Q1. Refractometer Is Used For The Measurement Of?

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

Answer: Sugar Concentration

• A Hand Refractometer Is Used For Measuring Refractive Index Which Is Widely Used For Measuring The Sugar Concentration Of Sugarcane, Syrups, Jams, Juices, And Other Sugar-Containing Products. Few Drops Of Sample Liquid In The Main Prism And The Percentage Value Is Immediately Read Out. The Sugar Concentration Of The Food Products Is Indicated As % Brix. A Refractometer Is Used For The Measurement Of Sugar Concentration.

READ MORE – FOOD TECHNOLOGY (22/05/2021)

Q2. Ovomucoid Is A Protein Found In ___________?

A. Fruits
B. Vegetables
C. Milk
D. Egg

ANSWER- D. Egg

• Explanation: Ovomucoid Is A Protein Found In Egg Whites.  Comprising Approximately 11% Of The Egg White, It Naturally Functions To Protect The Developing Embryo By Preventing Bacterial Growth Through The Inhibition Of Bacterial Proteases. It Is A Trypsin Inhibitor With Three Protein Domains. It Is The Protein Most Often Causing Egg Allergy.

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

Q3. Which Of The Following Is A Biotin Binder?

A. Avidin
B. Aflatoxin
C. Gossypol
D. Ovalbumin

ANSWER- A. Avidin

• Explanation– Avidin Is A Biotin-Binding Protein That Is Believed To Function As An Antibiotic In Eggs. Avidin Has A Very High Affinity For Up To Four Biotin Molecules And Is Stable And Functional Over A Wide Range Of PH And Temperature.

READ MORE – FOOD TECHNOLOGY (02/05/2021)

Q4. What Is The Percentage Of Husk In Paddy?

A. 5%
B. 20%
C. 45%
D. 68%

ANSWER – B. 20%

• Explanation– Most Rice Varieties Are Composed Of Roughly 20% Rice Hull Or Husk, 11% Bran Layers, And 69% Starchy Endosperm, Also Referred To As The Total Milled Rice.

READ MORE – FOOD TECHNOLOGY (22/04/2021)

Q5. The Term DE Used For Corn Syrup Stands For?

A. Dry Equivalence
B. Dextrose Equivalent
C. Dextrose Effectiveness
D. None Of The Above

ANSWER: B. Dextrose Equivalent.

• Explanation: Corn Syrups Are Commonly Identified By A Measurement Called The “Dextrose Equivalent” Or DE. DE Is A Measure Of The Amount Of Reducing Sugars Present As Determined By A Fehling’s Test Or Titration.

READ MORE – FOOD TECHNOLOGY (21/06/2021)

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