Q1. Most fermentable sugar for Bifidobacterium is________

1. Lactose
2. Glucose
3. Sucrose
4. Maltose

ANSWER:  B. Glucose

• Explanation – Bifidobacteria are probiotic microorganisms that offer aid in the repairs and maintenance of appropriate flora balances in various parts of the human gut. Bifidobacteria ferment glucose via a different pathway from that of Lactobacillus bacteria. The most fermentable sugar for Bifidobacterium is sugar.

READ MORE – Food Science & Technology Quiz (28-02-2022)

Q2. The human gastrointestinal tract contains trillions of microorganisms, consisting of up to 1000 or more different bacterial species, collectively known as the ________.

1. Prebiotics
2. Postbiotics
3. Synbiotics
4. Gut Microbiota

ANSWER: D. Gut Microbiota

• Explanation: The human gastrointestinal (GI) tract is one of the greatest (250–400 m2) interfaces in the human body between the host, ambient variables, and antigens. Around 60 tonnes of food travel through the human GI tract in a lifetime, combined with a profusion of bacteria from the environment, posing a significant danger to gut integrity. The ‘gut microbiota,’ which consists of bacteria, archaea, and eukarya that colonize the GI tract, has co-evolved with the host over thousands of years to develop an intricate and mutually beneficial interaction.

READ MORE – Food Science & Technology Quiz (13-08-2022)

Q3. Enhanced commodities are foods in which one of the components has been naturally enhanced through ____________.

1. Special growing conditions
2. B. New feed composition
3. Genetic manipulation
4. All of the above

ANSWER – D. All of the above

• Explanation: Fortified products, enriched products, changed products, and improved commodities are the four basic forms of functional foods. A food that has had one of its components naturally boosted by specific growing circumstances, new feed composition, genetic modification, or other means is known as an enhanced commodity. For example, eggs have a higher omega-3 content due to a change in chicken feed.

READ MORE – Food Science & Technology Quiz (18-02-2022)

Q4. ______________is the method used to increase probiotic stability.

1. Microencapsulation
2. Embedding
3. Covalent modification
4. D. Entrapment

ANSWER: A. Microencapsulation

• Explanation: Encapsulation is a physicochemical or mechanical process that involves encasing a substance in a material to form particles with sizes ranging from a few nanometers to a few millimeters. The purpose of encapsulation is to establish a microenvironment in which bacteria may live during processing and storage before being released at the proper places in the digestive system (for example, the small intestine).

READ MORE – Food Science & Technology Quiz (08-03-2022)

Q5. Zein is composed of ______.

1. α, β fractions
2. α, β, δ fractions
3. α, β, γ fractions
4. α, β, γ, and δ fractions

ANSWER: D. α, β, γ, and δ fractions

• Explanation – Although zein is made up of the fractions α, β, γ, and δ, the method of making commercial zein produces material that is mostly made up of the fraction. Zein is a water-insoluble protein with a high number of non-polar amino acids. Zein self-associates into viscoelastic networks in watery settings because of its strong hydrophobicity.

READ MORE – Food Science & Technology Quiz (27-03-2022)

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