Q1. The fat used in plant-based meat analogue is?

1. Canola oil
2. Rapeseed oil
3. Sunflower oil
4. All of the above

ANSWER – D. All of the above

• Explanation: Defatted ingredients are commonly utilised to make meat analogues. Furthermore, fat/oil addition during processing affects the fibrous structure creation. Sunflower oil, rapeseed oil, canola oil, maize oil, palm oil, coconut oil, and soya oil are among the fats/oils now utilised for plant-based meat substitutes. Fat/oil is deemed necessary because it can enhance the flavour of the meat analogues by preserving volatile flavour components.

READ MORE – Food Science Technology Quiz (15-10-2021)

Q2. In the _______ process, preconditioning and cooling are less important in the extrusion process of TVP.

1. Low moisture extrusion
2. High moisture extrusion
3. Shear cell technology
4. Both A and B

ANSWER:  A. Low moisture extrusion

• Explanation: Low-moisture extrusion is a process that turns low-moisture flours or concentrates into textured vegetable proteins. Preconditioning and cooling are less critical in the extrusion of TVP in this method. They are rehydrated before being cooked or fried in the final meat-analogue dish. Low-moisture extrusion products expand, have a sponge-like structure, and absorb water quickly. As a result, they’re employed as meat extenders in sausages and beef patties, and their water-holding capabilities in processed meat products have increased.

READ MORE – Food Science Technology Quiz (25-10-2021)

Q3. ______ is a technique based on the concept of flow-induced structuring.

1. Shear cell technology
2. Extrusion
3. Spinning process
4. None of the above

ANSWER – A. Shear cell technology

• Explanation – Shear cell technology is a brand-new approach based on the flow-induced structuring principle. The procedure is carried out in either a Shear cell (a conical device based on a cone plate rheometer) or a Couette cell (a cylindrical instrument). The bottom cone spins in the Shear cell device, while the top cone remains fixed. The processing temperature can be adjusted by using a heating bath or steam to heat or cool both cones.

READ MORE – Food Science Technology (05-11-2021)

Q4. ________ is responsible for the red colour of meat.

1. Sarcoplasmic protein
2. Myoglobin
3. Reducing sugars
4. Leghemoglobin

ANSWER: B. Myoglobin

• Explanation: Myoglobin is a heme iron-containing protein that gives meat its colour and is a good source of iron in the diet. Fresh meat has a crimson colour that darkens as it cooks. Cooking causes denaturation of soluble Myoglobin and heat-induced myoglobin depletion. The dull-brown hue of cooked meats is caused by myoglobin denaturation.

READ MORE – FOOD TECHNOLOGY (15-09-2021)

Q5. _______ has the natural capacity to form thin proteins films upon elongations, which can be readily transformed into fibrous proteinaceous materials.

1. Soy protein concentrate
2. Soy protein isolate
3. Wheat gluten
4. Pea protein

ANSWER: C. Wheat gluten

• Explanation – When wheat gluten is elongated, it naturally forms thin protein films that can be easily converted into fibrous proteinaceous materials. The molecular properties and consequent mesoscopic behaviour are responsible for such distinguishing characteristics. Gluten’s disulfide protein linking is a critical feature for the development of a three-dimensional network, making gluten a key factor in the production of fibrous structures.

READ MORE – Food Science Technology Quiz (14-11-2021)

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