Q1. _______ Enzymes Are Used To Remove Haziness Of Bevarage.

A} Pectinolytic
B} Amylolytic
C} Lipolytic
D} Proteolytic
ANSWER – A} Pectinolytic

The Haziness Of Bevarage Is Due To The Pectin Content And Which Is Removed By The Pectinase Enzyme.

READ MORE – FOOD SCIENCE (27/12/2020)

Q2. ______ Is A Natural Dye Obtained From Red Cabbage Or Red Grape That Is Used To Impart A Natural Red Color To Food.

A} Anthocyanin
B} Tannins
C} Phytates
D} Bromelains
ANSWER – A} Anthocyanin

Anthocyanin Are The Natural Color Present In Red Cabbage And Grapes And That Is Water Soluble Pigment.

READ MORE – FOOD SCIENCE (07/01/2021)

Q3. Volatile Off Flavour Can Be Removed From Cream By _____ Process.

A} HTST
B} LTLT
C} UHT
D} Vacreation

ANSWER – D} Vacreation

Pasture Feeding Of Animals Can Produce Flavour Taints Through Herbage Derived Substances Dissolved In The Fat. As Most Of The Tainting Substances Are Relatively Volatile, A Process Was Devised In New Zealand Both To Pasteurise The Cream And To Remove The Volatiles Through What Is Essentially A Steam Distillation Process. The Piece Of Equipment Is Known As A Vacreator.

Q4 _______ Is Used For The Inhibition Of The Sprouting Of Onion?

A} CMC
B} D-Pinine
C} Malic Hydrazide
D} Ethylene
ANSWER – C} Malic Hydrazide

Malic Hydrazide(1,2–Dihydro-3,6-Pyridazinedione) Is A Chemical Used To Inhibit The Sprouting Of Onion And Potato. Which Is Plant Growth Regulator Or Inhibitor And Herbicide.

Q5. The Resin Identification Code For PVC Is?

A} 6
B} 5
C} 4
D} 3
ANSWER – D} 3

For All Plastic Packaging Materials There Are There Are Resin Identification Codes. For PVC It Is 3.

READ MORE – FOOD SCIENCE (16/01/2021)