Q1. Which Vitamin Protects Omega-3 Fats From Oxidation?

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

ANSWER: C. Vitamin E

Explanation: Vitamin E Is The Most Important Membrane-Associated Antioxidant Molecule. It Scavenges Free Radicals, Which Helps To Avoid Oxidative Damage To Membrane Lipids. When Fat Is Oxidized And Free Radical Reactions Propagate, Vitamin E Is A Powerful Chain-Breaking Antioxidant That Limits The Creation Of Reactive Oxygen Species Molecules. Vitamin E Protects Omega-3 Fats From Oxidation.

READ MORE – FOOD TECHNOLOGY (03/07/2021)

Q2. Lipid Oxidation – The Main Cause Of Quality Loss In Cook–Chilled Products, And Cooked Meats Develop An Oxidized Flavor Termed As?

A. Warmed Over Flavor
B. Enzymatic Browning
C. Burnt Flavor
D. Umami Flavor

ANSWER – A. Warmed Over Flavor

• Explanation – The Term “Warmed-Over Flavor” Refers To The Disagreeable Flavor Of Meat That Has Been Cooked And Subsequently Chilled. The Flavor Of The Meat Deteriorates The Greatest When It Is Reheated. The Oxidative Degradation Of Lipids (Fatty Compounds) In The Meat Produces Molecules (Short-Chain Aldehydes Or Ketones) With A Disagreeable Taste Or Odor, Resulting In A Warmed-Over Flavor.

READ MORE – FOOD TECHNOLOGY (13/07/2021)

Q3. The Energy Value Of Foods Is Usually Determined Using The Instrument Called _______?

A. Bomb Calorimeter
B. Benedicts And Roth
C. Douglas Bag
D. Kofrani Michaelis Respirometer

ANSWER: A. Bomb Calorimeter

• Explanation: Under Regulated Conditions, A-Bomb Calorimeter Is Used To Measure The Heat Generated By A Sample Burned In An Oxygen Environment In A Closed Vessel (Bomb) Surrounded By Water. It’s Made Up Of A Massive Steel Bomb With Platinum Or Gold-Plated Copper Lining And A Cover Secured With A Sturdy Screw Collar.

READ MORE – FOOD TECHNOLOGY (23/07/2021)

Q4. _______ Is The Amount Of Oxygen Consumed Under Resting Conditions Extrapolated To 24 Hrs?

A.  Thermic Effect
B. Resting Energy Expenditure (REE)
C. Total Energy Requirement
D. Respiratory Quotient

ANSWER- B. Resting Energy Expenditure (REE)

• Explanation – Resting Energy Expenditure (REE) Is The Sum Of A Person’s Basic Energy Requirements, The Thermic Effect Of Meals, And The Energy Required To Execute The Most Sedentary Activities, Such As Sitting Quietly. The Amount Of Oxygen Consumed In Resting Settings Is Extrapolated To A 24-Hour Period (REE). Rule Of Thumb REE= 25kcal/Kg Body Wt.

READ MORE – FOOD TECHNOLOGY (03/06/2021)

Q5. ___________ Is The Ratio Between The Volume Of CO2 Given Out And The Volume Of O2 Used On Oxidation Of A Given Amount Of Nutrient.

A. Energy Balance
B. Digestibility Coefficient
C. N Balance
D. Respiratory Quotient

ANSWER – D. Respiratory Quotient

• Explanation– The Respiratory Quotient (RQ) Is The Amount Of Carbon That Is Emitted For Every Unit Of Oxygen Ingested. It Is An Indirect, Yet Quick, Method Of Determining Whether The Growth Medium Is Lacking In The Substrate. To Calculate Metabolic Stoichiometry, The Respiratory Quotient (RQ) Is Frequently Utilized.

READ MORE – FOOD TECHNOLOGY (02/08/2021)

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