Q1. The two important characteristics of the foam are?

1. Whippability
2. Foamability
3. Honeycomb like structure
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Whippability and foamability are two essential features of the foam. When the protein-containing components are mechanically whipped or combined, some foam is produced. The creation of foam during the beating of egg yolk is a good example. Another attribute is foamability, which is achieved by introducing air or gas into the protein solution to create foam. The two essential properties that influence the development of foam in food products are foamability and whippability.

READ MORE – Food Science & Technology Quiz (18-01-2022)

Q2. _______ is referred to as phenol hydroxylase of cresolase activity.

1. Hydroxylation A
2. Hydroxylation B
3. Oxidation A
4. Oxidation B

ANSWER: A. Hydroxylation A

• Explanation: There are two types of enzymatic browning reactions. phenolase, in other words, catalyzes two types of reactions: The phenol hydroxylase of cresolase activity is referred to as hydroxylation A. The ortho hydroxylation of phenol occurs as a result of this process. Polyphenol oxidase of catecholase activity is the name given to Oxidation B. The oxidation of diphenol to an orthoquinone occurs as a result of this process.

READ MORE – Food Science & Technology (28-01-2022)

Q3. Phenolases can also be inhibited by the addition of sufficient amounts of?

1. Citric acid
2. Malic acid
3. Phosphoric acid
4. All of the above

ANSWER: D. All of the above

• Explanation – Phenolases can also be blocked by introducing substantial amounts of acidulants into the system, such as citric acid, malic acid, phosphoric acid, or another acid, and lowering the pH to 3 or below; these enzymes become inactive at these pH levels. However, this should be done with caution because lowering the pH may cause the meal to become more acidic and disrupt the sensory features.

READ MORE – Food Science & Technology Quiz (08-02-2022)

Q4. The mechanism of emulsification is ______ at the film surfaces.

1. Adsorption
2. Film formation
3. Desorption
4. Both A and B

ANSWER – D. Both A and B

• Explanation: Adsorption and film generation at the interfaces may be the mechanism of emulsification. Elasticity can be attributed to hydrophobic bonding or the production of disulfide crosslinks. So that is a quick rundown of how these various functional features of proteins are regulated.

READ MORE – Food Science & Technology Quiz (18-01-2022)

Q5. ________ can be defined as a two-phase system consisting of air cells separated by a continuous liquid layer which is generally called the lamellar phase.

1. Foam
2. Cell fluids
3. Aerosol
4. Gel

ANSWER: A. Foam

• Explanation: A foam is a two-phase system that consists of air cells separated by a continuous liquid layer, which is known as the lamellar phase. Milkshakes, whipped cream, ice cream, cake, nibbles, and bread, among other things, gain body, smoothness, and lightness from small air bubbles. Protein’s primary tasks in foams are to reduce interfacial tension, enhance the viscosity and elastic characteristics of the liquid phase, and generate robust films.

READ MORE – Food Science & Technology Quiz (17-02-2022)

Connect with us on WhatsApp for future Job/Intern updates – Click here