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Food Science & Technology Quiz (17/01/2021)
Q1. _______ Enzymes Are Used To Remove Haziness Of Beverage.
A} Pectinolytic
B} Amylolytic
C} Lipolytic
D} Proteolytic
ANSWER – A} Pectinolytic Enzymes
- Pectinolytic Enzymes Are Used To Remove Haziness Of Beverage. The Haziness Of Beverage Is Due To The Pectin Content And Which Is Removed By The Pectinase Enzyme.
READ MORE – Food Science & Technology (11-12-2021)
Q2. ______ Is A Natural Dye Obtained From Red Cabbage Or Red Grape That Is Used To Impart A Natural Red Color To Food.
A} Anthocyanin
B} Tannins
C} Phytates
D} Bromelains
ANSWER – A} Anthocyanin
- Anthocyanin Are The Natural Color Present In Red Cabbage And Grapes And That Is Water Soluble Pigment.
READ MORE – Food Science & technology Quiz (31-12-2021)
Q3. Volatile Off Flavour Can Be Removed From Cream By _____ Process.
A} HTST
B} LTLT
C} UHT
D} Vacreation
ANSWER – D} Vacreation
- Pasture Feeding Of Animals Can Produce Flavour Taints Through Herbage Derived Substances Dissolved In The Fat. As Most Of The Tainting Substances Are Relatively Volatile, A Process Was Devised In New Zealand Both To Pasteurise The Cream And To Remove The Volatiles Through What Is Essentially A Steam Distillation Process. The Piece Of Equipment Is Known As A Vacreator.
READ MORE – Food Science & Technology Quiz (05-01-2022)
Q4 _______ Is Used For The Inhibition Of The Sprouting Of Onion?
A} CMC
B} D-Pinine
C} Malic Hydrazide
D} Ethylene
ANSWER – C} Malic Hydrazide
- Malic Hydrazide(1,2–Dihydro-3,6-Pyridazinedione) Is A Chemical Used To Inhibit The Sprouting Of Onion And Potato. Which Is Plant Growth Regulator Or Inhibitor And Herbicide.
READ MORE – Food Science & Technology Quiz (09-01-2022)
Q5. The Resin Identification Code For PVC Is?
A} 6
B} 5
C} 4
D} 3
ANSWER – D} 3
- For All Plastic Packaging Materials There Are There Are Resin Identification Codes. For PVC It Is 3.
READ MORE – Food Science & Technology Quiz (10-01-2022)
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