Q1. _______ is rice that has been partially boiled in the husk.

1. Parboiled rice
2. Converted rice
3. Pre gelatinized rice
4. Both A and B

ANSWER – D. Both A and B

• Explanation: Rice byproducts such as bran, rice polishing, and paddy straw are utilised as livestock feed. Rice that has been partially boiled in the husk is known as parboiled rice (also known as converted rice). Soaking, steaming, and drying are the three basic phases of parboiling. These modifications also make rice easier to handle by hand, improve its nutritional profile, and alter its texture. Paddy is parboiled in almost half of the world’s paddy production. Parboiled rice / Converted rice has been partially boiled in the husk.

READ MORE – Food Science & Technology Quiz (03-06-2022)

Q2. The process of wetting the proteins is called?

1. Hydration
2. Hydroxylation
3. Oxidation
4. Both A and B

ANSWER: D. Both A and B

• Explanation: When enough water is added to dry flour, the two proteins are able to move about and emerge from their “frozen form.” Hydration is the process of wetting the proteins. The hydrated proteins are brought together and begin to interact as the water and flour are combined together. Chemical bonds begin to form between them, and they begin to attach to each other. Cross-links are the name for these novel chemical linkages.

READ MORE – Food Science &  Technology Quiz (03-05-2022)

Q3. Broad beans contain _______ and are also called favism factors causing a disease called Favism.

1. Vicine
2. Convicine
3. Cyanide
4. Both A and B

ANSWER: D. Both A and B

• Explanation –Broad beans contain vicine and convicine, often known as favism factors, which cause Favism sickness. Favism is a genetic condition characterised by an allergic sensitivity to broad beans. This disorder is linked to glucose 6 phosphate dehydrogenase deficits, which are particularly common among Mediterranean people. Haemolysis, which results in jaundice, is caused by an X-linked recessive inborn metabolic defect. The structure of haemoglobin is distorted in favism, and symptoms include dizziness, vomiting, fatigue, and dark orange urine. In severe cases, blood transfusion is required.

READ MORE – Food Science & Technology Science (13-06-2022)

Q4. ________ result from the action of functional reagents (borax, adipic acid, etc.) causing increased viscosity and stability.

1. Stabilized starch
2. Cross linked starch
3. Acid treated starch
4. Native starch

ANSWER:  B. Cross linked starch

• Explanation – The action of functional reagents (borax, adipic acid, etc.) causes cross-linked starches to have improved viscosity and stability. The reagents react with several hydroxyl groups, forming a connection between two starch molecules. Waxy starches benefit from cross-linking because they have a better mouthfeel. After cross-linking, the cohesive, rubbery, and elastic starch turns smooth and creamy. Custards, pie fillings, cream toppings, and canned goods all use cross-linked starches as thickeners.

READ MORE – Food Science & Technology Quiz (07-05-2022) 

Q5. __________ are prepared by esterification or etherification of starch which introduces new side chains onto the amylase molecules.

1. Cross linked starch
2. Stabilized starch
3. Acid treated starch
4. Pre gelatinized starch

ANSWER: B. Stabilized starch

• Explanation – The esterification or etherification of starch inserts additional side chains onto the amylase molecules, resulting in stabilised starches. Retrogradation is inhibited, and viscosity stability is improved. They’re great for fruit fillings, and they’re also used as thickeners and stabilisers in gravies, bakery items, soup powders, sauces, and puddings, among other things.

READ MORE – Food Science & Technology Quiz (28-05-2022)

Connect with us on LinkedIn for future updates – Click here