Q1. _________ is a tool used to measure the tenderness of the meat.

1. Compressimeter
2. Shear press
3. Warner-Bratzier Shear
4. Universal Testing Machine

ANSWER: 3. Warner-Bratzier Shear

• Explanation: Warner-Bratzier Shear is a tool used to measure the tenderness of the meat. Flesh samples of well-defined dimensions are inserted into an aperture in a thin metal plate, and the force required for two parallel bars to shear the meat as they pass down opposite sides of the sample holder is measured.

READ MORE – FOOD TECHNOLOGY (26/08/2021)

Q2. __________ of baked products is an important characteristic to measure the Uniformity of cell walls.

1. Wettability
2. Cell structure
3. Specific volume
4. Drying

ANSWER: 2. Cell structure

• Explanation – The uniformity, size, and thickness of cell walls are all crucial characteristics to measure in baked goods. This information can be obtained by photocopying cross-sectional slices. This approach provides a three-dimensional picture of the cells on the sample’s sliced surface, as well as the real size.

READ MORE – FOOD TECHNOLOGY (06/09/2021)

Q3. _______ is used to quantify the compounds present in a food.

1. Mass spectrophotometer
2. Infrared spectrophotometer
3. UV visible absorption spectrophotometer
4. High-performance liquid chromatography

ANSWER – 4. High-performance liquid chromatography

• Explanation: The chemicals included in food are quantified using high-performance liquid chromatography. HPLC uses several types of stationary phases, including a pump that drives the mobile phase(s) and analyte through the column, and a detector that gives the analyte a characteristic retention period. Other characteristics of the detector may be provided by the detector.

READ MORE – FOOD TECHNOLOGY (16-09-2021)

Q4. _________ is the unit for measurement of the tenderness of the product.

1. Percent sag
2. Viscosity
3. Index
4. Specific gravity

ANSWER: 1. Percent sag

• Explanation: The tenderness of a product is measured in percentage Sag. A probe is used to determine the depth of a sample, such as jelly, in its container. The object is then unmolded and placed on a flat plate. The gel becomes more sensitive as the percentage sag increases.

• Percent Sag = Depth in the container – depth in plate x 100

Depth in container

READ MORE – FOOD TECHNOLOGY (26/07/2021)

Q5. _______ are made from icing sugar which is mixed with a binder solution, sheeted, cut to shape, and allowed to dry.

1. Lozenges
2. Liquorice paste
3. Confectionery tablets
4. Cream paste

ANSWER – 1. Lozenges

• Explanation – Lozenges are manufactured from icing sugar that has been combined with a binder solution, then sheeted, cut into shape, and dried. Extra strong mints and medicinal lozenges are two common forms of lozenges. Lozenges have a rougher finish than compressed tablets, which have a smooth, shiny surface. Lozenges are made primarily of icing sugar and a binder. Gum Arabic, gelatin, gum tragacanth, or a combination of these are commonly used.

READ MORE – FOOD TECHNOLOGY (25-09-2021)