Q1. Crunching Sound After Biting Peach Is Due To?

A. Parenchymus Cell
B. Sclerenchymus Cell
C. Collenchymus Cell
D. All Of The Above

ANSWER – B. Sclerenchymus Cell

• Explanation– Sclerenchyma Tissue Is Found In The Tissues Of Peach Fruit And Is Divided Into Two Types: Fibres And Sclereids. Sclereids Become Crunchy And Granular As A Result Of This. Crunching Sound After Biting Peach Is Due To Sclerenchymus Cell.

READ MORE – FOOD TECHNOLOGY (18/06/2021)

Q2. Which Of The Following Component Of Fruit Acts As Antioxidant?

A. Malic Acid
B. Pectin
C. Vitamin C
D. None Of The Above

ANSWER: C. Vitamin C

• Explanation: Vitamin C Is A Multi-Functional Antioxidant And Vital Nutrient. It Aids In The Production Of Collagen, The Reduction Of Oxidative Stress, And The Improvement Of Wound Healing, For Example. Vitamin C Is Abundant In Fresh Fruits And Vegetables.

READ MORE – FOOD TECHNOLOGY (08/07/2021)

Q3. Which Of The Following Is Heat Resistant Enzyme?

A. Catalase
B. Kinase
C. Polyphenol Oxidase
D. All Of The Above

ANSWER – A. Catalase

• Explanation– Catalase Is A Unique Antioxidant Enzyme Because It Has A Solid, Stable Structure That Makes It More Resistant To PH And Temperature Changes. Catalase Activity Increases As Temperature Rises Until The Enzyme Is Denatured (Destroyed) And No Longer Serves As A Catalyst.

READ MORE – FOOD TECHNOLOGY (28/06/2021)

Q4. Preservative Used In Squash Is?

A. BTH
B. SO2
C. Calcium Propionate
D. Sodium Nitrite

ANSWER: B.  SO2

• Explanation: Sulfur Dioxide (SO2) Has Long Been Used As An Antioxidant And Preservation In Fruits And Vegetables Like Squash. By Suppressing The Enzyme Polyphenol Oxidase, The Gas Is Mostly Used To Avoid Browning In Foods, Particularly Fruits And Vegetables (PPO). In Addition, SO2 Functions As A Potent Antibacterial Agent, Preventing Microbes From Spoiling Food.

READ MORE – FOOD TECHNOLOGY (18/05/2021)

Q5. Red Color In Chilli Is Due To?

A. Anthocyanin
B. Capsanthin
C. Haemoglobin
D. None Of The Above

ANSWER – B. Capsanthin

• Explanation  – The Carotenoids Capsanthin And Capsorubin Give Chilli Its Red Color, While -Carotene And Violaxanthin Give It Its Yellowish Color.The Proportions Of Capsanthin And Capsorubin Increase In The Advanced Stages Of Ripening.

READ MORE – FOOD TECHNOLOGY (17/07/2021)

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