Q1. The biting taste of black pepper is due to the presence of the alkaloid?

1. Piperine
2. Chovicine
3. Peiperidine
4. All of the above

ANSWER: D. All of the above

• Explanation – The alkaloid piperine (3-6%) is the main component responsible for black pepper’s pungent flavor. Chovicine and peiperidine are the other pungent alkaloids. Piperine is an alkaloid found in black pepper (Piper nigrum), one of the most often used spices, as well as long pepper (Piper longum) and other Piperaceae species fruits. Piperine is responsible for the distinctive biting quality of black pepper.

READ MORE – Food Science & Technology Quiz (19-04-2022)

Q2. The yellow pigment present in the rhizome of turmeric is?

1. Curcumin
2. Capsicin
3. Capsanthin
4. All of the above

ANSWER: A. Curcumin

• Explanation – Curcuma longa, a Zingiberaceae plant, is noted for having powerful yellow pigments called curcuminoids in its rhizome. Turmeric is a plant that is widely used as a spice, medicinal, and colorant. Curcumin, demethoxycurcumin, and bisdemethoxycurcumin are the principal yellow components in turmeric, and these curcuminoids are responsible for the majority of the turmeric’s yellow color.

READ MORE – Food Science & Technology Quiz (09-06-2022)

Q3. The active principle of the coriander is?

1. Capsicin
2. Eugenol
3. Linalool
4. Allicin

ANSWER – C. Linalool

• Explanation: Coriander has the following active ingredients: D (+) linalool is the primary component of volatile oil (0.4 to 1.7 percent) (Coriandrol 60-70 percent ). Camphor, geraniol, and limonene are also present, as are borneol, p-cymene, alpha-pinene, camphor, geraniol, and limonene. Acid, oleic, and linoleic acids make up 13-21 percent of fatty oil. Furthermore, caffeic, ferulic, gallic, and chlorogenic acids are abundant in coriander leaves. Coriander’s leaves and fruit (seeds) are both edible and medicinal.

READ MORE – Food Science & Technology Quiz (04-05-2022)

Q4. Nutmeg oil contains?

1. Myristicin
2. Eugenol
3. Linalool
4. Cryophyllea

ANSWER: A. Myristicin

• Explanation: Myristicin is methoxysafrole, the main aromatic component of nutmeg’s volatile oil. Nutmeg, mace, black pepper, parsley, celery, dill, and carrots all contain myristicin. Myristicin may act as a mild inhibitor of monoamine oxidase. On the other hand, Nutmeg and mace have more narcotic and psychotomimetic activity than myristicin or elemicin, which are also found in nutmeg.

READ MORE – Food Science & Technology Quiz (04-05-2022)

Q5. _______ is manufactured from cold-resistant but not-fast growing strains of Lb. acidophilus.

1. Sweet Acidophilus milk
2. Acidophilus milk
3. Acidophilin
4. All of the above

ANSWER: A. Sweet Acidophilus milk

• Explanation – SWEET ACIDOPHILUS MILK is made from cold-resistant but slow-growing Lb. acidophilus strains. Because this strain cannot thrive at temperatures below 5 °C, sweet acidophilus milk manufactured from cow’s milk is inoculated with Lb. acidophilus NCMF strain tastes almost identical to fresh milk. Milk is heat-treated at 78–80 °C for 1–3 minutes before being injected with an appropriate strain of Lb. acidophilus to produce delicious acidophilus milk. The product has a sweet flavor and a 14-day shelf life.

READ MORE – Food Science & Technology Quiz (17-06-2022)

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