Q1. ________ treatments can be effectively replaced by food irradiation.

1. Ethylene oxide
2. Methyl Bromide
3. H2O2
4. Both A and B

ANSWER: D.  Both A and B

• Explanation: Food irradiation can effectively replace ethylene oxide and methyl bromide treatments, and is actually less harmful to spices than heat sterilisation, which causes the loss of thermolabile aromatic volatiles and/or additional thermally induced changes (e.g. thermal decomposition or production of thermally induced radicals).

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Q2. _______ of globular proteins is a key functionality of proteins in generating a three-dimensional network, which provides a structured network.

1. Cross-linking
2. Gelation
3. Binding
4. WHC

ANSWER:  B. Gelation

• Explanation – Gelation of globular proteins is a major function of proteins in the formation of a three-dimensional network, which offers a structured network and allows for the change of textural and rheological qualities of foods such as soups, gels, and meat substitutes. Three phases are involved in the gelation of globular proteins using the heat-induced gelation mechanism: 1) Using a thermal technique to unfold hidden residues in the protein interior with natural (unfolded) proteins 2) constructing a continuous three-dimensional network via the organization of soluble protein aggregates; and 3) aggregating buried residues through molecular contacts, noncovalent (hydrogen, ionic, and hydrophobic) interactions, and covalent disulfide bonding.

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Q3. ______ is defined as the amount of water that is absorbed per gram of protein and is the retention of water against gravity

1. WHC
2. OHC
3. Gelation
4. Crystallization

ANSWER – A. WHC

• Explanation: WHC stands for water retention against gravity and is defined as the quantity of water absorbed per gram of protein. Protein WHC is important for mouthfeel, texture, and flavor retention in the finished product. A greater WHC is required to reduce losses in formulations such as meat replacements during processing, hence ensuring that finished goods have an appropriate texture.

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Q4. ________ of proteins is described as the amount of fat absorbed per gram of protein.

1. WHC
2. OHC
3. Gelation
4. Crystallization

ANSWER: B. OHC

• Explanation: Proteins’ oil-holding capacity (OHC) is the quantity of fat absorbed per gram of protein. Protein-lipid interactions are mediated by hydrophobic interactions between the nonpolar side chains of proteins and the aliphatic chains of lipids. When proteins are utilized as a meat extender, meat replacer for meat-based food applications, and in baked goods to give acceptable sensory qualities in end products, OHC is a critical functional property.

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Q5. _______ is described as food products made from edible protein sources and characterized by having structural integrity and that each unit will withstand hydration and cooking, and other procedures involved.

1. TVP
2. Meat analogue
3. Meat extenders
4. Protein isolates

ANSWER: A. TVP

• Explanation – Texturized vegetable proteins are also defined as “food products made from edible protein sources and characterized by structural integrity and identifiable structure such that each unit will withstand hydration, cooking, and other procedures used in preparing the food for consumption” by the US Department of Agriculture. Vegetable proteins that have been texturized can be molded in a variety of ways (e.g., fibers, chunks, shreds, slices, and granules). Texturized vegetable proteins retain their structural integrity and “chewy texture” when hydrated and then boiled, retorted, or applied via other food techniques for consumption.

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