Yeast Is the Main Source Of Vitamin B – Food Science | KATTUFOODTECH

Food Science & Technology Quiz (06/01/2021)

Q1. TBA Test Is Used For?

A} Pesticide Detection
B} Detection Of Amylase Activity
C} Determination Of Phosphate Activity
D} Detection Of Rancidity

ANSWER – D} Detection Of Rancidity

  • The 2-Thiobarbituric Acid (TBA) Test Is Used For The Measurement Of Lipid Oxidation I.E. Oxidative Rancidity.

READ MORE – Food Science & Technology Quiz (09-12-2021)

Q2. Yeast Is the Main Source Of?

A} Vitamin A
B} Vitamin B
C} Vitamin D
D} Vitamin E

ANSWER – B} Vitamin B

  • Yeast Is the Main Source Of Vitamin B. The B-Complex Vitamins In Brewer’’ Yeast Include B1 (Thiamine), B2(Riboflavin), B3 (Niacin), B5(Pantothenic Acid), B6 (Pyridoxine), B9 (Folic Acid), And H Or B7 (Biotin).

READ MORE – Food Science & Technology Quiz (19-12-2021)

Q3. Calcium Deficiency Results In?

A} Cataract
B} Anemia
C} Thyroid
D} None Of The Above

ANSWER – D} None Of The Above

  • A Lifelong Lack Of Calcium Plays A Role In The Development Of Osteoporosis. Low Calcium Intake Contributes To Diminished Bone Density, Early Bone Loss, And An Increased Risk Of Fractures.

READ MORE – Food Science & Technology Quiz (29-12-2021)

Q4. Chemical Preferred For Retaining Green Color Of Vegetable During Blanching?

A} Sodium Chloride
B} Sodium Bicarbonate
C} Ammonium Citrate
D} None Of The Above

ANSWER – B} Sodium Bicarbonate

  • By Adding Baking Soda, You Make The Water Slightly Alkaline (The Opposite Of Acidic). This Preserves A Compound Called Chlorophyll Which Gives Green Color To Vegetables Like Green Beans, Asparagus, Brussels Sprouts And Broccoli.

READ MORE – Food Science & Technology Quiz (07-01-2022)

Q5. Body Mass Index Of A Healthy Person Should Be In The Range Of __ Kg/M?

A} 10-15
B} 15-20
C} 20-25
D} 25-30

ANSWER – C} 20-25

  • BMI Values Less Than 18.5 Kg/M² Are Considered Underweight. BMI Values From 18.5 Kg/M² To 24.9 Kg/M² Are Healthy. Overweight Is Defined As A Body Mass Index Of 25.0 To Less Than 30.0 Kg/M². People With BMIs In This Range Have An Increased Risk Of Type 2 Diabetes, Hypertension, And Cardiovascular Disease.

READ MORE – Food Science & Technology Quiz (08-01-2022)


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