End Product Of The Maillard Reaction Is Melanoidins

FOOD TECHNOLOGY (01/09/2021)

Q1. The End Product Of The Maillard Reaction Is?

A. Methoxins
B. Melanoidins
C. Pyrazine
D. None Of The Above

ANSWER: B. Melanoidins

  • Explanation: The Breakdown Of The Amadori Product Into Multiple Fission Products Of The Sugar–Amino Complex Is The Advanced Maillard Reaction. The Condensation Of Amino Compounds And Sugar Fragments Into Polymerized Protein And Brown Pigments Are Known As Melanoidins Is The Last Maillard Process (Brown Compound).


Q2. ____________ Refers To The Process By Which Dried Milk And Milk Products Are Made Instant Soluble.

A. Hydration
B. Instantization
C. Evaporation
D. None Of The Above

ANSWER: B. Instantization

  • Explanation: The Process Of Making Dried Milk And Milk Products Fast Soluble Is Known As Instantization. The Goal Is To Enhance The Rate And Completeness Of Dry Milk And Milk Product Reconstitutability. It Has An Impact On The Particles’ Wettability, Sinkability, Dispersibility, And Solubility. These Processes Have Allowed The Manufacturing Of Milk Powders With Better Reconstitution Properties, Such As Instantized Skim Milk Powder.


Q3. Which Of The Following Is The Intrinsic Factor Which Affects The Shelf Life Of Food?

A. Storage Temperature Of The Food
B. Packaging Method
C. Acidity Value Of The Food
D. Applied Thermal Process

ANSWER – C. Acidity Value Of The Food

  • Explanation – The PH Or Acidity Of Microorganisms’ Growing Conditions In Food Affects Their Shelf Life, Resulting In A High Number Of Enzymes Responsible For Metabolism And Growth. The PH Of Food Has An Impact Not Only On Microorganism Development But Also On Processing Conditions. Acid-Loving Microorganisms Such As Yeasts, Molds, And Some Acidophilic Bacteria Thrive In Acidic Environments.


Q4. Most Heat Resistant Pathogen Found In Milk, Coxiella Burnetii Causes?

A. Q Fever
B. Jaundice
C. Inflammatory Bowel Disease
D. Intestine Cancer

ANSWER – A. Q Fever

  • Explanation- Q Fever Is A Bacterial Infection Caused By Coxiella Burnetii. Some Animals, Such As Goats, Sheep, And Cattle, Are Naturally Infected With This Bacteria. The Bacteria C. Burnetii Can Be Discovered In Birth Products. C. Burnetii Is A Major Pathogen That Causes Clinical Illness When Milk Is Consumed. Pasteurization Is Done In Such A Way That The Organisms Are Effectively Destroyed.


Q5. The Minimum Fat Content In The Plastic/Clotted Cream Should Be?

A.  30%
B. 35%
C. 48%
D. 55%

ANSWER – D. 55%

  • Explanation – Clotted Cream Is Essentially Used For Direct Consumption Or As A Topping In Salads. The Traditional Process Involves Batch Heating Of Gravitationally Separated Cream. During Cooling For 24 H The Cream Layer Forms A Solid Crust Which Can Be Lifted Clear Of The Skimmed Milk Beneath To Yield A Product With > 55% Fat Content And Often Around 67% Fat.


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