Q1. Piper nigrum is the botanical name of?

1. Black pepper
2. Hot pepper
3. Sweet pepper
4. All of the above

ANSWER: A. Black pepper

• Explanation: Piper nigrum is the botanical name of Black pepper. Black pepper is known as the “king of spices,” and “black gold” is one of the world’s oldest and most valuable spices. Pepper is the spice crop that contributes the most to the foreign exchange and commercial turnover of all the spice crops. The dried, matured, and unripened fruit of Piper nigrum is used in commercial black pepper.

READ MORE – Food Science & Technology Quiz (08-12-2021)

Q2. Footrot disease in black pepper is caused by?

1. Phytophthora
2. Pseudomonas
3. Virus
4. Xanthomonas

ANSWER: A. Phytophthora

• Explanation – The usage of plant protection agents in spice products has resulted in persistent toxicity. Trichoderma sp., in conjunction with VAM, reduces Phytophthora capsici, the bacterium that causes black pepper foot-rot. Spice pesticides are also being developed as biopesticides. In the creation of new technology, there has been a huge breakthrough.

READ MORE – Food Science & Technology Quiz (17-12-2021)

Q3. Due to the oxidation of colorless phenolic compounds in pepper skin, its color changes to?

1. Orange
2. Red
3. Green
4. Black

ANSWER – D. Black

• Explanation: Blanching berries in hot water for one minute before drying speeds up the browning and drying process. It also provides the end product a consistent shiny black colour and keeps the berries from becoming mouldy. The oxidation of colourless phenolic chemicals contained in the skin gives pepper its black colour when dried. Dry recovery varies amongst cultivars, ranging from 29 to 38 percent.

READ MORE – Food Science & Technology Quiz (28-12-2021)

Q4. The biting taste of black pepper is due to the presence of the alkaloid?

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

ANSWER: D. All of the above

• Explanation: Piperine, an alkaloid, is thought to be the main component responsible for black pepper’s spiciness. Chavicine, piperidine, and piperetine are the additional spicy alkaloids found in black pepper in lower concentrations. The presence of volatile oil in the cells of the pericarp gives pepper its distinctive pungent odor. Crushed black pepper generates 1.0-2.6 percent (up to 4.8 percent) volatile oil when steam is distilled.

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

Q5. Oleoresin is extracted from?

1. Small cardamom
2. Large cardamom
3. Black pepper
4. All of the above

ANSWER: D. All of the above

• Explanation – The oleoresins are concentrated versions of the entire flavoring components of all spices. They have a flavor that is extremely similar to the whole ground spice. Spice oils just provide the spice’s scent, whereas spice oleoresins provide the spice’s whole flavour profile. Solvents such as alcohol, acetone, hexane, methylene chloride, ethylene dichloride, and ethyl acetate are used to extract oleoresins from pulverized spices.

READ MORE – Food Science & Technology Quiz (07-01-2022)

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