Q1. Lipids contains _______more energy than carbohydrates.

1. Approximately 0.5 times
2. Approximately 1.5 times
3. Approximately 2.5 times
4. Approximately 3.5 times

ANSWER: C. Approximately 2.5 times

• Explanation – Lipids contain 2.5 times more energy than carbohydrates. Fats contain 9 calories per gram, making them more energy-dense than carbs. They are necessary for brain development, blood coagulation, and inflammation regulation. While all forms of fat provide the same amount of energy, some are better for you than others. Unsaturated fats, such as omega-3 and omega-6 fatty acids, may have certain health advantages.

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

Q2. Sweet taste is perceived?

1. Back of the tongue
2. Tip of the tongue
3. Left side of the tongue
4. All parts of the tongue

ANSWER – D. All parts of the tongue

• Explanation: The ability to taste sweet, salty, sour, and bitter is not divided among the tongue’s diverse portions. The receptors that detect these flavors are dispersed throughout the body. Sweet taste receptors in the mouth provide signals to the brain, whereas sweet taste receptors in the pancreas and gastrointestinal tract cause the production of metabolic hormones like insulin (from pancreatic -cells) and GLP-1 (from enteroendocrine L-cells in the intestine).

READ MORE – FOOD TECHNOLOGY (20/08/2021)

Q3. Surface active agents are?

1. Stabilizers
2. Emulsifiers
3. Chelating compounds
4. Oxidizing compounds

ANSWER:  A. Stabilizers

• Explanation: Surface-active agents are a type of additive that is amphipathic and has both hydrophobic and hydrophilic segments. They’re usually utilized to lower surface tension (e.g. to improve substrate wetting). Both as wetting agents and as stabilizers, they play a critical role in pigment dispersion.

READ MORE – Food Science Technology Quiz (30-10-2021)

Q4. Biochemical spoilage occurs due to?

1. Microorganisms
2. Natural enzymes
3. Processing treatments
4. Packaging materials

ANSWER –  A. Microorganisms

• Explanation – The development and activity of microorganisms such as bacteria, yeast, and moulds, as well as the action of food enzymes and damage caused by pests, insects, and rodents, are all biological causes. Microorganisms found in the air, soil, water, and on foods cause the most severe deterioration in foods. Microbes may degrade food in a variety of ways, including growing their population, consuming nutrients, creating enzymatic changes, adding off-flavors, breaking down a product, and synthesizing new substances.

READ MORE – Food Science Technology (10/08/2021)

Q5. Carbohydrates that are stored as an energy reserve in animals?

1. Glucose
2. Starch
3. Glycogen
4. Fructose

ANSWER: C. Glycogen

• Explanation: Carbohydrates are a key source of energy for both animals and plants. Plants create carbohydrates using light energy from the sun (photosynthesis), whereas mammals receive carbs by eating plants or other animals. Plants store carbs as starch, which are long polysaccharide chains, but mammals store carbohydrates as glycogen, which is a molecule. Because these big polysaccharides have a lot of chemical linkages, they can store a lot of chemical energy.

READ MORE – Food Science Technology Quiz (09-11-2021)

Connect with us on LinkedIn for future updates – Click Here