Q1. Saponification Value Is Used For The Determination Of?

A. Reducing Sugars
B. Pentose Sugars
C. Average Molecular Weight Of Fatty Acids
D. Rancidity Of Oil

Answer: Average Molecular Weight Of Fatty Acids

• Saponification Value = Milligrams Of Potassium Hydroxide (KOH) Required
  To Saponify One Gram Of Fat. When Fats Or Oils (Fatty Acids) Come Into Contact With Lye, A Base Produces Heat (Exothermic Reaction), And The Triglyceride Present In Fat Gets Converted To Fatty Acid And Glycerol.
  Sap Value = {(356.11000) / ([Mean MW * 3] + 92.09 – 54)}, Where MW Is The
  Molecular Weight Of Fatty Acids.
  Saponification Value Is Used For The Determination Of Average Molecular Weight Of Fatty Acids.

READ MORE – FOOD TECHNOLOGY (05/04/2021)

Q2. Which Amongst The Following Is The Culture Microorganism For Bulgarican Buttermilk?

A. Streptococcus Lactis
B. Streptococcus Brevis
C. Streptococcus Thermophilus
D. Lactobacillus Delbrueckii Subsp.Bulgaricus

Answer: Lactobacillus Delbrueckii Subsp.Bulgaricus

• Bulgarian Buttermilk Is Cultured Buttermilk That Uses Lactobacillus Delbrueckii
  Subsp.Bulgaricus As The Culture Microorganism And Fermentation Is Carried Out At High
  Temperatures To Yield High Milk Acidity. The Optimum Temperature For Growth Is 42
  Degrees Celsius. It Is Used As A Flavoring Agent In Pancakes And Biscuits. It Is Thicker
  Than Low-Fat Buttermilk And Contains 2.5% Fat.

READ MORE – FOOD TECHNOLOGY (05/05/2021)

Q3. According To FSSAI, Full Cream Milk Should Contain Milk Fat Of About?

A. 7%
B. 6%
C.8%
D. 8.5%

Answer: 6%

• Pasteurized And Sterilized Full Cream Milk Should Contain 6% Milk Fat And 9% MSNF.
  It Can Be A Combination Of Cow And Buffalo Milk. It Should Exhibit A Negative
  Phosphatase Test And Should Be Packed In Clean, Sound, And Sanitary Containers
  Properly Sealed So As To Prevent Contamination As Per The Standards.

READ MORE – FOOD TECHNOLOGY (15/05/2021)

Q4. The Spoilage Caused By Erwinia Carotovora Is?

A. Anthracnose
B. Brown Rot
C. Downy Mildew
D. Bacterial Soft Rot

Answer: Bacterial Soft Rot

• Bacterial Soft Rots Are Caused By Various Species Of Gram-Negative Bacteria, Erwinia,
  Pectobacterium, And Pseudomonas. These Microorganisms Produce Enzyme That Turns
  The Plant Tissues Soft And Watery By Consuming Essential Plant Nutrients Present In The
  Cells. Fleshy Vegetables Such As Potato, Carrot, Eggplant, Squash And Tomato Are Prone
  To This Type Of Spoilage.

READ MORE – FOOD TECHNOLOGY (25/05/2021)

Q5. Which Of The Following Substrate Is Used In Mead Beverage Production?

A. Honey
B. Grapes
C. Sugarcane Juice
D. Grain Mash

Answer – Honey

• Mead Is An Oldest Alcoholic Beverage Producing Using Honey, Water, And Yeast And
  Flavoured Using Fruits Dating Back To 7000 B.C.E. Mead Was Considered As “Nectar Of
  The Gods” By Ancient Greeks. Yeasts Metabolize Glucose And Fructose Leading To The
  Formation Of Ethanol And Carbon Dioxide. Different Strains Of Yeast Have Been Used
  That Influence The Flavour And Alcohol Formation.

READ MORE – FOOD TECHNOLOGY (04/06/2021)