Q1. Fish proteins are more digestible than meat proteins because of the presence of?

1. More connective tissue
2. Less connective tissue
3. More muscle fibers
4. Less muscle fibers

ANSWER – 2. Less connective tissue

• Explanation- Fish muscle includes short strands termed myotomes, rather than the lengthy fibers found in animal muscle, which gives it a flaky texture. Thin sheets of connective tissue separate the myotomes. Fish has substantially less connective tissue and less elastin than meat since it is supported by water and hence does not require it. Because fish has little connective tissue and delicate, flaky flesh, servings are smaller and often thinner than meat. As a result, the heat penetrates the fish more effectively, resulting in a shorter cooking time and faster digestion.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

Q2. __________ is a thermal process in which rapid heat transfer takes place to phase shift the water to a vapor.

1. Puffing
2. Tempering
3. Drying
4. All of the above

ANSWER: 1. Puffing

• Explanation: Puffing is a thermal process that involves rapid heat transfer to change the phase of water from liquid to vapor. For grain to puff, two things must happen: the grain must be steeped or boiled, and the environment surrounding the grain must experience a substantial, abrupt pressure drop. The most commonly utilized cereals for puffing are rice and wheat. They’ve been inflated up to look like entire kernel grains.

READ MORE – FOOD TECHNOLOGY (22/08/2021)

Q3.  Milk is heated to about 65 °C before homogenization in order to inactivate _______?

1. Glucose oxidase
2. Lipase
3. Lactases
4. Invertases

ANSWER- 2. Lipase

• Explanation – For milk to be preserved for longer periods, lipases must be inactivated. The emulsified fat in milk cream is easily broken down by lipases. As a result, the efficacy of homogenization may be reduced, as the presence of lipase causes the fat molecules in the milk to separate during homogenization.

READ MORE – FOOD TECHNOLOGY (20/06/2021)

Q4. The main principle of low-temperature storage is?

1. Killing of microbes
2. Reduction in the rate of enzymic and microbial changes
3. Reduction of moisture loss
4. None of the above

ANSWER: B. Reduction in the rate of enzymic and microbial changes

• Explanation: Low-temperature storage is extensively utilized because it is thought to be one of the greatest ways to postpone several physiological, biochemical, and pathological processes involved with postharvest quality loss. Because of its direct effect on the pace of enzyme-catalyzed processes, lowering the storage temperature lowers the rate of respiration and metabolism in general. Many postharvest pathogens’ rates of development and pathogenicity are also slowed by low temperatures.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

Q5.  In AA quality eggs, the air cell does not exceed ________ in depth.

1. 3/16 inches
2. ¼ inches
3. ½ inches
4. 1/8 inches

ANSWER – D. 1/8 inches

• Explanation – When the egg is first laid, it has no or only a little air cell. Its temperature is around 105°F (40.6°C), and the liquids contract more than the shell as the egg cools. The inner shell membrane separates from the outer shell membrane as a result of this contraction, forming an air void. When the egg is held air cell upward, the depth of the air cell is measured from top to bottom. The shell of an AA Quality egg is clean, undamaged, and typical. The air cell is not more than 1/8 inches deep, may move freely, and can be free or bubbly.

READ MORE – FOOD TECHNOLOGY (07/09/2021)