FOOD TECHNOLOGY (04/09/2021)

Q1. _________ Is Used As A Bittering Agent In Soft Drinks.

A. Carmine
B. Ro Antiscalant
C. Xanthan Gum
D. Quinine

ANSWER: D. Quinine

  • Explanation: Quinine Is Used As A Bittering Agent In Soft Drinks And Tonics, Usually At A Concentration Of About 80 Mg Quinine Hydrochloride Per Liter, As Quinine Salts Or Extracts From Cinchona Bark. Quinine Is Also Used In A Small Amount In Flour Sweets And Some Bitter Alcoholic Beverages.


Q2. _________ Are Intracellular Acidic Proteases Located In The Lysosomal Fraction Of Animal Tissues.

A. Cathepsins
B. Papain
C. Ficin
D. Bromelain

ANSWER: A. Cathepsins

  • Explanation: Cathepsins Are Lysosomal Proteases That Play An Important Role In Cellular Protein Turnover. Cathepsins Are Acidic Intracellular Proteases Found In The Lysosomal Part Of Animal Tissues, As Opposed To Cell-Secreted Proteases Like Trypsin And Chymotrypsin. The Tenderization Of Meat During Age Is Aided By Five Cathepsins: Cathepsin A, B, C, D, And E.


Q3. Which Of The Following Is Used As A Taste Modifier?

A. Thaumatin
B. Miraculin
C. Monellin
D. All Of The Above

ANSWER- B. Miraculin

  • Explanation – Miraculin Is A Glycoprotein Present In A Tropical Fruit Known As Miracle Berry. It Is A Taste Modifier Because The Protein Has No Taste But Changes The Taste Of Acidic Solutions Into A Sweet Taste. Miraculin Has A Bitter Flavor To It. Miraculin Attaches To The Sweetness Receptors When Taste Buds Are Exposed To It. Acidic Foods That Are Ordinarily Sour, Such As Citrus, Are Perceived As Sweet As A Result Of This.


Q4. _________ Is An Essential Characteristic Of Grapes.

A. Acetic Acid
B. Ascorbic Acid
C. Tartaric Acid
D. Malic Acid

ANSWER – C. Tartaric Acid

  • Explanation- Tartaric Acid Is Found Only In A Few Fruits, Including Grapes.  Tartaric Acid Is A Weak Acid That Breaks Down Into Bitartrate And Tartrate Ions In Solution. In The Presence Of A Substantial Amount Of Bitartrate And Tartaric Ions In The Presence Of Potassium Or Calcium Ions, Tartaric Salts Can Form In Musts And Wines, Which Are Vital For Wine Stability Under Specific Situations.


Q5. The Combined Process Of Partial Drying In A Concentrated Solution Followed By Freezing Is Known As?

A. Dehydro Freezing
B. Osmodehydro Concentration
C. Osmodehydro Freezing
D. Concentration Freezing

ANSWER – C. Osmodehydro Freezing

  • Explanation – The Combined Process Of Partial Dewatering By Osmotic Dehydration Followed By Freezing Is Known As Osmodehydro-Freezing. The Use Of Osmotic Dehydration In Conjunction With The Freezing Process Lowered The Amount Of Energy Required For Ice Crystal Formation During The Freezing Process, As Well As The Cost Of Distribution And Packing. This Technique Aids In The Development Of Materials With Improved Textural Features, Such As Reduced Drip Loss And Structural Collapse.


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