Q1. Which Of The Following Is Wool Fat?

A. Shingosine
B. Sialon
C. Lanolin
D. Ceramides

ANSWER- C. Lanolin

• Explanation– Lanolin Is A Complex Mixture Of High Molecular Mass Lipids, Including Fatty Acids And Alcohols, Sterols, Hydroxyacids, Diols, And Aliphatic And Steryl Esters, Released By The Sebaceous Glands Of Sheep And It Is Known As Wool Fat. Lanolin Is Known As The Wool Fat.

READ MORE – FOOD TECHNOLOGY ( 11/06/2021)

Q2. Castor Seed Is Rich In?

A. Ricinoleic Acid
B. Oleic Acid
C. Linolenic Acid
D. Linoleic Acid

ANSWER: A. Ricinoleic acid

• Explanation: Ricinoleic Acid, A Monounsaturated, 18-Carbon Fatty Acid, Is Abundant In Castor Oil. Ricinoleic Acid Is Unique Among Fatty Acids In That It Has A Hydroxyl Functional Group On The 12th Carbon. It Is The Only Commercially Available Vegetable Oil Containing Hydroxy Functionality Of A Fatty Acid Present Abundantly (70–90%).

READ MORE – FOOD TECHNOLOGY (21/06/2021)

Q3. In Which Of The Following Lipoproteins, The Major Portion Is Cholesterol?

A. VLDL
B. LDL
C. HDL
D. All Of The Above

ANSWER – B. LDL

• Explanation– The Majority Of Your Body’s Cholesterol Is LDL (Low-Density Lipoprotein), Also Known As “Bad” Cholesterol. High LDL Cholesterol Levels Increase Your Risk Of Heart Disease And Stroke.

READ MORE – FOOD TECHNOLOGY (31/05/2021)

Q4. Starch Used In Frozen Foods Should Contain?

A.  High Amylose
B. Less Amylose
C. Amylose Content Does Not Make Any Difference
D. Less Amylopectin

ANSWER: B. Less Amylose

• Explanation:  At Temperatures Between –8 And +8 °C Amylose Crystallization Occurs. The Crystal Melting Temperature Of Amylose Is Much Higher (About 150 ℃) And Amylose Crystalization Is Responsible For The Development Of The Initial Hardness Of The Starch Gel. Hence Starch Used In Frozen Foods Should Contain Less Amylose.

READ MORE – FOOD TECHNOLOGY (01/07/2021)

Q5. When Valine Is Heated With Glucose At 180°C The Flavor Produced Is/Are?

A. Chocolate
B. Bread Like
C. Caramel
D. All Of The Above

ANSWER – A. Chocolate

• Explanation  –  The Amine Component’s Nature Is Vital In Chocolate Taste Creation Because Not Only Are These Aldehydes Flavor-Active, But Additional Reactions Produce Heterocyclic Compounds That Are Important To The Final Character. When Valine And Glucose Are Heated To 180 Degrees Celsius, They Generate A Flavor Described As “Penetrating Chocolate.”

READ MORE – FOOD TECHNOLOGY (10/07/2021)

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