Q1. Freeze-dried foods might contain moisture as low as?

1. 1-3%
2. 3-5%
3. 5-7%
4. 7-9%

ANSWER: A. 1-3%

• Explanation: Lyophilisation is another term for freeze-drying. It’s a drying method in which a moist product is frozen to a solid-state and then dried by sublimation of the ice under reduced pressure. The moisture content of freeze-dried foods can range from 1 to 3 percent. The freeze-drying method consists of two basic steps: freezing the product and (ii) sublimation drying of the frozen mass.

READ MORE – Food Science & Technology Quiz (18-03-2022)

Q2. _______ is a heterogeneous reaction process which is complex where different reactions occur between hydrogen which is the gaseous phase and unsaturated fatty acids

1. Hydrogenation
2. Saponification
3. Hydroxylation
4. None of the above

ANSWER: A. Hydrogenation

• Explanation – Hydrogenation is a complex heterogeneous chemical process in which multiple reactions take place between hydrogen, which is in the gaseous phase, and unsaturated fatty acids, which are in the liquid phase. These chemical interactions between the gaseous and liquid phases change all or some unsaturated fatty acids to saturated fatty acids. Because the carbon valency is not saturated, there will be two, three, or more double bonds in the fatty acid chain. So, during the hydrogenation process, these unsaturated double bonds are transformed into saturated double bonds.

READ MORE – Food Science & Technology Quiz (08-04-2022)

Q3. ________ refers to the fats and oils reaction in which the fatty acids of triglycerides exchange positions from one glyceride to another, thereby altering the chemical composition as well as physical properties of the fats.

1. Hydrogenation
2. Interesterification
3. Saponification
4. Hydroxylation

ANSWER – B. Interesterification

• Explanation: Interesterification is a fats and oils reaction in which triglycerides’ fatty acids shift places from one glyceride to another, changing the chemical makeup and physical properties of the fats. Change and manage the melting qualities of oils and fats efficiently. The rearrangement procedure does not modify the degree of unsaturation or isomeric state of fatty acids as they move from one place to another in their totality. Fatty acids are dispersed more randomly under certain situations than they were original.

READ MORE – Food Science & Technology Quiz (28-03-2022)

Q4. Which among the following acts as high-temperature catalysts for chemical interesterification?

1. Carbonates
2. Chlorides
3. Zinc
4. All of the above

ANSWER: D. All of the above

• Explanation: The IE, which can be classified into high and low-temperature groups, is made up of acids, bases, and their related salts and metals. Metal salts of zinc, lead, iron, tin, and cobalt, such as chloride, carbonates, oxides, nitrates, and acetates, are used as high-temperature catalysts. Alkylates (methylate and ethylate) of Na and Na/K alloys are used as low-temperature catalysts. Na alkylates are easy to use and affordable; only little amounts are required, and they are active at temperatures as low as 50°C.

READ MORE – Food Science & Technology Quiz (18-02-2022)

Q5. _______ is used to produce tailor-made products such as cocoa butter equivalents, anti-bloom agents, breast milk substitutes, and low-calorie fats.

1. Non-specific enzymatic interesterification
2. Specific enzymatic interesterification
3. Chemical interesterification
4. All of the above

ANSWER: B. Specific enzymatic interesterification

• Explanation – Enzymatic interesterification is the process of interesterification using a biologically produced enzyme (EIE). Because of the growing trend of avoiding chemicals in food processing, this method is becoming more popular. Nonspecific enzymatic is used to change the overall melting characteristics of commodity fats, increasing solid-phase compatibility and improving the flexibility of the end product. Enzymatic techniques are utilized to create customized products such as cocoa butter alternatives, anti-bloom agents, breast milk substitutes, and low-calorie fats.

READ MORE – Food Science & Technology Quiz (17-04-2022)

Connect with us on LinkedIn for future updates – Click here