Q1. _________happens when starch is cooked in water beyond its gelatinization temperature and then cooled.

1. Fermentation
2. Retrogradation
3. Denaturation
4. D. Gelation

ANSWER:  B. Retrogradation

• Explanation: The reassociation or recrystallization of the polysaccharides in gelatinized starch, such as amylase and amylopectin, is referred to as starch retrogradation. It occurs when starch-based foods are subjected to freeze/thaw cycles or when moisture migration occurs in starchy foods, affecting the sensory and nutritional characteristics of the meals. Staling of bread items is caused by starch retrogradation, which increases crumb stiffness, changes flavor and aroma, and causes crispness loss.

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

Q2. When proanthocyanidins are treated with acid, they react to form insoluble precipitates called _________.

1. Tanner’s brown
2. Tanner’s reds or phlobaphenes
3. Tanner’s blue
4. Tanner’s black

ANSWER:  B. Tanner’s reds or phlobaphenes

• Explanation – Water-soluble compounds such as gallic acid and protocatechuic acid, as well as sugars, are produced when hydrolyzable tannins decompose in water and react to make other molecules. The most well-known hydrolyzable tannin is gallotannin, often known as ordinary tannic acid. Tanner’s reds, or phlobaphenes, are insoluble precipitates formed by the broader group of condensed tannins.

READ MORE – Food Science & Technology Quiz (29-03-2022)

Q3. _______ are the starch granules that are physically enclosed within the cell walls of plants, hence not accessible to digestive enzymes.

1. RS2
2. RS1
3. RS3
4. RS4

ANSWER: B. RS1

• Explanation: Starch, including its breakdown products, that escapes digestion in the small intestine of healthy people is known as resistant starch (RS). Resistant starch is found naturally in meals, but it can also be added as a component of dried raw foods or utilized as a food additive. RS1 are resistant starches that are physically inaccessible or indigestible, such as those found in non-seeds, legumes, and unprocessed whole grains.

 READ MORE – Food Science & Technology Quiz (13-08-2022)

Q4. Consumption of _________ Gum Arabic leads to a significant increase in the numbers of Bacteroides and  Bifidobacterium.

1. 5 g
2. 10 g
3. 15 g
4. 20 g

ANSWER: B. 10 g

• Explanation – Gum arabic is the dried exudate of the acacia tree (Acacia senegal or Acacia seyal), which can be found in a variety of tropical and subtropical locations around the world, particularly in Africa. It’s a high-molecular-weight heteropolysaccharide that contains galactose, rhamnose, glucuronic acid, and arabinose residues, as well as minerals including calcium, potassium, and magnesium. It was determined that a dose of roughly 10 g was the most effective. Furthermore, the populations of Lactobacillus, Bifidobacterium, and Bacteroides in gum arabic were substantially greater than inulin at this dose.

READ MORE – Food Science & Technology Quiz (23-03-2022)

Q5. Which of these is a natural gum obtained from beans and contains a polysaccharide called Galactomannan?

1. Gum Arabic
2. Xanthan gum
3. Guar Gum
4. Tara gum

ANSWER – C. Guar Gum

• Explanation: Guar gum, commonly known as guaran, is a galactomannan polysaccharide derived from guar beans that thicken and stabilizes foods, feeds, and industrial products. According to the application, the guar seeds are mechanically dehusked, hydrated, milled, and screened. Guar gum is used in ice cream and other dairy products to reduce ice crystal development and manage texture during freezing.

READ MORE – Food Science & Technology Quiz (02-04-2022)

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