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Food Science & Technology Quiz (04/02/2021)
Q1. Intermediate Moisture Foods(IMF) Are In The Water Activity Range Of?
A} 0.6 To 0.9
B} 0.8 To 0.9
C} 0.3 To 0.4
D} 0.3 To 0.6
ANSWER – A} 0.6 To 0.9
- Intermediate Moisture Foods (IMF) Are Shelf-Stable Products That Have Water Activities Of 0.6-0.84, With A Moisture Content Ranging From 15% – 40%, And Are Edible Without Rehydration. These Food Products Are Below The Minimum Water Activity For Most Bacteria (0.90) But Are Susceptible To Yeast And Mold Growth. A Variety Of Products Are Classified As IMF Such As Dried Fruits, Sugar Added Commodities, Marshmallows, And Pie Fillings.
READ MORE – Food Science & Technology (04-12-2021)
Q2. The Ideal Packaging Material For High Pressure Processing Of Foods Is?
A} Glass
B} Flexible Pouches
C} Metal Cans
D} Rigid Trays
ANSWER – B} Flexible Pouches
- Flexible Pouches Made Of Food-Grade Plastics Can Only Withstand The High Pressure During Processing And The Will Other Materials May Break Or Get Deformed.
READ MORE – Food Science & Technology Quiz (14-12-2021)
Q3. Food Which Cannot Be High Pressure Treated Is?
A} Meat
B} Fruit Juice
C} Bread
D} Jam
ANSWER – C} Bread
- The Soft Texture Of The Bread Will Become Hard If It Is Treated With High Pressure And The Color Of The Bread Will Also Change. The Number Of Air Cells Present In The Bread Will Also Get Reduced.
READ MORE – Food Science & Technology Quiz (24-12-2021)
Q4. A Maillard Reaction Is An Example Of The Browning Of?
A} Protein
B} Starch
C} Sugar
D} Protein And Sugar
ANSWER – D} Protein And Sugar
- The Maillard Reaction Is A Chemical Reaction Between Amino Acids And Reducing Sugars That Gives Browned Food Its Distinctive Flavor. Seared Steaks, Fried Dumplings, Cookies And Other Kinds Of Biscuits, Breads, Toasted Marshmallows, And Many Other Foods Undergo This Reaction.
READ MORE – Food Science & Technology Quiz (24-10-2021)
Q5.The Main Purpose Of Blanching Vegetables Before Freezing Is To?
A. Increase Colour
B. Soften Cellulose
C. Deactivate Enzymes
D. Prevent The Loss
ANSWER – C. Deactivate Enzymes
- Blanching Is A Must For Most Vegetables To Be Frozen. It Slows Or Stops The Enzyme Action Which Can Cause Loss Of Flavour, Colour And Texture. The Blanching Time Is Very Important And Varies With The Vegetable And Size.
READ MORE – Food Science & Technology Quiz (03-01-2021)
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