Q1. _______ are pure and natural extracts of spices, obtained by solvent extraction.

1. Essential oils
2. Oleoresins
3. Spice extract
4. Bagging

ANSWER: 2. Oleoresins

• Explanation: Solvent extraction produces oleoresins, which are pure and natural extracts of spices. All of the flavor components, whether volatile oils or non-volatile resinous fractions are present in these concentrated extracts. In some solvents, they are the resins of active flavoring components. The active flavoring molecule is extracted using a suitable solvent and can deliver the complete flavor profile of the raw spice with rapid flavor release.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

Q2. A fruit impregnated with cane sugar and glucose, and subsequently drained and dried, is called a _________.

1. Candied fruit
2. Glazed fruit
3. Crystallized fruit
4. All of the above

ANSWER: 1. Candied fruit

• Explanation: Candied fruit is a fruit that has been impregnated with cane sugar and glucose, then drained and dried. The method is identical to that used to make fruit preserves, except that the fruit is impregnated with a higher percentage of sugar or glucose; the overall sugar content is approximately 75.0 percent. In place of cane sugar, a particular proportion of invert sugar or glucose is used.

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

Q3. _______ consists of a long spiral screw that presses the tomatoes against a tapered screen of the fine filter of 25 mesh size.

1. Continuous spiral press
2. Cyclone
3. Pulper
4. Plate heat exchanger

ANSWER: 1. Continuous spiral press

• Explanation – A continuous spiral screw pushes the tomatoes against a tapered fine filter screen of 25 mesh size in a continuous spiral press. The crushed tomatoes are put into the hopper and carried by the screw, which turns at a speed of 250 rpm. The tomatoes were further disintegrated by the low speed, and free-flowing liquid and minute pulp particles flowed past the screen, leaving only the skin and seeds.

READ MORE – FOOD TECHNOLOGY (30-09-2021)

Q4. The spoilage of tomato juice is characterized by a peculiar off-taste and odor known as?

1. Tangy sour
2. Flat sour
3. Cloudy flat
4. None of the above

ANSWER – 2. Flat sour

• Explanation: Mold, yeast, and bacteria are all capable of spoiling tomato juice or pulp. The acidity of tomato juice and pulp ranges from 4.0 to 4.4. Other spore-forming species, such as Bacillus coagulans among aerobes and Clostridium pasteurianum, and Clostridium thermosachharolyticum among anaerobes, provide the greatest danger of spoiling. Tomato juice spoiling is marked by a unique off-taste and odor known as “flat sour.”

READ MORE – FOOD TECHNOLOGY (10/07/2021)

Q5. __________ can be defined as “any fluid which is consumed by drinking”

1. Squash
2. Soups
3. Beverage
4. Juice

ANSWER – 3. Beverage

• Explanation – Beverages are described as “any fluid consumed by drinking.” It is made up of a diverse group of food products, most of which are liquids, ranging from the most basic drink “water” to a wide range of commercially available fluids such as fruit beverages, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, and chocolate drinks, among others. Beverages are simply described as “liquid that is primarily designed or developed for human consumption.”

READ MORE – FOOD TECHNOLOGY (09-10-2021)