Q1. ______ is the major lipid-soluble, membrane-localized antioxidant in humans.

1. Vitamin A
2. Vitamin B
3. Vitamin C
4. Vitamin E

ANSWER: D. Vitamin E

• Explanation – In humans, vitamin E is the most important lipid-soluble, membrane-localized antioxidant. Vitamin E, first identified in 1922, prevents polyunsaturated fatty acid peroxidation in meals. It increases the action of vitamin A in the gut by inhibiting oxidation in the intestine. Vitamin E appears to protect cellular and subcellular membranes against degradation at the cellular level by scavenging oxygen-containing free radicals. Vitamin E is a relatively safe vitamin. Large doses of vitamin E, on the other hand, may interfere with the absorption of vitamins A and K.

READ MORE – Food Science & Technology Quiz (03-04-2022)

Q2. _________ usually are made from fermented dough of acidic character to augment cheese flavour.

1. Cheese crackers
2. Processed cheese
3. Collets
4. Potato chips

ANSWER:  A. Cheese crackers

• Explanation – To enhance cheese flavor, cheese crackers are typically produced with fermented dough with an acidic character. Cheese crackers are made similarly to soda crackers, with the exception that cheese fat and moisture must be factored in. Natural comminuted cheese (combination of cheddar, Swiss, blue, and other cheeses), enzyme-modified cheese, or a cheese replacement, along with 0.25 percent paprika and a pinch of cayenne pepper for color and flavor, are mixed into the dough. A premix of ground cheese and shortening is sometimes kept in the fermentation room for 24 hours before being mixed into the fermented dough. The dough has been salted and baked.

READ MORE – Food Science & Technology Quiz (15-05-2022)

Q3. _____ are puffed, second generation snacks, popularly named cheese curls and cheese balls that are extruded and then either fried or baked.

1. Collets
2. Corn chips
3. Tortilla chips
4. None of the above

ANSWER – A. Collets

• Explanation: Collets, also known as cheese curls and cheese balls, are puffed second-generation appetizers that are extruded and then fried or baked. They’re manufactured with corn meal and a small amount of water that’s continuously put into the extruder. In the barrel, the mixture is heated and pressed, and the extruder auger transfers the meal through the extruder.

READ MORE – Food Science & Technology Quiz (27-04-2022)

Q4. __________ is the preferred method for measurement of the protein value in human nutrition.

1. PDCAAS
2. PER
3. PMR
4. All of the above

ANSWER: A. PDCAAS

• Explanation: The quality of a protein can be assessed by comparing the content of the test protein’s first limiting essential amino acid to the content of the same amino acid in a reference pattern of essential amino acids. This can then be rectified to get the test protein’s true fecal digestibility. The protein digestibility corrected amino acid score (PDCAAS) was calculated, and it is the preferred approach for determining the protein value in human nutrition.

READ MORE – Food Science & Technology Quiz (13-03-2022)

Q5. _____________ preserves the original protein structure of Milk Protein Concentrates.

1. Ultrafiltration
2. Freeze drying
3. Spray drying
4. Centrifugation

ANSWER: A. Ultrafiltration

• Explanation – MPCs are more soluble after ultrafiltration (UF) because the original protein structure is preserved. MPCs are useful in dry dairy-based mixtures because they are easily soluble. For 6-8 months, MPCs held at ambient to cool temperatures (40 to 70oF) and low humidity retain good solubility. MPCs’ soluble properties can be increased by adding salt or potassium, making them more appropriate for usage in specific food and beverage applications including meal replacement beverages and processed cheese.

READ MORE – Food Science & Technology Quiz (02-05-2022)

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