Raw brown rice has a glycemic index of 55 – Food Science – KATTUFOODTECH

Food Science & Technology Quiz (06-12-2021)

Q1. The low glycemic index is associated with?

A. White rice
B. Polished rice
C. Brown rice
D. All of the above

ANSWER: C. Brown rice

  • Explanation: Brown rice is a whole grain that hasn’t been bleached, so it maintains more nutrients. Raw brown rice has a glycemic index of 55, which is on the low end of the GI scale. Brown rice has a medium GI score, making it better for diabetics than white rice, which has a high score. Low Glycemic Index Is Associated With Brown Rice.

READ MORE – FOOD TECHNOLOGY (06/09/2021)

Q2. ________  is derived from chitin by deacetylation in the presence of alkali.

  1. Fish protein concentrate
  2. Chitosan
  3. Fish meal
  4. None of the above

ANSWER – B. Chitosan

  • Explanation: Chitosan is a natural polysaccharide made up of copolymers of glucosamine and N-acetylglucosamine that may be made by partially deacetylating chitin, the second most prevalent natural polymer after cellulose, from crab shells. Deacetylation of chitin in the presence of alkali yields chitosan. As a result, chitosan is a copolymer made up of (ß-(1-4)-2-acetamido-D-glucose and (ß-(1-4)-2-acetamide-D-glucose units, with the latter often accounting for more than 80% of the total. So, Chitosan is derived from chitin by deacetylation in the presence of alkali.

READ MORE – Food Science & Technology Quiz (06-11-2021)

Q3. The Food and Agriculture Organization of the United Nations defines _____ types of fish protein concentrate.

  1. 2
  2. 3
  3. 4
  4. 5

ANSWER: B. 3

  • Explanation: The United Nations’ Food and Agriculture Organization identifies three types:
    Type A: almost odourless and tasteless powder with a maximum total fat level of 0.75%.
    Type B: powder with no precise scent or flavour limitations, but with a distinct fishy flavour and a maximum fat level of 3%.
    Type C: standard fish meal made under sanitary circumstances. (fishmeal in its natural state)

READ MORE – Food Science & Technology Quiz (16-11-2021)

Q4. The application of chitosan includes _______.

  1. Growth promoter
  2. Edible films
  3. Flavourant
  4. All of the above

ANSWER: D. All of the above

  • Explanation – Chitin is widely utilised for a variety of purposes. Chitin is a growth enhancer for animals and birds, and it is utilised as a feed additive. Chitosan, also known as acetylated chitin, is a natural flavouring that may create ionic bonds and films. They’re utilised as an antibacterial and for detecting mould infestation in agricultural products.

READ MORE – Food Science & Technology Quiz (26-11-2021)

Q5. Which among the following is an example of conjugated proteins?

  1. Globulin
  2. Gliadin
  3. Chromoproteins
  4. Protamine

ANSWER: C. Chromoproteins

  • Explanation: Proteins are divided into three categories based on their solubility and physical properties: simple, conjugated, and derived proteins. Simple proteins are combined with a nonproteinous substance to form conjugated proteins. Prosthetic group or cofactor is a non-proteinous chemical. Haemoglobin, in which the prosthetic group is iron, is a chromoprotein.

READ MORE – FOOD TECHNOLOGY (06-10-2021)

Q6. ______ is the second most abundant organic compound on earth next only to cellulose.

  1. Starch
  2. Chitin
  3. Fructose
  4. Lactose

ANSWER: B. Chitin

  • Explanation – Chitin, after cellulose, is the second most prevalent organic substance on the planet. It’s a nitrogenous polysaccharide that’s found in the exoskeletons of insects, crabs, shrimp, and lobsters, as well as in the interior structures of other invertebrates like squid. In India, shrimp shell and head waste is the single greatest source of chitin.

READ MORE – Food Science & Technology Quiz (05-12-2021)


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