Q1. Legume proteins are generally low in?

1. Tryptophan
2. Methionine
3. Lysine
4. Valine

ANSWER: B. Methionine

• Explanation: Legume proteins are generally low in Methionine. In terms of nutrition, bean proteins are often low in methionine and are strongly influenced by digestion issues (mainly anti-nutritional factors). While it is commonly considered that processing increases protein availability and digestibility, the protein digestibility corrected amino acid scores (PDCAAS) of unprocessed legume products range from 0.40 to 0.70, which is not comparable to animal-derived proteins or processed soy protein. From a functional standpoint, legume proteins complement other protein components well and have several potential and distinct processing characteristics.

READ MORE – Food Science & Technology Quiz (25-01-2022)

Q2. The fatty acid composition of canola oil is comprised of?

7. 7.37 g saturated fat/100 g of product
8. 63.8 g saturated fat/100 g of product
9. 42.67g saturated fat/100 g of product
10. 75.76 saturated fat/100 g of product

ANSWER: A. 7.37 g saturated fat/100 g of product

• Explanation – Canola oil (NBD ID: 04582) has 7.37 g saturated fat per 100 g of product, 63.28 g monounsaturated fat per 100 g of product, 28.14 g polyunsaturated fat per 100 g of product, and 0.40 g trans fat per 100 g of product. Long-chain fatty acids, such as palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and linolenic acid (C18:2), make up the fatty acid makeup of canola oil (C18:3).

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Q3. ________ allow processors to mix various cuts of meat into affordable, delicious, and innovative protein options.

1. Binders
2. Extenders
3. Fillers
4. All of the above

ANSWER: A. Binders

• Explanation: Binders enable processors to combine different kinds of meat to create cost-effective, palatable, and creative protein alternatives. The majority of these proteins rely on binders, which are compounds that can be added to foods to thicken or improve texture, according to the USDA. Many binders work by absorbing water and increasing product yield.

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Q4. The controlled Maillard browning reaction is desirable in _________.

1. Bread
2. Concentrated orange juice
3. Dried fruits and vegetables
4. Canned food

ANSWER: A. Bread

• Explanation – Brown crust in bread generated during baking gives the bread a distinctive color that consumers enjoy; yet, consumers reject brown color creation in the other meals discussed here. The Maillard reaction is a chemical reaction that occurs when amino acids combine with reducing sugars, giving browned foods their characteristic flavor.

READ MORE – Food Science & Technology Quiz (25-12-2021)

Q5. The absence of UV, IR, and Radio waves is the characteristic of ______.

1. Atomic absorption spectrophotometer
2. Mass spectrometer
3. UV-VIS spectrophotometer
4. All of the above

ANSWER – B. Mass spectrometer

• Explanation: A mass spectrometer is a device that physically displaces charged ions from a neutral channel. Mass spectrometry is a technique for determining the mass-to-charge ratio (m/z) of one or more molecules in a sample. These measurements are frequently used to determine the exact molecular weight of sample components.

READ MORE – Food Science & Technology Quiz (24-02-2022)

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