Q1. Preservative Added To Baked Foods Which Inhibits Mold Growth And Reduces Spoilage?

A. Sodium Benzoate
B. Calcium Propionate
C. Tocopherol
D. Sodium Nitrate

ANSWER – B. Calcium Propionate

• Explanation– Calcium Propionate Is The Calcium Salt Of Propionic Acid. It Is A Preservative That Extends The Shelf Life Of Baked Goods Around The World By Suppressing The Formation Of Spoiling Microorganisms Like Mold And Ropy Bacteria. It Acts As A Preservative By Preventing Microorganisms From Creating The Energy They Require To Thrive, Preventing Mold Formation. Calcium Propionate Is The Preservative Added To Baked Foods Which Inhibits Mold Growth.

READ MORE – FOOD TECHNOLOGY (04/07/2021)

Q2. The Combination Of Terms Used To Describe The Gumminess Is?

A. Hardness * Cohesiveness
B. Hardness * Springiness
C. Adhesiveness * Cohesiveness
D. Adhesiveness * Springiness

ANSWER: A. Hardness * Cohesiveness

• Explanation: Gumminess Is A Measure Of Semi-Solid Foods That Is Computed By Multiplying Hardness By Cohesiveness. Gumminess Can Be Measured In Taffy, Cake, Ice Cream, And Soft Cheeses. The Peak Load Of The Initial Compression Determines The Hardness. Cohesiveness Is Calculated By Dividing The Total Work On The Second Chew Compression By The Total Work On The First Chew Compression.

READ MORE – FOOD TECHNOLOGY (14/07/2021)

Q3. The Largest Force Produced During The First Bite In Texture Profile Analysis (TPA) Is Termed As?

A.  Fracturability
B. Hardness
C. Cohesiveness
D. Chewiness

ANSWER- B. Hardness

• Explanation – A Typical Double Compression Test For Analyzing The Textural Qualities Of Foods Is Texture Profile Analysis. The Peak Force That Occurs During The First Compression Is The Hardness Value. The Hardness Need Not Occur At The Point Of Deepest Compression, Although It Typically Does For Most Products.

READ MORE – FOOD TECHNOLOGY (24/07/2021)

Q4. Ethyl Vanillin Is A/An?

A. Nutraceutical
B. Anti-Microbial Component
C. Antioxidant
D. Flavoring Component

ANSWER: D. Flavoring Component

• Explanation: Ethyl Vanillin Is A Benzaldehyde In Which The Methoxy Group Has Been Replaced With An Ethoxy Group, Similar To Vanillin. Ethyl Vanillin Is Three Times As Strong As Vanillin As A Flavorant And Is Used In The Creation Of Confectionaries. Ethyl Vanillin Is Often Used To Substitute A Larger Amount Of Vanillin In A Fragrance When A Discoloration Problem Arises, Due To The Active Hydroxyl- Or Aldehyde-Groups Of The Vanillin/Ethyl Vanillin Molecules.

READ MORE – FOOD TECHNOLOGY (04/06/2021)

Q5. The Pressure Range Used In High-Pressure Processing To Inactivate The Vegetative Microorganism Is?

A. 1000 – 2000 Atm
B. 4000 – 6000 Atm
C. 8000 – 10000 Atm
D. 11000 – 15000 Atm

ANSWER – B. 4000 – 6000 Atm

• Explanation – In Typical HPP Operations, I.E. 400-600 MPa For Two Minutes Or Greater, The High Pressure Applied To Foods At Room Temperature Will Reduce Numbers Of Most Vegetative Bacteria By Up To 4 Log Units Or Greater, And Inactivate Certain Enzymes With Only A Small Change In The Organoleptic Properties Of The Food. [1 MPa = 9.86923266716 Atm]

READ MORE – FOOD TECHNOLOGY (03/08/2021)

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