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FOOD TECHNOLOGY (05/03/2021)

Q1. Starch With Large Granules Swell At________ Temperature Than Those With Small Granules?

(A) Higher
(B) Same
(C) Lower
(D) 0 °C

ANSWER – (C) Lower

  • Starch With Large Granules Take Up More Time And Temperature To Swell Than The Smaller Granules.

READ MORE – FOOD TECHNOLOGY (25/02/2021)

Q2. Potato Starch Generally Swells At?



(A) 49-55 °C
(B) 64-72 °C
(C) 90-95 °C
(D) 55-60 °C

ANSWER -(D) 55-60 °C

  • Heating Potato Parenchyma Tissue Results In Two Independent, Concurrent Events; Weakening Of The Binding Between Cells And Swelling Of Intra-Cellular Starch. And It Happens Around 55 To 60 Degree Celsius.


Q3. Amylase Acts On?

(A) Protein
(B) Carbohydrate
(C) Fat
(D) Minerals

ANSWER – B) Carbohydrate

  • Amylase Is A Digestive Enzyme That Acts On Starch In Food, Breaking It Down Into Smaller Carbohydrate Molecules.

READ MORE – FOOD TECHNOLOGY (15/02/2021)

Q4. Swelling Temperature Of Starch Is Influenced By?

(A) PH
(B) Salt & Sugar
(C) Heating Rate
(D) All

ANSWER – (D) All

  • The Gelatinization Temperature Of Starch Depends Upon Plant Type And The Amount Of Water Present, PH, Types And Concentration Of Salt, Sugar, Fat And Protein In The Recipe, As Well As Starch Derivatisation Technology Are Used.


Q5. Retrogradation Is Related To?

(A) Protein
(B Starch
(C) Fat
(D) None

ANSWER – (B Starch

  • Starch Retrogradation Is A Process In Which Disaggregated Amylose And Amylopectin Chains In A Gelatinized Starch Paste Reassociate To Form More Ordered Structures.

READ MORE – FOOD TECHNOLOGY (01/02/2021)

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