Q1: Vitamin E Is Also Known As?

A. Calciferol
B. Tocopherol
C. Ascorbic Acid
D. Thiamine

Answer – Tocopherol

• Explanation: Vitamin E Or Tocopherol Is The Most Widely Available Of The Vitamins In Common Foods. Wheat Germ Oil Is The Richest Source Of Vitamin. It Is Also Present In Other Cereals, Green Plants, Egg-Yolk, Milk-Fat, Butter, Meat, Nuts, And Vegetable Oils (Soybean, Corn, Cottonseed). The Most Important Chemical Property Of Vitamin E Is Its Antioxidant Property.

READ MORE – FOOD TECHNOLOGY (08/04/2021)

Q2: Which Among Below Doesn’t Belong To The Fat-Soluble Vitamins?

A. Vitamin A
B. Vitamin E
C. Vitamin C
D. Vitamin K

Answer – Vitamin C

• Explanation: Vitamins Are A Group Of Heterogeneous Substances That Differ Widely In Their Chemical Nature And Function. They Are Classified Based On Their Solubility In Water Or Fats As Water-Soluble And Fat-Soluble Vitamins. The Fat-Soluble Vitamins A, D, E, And K Are Found In Foods In Association With Lipids. The Water-Soluble Vitamins Are The B Complex Vitamins And Vitamin C.

READ MORE – FOOD TECHNOLOGY (18/03/2021)

Q3: What’s The Expansion Of FSSAI?

A. Food Safety And Standards Authority Of India
B. Food Science And Standards Authority Of India
C. Food Safety And Standards Affiliation Of India
D. Food Science And Safety Authority Of India

Answer – Food Safety And Standards Authority Of India

• Explanation: Food Safety And Standards Authority Of India Is A Statutory Body Established Under The Ministry Of Health & Family Welfare, Government Of India. The FSSAI Has Been Established Under The Food Safety And Standards Act, 2006, Which Is A Consolidating Statute Related To Food Safety And Regulation In India.

READ MORE – FOOD TECHNOLOGY (08/03/2021)

Q4: What Is The Chemical Composition Of Indian Rice?

A. 43-51%
B. 86.5-93.1%
C. 73.4-80.8%
D. 52-60%

Answer – 73.4-80.8%

• Explanation: The Composition Of Indian Rice Is: Moisture, 10.9-13.8; Proteins, 5.5-9.3; Carbohydrates, 73.4-80.8; Fibre, 0.2-1.0; And Mineral Matter, 0.8-2.0 Per Cent. The Germ, The Pericarp, And The Aleurone Layers, Which Are Richer Than Endosperm, In Nutrients Like Protein, Minerals, And Vitamins Are Separated From The Grain During Milling Along With The Husk.

READ MORE – FOOD TECHNOLOGY (28/02/2021)

Q5: Tempeh Is A Fermented Product Made From?

A. Chickpeas
B. Bengal Grams
C. Meat
D. Soybeans

Answer – Soybeans

• Explanation: Tempeh Is A Fermented Product Made From Soybeans. Tempe Is An Indonesian Product. The Fermenting Agent Is The Fungus Rhizopus Oryzae. The Fungus Is Added To Cooked And Mashed Soybean And Is Allowed To Incubate For 24 Hours During Which Time The Mould Penetrates The Mash. Then The Ferment Is Exposed To Air And The Tempe Is Ready For Consumption. The Fermented Product Contains 25 Percent Or About Half Of The Original Protein Content Of The Beans. The Other Half Of The Protein Is Broken Down Into Amino Acids Which Are Readily Assimilable. Tempe Has A Strong Smell But It Is A Highly Nutritious Product.

READ MORE – FOOD TECHNOLOGY (27/04/2021)

Connect with us on LinkedIn for future updates – Click here