Q1. Regular Coffee, Tea, And Cola All Contain Which Stimulant?

A. Caffeine
B. Sucrose
C. Theobromine
D. Theophylline

ANSWER – A. Caffeine

• Caffeine Acts As A Central Nervous System Stimulant. When It Reaches Your Brain, The Most Noticeable Effect Is Alertness. You’ll Feel More Awake And Less Tired, So It’s A Common Ingredient In Medications To Treat Or Manage Drowsiness, Headaches, And Migraines. Caffeine Is Most Commonly Found In Coffee, Tea, Soft Drinks, Chocolate, And Energy Drinks.

READ MORE – FOOD TECHNOLOGY (10/05/2021)

Q2. During Conditioning, Endosperm Becomes ______?

A. Soft
B. Rubber-Like
C. Hard
D. Gelatinized

ANSWER – A. Soft

• Conditioning (Also Referred To As Tempering) Is The Process Of Adding A Small Amount Of Water To Grains (To Increase The Water Content To An Average Of 15.5-16.5 %) To Toughen The Bran And Mellow The Endosperm And Thus Improve The Efficiency Of Flour Extraction.

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

Q3. To Remove Field Heat Vegetables Immediately After Harvesting Should Be?

A. Stored
B. Pre-Cooled
C. Refrigerated
D. Kept Open

ANSWER – B. Pre-Cooled

• Pre-Cooling Refers To The Rapid Removal Of Field Heat Shortly After The Harvest Of A Crop. Precooled Products Have Extended Shelf-Life, Improved Appearance, Maintained Freshness And Flavor, And Reduced Deterioration. The Operation Can Be Accomplished By Methods Including Hydro Cooling, Vacuum Cooling, Air Cooling, And Contact Icing

READ MORE – FOOD TECHNOLOGY (10/05/2021)

Q4. Amylase Acts On?

A. Protein
B. Carbohydrate
C. Fat
D. Minerals

ANSWER – B. Carbohydrate

• Amylase Is A Digestive Enzyme That Acts On Starch In Food, Breaking It Down Into Smaller Carbohydrate Molecules.

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

Q5. Swelling Temperature Of Starch Is Influenced By?

A. PH
B. Salt & Sugar
C. Heating Rate
D. All

ANSWER – D. All

• The Gelatinization Temperature Of Starch Depends Upon Plant Type And The Amount Of Water Present, PH, Types, And Concentration Of Salt, Sugar, Fat, And Protein In The Recipe, As Well As Starch Derivatization Technology, Are Used.

READ MORE – FOOD TECHNOLOGY (19/05/2021)

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