Q1. Linseed is the richest known source of _____________.

1. Coumestans
2. Isoflavones
3. Lignans
4. Flavanols

ANSWER: C. Lignans

• Explanation: Linseed is the richest known source of Lignans. Plants contain lignans, which are polyphenolic chemicals. Seeds, entire grains, legumes, fruit, and vegetables all contain lignan precursors. Flaxseeds are the best source of lignan precursors in the diet. When lignan precursors are consumed, bacteria that ordinarily populate the human intestine convert them to enterolignans, enterodiol, and enterolactone.

READ MORE – Food Science & Technology Quiz (09-03-2022)

Q2. _________ is an isolated by-product of the coniferous wood pulp industry.

1. Vegetable oil
2. Tall oil
3. Wood oil
4. Palm oil

ANSWER: B. Tall oil

• Explanation – Tall oil, also known as liquid rosin or tallol, is a viscous yellow-black odorous liquid produced as a by-product of pulping primarily coniferous trees using the kraft process. The name comes from the Swedish word tallolja, which means “pine oil.” Tall oil, after lignin and hemicellulose, is the third most abundant chemical by-product in a kraft mill, with a crude tall oil yield of 30–50 kg/tonne pulp. If not used internally, it might account for 1.0–1.5 percent of the mill’s revenue.

READ MORE – Food Science & Technology Quiz (19-02-2022)

Q3. Yeast and mold count determination requires.

1. Nutrient agar
2. Potato Dextrose Agar
3. MacConkey agar
4. Violet Red Bile Agar

ANSWER –  B. Potato Dextrose Agar

• Explanation: For fungal cultivation, Potato Dextrose Agar (PDA) is employed. PDA (Potato Dextrose Agar) is a yeast and mold growth medium that can be treated with acid or antibiotics to prevent bacterial growth. Plate counting procedures for foods, dairy products, and cosmetics testing are all advised. PDA can be used to produce yeast and molds that are clinically important. In some dermatophytes, the nutritionally rich foundation (potato infusion) promotes mold sporulation and pigment synthesis.

READ MORE – Food Science & Technology Quiz (29-03-2022)

Q4. The sodium salt of benzoic acid has been widely used as an ____________ in food.

1. Antifungal
2. Antibacterial
3. Antiviral
4. Antiprotozoal

ANSWER:  A. Antifungal

• Explanation: Sodium benzoate is an organic sodium salt formed when a proton from benzoic acid’s carboxyl group is replaced by a sodium ion. It functions as an antibacterial food preservative, a drug allergen, an inhibitor of EC 1.13.11.33 (arachidonate 15-lipoxygenase), an inhibitor of EC 3.1.1.3 (triacylglycerol lipase), an algal metabolite, a human xenobiotic metabolite, and a plant metabolite. It has benzoate in it. Benzoic acid sulfate is the sodium salt of benzoic acid. It’s utilized in pharmaceuticals and foods as an antifungal preservative.

READ MORE – Food Science & Technology Quiz (15-02-2022)

Q5. Vegetables are subjected to drying after______.

1. Blanching
2. Sulphuring
3. Sulphitation
4. None of the above

ANSWER: A. Blanching

• Explanation – Blanching weakens the cell structure, allowing moisture to leave and the pieces to dry and rehydrate more quickly. Vegetables that have been blanched should be drained and placed on drier trays. They’ll have a jump start on drying thanks to the heat from blanching. Blanching is an enzyme (heat resistant) deactivation phenomenon that aids in color retention, microbial growth decrease, product cleansing, product preheating before processing, and gas exhaustion from plant tissue.

READ MORE – Food Science & Technology Quiz (08-04-2022)

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