Q. Primary aim of blanching of fruit is
- To destroy surface microorganisms
- To increase softness of the fruits
- To destroy the enzyme
- To increase the palatability of the fruit
Answer: c)
Blanching is a cooking technique that calls for quickly scalding foods in boiling water, and then immediately dunking or “shocking” them in ice water to keep them from overcooking. The process seals in color, flavor, and texture by halting the enzyme activity that occurs naturally in fruits and vegetables when raw.
Q. Which of the following pigments is present in a mature tomato
- Chlorophyll
- Lycopene
- Bixin
- Anthocyanin
Answer: b)
Lycopene is the red colored pigment abundantly found in red colored fruits and vegetables such as tomato, papaya, pink grapefruit, pink guava and watermelon.
Q. In cola soft drinks the common colorant is
- cola tar
- tannins
- caramel
- charcoal
Answer: c)
Caramel color is added to many widely consumed beverages as a colorant. Consumers of these beverages can be exposed to 4-methylimidazole (4-MEI), a potential carcinogen formed during its manufacture.
Q. Water inside coconut is
- Rain water that might have leached in to its centre
- Endosperm
- Juice of the mesoderm
- Molten seed
Answer: b)
- The watery liquid known as coconut water does not get into the coconut from outside. The water is produced by the coconut itself. Scientifically speaking, this water is the liquid endosperm. This endosperm surrounds and provides nutrition to the growing embryo, which in this case is the fruit. Simply put the watery liquid supplies moisture to the seed. Initially, the coconut water or milk is fairly sweet and the copra (white fleshy part) is thin. As the seed matures, the liquid is converted into copra and the water reduces. Coconut water is natures way of helping the fruit grow healthy.
Q. For many fruits the tartness and flavour are determined by
- Sugar to acid ratio
- Acid to salt ratio
- Sugar to salt ratio
- Sugar to pectin ratio
Answer: a)
The main organic acids in fruits are malic, citric and tartaric, citric being the most sour and tartaric the least. Citric acid is linked to citrus fruits, tartaric to grapes and malic to apples, and they are responsible for the sour flavour detected on those fruits.
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