Q1. Moisture Content Of Banana Is Nearly?

A. 10%
B. 40%
C. 80%
D. 95%

ANSWER: C. 80%

• Explanation: Moisture Content Of Banana Is Nearly 80%. The Term “Moisture Content” Refers To The Amount Of Moisture Present On A Dry Basis. The Initial Moisture Content Of Banana Fruit Is High, Ranging From 72 To 77 Percent (Wb), Increasing The Risk Of Spoilage Or Deterioration.

READ MORE – FOOD TECHNOLOGY (16/07/2021)

Q2. The Quality Of Milled Rice Is Expressed As?

A. Head Rice Yield(HRY)
B. Milled Rice Yield (MRY)
C. Polished Bran Yield (PBY)
D. Both A And B

ANSWER- D. Both A And B

• Explanation– The Mass Of Milled Rice Expressed As A Percentage Of The Original Dry Rough Rice Mass Is Known As The Milled Rice Yield (MRY). MRYs Typically Vary Between 68 And 72 Percent. Only The Head Rice Remains After The Brokens Have Been Removed. The Head Rice Yield Is Defined As The Mass Of Head Rice Expressed As A Percentage Of The Initial Rough Rice Mass (HRY).

READ MORE – FOOD TECHNOLOGY (26/06/2021)

Q3. The Term PGPR(An Emulsifier) Stands For?

A. Polyglycerol Polyricinoleate
B. Polyglycerol Polyricistearate
C. Polyglyceraldehyde Polyricinoleate
D. Polyglutamate Polyricinoleate

ANSWER – A. Polyglycerol Polyricinoleate

• Explanation– E-476 Polyglycerol Polyricinoleate (PGPR) Is An Emulsifier Used In Tin-Greasing Emulsions For The Baking Industry And To Make Low-Fat Spreads. However, PGPR’s Principal Application Is In The Chocolate Industry, Where, In Addition To Acting As An Emulsifier, It Also Acts As A Viscosity Modifier, Improving The Molten Chocolate’s Moulding Capabilities.

READ MORE – FOOD TECHNOLOGY (06/07/2021)

Q4. Shellac Is?

A. A Glazing Agent Used In Confectionary
B. Emulsifier Used In Confectionary
C. Kind Of Hard Boiled Candy
D. Doctor Used In Confectionary

ANSWER: A. A Glazing Agent Used In Confectionary

• Explanation: A Glazing Agent Is A Natural Or Synthetic Chemical That Forms A Waxy, Homogeneous Coating On A Surface To Prevent Water Loss And Provide Other Benefits. Confectioner’s Glaze Is Made From Edible Food Grade Shellac And Is Used As A Coating Agent On Sweets And Pills.

READ MORE – FOOD TECHNOLOGY (16/06/2021)

Q5. As Per FSSAI, Which Of The Following Products Should Have 9% TSS?

A. Jam
B. Tomato Puree
C. Tomato Ketchup
D. Fruit Drinks

ANSWER – B. Tomato Puree

• Explanation  – The Thickness Of Tomato Purees And Tomato Pastes Differs Depending On The Total Soluble Solids Content (TSS). Purees Have A TSS Of 9 To 12 Percent, While Pastes Have A TSS Of 25 To 44 Percent.

READ MORE – FOOD TECHNOLOGY (15/07/2021)

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