Posts tagged "Gelatinization"

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May 1, 2022 Quiz

Food Science & Technology Quiz (01-05-2022)

Q1. _______ is the transition of starch granules from the birefringent crystalline state to non-birefringent swollen state. Gelation Gelatinization Retrogradation Crystallization ANSWER: B. Gelatinization Explanation – The transition of starch granules from a birefringent crystalline form to a non-birefringent swelling state ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (15/08/2021)

Q1. Pulses Lack Amino Acids? A. Methionine And Lysine B. Cysteine And Methionine C. Cysteine Only D. Cysteine And Lysine ANSWER: B. Cysteine And Methionine Explanation: Pulses Lack Amino Acids  Cysteine And Methionine. Pulses Contain About 21%–25% Protein, But Only A Little Amount Of ...
Kattu Food Tech
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