Rancidity Flavor In Dairy Products

FOOD TECHNOLOGY (25/08/2021)

Q1. The Rancidity Flavor In Dairy Products Is Due To The Liberation Of?

A. Palmitic Acid
B. Butyric Acid
C. Oleic Acid
D. Stearic Acid

ANSWER: B. Butyric Acid

  • Explanation: Rancidity Flavor In Dairy Products Is Due To Butyric Acid. The Breakdown Of Milkfat By An Enzyme Called Lipoprotein Lipase Causes Rancidity (LPL). The Short-Chain Fatty Acids Generated, Particularly Butyric Acid, Are Responsible For The Flavor. Agitation, Foaming, And Pumping May Be Used To Achieve This. As A Result, Unless Lipase Is Eliminated First By Heating, Homogenized Milk Is Vulnerable To Rapid Lipolysis; The Enzyme (Protein) Is Denatured At 55-60° C.

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

Q2. For Every 10°C Rises In Temperature, The Velocity Of The Biological Materials Increases To?

A. 1 To 2 Fold
B. 2 To 3 Fold
C. 4 To 5 Fold
D. 5 To 6 Fold

ANSWER: 2 To 3 Fold

  • Explanation: Van’t Hoff’s Rule States That For Every 10°C Increase In Temperature, The Velocity Of Biological Materials Increases By 2 To 3 Times. The Rate Of Metabolic Reaction Doubles For Every 10°C Increase In Temperature. Q10 Is A Term Used To Describe The Relationship Between Temperature And Metabolic Rate. Enzymes Become Active At High Temperatures.

READ MORE – FOOD TECHNOLOGY (15/08/2021)

Q3. How Many Months Can Cauliflower Be Stored At -12 °C Temperature?

A. 12
B. 8
C. 6
D. 2.5

ANSWER – D. 2.5

  • Explanation – As The Temperature Drops, Foodstuff Begins To Freeze. Perishable Goods Are Kept At A Temperature Of –18°C Or Lower. At This Temperature, Microbial Growth Is Impossible. However, Both Enzymatic And Non-Enzymatic Reactions Are Delayed, Not Stopped. Cauliflower May Be Stored For 12 Months At -18°C, 2.5 Months At -12°C, And 10 Days At -7°C.

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

Q4. A Bread Of 200 G Weight Contains ______ Carbohydrate In Gram (G).

A. 25
B. 50
C. 75
D. 100

ANSWER – D. 100

  • Explanation- The Quantity Of Each Component Must Be Converted To Food Energy Using A Widely Accepted Factor, And The Food Energies Of All Components Must Be Put Together To Represent The Nutritional Energy Worth Of The Food For Humans To Determine The Energy Content Of Foods. 100 G Of Bread Contains 50 G Carbohydrates. Therefore, 200 G Bread Contains 100 G of Carbohydrate.

READ MORE – FOOD TECHNOLOGY (25/06/2021)

Q5. Green Colour Of Whey Is Due To?

A.  Ferric Oxide
B. Lactoflavin
C. Lactoglobin
D. Riboflavin

ANSWER – D. Riboflavin

  • Explanation – Whey Is The Greenish Translucent Liquid. The Greenish Color Of Most Traditional Whey Systems, Regardless Of The Processing Conditions Used, Is Caused By The Water-Soluble And Heat-Stable Riboflavin. However, Riboflavin Is Sensitive To Light As Well As To Ionizing Radiation Treatments, And Whey Systems Exposed To These Conditions Will Show Fading Of The Green Color.

READ MORE – FOOD TECHNOLOGY (24/08/2021)

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