Q1. ______ fats are derived from certain species of palm, such as coconut.

1. Milkfat
2. Lauric fat
3. Vegetable butter
4. Linolenic fats

ANSWER: B. Lauric fat

• Explanation: Lauric fat is generated from some palm species such as coconut. The fats are distinguished by their high lauric acid concentration (40–50%), moderate levels of C6, C8, and C10 fatty acids, low unsaturated acid content, and low melting temperatures.

READ MORE – Food Science & Technology (05-11-2021)

Q2. ______ measure the ability of an oil or margarine to incorporate and retain air in a cake batter.

1. Creaming volume
2. Density
3. Puncture test
4. Squeeze test

ANSWER: A. Creaming volume

• Explanation – The plasticity, consistency, emulsification, bake stock composition, and other fats and oil qualities can all impact cake batter aeration. The capacity of oil or margarine to integrate and retain air in a cake batter is measured by creaming volume analyses. In most circumstances, batter aeration is an indicator of the cooked cake volume, grain, and texture, and it has a significant impact on the cake batter’s handling qualities.

READ MORE – Food Science & Technology Quiz (15-11-2021)

Q3. Which among the following is a part of autooxidation?

1. Initiation
2. Propagation
3. Termination
4. All of the above

ANSWER – D. All of the above

• Explanation: The principal process involved in oxidative degradation of lipids is “autoxidation,” which is defined as the interaction with molecular oxygen via a self-catalytic mechanism. The three stages of the autoxidation process are initiation, propagation, and termination. In the first step, hydrogen is stripped from the fatty acid chain, resulting in a free radical.

READ MORE – Food Science & Technology Quiz (25-11-2021)

Q4. _______ constitute the principal antioxidants in vegetable oils.

1. BHA
2. TBHQ
3. Tocopherol
4. BHT

ANSWER: C. Tocopherol

• Explanation: Tocopherols are the most abundant antioxidants in nature, and they are the most abundant antioxidants in vegetable oils. A significant fraction of the tocopherols found in crude vegetable oils survive the oil processing processes and is present in adequate levels in the end product to offer oxidative stability.

READ MORE – FOOD TECHNOLOGY (05-10-2021)

Q5. _______ is related to the concentration of oxidizers or reducers in a solution, and their activity or strength.

1. ORP
2. Thermal Decomposition
3. Autoxidation
4. Peroxidation

ANSWER: A. ORP

• Explanation – The oxidation-reduction potential (ORP) of a solution is proportional to the number of oxidizers or reducers present, as well as their activity or strength. It indicates if the solution can oxidize or decrease another substance. These substances can oxidize (take on electrons) or reduce (give away electrons) molecules.

READ MORE – Food Science & Technology (04-12-2021)

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