Q1. ______ is used as a filler in comminuted meat products, like sausages or meat patties.

1. Starch
2. Salt
3. Sauces
4. Stabilizer

ANSWER: A. Starch

• Explanation: In comminuted meat products such as sausages or beef patties, starch is utilized as a filler. Non-meat substances that assist bind water and are usually good bulking agents are examples of such fillers. Starch is a good bulking agent that is used to bind water that might otherwise escape from the product. The ability to absorb water can be boosted even more if provided with pre-gelatinized starch.

READ MORE – Food Science & Technology Quiz (07-04-2022)

Q2. In extrusion, the _______ is sometimes expressed as the “degree of texturization”.

1. Hardness
2. Fibrousness
3. Chewiness
4. Springiness

ANSWER: B. Fibrousness

• Explanation – The fibrousness of a sample is sometimes described in extrusion as the “degree of texturization,” which is calculated as the ratio of the force required to cut a sample lengthwise and crosswise in the extrusion direction. The anisotropic index is a similar measure for samples processed in the shear cell. The fibrousness is measured using the ratio of tensile strength parallel and perpendicular to the shear flow direction.

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

Q3. The thermo-mechanical treatments applied to native starch result in the so-called ______.

1. Modified starch
2. Functional native starch
3. Endogenous starch
4. All of the above

ANSWER: B.

• Explanation: At room temperature, the starch swells and pastes, but at higher temperatures, as well as after cooling, the viscosity decreases. These thermo-mechanical treatments on native starch produce so-called “functional native starches,” which don’t need to be labeled with an E-number and might be deemed “clean label.” E-numbers, despite being designed to promote customer confidence in food labeling and manufacturing methods, appear to have the opposite effect.

READ MORE – Food Science & Technology Quiz (27-04-2022)

Q4. ________ can be achieved by enzymatic or acid hydrolysis leading to a breakup of the starch molecules into dextrin, maltose, and glucose.

1. Hydrolysis
2. Oxidation
3. Esterification
4. Etherification

ANSWER: A. Hydrolysis

• Explanation – Enzymatic or acid hydrolysis can be used to break down starch molecules into dextrin, maltose, and glucose. When in solution, the principal effect of (partial) hydrolysis is a significantly lowered viscosity. Because the gelatinization temperature is lowered and the inclination to form a gel is lessened, esterification results in higher viscosity.

READ MORE – Food Science & Technology Quiz (07-03-2022)

Q5. _______ is a modification of starch-based on etherification with propylene oxide in the presence of an alkaline catalyst.

3. Acetylation
4. Esterification
5. Hydroxypropylation
6. Etherification

ANSWER – C. Hydroxypropylation

• Explanation: Hydroxypropylation is a starch modification that involves the etherification of propylene oxide using an alkaline catalyst. Hydroxypropylated starch reduces gelatinization and pasting temperatures while improving freeze-thaw stability. The hydroxyl groups in acetylated starch are replaced with acetyl groups, enhancing the viscosity and solubility.

READ MORE – Food Science & Technology Quiz (05-05-2022)

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