation: EDTA comes under the category of metal chelators. Primary and secondary antioxidants are two types of antioxidants found in foods. Phenols hindered phenols, and other antioxidants make up the principal antioxidant. Gallates and BHT are both classified as phenols and hindered phenols. Oxygen scavengers, metal chelators, and miscellaneous antioxidants are the three forms of secondary antioxidants. Metal chelators include EDTA, while oxygen scavengers include ascorbyl.

READ MORE – Food Science & Technology Quiz (07-03-2022)

Q2. Which of the following is the physical method for microencapsulation?

1. Coacervation
2. Solvent evaporation
3. Ionotropic gelation
4. Air suspension

ANSWER: D. Air suspension

• Explanation – The Physico-chemical approaches are coacervation and ionotropic gelation. The evaporation of solvents is a chemical process. Microencapsulation using air suspension is a physical process. The particles are coated and dried while suspended in an upwardly moving air current in this procedure. Coating materials are dissolved and suspended in both water and volatile organic solvents.

READ MORE – Food Science & Technology Quiz (17-03-2022)

Q3. Effective interaction between tocopherol and citric acid in soybean oil is termed as _____.

1. Rancidification
2. Auto oxidation
3. Synergism
4. Chelation

ANSWER –  C. Synergism

• Explanation: Auto-oxidation is the breaking of double bonds that occurs when unsaturated oils are exposed to oxygen at a specific temperature. This autooxidation releases volatile chemicals such as aldehyde, ketones, and other molecules, giving the oil an off-flavor and odor known as rancidification. Antioxidant combinations have been shown to provide more protection against lipid oxidation than the total of the components’ activity when employed individually. Synergism is the term for the effective synergistic suppression of autooxidation. Citric acid effectively stabilizes vegetable oils containing tocopherol combinations.

READ MORE – Food Science & Technology Quiz (27-03-2022)

Q4. Which of the following coating material is thermos-irreversible?

1. Gelatin
2. Alginate
3. Agar
4. Pectin

ANSWER:  B. Alginate

• Explanation:  When heated, gelatin, agar, and pectin dissolve in water. The solution developed from these wall materials involves cooling the combination to room temperature and then heating it back up to its original temperature. Alginate, on the other hand, is a polysaccharide made from seaweed. It creates a compound with calcium that is irreversible with heat treatment.

READ MORE – Food Science & Technology Quiz (26-02-2022)

Q5. ________________is a type of step-growth polymerization where two reactants react rapidly due to poly condensation.

1. Cross link polymerization
2. In-situ polymerization
3. Interfacial polymerization
4. Matrix polymerization

ANSWER: C. Interfacial polymerization

• Explanation – In-situ polymerization is the process of directly polymerizing a single monomer on the particle surface. The two reactants in a polycondensation meet at an interface in interfacial polymerization. The core material is embedded in a polymeric matrix during particle production in matrix polymerization.

READ MORE – Food Science & Technology Quiz (06-04-2022)

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