Q1. Water Activity Of Intermediate Moisture Foods?

1. 0.4 – 0.65
2. 0.2 – 035
3. 0.75 – 0.85
4. None Of The Above.

Answer – 0.75 – 0.85

• Water Activity Of Intermediate Moisture Foods Lies Between 0.75-0.85. Intermediate Moisture Foods Have A Moisture Content Of 20-40%. They Are Shelf-Stable Under Non-Refrigerated Conditions. Their Water Activity Generally Lies Between 0.75-0.85. Example: Jams, Honey, Jellies.

READ MORE – FOOD TECHNOLOGY (26/04/2021)

Q2. Scurvy Is Caused By Deficiency Of ……..?

1. Vitamin A
2. Vitamin E
3. Vitamin C
4. Vitamin K

Answer – Vitamin C

• Scurvy Is A Deficiency Caused By A Deficiency Of Vitamin C. Its Main Symptoms Include Bleeding Gums And Loosening Of Teeth.

READ MORE – FOOD TECHNOLOGY (16/05/2021)

Q3. Which Of The Following Is A Wheat Protein?

1. Gluten
2. Zein
3. Ovalbumin
4. Oryzenin

Answer – Gluten

• Major Wheat Protein Is Gluten. It Is Composed Of Two Components: Glutenin And Gliadin, Which Provide Elasticity And Extensibility Respectively To The Dough. Gluten Network Formation Takes Place Upon The Hydration Of Protein Molecules.

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

Q4. Name The Molecules That Involved In Maillard’s Reactions?

1. Fat And Protein
2. Carbohydrate And Protein
3. Fat And Carbohydrate
4. Carbohydrate And Vitamin

Answer – Carbohydrate And Protein

• Maillard’s Reaction Is A Non-Enzymatic Browning Reaction That Takes Place Between The Carboxyl Group Of Reducing Sugars And The Amino Group Of Proteins.

READ MORE – FOOD TECHNOLOGY (25/05/2021)

Q5. Lycopene (Carotenoid) Present In Which Of The Following Of Foods?

1. Watermelon
2. Tomato
3. Both
4. None Of The Above

Answer – Both

• Carotenoids Are Red-Colored Pigments. These Are Oil-Soluble In Nature. The Pigments Are Stored In The Form Of Fat Droplets In Chromoplasts.

READ MORE – FOOD TECHNOLOGY (25/05/2021)

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