Q1. Which of the following terms denotes the retrogradation tendency of the starch in the pasting curves?

1. Peak viscosity
2. Apparent viscosity
3. Set back viscosity
4. Breakdown viscosity

ANSWER: C. Set back viscosity

• Explanation: Set back viscosity refers to the final phase of the pasting curve, also known as the cooling stage, in which the viscosity increases as the granules cool and retrogradation occur. Amylose chains recrystallize and create a gel structure, which corresponds to the gelling process of starch.

READ MORE – Food Science & Technology Quiz (24-11-2021)

Q2. Which of the following foods are characterized by their comparatively high aw (0.75-0.85) and soft texture?

1. High moisture food
2. Intermediate moisture food
3. Low moisture food
4. Dehydrated food

ANSWER: C. Low moisture food

• Explanation – Foods having a water activity (aW) of 0.85 or less are considered low-moisture. Among the many examples are breakfast cereals, grains, confections such as chocolate and cocoa, dairy and egg powders, dried fruits and vegetables, honey, seeds, nuts, peanut butter, chips and other snacks, spices, and herbs. Foods with low moisture content are less prone to microbial deterioration and the development of foodborne pathogens than those with greater moisture content.

READ MORE – Food Science & Technology Quiz (14-12-2021)

Q3. Dry acid degumming is not done during the refining of which one of the following oils?

1. Olive oil
2. Palm oil
3. Coconut oil
4. Soybean oil

ANSWER – D. Soybean oil

• Explanation: Water degumming is ineffective for removing non-hydratable gums, thus the oil is conditioned with acid media such as phosphoric acid. The amount of phosphoric acid added is determined by the number of gums in the oil and the kind of oil being refined. Acid Degumming is ideal for High FFA Crude Oils, where acid washing is followed by water washing to achieve complete degumming. Because the concentration of phospholipids in crude oils varies, phosphorus analysis is required prior to acid treatment to guarantee that the acid dosage is accurate.

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Q4. Which of the following is responsible for the conversion of phenols into quinone?

1. Polyphenol oxidase
2. Polyphenol reductase
3. Polyphenol dehydrogenase
4. Polyphenol catalase

ANSWER: A. Polyphenol oxidase

• Explanation: Polyphenol oxidase (PPO) is an enzyme that catalyses the conversion of phenolic compounds to highly reactive quinones. Postharvest browning of cut or bruised fruit is caused by polymerization of PPO-derived quinones, although the natural physiological roles of PPOs in undamaged, intact plant cells remain unknown.

READ MORE – Food Science & Technology Quiz (14-11-2021)

Q5. The component used to generate microwave in a microwave oven is?

1. Capacitor
2. Magnetron
3. Waveguide
4. Transformer

ANSWER: B. Magnetron

• Explanation – An electron tube called a magnetron produces microwaves within the oven. Microwaves are reflected back into the oven’s metal interior, where they are absorbed by the food. Microwaves force water molecules in the food to vibrate, generating heat that cooks it.

READ MORE – Food Science & Technology Quiz – 23-11-2021

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