Q. While manufacturing the toned milk
- Both the fat and solid-not-fat are reduced
- Fat content is reduced and solid-not-fat is increased
- Fat content is increased and solid-not-fat is reduced
- None of the above
Answer: d)
Toned Milk
Toned Milk means the product prepared by admixture of cow or buffalo milk or both with fresh skimmed milk; or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fat percentage given in the table below in 1.0 by adjustment of milk solids.
It shall be pasteurised and shall show a negative Phosphatase Test. When fat or dry non-fat-milk solids are used, it shall be ensured that the product remains homogeneous and no deposition of solids takes place on standing.
Q. Chill injury is most common in
- Banana
- Apple
- Mango
- Grape
Answer: a)
Chilling Injury
Chilling injury typically results from “exposure of susceptible produce, especially that of tropical or sub-tropical origin, to temperatures below 10-150C”.
However, the critical temperature at which chilling injury occurs varies among commodities. Chilling injury is completely different to freezing injury(which results when ice crystals form in plant tissues at temperatures below their freezing point).
Both susceptibility and symptoms of chilling injury are product and even cultivar-specific. Moreover, the same commodity grown in different areas may behave differently in response to similar temperature conditions.
| Produce | Lowest safe storage temperature (0C) | Symptoms |
| Avocado | 5-12 | Pitting, browning of pulp and vascular strands |
| Banana | 12 | Brown streaking on skin |
| Cucumber | 7 | Dark-coloured, water-soaked areas |
| Eggplant | 7 | Surface scald |
| Lemon | 10 | Pitting of flavedo, membrane staining, red blotches |
| Lime | 7 | Pitting |
| Mango | 12-13 | Dull skin, brown areas |
| Melon | 7-10 | Pitting, surface rots |
| Papaya | 7-15 | Pitting, water-soaked areas |
| Pineapple | 6-15 | Brown or black flesh |
Q. Which of the following storage designs makes piles of vegetables and cover it with straws
- Barns
- Clamps
- Pits
- Cellars
Answer: b)
Storage (Post- Harvest Handling)
The marketable life of most fresh vegetables can be extended by prompt storage in an environment that maintains product quality. The desired environment can be obtained in facilities where temperature, air circulation, relative humidity, and sometimes atmosphere composition can be controlled. Storage rooms can be grouped accordingly as those requiring refrigeration and those that do not. Storage rooms and methods not requiring refrigeration include: in situ, sand, coir, pits, clamps, windbreaks, cellars, barns, evaporative cooling, and night ventilation:
In situ. This method of storing fruits and vegetables involves delaying the harvest until the crop is required. It can be used in some cases with root crops, such as cassava, but means that the land on which the crop was grown will remain occupied and a new crop cannot be planted. In colder climates, the crop may be exposed to freezing and chilling injury.
Sand or coir: This storage technique is used in countries like India to store potatoes for longer periods of time, which involves covering the commodity under ground with sand.
Pits or trenches are dug at the edges of the field where the crop has been grown. Usually pits are placed at the highest point in the field, especially in regions of high rainfall. The pit or trench is lined with straw or other organic material and filled with the crop being stored, then covered with a layer of organic material followed by a layer of soil. Holes are created with straw at the top to allow for air ventilation, as lack of ventilation may cause problems with rotting of the crop.
Clamps. This has been a traditional method for storing potatoes in some parts of the world, such as Great Britain. A common design uses an area of land at the side of the field. The width of the clamp is about 1 to 2.5 m. The dimensions are marked out and the potatoes piled on the ground in an elongated conical heap. Sometimes straw is laid on the soil before the potatoes. The central height of the heap depends on its angle of repose, which is about one third the width of the clump. At the top, straw is bent over the ridge so that rain will tend to run off the structure. Straw thickness should be from 15-25 cm when compressed. After two weeks, the clamp is covered with soil to a depth of 15-20 cm, but this may vary depending on the climate.
Windbreaks are constructed by driving wooden stakes into the ground in two parallel rows about 1 m apart. A wooden platform is built between the stakes about 30 cm from the ground, often made from wooden boxes. Chicken wire is affixed between the stakes and across both ends of the windbreak. This method is used in Britain to store onions (Thompson, 1996).
Cellars. These underground or partly underground rooms are often beneath a house. This location has good insulation, providing cooling in warm ambient conditions and protection from excessively low temperatures in cold climates. Cellars have traditionally been used at domestic scale in Britain to store apples, cabbages, onions, and potatoes during winter.
Barns. A barn is a farm building for sheltering, processing, and storing agricultural products, animals, and implements. Although there is no precise scale or measure for the type or size of the building, the term barn is usually reserved for the largest or most important structure on any particular farm. Smaller or minor agricultural buildings are often labelled sheds or outbuildings and are normally used to house smaller implements or activities.
Evaporative cooling. When water evaporates from the liquid phase into the vapour phase energy is required. This principle can be used to cool stores by first passing the air introduced into the storage room through a pad of water. The degree of cooling depends on the original humidity of the air and the efficiency of the evaporating surface. If the ambient air has low humidity and is humidified to around 100% RH, then a large reduction in temperature will be achieved. This can provide cool moist conditions during storage.
Q. Fat bloom is
- Increase in the fat level in chocolate leading to the formation of soft texture
- Coating the sugar candy with cocoa butter
- Defect found in chocolate
- None of the above
Answer: c)
Fat bloom is a quality defect that reduces the shelf-life of chocolate products, appearing as a loss of the initial surface gloss.
Q . Which of the following is/are common gelling agents used in confectionery industries?
- Carrageenan
- Alginate
- Gelatin
- All of the above
Answer: d)
Gelling Agents
Gelling agents have the same functionality as stabilizers and thickeners. Examples of these agents include alginate, carrageenan and pectin. The gelling process is affected by the concentration of the gelling agent, pH and temperature of the medium.
| Ingredient | Source | Purpose | Applications |
| Agar-agar | Algae | Stabilizing, thickening and gelling | Confectionery, bakery products, dairy products, soups and sauces |
| Algiantes | Seaweed | Stabilizing and thickening | Reformed foods such as onion rings and fillings, bakery creams and fruit fillings |
| Carrageenan | Seaweed | Stabilizing | Dairy and meat products |
| Cellulose Derivatives | Plants | Stabilizing and thickening | Dairy and bakery products, beverages, syrups, sauces and soups |
| Gelatin | Animal collagen | Stabilizing and gelling | Confectionary, dairy products and desserts and low-fat spreads |
| Guar gum | Legume | Thickening and gelling | Convenience food, dairy products, soft drinks, bread and pastry and puddings |
| Gum Arabic | Tree exudate | Stabilizing and thickening | Alcoholic beverages, frozen desserts, food dressings and flavorings |
| Gum karaya | Tree exudate | Stabilizing | Icings, confectionary, dressings and sauces, ice creams and baked goods |
| Locust bean gum | Legume | Thickening and gelling | Convenience food, dairy products, soft drinks, bread and pastry and puddings |
| Pectin | Fruit | Stabilizer, thickening and gelling | Fruit-based products, dairy products, confectionery, bakery products and spreads |
| Tragacanth gum | Tree exudate | Stabilizing and thickening | Icings, confectionary, dressings and sauces, ice creams and baked goods |
