Q1. Tannin consumption in India ranges from?

1. 0.5- 1.5 g/day
2. 1.5- 2.5 g/day
3. 2.5- 3.5 g/day
4. 3.5- 4.5 g/day

ANSWER: B. 1.5- 2.5 g/day

• Explanation: Condensed and hydrolyzable tannins can be found in a variety of foods, including fruits, drinks, vegetables, some cereals, cocoa/chocolate, and beverages including coffee, tea, and wine. According to reports, tannin intake in India ranges from 1.5 to 2.5 grams per day, depending on the location, and about 1 gram per day in the United States.

READ MORE – Food Science & Technology Quiz (21-12-2021)

Q2. _________ are more widespread in the plant kingdom.

1. Condensed tannins
2. Proanthocyanidins
3. Hydrolysable tannins
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Only a small percentage of all known polyphenols are found in edible foods, but they are responsible for dietary characteristics such as color, astringency, bitterness, and aroma. Condensed tannins (also known as proanthocyanidins – PA) are more common in plants than hydrolyzable tannins.

READ MORE – Food Science & Technology Quiz (22-10-2021)

Q3. In frozen–stored raspberries ellagitannins were reduced by up to 40% after 9 months of storage at

1. -10℃
2. -20℃
3. -30℃
4. -40℃

ANSWER – B. -20℃

• Explanation: Ellagitannins in frozen raspberries were reduced by up to 40% after 9 months of storage at – 20 C, while the level of ellagic acid in frozen raspberries declined significantly (14–21%) over a year. Proanthocyanidins can be destroyed or polymerized into more highly polymerized compounds during the drying process, making extraction and measurement of proanthocyanidins in dried foods difficult.

READ MORE – Food Science & Technology Quiz (11-02-2022)

Q4. _________ are inhibitory to foodborne bacteria, aquatic bacteria, and off-flavor-producing microorganisms.

1. Tannic acid
2. Propyl gallate
3. Gallic acid
4. Both A and B

ANSWER: D. Both A and B

• Explanation: Tannins prevented the growth of several fungi, yeasts, bacteria, and viruses. Foodborne bacteria, aquatic bacteria, and off-flavor-producing microorganisms were all inhibited by tannic acid and propyl gallate, but not gallic acid. The hydrolysis of the ester bond between gallic acid and polyols hydrolyzed after-ripening of many edible fruits appeared to be linked to their antibacterial activities.

READ MORE – Food Science & Technology Quiz (01-02-2022)

Q5. Epigallocatechin, epicatechingallate, and epigallocatechingallate are found in ______________

1. Green tea
2. Black tea
3. White tea
4. All of the above

ANSWER: D. All of the above

• Explanation – They are abundant in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and black tea (in lower amounts) (936 mg per 100 g). Catechins are largely transformed to theaflavins and thearubigins by polyphenol oxidases during black tea manufacturing.

READ MORE – Food Science & Technology Quiz (20-02-2022)

Connect with us on LinkedIn for future Job/Intern updates – Click here