Q1: Glycan Is The Generic Name Of?

A. Monosaccharides
B. Oligosaccharides
C. Polysaccharides
D. None Of The Above

Answer – Polysaccharides

• Explanation: Glycan Is The Generic Name Of Polysaccharides. If They Are Composed Of A Single Type Of Monosaccharide Unit They Are Homoglycans, And If Of Two Or More Monosaccharide Units, They Are Heteroglycans.

READ MORE – FOOD TECHNOLOGY (03/04/2021)

Q2: Which Pigment Is Predominantly Responsible For The Color Of Fresh Muscle?

A. Chlorophyll
B. Carotenoid
C. Myoglobin
D. Haemoglobin

Answer – Myoglobin

• Explanation: The Colour Of Fresh Muscle Is Due Predominantly To Myoglobin. Muscle Pigments Also Include Cytochromes, Some Haemoglobin, Vitamin B-12, And Yellow Coenzymes Associated With Cytochromes In The Electron Transport System In The Cell; These Pigments Contribute Little Or Nothing To The Total Colour Of Muscle. Haemoglobin Is The Red Pigment Of Blood.

READ MORE – FOOD TECHNOLOGY (13/03/2021)

Q3: Which Pigment Is Responsible For The Color Of Egg Yolk?

A. Chlorophyll
B. Annatto
C. Carotenoid
D. Lycopene

Answer – Carotenoid

• Explanation: Carotenoids, Also Called Carotenes, Are A Group Of Lipid-Soluble Hydrocarbons, And Their Oxygenated Derivatives Are Called Xanthophylls. They Derive Their Name From The Principal Coloring Matter Of Carrot Roots, Namely Carotene. They Are Widely Distributed In The Plant World. They Are Found In All Green Leaves, In Most Yellow And Red Fruits, And Many Roots. The Color Of Egg-Yolk And Some Fish Is Due To Carotenoids.

READ MORE – FOOD TECHNOLOGY (23/03/2021)

Q4: Which Are The Commonly Used Enzymes For The Tenderization Of Meat?

A. Papain
B. Bromelain
C. Ficin
D. All Of The Above

Answer – All Of The Above

• Explanation: A Number Of Proteolytic Enzymes From The Plant, Animal And Microbial Sources Are Employed In Tendering Meat. The Enzymes Hydrolyze One Or More Of The Muscle Components Of Meat Resulting In Increased Tenderness. The Enzymes Commonly Used In Tenderizing Meat Are Trypsin, Papain, Bromelin And Ficin, And Also Other Enzymes From Fungal Sources.

READ MORE – FOOD TECHNOLOGY (31/03/2021)

Q5: Antemortem Inspection Is Conducted At?

A. 2 To 4 Hours Before Slaughter
B. 5 To 10 Hours Before Slaughter
C. 12 To 24 Hours Before Slaughter
D. 5 To 10 Hours After Slaughter

Answer – 12 To 24 Hours Before Slaughter

• Explanation: Antemortem Examination Of Meat Animals Awaiting Slaughter Is Very Necessary In Order To Produce Wholesome Meat And Thus Safeguard The Health Of Meat Consumers. It Should Be Conducted 12-24 Hrs Before Slaughter By Qualified Veterinarians In Lairage Pens.

READ MORE – FOOD TECHNOLOGY (02/05/2021)

Connect with us on LinkedIn for future updates – Click Here