Q1. _______ is also called Carob bean gum.

1. Guar gum
2. Locust bean gum
3. Gum arabic
4. None of the above

ANSWER: B. Locust bean gum

• Explanation: Locust bean gum is also called Carob bean gum. The seed (kernels) of the carob tree are used to extract locust bean gum (also known as Carob bean gum) (Ceratonia siliqua). In terms of structure, locust bean gum is made up of Galactomannan galactose:mannose in a 1:4 ratio. Take a look at figure 2.10, which shows a side chain (16) linkage and a ß-linked mannan (1 4) linkage.

READ MORE – Food Science Technology Quiz (04-11-2021)

Q2. _______ is derived from seed of legume Cyamopsis tetragonalobus resembling soyabean plant.

1. Guar gum
2. Locust bean gum
3. Carob bean gum
4. Carrageenan

ANSWER: A. Guar gum

• Explanation – Guar Gum is made from the seeds of the legume Cyamopsis tetragonalobus, which looks like a soyabean plant. Guar gum is made up of Galactomannan, which is made up of Galactose and Mannose in a 1:2 ratio. Guar gives ice cream a smooth texture by encouraging little ice crystals to form throughout the freezing process. Guar gum in cottage cheese processing dressing increases curd integrity by reducing friction or turbidity, allowing the curd to glide during processing.

READ MORE – Food Science Technology Quiz (14-11-2021)

Q3. _______ is the oldest and best known of the natural gums.

1. Gum Arabic
2. Gum Acacia
3. Gum ghatti
4. Both A and B

ANSWER – D. Both A and B

• Explanation: Gum Arabic, also known as Gum Acacia, is the most well-known and oldest of the natural gums. It is uncommon among natural hydrocolloids in that it has an extraordinarily high solubility in water and may generate solutions with concentrations of up to 55 percent. Low viscosities and Newtonian rheology are seen in solutions containing less than 10% gum Arabic. Gum Arabic is widely used in the confectionery industry.

READ MORE – Food Science Technology Quiz (24-11-2021)

Q4. _____ is a microbial polymer prepared commercially in pure culture fermentation from Xanthomonas campestris.

1. Gum karaya
2. Gum tragacanth
3. Xanthan gum
4. Gellan gum

ANSWER: C. Xanthan gum

• Explanation: Xanthan gum is a microbial polymer made commercially from Xanthomonas campestris in pure culture fermentation. Xanthan gum dissolves fully in both hot and cold water. At 1% or greater concentrations, Xanthan gum solutions seem virtually gel-like at repose, yet they flow easily and have little resistance to mixing and pumping. At 80°C, xanthan gum solutions are quite stable. This characteristic is especially useful for spicy dishes like gravies.

READ MORE – FOOD TECHNOLOGY (04/09/2021)

Q5. ______ is a glucan with (1→3)  produced by bacterium Alkaliqenus faecalis var. myogenes.

1. Curdlan
2. Gellan gum
3. Dextran
4. Pullulam

ANSWER: A. Curdlan

• Explanation – Curdlan is a glucan generated by the bacteria Alkaliqenus faecalis var. myogenes and related microorganisms. It’s a tasteless, odourless white powder that expands when water is added. At temperatures over 80°C, a hazy, opaque gel develops when modest quantities of gum suspensions are heated. This gel is persistent and unaffected by heat, cold, or ice.

READ MORE – Food Science Technology Quiz (03-12-2021)

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