Q1.  Which among the following plant protein provides the best gelling property?

1. Wheat gluten
2. Soy protein isolate
3. Pea protein isolate
4. Mycoprotein

ANSWER: A. Wheat gluten

• Explanation: Wheat gluten is the plant protein which provides the best gelling property. When denatured protein molecules assemble to form an ordered protein grid in food, this is known as gelation. Gel characteristics are significant functional qualities of wheat gluten (WG) proteins, which improve viscosity, water absorption, and food emulsification in food applications. However, Wheat Gluten proteins have a low solubility due to the prolonged hydrophobic region in their molecular structures and the presence of multiple hydrophobic groups and hydrophobic amino acids.

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Q2. Which of the following is not a function of fillers used in the process of extrusion?

1. Improving the flexibility of the dough
2. Reducing the swelling of starch
3. Reducing the size of air bubbles
4. Influencing the flow of material

ANSWER: D. Influencing the flow of material

• Explanation – Fillers are typically protein fractions of oilseeds and cereal grains added to the main ingredients to improve dough flexibility after hydration during mass plasticization inside the extruder, reduce starch swelling during mass forcing through the die, and reduce the size of air bubbles during extrudate expansion, all of which influence the shape of the final product.

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Q3. What are the general types of material flow in the extruder barrel?

1. Drag flow
2. B. Pressure flow
3. Leakage flow
4. All of the above

ANSWER – D. All of the above

• Explanation: Drag flow, pressure flow, and leakage flow are the three forms of material flow in the barrel. The flow of material inside the barrel caused by dragging is known as drag flow. The reverse flow of material in the screw channel is known as pressure flow. The reverse flow through the clearance is known as leakage flow.

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Q4. The zone, where the amorphousizing and texturization occurs in an extruder is ________.

1. Feeding zone
2. Cooking zone
3. Kneading zone
4. Cooling zone

ANSWER: B. Cooking zone

• Explanation: Feeding, Kneading, and cooking zones are the three types of extrusion processing zones. The feeding zone is where preconditioned low-density raw material particles are delivered into the barrel. The material is compressed in the kneading zone, and the flow channels of the extruder fill to a high degree as their volume and screw pitch drop. The increase in temperature and pressure in the cooking zone causes increased shear rates, which causes amorphousizing and texturization of the product.

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Q5. What is the TSS of the coffee extract after the extraction step during the instant coffee manufacturing process?

1. 10-20 %
2. 20-30 %
3. 30-40 %
4. 40-50 %

ANSWER: B. 20-30 %

• Explanation – During the instant coffee production process, softened water is pushed through a series of five to eight columns of ground coffee beans. The more savory ingredients are extracted by passing it through two or more “cold” cells (about 100°C). The extract is cooled to roughly 5°C by passing it through a heat exchanger. The coffee extract comprises 20-30% solids at the end of this cycle.

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