Q1. Food Product Also Known As “Alimentary Paste”?

A. RTE Mix
B. Cheese
C. Pizza
D. Pasta

ANSWER: D. Pasta

• Explanation: Pasta Is Also Known As Alimentary Paste. Pasta Is A General Phrase That Refers To A Wide Variety Of Items Such As Spaghetti, Macaroni, Vermicelli, And Noodles. For The Making Of Pasta, Durum Wheat (Triticum Durum) Is The Preferred Raw Material. To Make The Dough, Semolina Is Combined With Demineralized Water. To Make The Required Pasta, The Dough Is Made, Extruded, And Dried.

An Interesting Fact About Alimentary Paste Or Pasta Is That These Food Products Are Made From Unleavened Dough.

These Foods Are Rich Source Of Carbohydrates.

Pasta Is Also Known As Alimentary Paste

READ MORE – FOOD TECHNOLOGY (14/07/2021)

Q2. The Refractive Index Of Milk Is ________.

A. 1.3440 To 1.3485
B. 1.5226 To 1.7548
C. 2.745 To 2.9457
D. 1.987 To 2.145

ANSWER – A. 1.3440 To 1.3485

• Explanation – The D Line Of The Sodium Spectrum Is Used To Determine The Refractive Index (RI) At 20° C. Milk Has A Refractive Index Of 1.3440 To 1.3485, Which Can Be Used To Calculate Total Solids. A Reflectometer Was Used To Determine The Refractive Index Of Milk Samples. The Refractive Index Of Milk Samples Was Also Determined Using A Surface Plasmon Resonance Sensor.

READ MORE – FOOD TECHNOLOGY (24/07/2021)

Q3. The Volume Of Sediment Formed When Flour Is Suspended In Water And Treated With Lactic Acid Consisting Of Swollen Gluten And Occluded Starch Is The________.

A. Alcoholic Activity
B. Gluten Content
C. Sedimentation Value
D. Falling Number

ANSWER: C. Sedimentation Value

• Explanation: The Sedimentation Test Is A Physicochemical Test That Can Be Used To Determine The Quality Of Wheat Flour For Baking. It Is Based On The Sedimentation Of Flour Particles After Suspension In A Dilute Alcohol And Acid Solution. The Sedimentation Test Is Also Used To Classify Wheat Into Distinct Classes Or Types Based On The Quantity And Quality Of Protein.

READ MORE – FOOD TECHNOLOGY (04/08/2021)

Q4. _______ Is An Aggregation Phenomenon That Affects Shelf-Stable, Sterilized Dairy Products, Such As Concentrated Milk And UHT Milk Products.

A. Acid Coagulation
B. Enzyme Coagulation
C. Age Gelation
D. Partial Coalescence:

ANSWER: C. Age Gelation

• Explanation: Age Gelation Is The Formation Of A Dense Three-Dimensional Protein Network In Milk, Causing It To Become Less Fluid. The Gel That Forms Is (Typically) Weak, And It Forms At The Bottom Of The Pack First Before Spreading Throughout The Pack Over Time. The Gelation Of UHT Milk During Storage (Age Gelation) Is A Primary Element That Reduces The Shelf Life Of The Product.

READ MORE – FOOD TECHNOLOGY (14/06/2021)

Q5. The Viscosity Of Milk And Milk Products Is Important In Determining The?

A. The Rate Of Creaming
B. Rates Of Mass And Heat Transfer
C. The Flow Conditions In Dairy Processes
D. All Of The Above

ANSWER – D. All Of The Above

• Explanation – At A Given Temperature, The Viscosity Of A Heterogeneous Fluid Like Milk Is Determined By Its Composition And The Physica1 State Of Its Colloidally Distributed Constituents, Including Milk Fat. The Flow Rate Of Cream, The Rates Of Mass And Heat Transfer, And The Flow Conditions In Dairy Processes Are All Affected By The Viscosity Of Milk And Milk Products.

READ MORE – FOOD TECHNOLOGY (13/08/2021)[/vc_column_text][/vc_column][/vc_row]