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Food Science & Technology Quiz (08/05/2021)
Q1. Which Inorganic Salts Taste Sweet?
A. Of Lead
B. Of Beryllium
C. All Of The Above
D. None Of The Above
Answer – All Of The Above
- Explanation: In General, Saltiness Is Produced By Inorganic Salts. Sodium Chloride Is The Only Compound That Gives A Pure Salty Taste. Other Salts Have Additional Tastes, E.G., Some Iodides And Bromides Are Bitter And Some Inorganic Salts Of Lead And Beryllium Are Sweet.
READ MORE – FOOD TECHNOLOGY (08/04/2021)
Q2. The Anterior Portion Of The Tongue Is More Sensitive To?
A. Sweet Stimuli
B. Bitter Stimuli
C. Salty Stimuli
D. Sour Stimuli
Answer – Sweet Stimuli
- Explanation: The Sensitivity To Different Tastes Is Not Uniform All Over The Tongue. The Anterior Portion Of The Tongue (Tip Of The Tongue) Is More Sensitive To Sweet Stimuli, The Posterior (Back Of The Tongue) To Bitter Substances, And The Lateral Portions (Edges) To Salty And Sour Stimuli. However, There Is Considerable Overlap.
READ MORE – FOOD TECHNOLOGY (18/03/2021)
Q3. Which Vitamin Is Usually Fortified In Milk?
A. Vitamin A
B. Vitamin D
C. Vitamin B9
D. Vitamin B1
Answer – Vitamin D
- Explanation: Most Foods Are Low In Vitamin D, Although It Is Found In Small Quantities In Butter, Cream, Egg Yolk, And Liver. Milk Is A Poor Source Of Vitamin D; Therefore, In Some Countries, Milk Is Fortified With This Vitamin. The Best Food Sources Of Vitamin D Are Fish Liver Oils.
READ MORE – FOOD TECHNOLOGY (28/04/2021)
Q4: The Pigment Abundant In Ripen Tomato?
A. Chlorophyll
B. Annatto
C. Lycopene
D. Beta-Carotene
Answer – Lycopene
- Explanation: Pigment Abundant In Ripen Tomato Is Lycopene. Lycopene Is A Bright Red Carotenoid Hydrocarbon Found In Tomatoes And Other Red Fruits And Vegetables, Such As Red Carrots, Watermelons, Grapefruits, And Papayas. It Is Not Present In Strawberries Or Cherries. Although Lycopene Is Chemically A Carotene, It Has No Vitamin A Activity.
Q5. Enzyme Browning Is Due To The Action Of Which Enzyme?
A. Phenolase
B. Poly Phenol Oxidase
C. Tyrosinase
D. All Of The Above
Answer – All Of The Above
- Explanation: Browning Can Be Observed On The Cut Surfaces Of Light-Colored Fruits And Vegetables, Such As Apples, Bananas, And Potatoes, And This Is Due To Enzymic Action. The Formation Of Brown Color Is Due To The Action Of The Enzyme Phenolase (Also Known As Polyphenol Oxidase, Tyrosinase, Or Catecholase) On Phenolic Substances. Normally, The Phenolic Substrates Are Separated From Phenolase In Intact Tissues And Browning Does Not Occur. When Foods Containing Such Substrates Are Cut And Exposed To Air Rapid Browning Of The Cut Surface Takes Place.
Q6. Which Pigment Is Responsible For Enzymic Browning?
A. Anthocyanin
B. Melanin
C. Carotene
D. None Of The Above
Answer – Melanin
- Explanation: The Enzymic Browning Is Due To The Oxidation Of Phenols To Orthoquinones, Which In Turn Rapidly Polymerize To Form Melanin, The Brown Pigment. Melanin Formation Is Undesirable During The Processing Of Fruits And Vegetables. Pigment Formation Can Be Eliminated By Inhibiting Enzyme Action. Heat Treatment And Application Of Sulphur Dioxide Or Sulphites Are The Commonly Used Methods Of Inactivating Phenolase.
READ MORE – FOOD TECHNOLOGY (07/05/2021)
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