Q1: Which Gel Forms The Strongest And Most Stable Gels At Lowest Concentration?

A. Carrageenan
B. Gum Arabic
C. Agar
D. Xanthan

Answer – Agar

• Explanation: Agar Is An Extract From Red And Brown Algae. Neutral Fractions Called “Agarose” Or “Agaran” Can Be Separated From Agar. Agar Forms The Strongest And Most Stable Gels At The Lowest Concentration. Agar Gels Are Transparent And Reversible Upon Heating And Cooling. Therefore, Agar Finds Several Uses In Stabilizing Food Products.

READ MORE – FOOD TECHNOLOGY (10/03/2021)

Q2: Lecithin Is Rich In?

A. Liver Oils
B. Egg White
C. Egg Yolk
D. Red Meat

Answer – Egg Yolk

• Explanation: The Phospholipid Containing Choline (Phosphatidylcholine) Is Known As “Lecithin.” Lecithin Is A Very Good Emulsifier. Egg Yolk Is Rich In Lecithin And Is Thus Used In The Preparation Of Emulsions.

READ MORE – FOOD TECHNOLOGY (20/04/2021)

Q3: Expansion Of NAFTA?

A. North American Free Trade Agreement
B. National Free Trade Agreement
C. North American Food Technologist Association
D. None Of The Above

Answer – North American Free Trade Agreement

• Explanation: The North American Free Trade Agreement (NAFTA) Was A Treaty Between Canada, Mexico, And The United States That Eliminated Most Tariffs Between The Counties. The Agreement Came Into Force On January 1, 1994. It Was Replaced By The United States-Mexico-Canada Agreement (USMCA) On July 1, 2020.

READ MORE – FOOD TECHNOLOGY (30/04/2021)

Q4: Expansion Of RDA?

A. Restricted Dietary Allowance
B. Recommended Dietary Allowance
C. Recommended Diet Allowed
D. Recommended Diet Attained

Answer – Recommended Dietary Allowance

• Explanation: Recommended Dietary Allowances (RDAs) Are The Levels Of Intake Of Essential Nutrients That, On The Basis Of Scientific Knowledge, Are Judged By The Food And Nutrition Board To Be Adequate To Meet The Known Nutrient Needs Of Practically All Healthy Persons. Recommended Allowances For Nutrients Are Amounts Intended To Be Consumed As Part Of A Normal Diet.

READ MORE – FOOD SCIENCE (10/02/2021)

Q5: Pellagra Is Due To Deficiency Of?

A. Niacin
B. Riboflavin
C. Thiamine
D. Pyridoxine

Answer – Niacin

• Explanation: Pellagra Is Due To Deficiency Of Niacin. Niacin Is Also Known As Vitamin B3. The Term “Niacin” Includes Both Nicotinic Acid And Nicotinamide, Both Natural Forms Of The Vitamin With Niacin Activity. In Foods, Both These Forms Of The Vitamin And Their Coenzyme Forms Occur. Good Sources Of The Vitamin Are Lean Meat, Yeast, Fish, Poultry, Groundnuts, Pulses, And Whole-Grain Cereals. Vegetables And Fruits Are Poor Sources. Prolonged Deficiency Leads To Pellagra.

READ MORE – FOOD TECHNOLOGY (09/05/2021)

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