Q. Match the following
Answer: a. ii, b. iv, c. i, d. v, e. iii
- Papain (Papaya) and bromelain are the most commonly used plant enzymes for meat tenderization.
- Sodium nitrate is also a food additive used as a preservative and color fixative in cured meats and poultry; it is listed under its INS number 251 or E number E251.
- Although paprika and chili powder sound the same and both typically have that vibrant red color, you may find them to differ in taste. … You can substitute the two but know that adding paprika in place of chili powder will give you less spicy and somewhat sweet taste to your dish.
- Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate.
- Tomato ketchup is preserved with a preservative sodium benzoate
Q. Allura red is also called
- Curcumin
- Tartrazine
- FDC red 40
- Betalin
Answer: c)
Allura Red: General-purpose, water-soluble, artificial colorant. Also known as FDC red 40. Used to impart a reddish-yellow color to foods such as desserts, confectionery and cereal products.
Q. Expands BHA
- Butylated hydroxyanisole
- Beta hydroxyl acid
- Beta hydroxybutanoic acid
- None of the above
Answer: a)
Butylated Hydroxy anisole: BHA or butylated hydroxyanisole is a synthetic antioxidant that is used to prevent fats in foods from going rancid and as a defoaming agent for yeast.
Q. Table sugar is
- Sucrose
- Maltose
- Glucose
- Fructose
Answer: a) Sucrose is the scientific name for table sugar. Sugars are categorized as monosaccharides or disaccharides.
Q. Which of the following undesirable quality pertains to the undesirable use of additives
- To disguise the use of faulty processing and handling techniques
- To deceive consumers and result in a substantial reduction of the nutritive value of the food
- When the desired effect can be obtained by good manufacturing practices which are economically feasible
- All of the mentioned
Answer: (d)
- All of the mentioned
Q. Some red food dye is made from bug
- True
- False
Answer: a)
- Some red food dye is made from bugs.
The idea that an insect adds a pink blush to candies, ice creams, yogurts, fruit juices, cheeses, and even butter makes some people, well, buggy. Others think of the red cochineal bug as a natural food coloring. Either way, it appears safe but can cause reactions in a small number of people. The FDA requires that “cochineal extract” or “carmine” be listed on the label.
Q. What is the structure of sorbic acid?
a. CH2 = CH= CH=CH-CH2- COOH
b. CH3- CH2- CH.= CH2-CH- COOH
c. CH2= CH2- CH = CH2 -CH2- COOH
d. CH3 – CH = CH -CH =CH- COOH
Answer: d)
Sorbic acid (2,4-hexadienoic acid) is a straight chain unsaturated fatty acid with a molecular weight of 112.13 and the formula: CH3 – CH = CH – CH = CH – COOH.
Q. Which of the following is/ are the biological antioxidants?
a. Glucose oxidase
b. Peroxide dimurtase
c. Glutathione peroxidase
d. All of the above
Answer: d)
Superoxide dismutase, catalase and glutathione peroxidase are antioxidant enzymes which do not only play fundamental but indispensable role in the antioxidant protective capacity of biological systems against free radical attack.
Q. Dimethyl dicarbonate has got application in preservation of
a. Bread
b. Jellies
c. Oils
d. Wine
Answer: d)
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid.
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