Q1. Which Of The Following Is Non-Reducing Sugar?

1. Sucrose
2. Glucose
3. Fructose
4. None Of The Above

Answer – Sucrose

• Sucrose Is A Non Reducing Sugar. A Non-Reducing Sugar Is A Sugar That Does Not Gets Oxidized By A Weak Oxidizing Agent. Reducing Sugars Have A Free Anomeric Carbon Whereas, In Non-Reducing Sugars Such As Sucrose, There Is The Absence Of The Hemiacetal Or Hemiketal Group. So, Sucrose Is A Non Reducing Sugar.

READ MORE – FOOD TECHNOLOGY (28/04/2021)

Q2. Which Of The Following Methods Were Used For Fat Determination?

1. Kjeldahl Method
2. Soxhlet Method
3.  Both
4. None Of The Above

Answer – Soxhlet Method

• Soxhlet Method Is Used For The Estimation Of Crude Fat. The Method Uses The Soxhlet Apparatus Named After Scientist Franz Von Soxhlet Who Invented This In 1879. This Method Of Estimation Is Based On The Principle Of Difference Between Solubility Of The Desired Compound And The Impurities In A Particular Solvent. Organic Solvents Are Used To Extract Fat From The Sample And The Fat Content Is Estimated After Evaporating The Solvent (Lower Boiling Point).

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

Q3. What Is The Source Of Rennin?

1. Plant’s Seeds
2. Calf’s Stomach
3. Plant’s Roots
4. None Of The Above

Answer – Calf’s Stomach

• Rennin Is A Protease Extracted From The Abomasum (Fourth Chamber Of The Stomach) Of Young Calves. Rennin Is Used Commercially For Milk Coagulation And The Preparation Of Cheese.

READ MORE – FOOD TECHNOLOGY (08/05/2021)

Q4. Chill Injury Is Generally Observed In ……?

1. Mango
2. Tomato
3. Banana
4. Grape

Answer – Banana

• Chill Injury Is Most Commonly Observed In Banana. It Caused Darkening Of Fruit Tissues On The Surface.  Chilling Injury Occurs When The Temperature Maintained Is Low (Below 15⁰ C) But Not At Freezing Points. No Ice Crystals Development Takes Place In The Tissues.

READ MORE – FOOD TECHNOLOGY (28/02/2021)

Q5. Which Of The Following Is Estimated Using Duboi’s Method?

1. Amino Acids
2. Fats
3. Sugars
4. Vitamins.

Answer – Sugars

• Dubois Method Is Used For Sugar Estimation. Its Principle Involves The Conversion Of Pentoses And Hexoses To Furfurals And HMFs Upon Reaction With Sulphuric Acid, Which Is Estimated Colorimetrically.

READ MORE – FOOD TECHNOLOGY (26/05/2021)

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