Q1: Nisin Is Used As?

A. Stabilizer
B. Anti-Oxidant
C. Sweetener
D. Anti-Microbial Agent

Answer – D). Anti-Microbial Agent

• Explanation: Nisin Is A Type Of Bacteriocin (Also An Antibiotic) Produced By Some Strains Of Lactococcus Lactis Subsp. Lactis. Nisin, Pimaracin, Chlorotetracycline (Aureomycin), And Oxytetracycline (Terramycin) Are Antibiotics Used For Food Preservation. Antibiotics Are Anti-Microbial Agents Produced Naturally By Microorganisms.

READ MORE – FOOD TECHNOLOGY (16/04/2021)

Q2: Beer Is Commonly Manufactured Using?

A. Barley
B. Wheat
C. Mango
D. Apple

Answer – A) Barley

• Explanation: The Term “Beer” Is Normally Applied To A Beverage Made By The Fermentation Of Barley Malt. However, Terms Like “Ale”, “Stout”, “Lager” And “Porter” Are Also Used For Beer, The Difference Between Them Being The Method Of Production. The Materials Used In The Manufacture Of Beer Are Barley Malt, Cereal Adjunct, Hops, Water And Yeast. The Principal Operations Involved In The Production Of Beer Are Malting, Mashing And Fermentation.

READ MORE – FOOD TECHNOLOGY (26/02/2021)

Q3: Predominant Acid In Apple?

A. Citric Acid
B. Malic Acid
C. Tartaric Acid
D. Lactic Acid

Answer – B) Malic Acid

• Explanation: Malic Acid Is The Principal Acid Of Apples Constituting 90-95 Per Cent Of The Total Acids. The Scientific Name Of Apple Is Malus Pumila.

READ MORE – FOOD TECHNOLOGY (06/04/2021)

Q4: HACCP Stands For?

A. Hazard Analysis Of Common Control Programme
B. Hazard Analysis And Critical Control Points
C. Hazard Analysis And Critical Caring Points
D. Hazard Analysis And Control Conducting Points

Answer – B) Hazard Analysis And Critical Control Points

• Explanation: Hazard Analysis Critical Control Points (HACCP) Is An Internationally Recognized Method Of Identifying And Managing Food Safety Related Risk. HACCP Standards By The Codex Alimentarius Commission (CAC).

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

Q5: Sauerkraut Is A Type Of?

A. Dairy Product
B. Bakery Product
C. Fruit Juice
D. Fermented Product

Answer – D) Fermented Product

• Explanation: Sauerkraut Is A Fermenting Product Which Is Made By Fermenting Chopped, Ground, Or Sliced Cabbage In Its Own Juice, With A Little Salt Added To It.

READ MORE – FOOD TECHNOLOGY (25/04/2021)

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