Q1. ________ is found in Swiss cheese.

1. Acetic acid
2. Propionic acid
3. Sorbic acid
4. Lactic acid

ANSWER: B. Propionic acid

• Explanation – Food antimicrobials can be found in a variety of natural sources. Acetic acid is found in vinegar. Swiss cheese contains propionic acid (Propionibacterium frendereichii ssp. Shermanii). Rowanberries contain the amino acid sorbic acid. Lactic acid bacteria create it, which is found in curd, yoghurt, and other dairy products.

READ MORE – Food Science & Technology Quiz (27-02-2022)

Q2. The first plant protease inhibitor was isolated from __________.

1. Potato
2. Soyabean
3. Barley
4. Onion

ANSWER – B. Soyabean

• Explanation: Protease inhibitors are chemicals that stop proteases from doing their job, and they usually work on proteases that have similar modes of action. In 1947, the first plant protease inhibitor was isolated and described from soybeans (Kunitz, 1947). The presence of protein protease inhibitors in all bean seeds is now well accepted.

READ MORE – Food Science & Technology Quiz (17-03-2022)

Q3. Trypsin and chymotrypsin inhibitors have been identified in soybean are____________.

1. Kunitz trypsin inhibitor
2. Bowman-Birk inhibitors
3. Black-eyed pea Trypsin/ Chymotrypsin Inhibitor
4. D. Both A and B

ANSWER: D. Both A and B

• Explanation: Inhibitors of triptans Protease inhibitors are compounds that prevent proteases from performing their functions, and they typically target proteases with similar mechanisms of action. Soybeans provided the first plant protease inhibitor, which was extracted and published in 1947. All bean seeds include protein protease inhibitors, which is now widely accepted.

READ MORE – Food Science & Technology Quiz (04-01-2021)

Q4. Cooking for 60 minutes at 1000C was reported to be sufficient to inactivate over _______ of the trypsin inhibitor activity in food materials.

1. 20%
2. 30%
3. 40%
4. 90%

ANSWER: D. 90%

• Explanation – According to a study, frying was the most effective way for removing enzyme inhibitors from tubers among the other procedures. In some tubers, partial retention of enzyme inhibitory activity (30-60%) was reported when cooked by boiling. In baked/pressure-cooked tubers, inhibitory action was reduced even more. According to the findings, processing considerably reduced inhibitor content, and heat inactivation caused the drop in inhibitory activity. Over 90% of the trypsin inhibitor activity in food components was reported to be inactivated after 60 minutes of cooking at 100⁰C.

READ MORE – Food Science & Technology Quiz (22-03-2022)

Q5. ____________ is an antimicrobial, a primary iron binding compound, which is naturally present in milk and colostrum.

1. Lactalbumin
2. Lactoferrin
3. Lactose
4. Lactate

ANSWER: B. Lactoferrin

• Explanation: Lactoferrin is a major iron binding molecule that is prevalent in milk and colostrum and acts as an antibacterial. Lactoferrin (LF, originally lactotransferrin) is a transferrin-family iron-binding glycoprotein. It’s a single-chain protein with 703 amino acids folded into two globular lobes that’s produced in the breast, lacrimal, bronchial, and salivary glands. LF is antibacterial and contributes to milk’s nutritional value.

READ MORE – Food Science & Technology Quiz (26-03-2022)

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