Q1. Saponification Number Of Butterfat Is?

A. 190
B. 195
C. 210
D. 231

ANSWER – D. 231

• Saponification Value Or Saponification Number (SV Or SN) Represents The Number Of Milligrams Of Potassium Hydroxide (KOH) Required To Saponify One Gram Of Fat Under The Conditions Specified. The Saponification Number Of Butterfat Is 231.

READ MORE – FOOD SCIENCE (01/02/2021)

Q2. Lactose Reduces Copper Salt To?

A. Cupric Oxide
B. Cuprous Oxide
C. Copper Oxide
D. None Of The Above

ANSWER – B. Cuprous Oxide

• Lactose Is The Primary Milk Carbohydrate. Lactose Reduces Copper Salt To Cuprous Oxide.

READ MORE – FOOD TECHNOLOGY (14/02/2021)

Q3. Yellow Color Of Milk Fat Is Due To Presence Of?

A. Vitamin D
B. Carotenoids
C. Calcium
D. Folic Acid

ANSWER – B. Carotenoids

• Carotene Is Fat-Soluble And Responsible For The Yellow Color Of Milk, Cream, Butter, Ghee, And Other Fat-Rich Dairy Products. Besides Contributing To The Color Of Cow Milk, Carotene Acts As An Antioxidant And Also As A Precursor Of Vitamin A.

READ MORE – FOOD TECHNOLOGY (11/02/2021)

Q4. The Energy Value Of A Food Is Measured In Terms Of?

A. Carbohydrates
B. Fats
C. Proteins
D. Calories

ANSWER – D. Calories

• Energy Is Measured In Units Of Kilocalories (Kcal) Or Kilojoules (KJ). One Kilocalorie (1 Kcal) Is Equal To 4.18 Kilojoules (4.18 KJ). The Amount Of Energy A Food Contains Per Gram Is Known As Its Energy Density So We Can Describe Fat As More Energy-Dense Than Protein Or Carbohydrate.

READ MORE – FOOD SCIENCE (07/02/2021)

Q5. Starch Is Split By Which Enzyme?

A. Lactase
B. Diastase
C. Phosphatase
D. Catalse

ANSWER – B. Diastase

• Starch Is Split By Diastase Enzyme. A Diastase Is Any One Of A Group Of Enzymes That Catalyzes The Breakdown Of Starch Into Maltose. Alpha-Amylase Degrades Starch To A Mixture Of The Disaccharide Maltose; The Trisaccharide Maltotriose.

READ MORE – FOOD TECHNOLOGY (19/02/2021)

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