Q1. Rice Polishing Destroys Which Vitamin Amongst The Following?

A. Thiamine
B. Ascorbic Acid
C. Riboflavin
D. Pyridoxine

Answer: Thiamine

• Thiamine Is A Water-Soluble Vitamin That Is Present In Meat, Beef, Pork, Legumes, Whole Grains, And Nuts; However, Milled Rice And Grains Have Little Amounts Of Thiamine As The Processing Like Polishing Operations Involved In Creating These Food Products Removes Thiamine. Additionally, Certain Food Products Such As Tea, Coffee, Raw Fish, And Shellfish, Contain Thiaminases – Enzymes That Destroy Thiamine. Worldwide Beriberi Disease Is Most Widely Reported In Populations Where Polished Rice And Milled Cereals Are The Primary Food Source. Rice Polishing Destroys Thiamine Vitamin.

READ MORE – FOOD TECHNOLOGY (20/05/2021)

Q2. Prebiotics Approved By FSSAI Is/Are?

A. GOS
B. FOS
C. Lactitol
D. All Of The Above

Answer: All of The Above

• According To Food Safety And Standards (Health Supplements, Nutraceuticals, Food For Special Dietary Use, Food For Special Medical Purpose, Functional Food And Novel Food) Regulations, 2016, Schedule – VIII (Prebiotic Compounds ) Polydextrose, Soybean Oligosaccharides, Isomalto-Oligosaccharides, Fructooligosaccharides, Gluco-Oligosaccharides, Xylo-Oligosaccharides, Inulin, Isomaltulose, Gentiooligosaccharides, Lactulose, Lactoferrin, Sugar Alcohols Such As Lactitol, Sorbitol, Maltitol, Inositol, Isomalt, And Galacto-Oligosaccharides Are Permitted.

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

Q3. The Number Of Carbon Atoms In Palmitic And Stearic Acid Is?

A. 16,18
B. 18,16
C. 20,18
D. 18,20

Answer: 16,18

• The Most Common Saturated Fatty Acids, Palmitic And Stearic Acids, Contain 16 And 18 Carbon Atoms, Respectively. Their IUPAC Names Of Palmitic And Stearic Acidshexadecanoic Acid And Octadecanoic Acid. Palmitic Acid Is Present In Palm Oil, Meat, And Stearic Acid Is Present In Meat, Cocoa Butter.

READ MORE – FOOD TECHNOLOGY (30/04/2021)

Q4. Reichart Value Is Used For Determination Of?

A. Protein
B. Reducing Sugars
C. Volatile Fatty Acids
D. None Of The Above

Answer: Volatile Fatty Acids

• Reichert Value Is An Indicator Of How Much Volatile Fatty Acid Can Be Extracted From Fat Through Saponification. Whatman No. 4 Filter Paper Is Used In The Determination Of RM Value. It Is Equal To The Number Of Ml Of 0.1 Normal Hydroxide Solution Necessary For The Neutralization Of The Water-Soluble Volatile Fatty Acids Distilled And Filtered From 5 Grams Of A Given Saponified Fat.

READ MORE – FOOD TECHNOLOGY (20/04/2021)

Q5. Which Of The Following Is The Causative Microorganism For ‘Black Mold Rot’ Spoilage’ In Fruits And Vegetables?

A. Sclerotina Sclerotiorum
B. Penicillium Digitatum
C. Colletotrichum Lindemuthianum
D. Aspergillus Niger

Answer: Aspergillus Niger

• Black Rot Is Caused In Vegetables Like Cabbage, Onions, Peaches, Apricots By Spoilage Microorganisms Such As Aspergillus Niger And Alternaria Species. Brown To Black Mass Of Spores Of Fungus Is Formed. It Is Also Called Smut.

READ MORE – FOOD TECHNOLOGY (19/06/2021)

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