Q1. Pulses Lack Amino Acids?

A. Methionine And Lysine
B. Cysteine And Methionine
C. Cysteine Only
D. Cysteine And Lysine

ANSWER: B. Cysteine And Methionine

• Explanation: Pulses Lack Amino Acids  Cysteine And Methionine. Pulses Contain About 21%–25% Protein, But Only A Little Amount Of Important Amino Acids Like Methionine, Tryptophan, And Cysteine. Protein Content And Amino Acid Composition Differ According To The Variety, Germination, Environment, And Fertilizer Application. Pulses Have Nearly Double The Amount Of Protein Found In Grains.

READ MORE – FOOD TECHNOLOGY (15/07/2021)

Q2. Starch Constitutes Around __________ Of The Dry Matter In The Cereal Grain.

A. 45% To 50%
B. 65% To 80%
C. 30% To 40%
D. 25% To 30%

ANSWER: B. 65% To 80%

• Explanation: Starch Is The Primary Carbohydrate In All Cereals, Accounting For 65 Percent To 80 Percent Of The Grain Dry Matter. The Composition Of Cereal Starches Is Similar, With 74-79 Percent Amylopectin, 25-30 Percent Amylose, And 1% Lipids. Amylose And Amylopectin Are Two Polymers Found In Starch. Natural Starches Contain Approximately 10%–30% Amylase And 70%–90% Amylopectin.

READ MORE – FOOD TECHNOLOGY (25/07/2021)

Q3.__________ Is A Process Wherein Starch Swells On Increased Temperatures In The Presence Of Water Leading To An Increased Viscosity

A. Gelatinization
B. Oxidation
C. Retrogradation
D. None Of The Above

ANSWER- A. Gelatinization

• Explanation – The Process Of Starch Gelatinization Involves Heating Starch With Water, Causing The Starch Granules To Expand. As A Result, The Water Is Absorbed Gradually And Irreversibly. The System Has A Fluid And Translucent Texture Because Of This. The Reaction Produces A Gel, Which Is Utilized To Provide A Pleasant Texture In Sauces, Puddings, Creams, And Other Food Products.

READ MORE – FOOD TECHNOLOGY (05/08/2021)

Q4. _______is An Extract From Red Algae And Is Often Used To Stabilize Emulsions.

A. Gelatin
B. Pectin
C. Arrowroot
D. Agar-Agar

ANSWER – D. Agar-Agar

• Explanation– Agar-Agar Is A Red Algal Extract That Is Commonly Used To Stabilize Emulsions Or Foams, As Well As Thicken Or Gel Liquids. It Is Heat Resistant And Thermo-Reversible. It Is Usually Hydrated In Boiling Liquids And Is Acidity Stable Over A Wide Range. Once It Cools To Roughly 40°C (100°F), It Begins To Gel And Will Not Melt Until It Reaches 85°C (185°F).

READ MORE – FOOD TECHNOLOGY (15/06/2021)

Q5. ______ Is A Plant Disease That Is Caused By The Fungus Claviceps Purpurea.

A. Dutch Elm Disease
B. Botrytis Rots
C. Ergot Of Rye
D. Powdery Mildews

ANSWER – C. Ergot Of Rye

• Explanation – The Fungus Claviceps Purpurea Causes Ergot Of Rye, Which Is A Plant Disease. Although The Common Name Suggests That This Fungus Is A Rye Disease, It Can Also Infect A Variety Of Other Grains, With Rye Being The Most Common Host. Ergotism Is The Term For Poisoning Caused By Ergot Of Rye.

READ MORE – FOOD TECHNOLOGY (14/08/2021)[/vc_column_text][/vc_column][/vc_row]