Q1.  Roasting is a high-temperature process, usually conducted at temperatures between ______.

1. 120-140℃
2. 100- 120℃
3. 140-160℃
4. 160-180℃

ANSWER: A. 120-140℃

• Explanation – The roasting of cocoa beans is commonly done between 120 and 140°C. The roasting of cocoa beans is commonly done in a chocolate factory as the first step in the production of chocolate. It is a high-temperature process that occurs at temperatures between 120 and 140°C and is necessary for Maillard reactions to occur. Roasting decreases the number of unwanted components in the cocoa beans, generates a chocolate-specific scent and flavor, and decontaminates them.

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Q2. The chemical changes that occur during roasting include?

1. Maillard reaction
2. Strecker type reaction
3. Caramelization
4. All of the above

ANSWER – D. All of the above

• Explanation: The Maillard reaction, which occurs when the carbonyl group of reducing sugars reacts with the amino group of amino acids or proteins, is the most important. Cocoa acquires its distinct chocolate scent and flavor as a result of these processes. Strecker reactions produce aldehydes from amino acids in roasted beans. The caramelization of the sugars found in cocoa beans occurs when they are roasted. Caramelization happens when carbohydrates (particularly sucrose and reducing sugars) are heated to a high temperature, causing the sugars to dehydrate.

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Q3. Tetramethylpyrazine and trimethyl pyrazine are the most important for the development of _______ flavor.

1. Nutty
2. Grassy
3. Bitter
4. Both A and B

ANSWER: D. Both A and B

• Explanation: The most crucial for the creation of nutty and grassy flavors are tetramethylpyrazine and trimethyl pyrazine. Maillard reactions and Strecker degradation yield the majority of pyrazines during roasting. The amount of these chemicals depends on the cocoa beans’ origin, as well as the length and temperature of roasting.

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Q4. _______ is the induced partial pre-crystallization of cocoa butter which involves reducing the temperature of the chocolate to induce crystallization of both stable and unstable polymorphs.

1. Tempering
2. Conching
3. Winnowing
4. Roasting

ANSWER: A. Tempering

• Explanation – Tempering is the process of inducing partial pre-crystallization of cocoa butter by lowering the chocolate’s temperature and causing crystallization of both stable and unstable polymorphs. After that, the temperature is raised to the point where the unstable polymorphs melt away, leaving only polymorphically stable crystals to seed the crystallization of the bulk chocolate in a stable polymorphic form. The way chocolate is cooled before solidifying in molds is crucial to its appearance, gloss, shelf life, and texture.

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Q5. Vegetable yogurt-like beverages (VYLB) are prepared by ________________ mediated fermentation of concentrated red grapes must, soy and cereals.

1. Lactobacillus fermentum
2. Lactobacillus plantarum
3. Lactobacillus casei
4. Lactobacillus acidophilus

ANSWER: B. Lactobacillus Plantarum

• Explanation: Vegetable yogurt-like beverages were made from cereal (rice, barley, emmer, and oat) and soy flours, as well as concentrated red grape, must (VYLB). Lactic acid fermentation was carried out with two strains of Lactobacillus Plantarum, using a procedure that involved flour gelatinization. The pH of all VLYB was less than 4.0, and both starters remained viable at around 8.4 log cfu/g during storage.

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