FOOD TECHNOLOGY (11/05/2021)

Q1: Which Is The First Synthetic Sweetening Agent Used?

A. Saccharin
B. Aspartame
C. Sucralose
D. Cyclamate

Answer – Saccharin

  • Explanation: The First Synthetic Sweetening Agent Used Was Saccharin (Sodium Orthobenzenesulphonamide Or The Calcium Salt), Which Is About 300 Times Sweeter Than Sucrose In Concentrations Up To The Equivalent Of A 10 Percent Sucrose Solution. The Use Of Saccharin Often Leaves A Bitter And Unpleasant After-Taste.


Q2: Name The Gum Produced By The Action Of Leuconostoc Mesenteroids On Sucrose?

A. Xanthan
B. Dextran
C. Agar
D. Gum Arabic

Answer – Dextran

  • Explanation: Some Microbial Gums Also Find Use In Foods. Two Important Ones Are Dextran And Xanthan Gums. Dextran Is Formed By The Action Of Leuconostoc Mesenteroids On Sucrose. It Is A Polysaccharide Consisting Of A -D-Glucose Units, 95 Percent Of The Units Being Linked By A -(1^6) Linkages And 5 Percent A -(1^3) Linkages. Dextran Of Molecular Weight Below 100,000 Is Readily Soluble In Water And Is Used In Many Food Products.


Q3: Osteomalacia Is Due To Deficiency Of?

A. Vitamin C
B. Vitamin B9
C. Vitamin B12
D. Vitamin D

Answer – Vitamin D

  • Explanation: In Adults, The Deficiency Of Vitamin D Causes Osteomalacia Owing To Defective Mineralization. In This Case, There Is Decalcification Of Bone Shafts And The Tendency Is For Fractures Rather Than Bending To Occur.


Q4: Best Source Of Vitamin K?

A. Leafy Vegetables
B. Meat
C. Milk
D. Fruits

Answer – Leafy Vegetables

  • Explanation: The Best Sources Of Vitamin K Are Green Leafy Vegetables, Especially Spinach, Cabbage, And Lettuce. Fruits, Cereals, Dairy Products, And Meat Provide Lesser Amounts. An Average Mixed Diet Provides 300-500 Jug Of Vitamin K Daily. Half Of The Vitamin K In Man Is Of Intestinal Origin Synthesized By The Gut Flora And Half Is Phylloquinone. Deficiency Of This Vitamin Is Uncommon In Adults. New-Born Infants Before The Establishment Of Intestinal Flora Show A Deficiency.


Q5: Which Preservative Is The Most Useful Agent For The Prevention Of Browning Reactions In Dried Fruits?

A. Sugar
B. Sodium Chloride
C. Sorbic Acid
D. Sulphur Dioxide

Answer – Sulphur Dioxide

  • Explanation: Sulphur Dioxide Has Been Used In Foods For A Long As A General Preservative. It Is Used In The Treatment Of Fruits And Vegetables Before And After Dehydration To Extend The Storage Life Of Fresh Grapes, Prevent The Growth Of Undesirable Micro-Organisms During Winemaking, And In The Manufacture Of Fruit Juices. Sulphur Dioxide Is Also The Most Useful Agent For The Prevention Of Browning Reactions In Dried Fruits. Most Cut Fruits Are Treated With Sulphur Dioxide To Prevent Enzymic Browning.


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