Q1. Which among the following has all the essential amino acids?

1. Chickpea
2. Mung bean
3. Quinoa
4. Amaranth

ANSWER: C. Quinoa

• Explanation – Quinoa has all the essential amino acids – Quinoa is a complete protein. Quinoa seeds have a protein level that ranges from 11 to 19 percent. Quinoa seeds also contain all nine essential amino acids (EAA) necessary for human health Disulphide bond formation. Globulins (37%) and albumins (35%), as well as a small number of prolamins (0.5–7.0%), are the most abundant proteins in quinoa seeds. Quinoa has a PDCAAS of 0.79.

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

Q2. _________ reflects the ability and capacity of a protein to aid in the formation of an emulsion.

1. Emulsification Activity Index
2. Least gelation concentration
3. Foaming capacity
4. Foaming stability

ANSWER – A. Emulsification Activity Index

• Explanation: The Emulsification Activity Index (EAI) measures a protein’s ability to absorb the interfacial area of oil and water in an emulsion and is connected to the protein’s ability to aid in the creation of an emulsion. ESI is generally related to the consistency of the interfacial area over a specific period and reflects the ability of proteins to contribute strength to an emulsion for resistance to stress and alterations.

READ MORE – Food Science & Technology Quiz (15-02-2022)

Q3. Which of the following is responsible for the flavor of tomato?

1. Aspartate
2. Glutamate
3. Cysteine
4. D. Both A and B

ANSWER:  D. Both A and B

• Explanation: When tomatoes are exposed to plenty of sunlight, they ripen and turn red. As they ripen, their amino acid concentration rises, making them sweeter. The amino acids glutamate and aspartate are responsible for the taste of tomatoes, and the ratio of these two amino acids is critical. Tomatoes have the most tomato-like flavor when glutamate and aspartate are present in a 4:1 ratio. In short, riper tomatoes taste better because they are sweeter and contain more amino acids.

READ MORE – Food Science & Technology Quiz (25-03-2022)

Q4. Which among the following is rich in saturated fat?

1. Sunflower oil
2. Coconut oil
3. Canola oil
4. Peanut oil

ANSWER: B. Coconut oil

• Explanation – Coconut oil is entirely made up of fat, with 80-90 percent of it being saturated fat. It has a firm texture at cold or room temperatures as a result of this. Coconut oil contains numerous forms of saturated fatty acids, which are smaller molecules that makeup fat. The most common form is lauric acid (47 percent), with minor amounts of myristic and palmitic acids, which have been proven in studies to boost dangerous LDL levels.

READ MORE – Food Science & Technology Quiz (15-01-2022)

Q5. At dairy industries, routinely milk is pasteurized at _________ at for at least 30 minutes.

1. 62.8 C
2. 60.8 C
3. 69.8 C
4. 65.8 C

ANSWER: A.  62.8 C

• Explanation: In one, two, or three tanks, the milk and milk products are heated or cooled in batches. The milk is heated to a temperature of 62.8 degrees Celsius, held at that temperature for 30 minutes, and then quickly cooled to below 100 degrees Celsius. Filling the vessel, heating, holding, cooling, emptying the vessel and filling into containers, and cleaning the vessels are all part of batch processing.

READ MORE – Food Science & Technology Quiz (14-03-2022)

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