Q1. __________ are also called as ‘Promise of garlic’.

1. Organosulphur compounds
2. Phytoestrogens
3. Aromatic compounds
4. Flavanoids

ANSWER – 1. Organosulphur compounds

• Explanation- Organosulfur compounds are also known as Garlic’s Promise. Garlic and other alliums are common seasonings in recipes, but they’ve also been used as a therapeutic agent for a long time. Allylic sulfides are found in garlic and other alliums such as onions, chives, leeks, and scallions. Organosulfur compounds found in plant extracts have been demonstrated to have antibacterial, hypolipidemic, hypoglycemic, antithrombotic, antioxidant, and anticarcinogenic properties.

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

Q2. Which of the following is the first synthetic plastic packaging material?

1. PVC
2. Bakelite
3. PP
4. Nylon

ANSWER: 2. Bakelite

• Explanation: Bakelite, or polyoxybenzylmethylenglycolanhydride, was the first plastic manufactured from synthetic components. It’s a thermosetting phenol formaldehyde resin made by combining phenol and formaldehyde in a condensation reaction. Heat and pressure are applied to layers of paper or glass cloth saturated with synthetic resin to create a phenolic sheet, a hard, dense material.

READ MORE – FOOD TECHNOLOGY (11/08/2021)

Q3. Cocoa butter melts and become completely fluid at a temperature of ___________.

1. 31°C
2. 37°C
3. 33.3°C
4. 42.1°C

ANSWER: 3. 33.3°C

• Explanation – The melting range of cocoa butter is substantially shorter than that of any other fat. Cocoa butter starts melting at 31.7oC and is completely fluid at 33.3°C. Chocolate is defined by this property. At room temperature, a large portion of the triglycerides in cocoa butter is solid (60 percent), but once in the mouth, they all become liquid. When chocolate melts, it absorbs a lot of heat, causing a cooling feeling in the tongue, which considerably contributes to the pleasant taste impression.

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

Q4. Which among the following are the objectives of roasting cocoa?

1. Reduction of moisture
2. Develop chocolate flavor
3. Release of the beans from the shell
4. All of the above

ANSWER: 4. All of the above

• Explanation: Roasting’s goals include reducing moisture, releasing beans from their shells, and enhancing flavor. Create a chocolate flavor. Changes the color of the beans (nibs), changing the finished chocolate’s appearance. Roasting reduces acidity by lowering the concentration of volatile acids (particularly acetic acid), which in turn diminishes the acidic flavor. Roasted cocoa beans have a strong chocolate scent.

READ MORE – FOOD TECHNOLOGY ( 11/06/2021)

Q5.  Alkalizing is also referred to as _________.

1. Dutching process
2. Roasting
3. Pressing
4. Deodourization

ANSWER – 1. Dutching process

• Explanation – The procedure of alkalizing was invented in Holland in the nineteenth century, and it is often referred to as the Dutching process. An alkaline solution is used to treat cocoa nibs (less frequently cocoa bulk, cake, or powder). The method is carried out by mixing an alkali solution (usually potassium carbonate/potash) with the cocoa, with a legal maximum of 3% potash measured on the nib.

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