Q1. Identify The Mycotoxin Present In Blue Cheese Amongst The Following?

A. Aflatoxin
B. Fumonisins
C. Patulin
D. Roquefortine

Answer: Roquefortine

• Blue Cheese Made With Cultures Of The Mold Penicillium Roqueforti Giving It Spots Or Veins Of The Mold Throughout The Cheese, Which Can Vary In Color Through Various Shades Of Blue And Green. Blue Cheese Offers High Calcium Content Compared To Other Types Of Cheese. Roquefortine C Is A Mycotoxin That Has Been Found In Many Blue Cheese Samples Level Up To 6800 Ng G−1. Mycotoxin Present In Blue Cheese Is Roquefortine.

READ MORE – FOOD TECHNOLOGY (13/05/2021)

Q2. Cellulose Is A A Polysaccharide Composed Of?

A. Β-1,4 Glycosidic Bond
B. Β-1,2 Glycosidic Bond
C. Α-1,4 Glycosidic Bond
D. Α-1,2 Glycosidic Bond

Answer: Β-1,4 Glycosidic Bond

• Cellulose Is A Polysaccharide Composed Of A Linear Chain Of Β-1,4 Linked D-Glucose Units With A Degree Of Polymerization Ranging From 100 -10000. Cellulose Is The Most Abundant Organic Polymer On The Earth And The Cell Wall Of The Plants Is Made Up Of Cellulose.

READ MORE – FOOD TECHNOLOGY (03/06/2021)

Q3. Baume’s Hydrometer Is Used For Measurement Of?

A. Gravity
B. Specific Gravity
C. Sugar Concentration
D. Pressure

Answer: Specific Gravity

• The Baume’s Hydrometer Is Calibrated To Measure Specific Gravity On Evenly Spaced Scales Out Of Which One Scale Is For Liquids Heavier Than Water, And The Other Is For Liquids Lighter Than Water. It Is Named After The French Chemist Antoine Baumé.

READ MORE – FOOD TECHNOLOGY (23/05/2021)

Q4. Which Of The Following Microorganism Is Responsible For The ‘Mouldiness’ Of Bread?

A. Bacillus Subtilis
B. Streptococcus Faecalis
C. Endomycopsis Fibuligera
D. Rhizopus Stolonifer

Answer: Rhizopus Stolonifer

• Rhizopus Stolonifer Is Commonly Known As A Black Bread Mould. It Is The Most Common Fungi That Are Distributed In The World. It Can Exist In Soil And Air. Bread Has A High Enough Aw Of About 0.91-0.95 Allowing The Growth Of Such Moulds.

READ MORE – FOOD TECHNOLOGY (03/05/2021)

Q5. The Principle Non-Volatile Component Present In Garlic Is?

A. Chavicin
B. Capsaicin
C. Allicin
D. Diallylsulfide

Answer: Diallylsulfide

• Diallylsulfide Is The Principle Non-Volatile Component Present In Garlic (Allium Sativum). Diallyl Disulfide (DADS Or 4,5-Dithia-1,7-Octadiene) Is An Organosulfur Compound Derived From Many Allium Species Of The Plant Especially Garlic.

READ MORE – FOOD TECHNOLOGY (12/06/2021)

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