MVP - 001 Foot Fundamentals And Chemistry Flashcards
1
Q
One word for A combination of nutrition and pharmaceuticals which has potential for promoting health and preventing disease
A
Nutraceuticals
2
Q
One word for if foods prepared from plant or animal whose genome is altered through genetic engineering
A
GMOs (Genetically Modified Organisms)
3
Q
One word for the amino acid deficiency in pulses
A
Leguminosis
4
Q
Name one non-edible oil seed crop
A
Neem (Azadirachta indica)
5
Q
Names of vegetable oils rich in omega-3 fatty acid
A
- Flaxseed oil 2. Canola oil 3. Soybean oil
6
Q
Botanical name of tea
A
Camellia sinensis.
7
Q
The example of non-starchy polysaccharides
A
cellulose. Cellulose is a complex carbohydrate found in plant cell walls and provides structural support to plant cells.
8
Q
The example of non-starchy polysaccharides
A
cellulose. Cellulose is a complex carbohydrate found in plant cell walls and provides structural support to plant cells.
9
Q
The compound responsible for flatulence factor of soybean
A
oligosaccharides
10
Q
The name of corn protein
A
Zein
11
Q
What’s a pigment present in meat
A
Myoglobin
12
Q
What’s a pigment present in meat
A
Myoglobin
13
Q
What’s a pigment present in meat
A
Myoglobin
14
Q
The anti-nutritional factor present in cotton seed
A
Gossypol
15
Q
Sandwich of two or more packaging material
A
Laminate
16
Q
Full form of PET
A
Polyethylene Terephthalate
17
Q
Full form of FFA
A
Free fatty acid
18
Q
Full form of iqb
A
Inspection Qualification Body
19
Q
Define New food product development (NDP)
A
New food product development (NPD) is the process of bringing new food items to market. It involves several steps, from ideation and market research to formulation, testing, and commercialization. NPD teams consider factors like consumer trends, feasibility, and regulatory compliance to create successful products.
20
Q
Define organic food
A
Organic food refers to products grown or raised using organic farming methods. These methods emphasize natural processes and avoid synthetic chemicals, antibiotics, or genetically modified organisms (GMOs). Organic certification ensures these standards are met.
21
Q
Define miliard Browning
A
The Maillard reaction is a complex series of chemical reactions that occur between amino acids (protein building blocks) and reducing sugars when heated. This reaction is responsible for the browning of food and the development of rich flavors and aromas. It’s what gives seared steaks, roasted coffee beans, and toasted bread their characteristic color and taste.
22
Q
Functional properties of eggs
A
Eggs are a versatile ingredient with several functional properties that make them crucial in cooking. They can bind ingredients, emulsify fats and water, leaven batters, thicken sauces, and add flavor and color.
23
Q
Limitations of soya being as a legume
A
soybeans have higher phosphorus needs for growth and can cause allergies in some people.
24
Q
What are functional foods
A
Functional foods are foods that offer additional health benefits beyond basic nutrition. Examples include probiotic yogurt for gut health, fortified cereals with added vitamins and minerals, oatmeal for lowering cholesterol, and fatty fish like salmon for heart-healthy omega-3s. These foods can enhance health or reduce disease risk.
25
What are functional foods
Functional foods are foods that offer additional health benefits beyond basic nutrition. Examples include probiotic yogurt for gut health, fortified cereals with added vitamins and minerals, oatmeal for lowering cholesterol, and fatty fish like salmon for heart-healthy omega-3s. These foods can enhance health or reduce disease risk.
26
What is sorption isotherm?
It is a graphical representation of the relationship between the moisture content of a food and the water activity at a constant temperature
Helps in:-
1) Predicting shelf life
2) Optimizing processing condition
27
Role of enzyme in brewing
In brewing, enzymes convert grain starches into fermentable sugars and break down proteins, aiding fermentation and improving beer clarity and stability.
28
Role of enzyme in brewing
In brewing, enzymes convert grain starches into fermentable sugars and break down proteins, aiding fermentation and improving beer clarity and stability.
29
What are antioxidants?
Antioxidants are molecules that protect cells from damage caused by free radicals, which are unstable molecules that can harm cellular components. They are found in various foods, including fruits, vegetables, nuts, and grains.
30
What are antioxidants?
Antioxidants are molecules that protect cells from damage caused by free radicals, which are unstable molecules that can harm cellular components. They are found in various foods, including fruits, vegetables, nuts, and grains.
31
What is chromatography?
Chromatography is a technique used to separate mixture components based on their affinity for a mobile phase and a stationary phase. It is commonly used in chemistry and biochemistry to analyze complex mixtures.
32
Question: (MAP) What is modified atmosphere packaging ?
Answer: Modified atmosphere packaging (MAP) is a technique used to prolong the shelf life of perishable foods by altering the atmosphere within the packaging to reduce oxygen levels, slowing down spoilage and extending freshness.
33
Question: What are the essential labeling requirements for food packaging under Indian law?
name of the food, list of ingredients, nutritional information, net quantity, manufacturer's name and address, FSSAI license number, date of manufacture, and expiry date, ensuring consumer safety and information transparency.
34
Question: What percentage of total sugar does honey contain?
approximately 80% of total sugar.
35
Question: What percentage of fat do cocoa beans contain?
Answer: Approximately 50-55%.
36
Question: Which type of tea contains a high amount of antioxidants?
Answer: Green tea.
37
Question: What does honey produce when topically applied to wounds and diluted with body fluids?
Answer: Hydrogen peroxide (H202).
38
Question: What is a compact food package made with oats, barley, wheat, corn, nuts, berries, honey, and milk?
Answer: muesli
39
Question: In cereal grains, what is the primary location of antioxidants?
Answer: Bran.
40
Question: What meat is called Chevon?
Answer: Goat.
41
Question: What is the process of plunging pig or poultry carcasses into very hot water to facilitate scraping and plucking known as?
Answer: Scalding.
42
Question: What are molecules called that have a binding affinity for water?
Answer: Hydrophilic molecules.
43
Question: What is the term for the percentage of equilibrium relative humidity divided by 100?
Answer: Relative humidity.
44
Question: What is the term for the percentage of equilibrium relative humidity divided by 100?
Answer: Relative humidity.
45
Question: How is the molecular weight of fatty acids in a fat or oil indicated?
Answer: By determining the saponification value.
46
The Krishner value is used to determine the amount of ________ present in a fat or oil sample.
oleic acid
47
Question: What is cyclomate used as?
Answer: Artificial sweetener.
48
Annatto color is obtained from the seeds of the tree_______
(Bixa orellana).
49
Question: Where are betalains found?
Answer: Beetroot.
50
Question: What water-soluble vitamin, not associated with coenzyme activity, is ?
Answer: Vitamin B1(Thiamine.)
51
Question: What is the chemical name for vitamin B1?
Answer: Thiamine.
52
Question: What is cuisine?
Answer: Cuisine refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment.
53
Question: What is flaked rice?
Answer: Flaked rice is rice that has been flattened into flat, light flakes, commonly used in Indian cuisine for making snacks, breakfast dishes, and desserts.
54
Question: What is food security?
Answer: Food security refers to the state in which all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
55
Question: What is a caryopsis?
Answer: A caryopsis is a type of dry, one-seeded fruit in which the seed coat is tightly fused to the fruit wall, commonly found in grains such as wheat, rice, and maize.
56
Question: What is halal meat?
Answer: Halal meat is meat from animals that have been slaughtered according to Islamic dietary laws, which involves specific guidelines and rituals to ensure the meat is permissible for consumption by Muslims.
57
Question: What is ham?
Answer: Ham is a cut of meat from the hind leg or thigh of a pig that has been preserved through curing, smoking, or salting.
58
Question: What is evisceration?
Answer: Evisceration is the removal of internal organs, especially those in the abdominal cavity, from an animal during the butchering process.
59
Question: What are meat analogues?
Answer: Meat analogues, also known as meat substitutes or mock meats, are plant-based or laboratory-grown products designed to mimic the taste, texture, and appearance of meat, providing alternatives for vegetarian and vegan diets.
60
Question: What is rigor mortis?
Answer: Rigor mortis is a postmortem phenomenon characterized by the stiffening of muscles in the body after death, resulting from chemical changes in muscle fibers.
61
Question: What is rigor mortis?
Answer: Rigor mortis is a postmortem phenomenon characterized by the stiffening of muscles in the body after death, resulting from chemical changes in muscle fibers.
62
Question: What is offal?
Answer: Offal refers to the organs and entrails of a butchered animal, excluding muscle meat. It includes organs such as the liver, kidneys, heart, and intestines, which are often used in cooking and culinary traditions around the world.
63
Question: What technology is used to create genetically modified foods?
Answer: Genetic engineering (inserting genes from other organisms for desired traits)
64
Question: What is the full form of NAFED?
Answer: National Agricultural Cooperative Marketing Federation of India Ltd.
65
Question: What are the steps involved in processing black tea?
Answer: Black tea processing involves:
* Withering (reducing moisture)
* Rolling (breaking cell walls)
* Oxidation (developing flavor and color)
* Drying (halting oxidation)
66
Question: What is NPOP?
Answer: National Programme for Organic Production. It's an Indian government program that sets standards for organic farming and certification.
67
Question: What is the full form of ASEAN?
Answer: Association of Southeast Asian Nations
68
Question: What is IMFL?
Answer: IMFL stands for Indian-made Foreign Liquor.
69
Question: What does GRAS stand for?
Answer: Generally Recognized As Safe (FDA designation for food additives)
70
Question: What is the full form of HPTLC?
Answer: High-Performance Thin-Layer Chromatography
71
Question: What is the full form of ETP?
Answer: Effluent Treatment Plant
72
Question: What is the full form of FT-IR?
Answer: Fourier-Transform Infrared Spectroscopy
73
Question: What is the full form of HDPE?
Answer: High-Density Polyethylene
74
Question: What is the full form of NAFED?
Answer: National Agricultural Cooperative Marketing Federation of India Ltd.
75
Question: What is sucrose inversion?
Answer: Breakdown of sucrose (table sugar) into glucose and fructose by sucrase enzyme (hydrolysis).
76
Question: Differentiate between emulsoids and suspensoids.
* **Emulsoids**: Stable mixtures of two immiscible liquids, with one dispersed as droplets in the other (e.g., milk, mayonnaise). They often need an emulsifier for stability.
* **Suspensoids**: Unstable mixtures with solid particles suspended in a liquid (e.g., sand in water). The particles settle over time and can be separated by filtration.
77
Question: What is a fat constant?
Answer: Specific value to convert fat/oil refractive index to percentage by weight (varies by fat/oil type).
78
Question: What is RM value?
Answer: Measure of volatile short-chain fatty acids in butterfat (indicates authenticity and quality).
79
Question: What is Polenske value?
Answer: Measure of volatile fatty acids in butterfat (focuses on butyric acid content, higher value indicates higher quality butter).
80
Question: What is a sampling plan?
Answer: A strategy for selecting a representative sample from a population for research or data collection.
81
Question: What is probability sampling?
Answer: A sampling method where each member of the population has a known chance of being selected. This ensures randomness and allows for statistical inferences about the population.
82
Question: What is sensor evaluation?
Answer: Assessing a sensor's performance (accuracy, sensitivity, etc.) to determine its suitability for an application.
83
Question: What is a sensory panel?
Answer: A trained group of people who evaluate products using their senses (sight, smell, taste, touch) to assess sensory characteristics.
84
Question: What are edible packaging materials?
Answer: Wraps or coatings made from seaweed, waxes, or starches can be eaten with food. Hello Jose increase the shelf life of the food
85
Question: What is pre-treatment in wastewater handling?
Answer: Removes large objects and inorganic materials (screening & grit removal).
86
Primary Treatment (Wastewater)
* Question: What is primary treatment in wastewater handling?
* Answer: Uses gravity settling to remove suspended solids.
87
Secondary Treatment (Wastewater)
* Question: What is secondary treatment in wastewater handling?
* Answer: Uses biological processes (e.g., activated sludge) to remove organic matter with microorganisms.
88
Secondary Treatment (Wastewater)
* Question: What is secondary treatment in wastewater handling?
* Answer: Uses biological processes (e.g., activated sludge) to remove organic matter with microorganisms.
89
Trickling Filter Process (Secondary Treatment)
* Question: What is the trickling filter process in wastewater treatment?
* Answer: Wastewater trickles over rocks with a biofilm that breaks down organic matter.
90
Question: What is bacon?
Answer: Salted and smoked pork, typically from the belly or back, sliced thin for eating.
91
Question: What is scalding?
Answer: the process of treating carcasses with hot water or steam to loosen the hair or feather in the. follicle to aid their removal
92
Question: What is a trans fatty acid?
Answer: Unsaturated fat created during food processing (hydrogenation) that raises unhealthy cholesterol levels.
93
Question: What is venison?
Answer: Meat from deer.
94
Question: What is kosher?
Answer: Food conforming to Jewish dietary laws.
95
Question: What is luncheon meat?
Answer: Processed meat product cooked in a loaf or mold, typically canned or pre-sliced for sandwiches.
96
Question: What are glycoproteins?
Answer: Molecules with carbohydrates (sugars) linked to proteins. They play important roles in various bodily functions, including cell signaling and immunity.
97
Question: What is red meat?
Answer: Meat from mammals that is red when raw due to its myoglobin content. Examples include beef, lamb, pork, and venison.
98
Question: What is French toast?
Answer: Bread soaked in eggs and milk, then pan-fried. It's a popular breakfast dish.
99
Question: What is the full form of ICP-MS?
Answer: Inductively Coupled Plasma Mass Spectrometry
(used to identify and measure elements at trace levels in liquid samples).
100
Question: What is TBHQ?
Answer: Tertiary butylhydroquinone (food preservative).
101
Question: What is the full form of BOD?
Answer: Biochemical Oxygen Demand
102
Question: What is BOPP?
Answer: BOPP stands for Biaxially Oriented Polypropylene [Common plastic film used for packaging (e.g., bags, wraps)].
103
Question: What is the full form of CPCB?
Answer: CPCB stands for Central Pollution Control Board (India's statutory organization under the Ministry of Environment, Forest and Climate Change).
104
Question: What is LLDPE?
Answer: LLDPE stands for Linear Low-Density Polyethylene [Flexible and strong plastic commonly used in packaging films, bags, and treatable pipes].
105
Question: What is IFOAM?
Answer: IFOAM - Organics International (formerly known as the International Federation of Organic Agriculture Movements).
106
Question: What is ADI?
Answer: ADI stands for Acceptable Daily Intake [The estimated amount of a substance a person can consume daily over a lifetime without appreciable health risk (set by regulatory bodies)].
107
Question: What is MUFA?
Answer: MUFA stands for Monounsaturated Fatty Acid [A type of fat with one double bond between carbon atoms, considered beneficial for heart health].
108
Question: What is PET?
Answer: PET (Polyethylene terephthalate) [Widely used plastic for beverage bottles, food containers, and textiles (polyester)].
109
Extend of unsaturation in a fat or oil is indicated by what
Idion value
110
Which water soluble vitamin is not associated with w enzyme activity?
Vitamin C
111
Common name for vitamin b2 is
Riboflavin
112
Question: How is fish freshness judged?
Answer: Freshness of fish is judged using a combination of sensory cues:
* Appearance: Bright, shiny eyes, clear and moist cornea, vibrant and metallic skin with intact scales.
* Smell: Mild ocean or sea-like odor, not fishy or ammonial.
* Texture: Firm and elastic flesh that springs back when pressed.
* Gills: Bright red or pink, moist, and free from slime.
113
Question: Importance of water activity (aw) in food spoilage?
Answer: Lowers water availability for microbes, slowing their growth and spoilage (critical for food preservation).
114
Question: What is water activity (aw) in food?
Answer: Measure of free water available for microbial growth (affects food spoilage).
115
Question: What is mutarotation of sugar solution?
Gradual change in specific optical rotation of a sugar solution due to interconversion of
alpha and beta forms of sugar until equilibrium is reached
is called as mutarotation
116
Question: What is the role of sucrose (table sugar) in ice cream?
Answer: Sucrose plays several key roles in ice cream:
* Sweetness: Primary contributor to ice cream's sweetness.
* Texture: Affects ice cream's body and texture by influencing crystallization during freezing.
* Lowering freezing point: Helps lower the freezing point of the ice cream mix, resulting in a smoother texture.
117
Question: Why is invert sugar sometimes used instead of sucrose in ice cream?
Answer: Invert sugar (a mixture of glucose and fructose) can be used instead of sucrose in ice cream for a few reasons:
* Softer texture: Lowers the freezing point more than sucrose, leading to a softer and smoother ice cream.
* Reduced sweetness: May allow for reduced sugar content without sacrificing sweetness as fructose is sweeter than sucrose.
* Anti-crystallization: Helps prevent ice crystals from forming, resulting in a creamier texture.
118
Question: What is enzymatic browning?
Answer: Caused by enzymes that react with phenolic compounds, causing brown pigments (e.g., browning in cut apples).
119
Question: What is Maillard browning?
Answer: A non-enzymatic reaction between amino acids and sugars at high temperatures (e.g., browning in seared meat).
120
Question: What is sensory evaluation?
Answer: Scientific assessment of a product's characteristics (appearance, taste, texture, etc.) using human senses.
121
Question: Benefits of barcodes on food packaging?
Answer: Track inventory, improve traceability, faster checkout, reduce errors (better data for stores).
122
Question: What are antinutritional factors in pulses?
Answer: compounds that can reduce nutrient absorption: lectins, trypsin inhibitors, phytates, tannins, saponins.
123
Question: What is the botanical
name of the coffee plant?
Answer: Coffea
124
Name some functional foods
Berries, fatty fish (e.g., salmon), walnuts, and yogurt.
125
Question: What are some essential trace elements?
Answer: Iron (Fe), Zinc (Zn), Copper (Cu), Selenium (Se), Iodine (I), Chromium (Cr).
126
Question: What are some examples of non-nutritive sweeteners (artificial sweeteners)?
Answer: Sucralose (Splenda), Aspartame (Equal, NutraSweet), Saccharin (Sweet'N Low), Acesulfame K (Sweet One), Neotame, Stevia (Truvia, PureVia), Monk fruit.
127
Question: What is the protein percentage of soy protein isolate?
Answer: Soy protein isolate is a highly refined form of soy protein with a minimum protein content of 90% on a moisture-free basis. This means it can contain around 90% or more protein by weight, depending on the specific product.
128
Question: What pigment is present in brinjal (eggplant)?
Answer: Anthocyanins (responsible for the purple color).
129
Question: What is an enzyme attached to an inert insoluble material called?
Answer: Immobilized enzyme
130
What is the full form of EPS?
Extracellular Polymeric Substance (a complex mixture of organic compounds secreted by microorganisms)
131
Question: What is fortification?
Answer: Fortification refers to the process of adding essential vitamins, minerals, or other nutrients to a food product to improve its nutritional value. This is often done to address deficiencies in the population's diet or to enhance the nutritional profile of a food that may be naturally low in certain nutrients.
132
Question: What is rancidity?
Answer: Rancidity describes the spoilage of fats and oils in food, causing unpleasant odors and flavors. It occurs due to the oxidation of fats and oils, a chemical reaction triggered by light, air, moisture, or heat. The breakdown products are responsible for the characteristic off-putting taste and smell.
133
Question: What is modified starch?
Answer: Modified starch is starch that has been physically, enzymatically, or chemically altered to change its properties for various applications. These modifications can affect factors like thickening ability, texture, and stability in food processing.
134
Question: What is the difference between free and bound water in food?
Answer:
* Free water: Easily extractable water, not chemically bound to food components. It plays a crucial role in microbial growth and enzymatic reactions, impacting food spoilage. (e.g., water in fruits and vegetables).
* Bound water: Strongly held by food components through chemical or physical bonds. It's less available for microbial activity and has minimal impact on spoilage. (e.g., water in starches or proteins).
135
Question: What is the FFS (Form-Fill-Seal) system in food packaging?
Answer: The FFS system is an automated packaging process that combines forming, filling, and sealing a package in one continuous operation. It typically uses a roll of flexible film to create custom-shaped pouches or containers for food products.
Here are some key points about FFS:
* Suitable for: Powders, granules, liquids, and even some solid foods.
* Benefits: Efficient, high-speed production, minimal manual intervention, good for sterile packaging environments.
* Materials: Often uses flexible film (plastic) formed into pouches, cups, or other shapes.
136
Question: What is the composition of honey?
Answer: Honey is a supersaturated sugar solution primarily composed of:
* Carbohydrates (80%):
* Fructose (around 45%)
* Glucose (around 30%)
* Other sugars (minimal amounts)
* Water (18-20%)
* Minor components:
* Proteins, enzymes, vitamins, minerals, organic acids, and flavoring compounds (less than 5%)
137
Question: What amino acids are deficient in pulses?
Answer: Pulses are generally low in methionine and cysteine.
138
Question: What are natural antioxidants in vegetable oil?
Answer: Vitamin E (tocopherols), carotenoids (in some oils), phenolic compounds.
139
Question: What are the colorants present in turmeric?
Answer: Curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin).
140
Question: What sugar is present in milk?
Answer: Lactose
141
Question: What is the main protein in wheat?
Answer: Gluten
142
Question: What is the botanical name of the cacao plant?
Answer: Theobroma cacao
143
Question: What pigment gives tomatoes their red color?
Answer: Lycopene
144
Question: What are some antimicrobial factors present in soybeans?
Answer: Isoflavones, saponins (may inhibit growth of some microbes
145
Question: What is the full form of IMF ?
Answer: Internal Mycelial Filaments (Fungi)
146
Question: Name 5 byproducts of milk processing.
Answer: Skim milk, buttermilk, whey, ghee residue, casein (or caseinates)
147
Question: What is the scientific term for rapid freezing at very low temperatures used in food preservation?
Answer: Cryogenic Freezing (uses liquid nitrogen, minimizes ice crystal formation).
148
Question: What are some advantages of CFB boxes (corrugated cardboard boxes)?
Answer:
* Protection:
* Cost-effective:
* Versatility:
* Sustainability:
* Lightweight:
* Printability:
149
Question: What is HACCP?
Answer: HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards throughout the food production process.
150
Question: What is the most abundant protein in corn?
Answer: Zein (major storage protein, makes up 44-79% of corn protein).
151
Question: What is the bond angle between hydrogen atoms and the oxygen atom in a water molecule?
Answer: Approximately 104.5 degrees (due to repulsion between lone pairs and bonding electrons).
152
Question: What is the pH level of acidic foods?
Answer: Less than 4.6
153
Question: What is produced by cold water extraction of animal skin and bone?
Answer: Collagen
154
Question: What is the range for total hardness in soft water (measured in parts per million, PPM)?
Answer: 55 PPM
155
Which acid is predominant in tamarind?
Tartaric acid
156
What is used to form the texture of canned fruits
**CAOH2**
Calcium hydroxide
157
Full form of IUPAC
International union of pure and applied chemistry
158
Full form of UHT
Ultra high temperature
159
Ful form of FDA
Food and drug administration
160
Full form of icmr
Indian council of medical research
161
Full form of TDT
Thermal death time
162
True or false? The water activity of fresh fruits and vegetables fall in the range of 0.80 0.88
True
163
True or false? The severity of heart treatment for processing is determined by the pH of the food
True
164
A cut of meat taken from the side belly or back of a pig that has been cured and or smoked is called?
Beacon
165
Define neuraceutical
The food product that provide health and medical benefit in addition to basic nutrition value, it combines nutrition and pharmaceutical properties
166
Define neuraceutical
The food product that provide health and medical benefit in addition to basic nutrition value, it combines nutrition and pharmaceutical properties
167
Define parboiling
Free cooking process for grains like rice where there are partially boiled in the husk before milling this improve their keeping quality
168
Define lactose intolerance
Air condition where individual has difficulty digesting lactose sugar found in milk due to insufficient lactase enzyme activity
169
Define bod, biological oxygen demand
A measure of the amount of dissolved oxygen needed by microorganisms to break down organic matter in water. Higher bod indicate greater pollution
170
What is acid value
The amount of potassium hydroxide (Koh) In milligram required to neutralize the free fatty acid present in 1Gram of fat or oil
171
What is AAS
Atomic absorption spectroscope
172
Difference between durable and perishable food
1) Durable food AKA non-perishable food have long shelf life trans store for longer duration. Example canned foods dehydrated foods
2)Perishable foods are food products that have limited shelf life like sample, poultry, fish, seafood, egg
173
What is item number, eiden value, absorption value
Is a measure of degree of unsaturation in a fat or oil.
174
What is peroxide value
Measurement of amount of peroxide formed in fat and oil due to their oxidative deterioration.
Peroxide are formed when fat and oil undergo oxidation can happen due to exposure to air, light , heat
175
What is simple protein
Protein combos only of amino acid and do not contain any non-protein components
are generally soluble in water and Salt solution
Examples:- albumin, globulins
176
what are Conjugated proteins
Proteins that contain one or more non protein components (prosthetic group) In addition to amino acid
Example:- metalloprotein, phospho protein.
177
What is operating characteristics curve or OC curve?
(OC) curve is a graph in quality control showing the probability of accepting a batch based on sample quality, helping assess the effectiveness of the sampling plan in detecting defects
178
What is pastelization
It's a heat treatment process to destroy harmful pathogen and reduce the number of spoilage microorganisms in milk and other beverages. It makes the milk safe while preserving the nutritional quality and extending shelf life named after Louis pasture a French scientist
179
Methods of pasteurization
1 High temperature short time. (HTST). Rapid high temperature and then quick. Cool down
Load temperature long time (LTLT). Heated at a low temperature and holding for longer duration
180
difference between nutrients and nutraceuticals (functional foods)
Nutrients are essential. Substance found in food. Provide basic building blocks
Nutraceuticals are formulated or isolated to get there potential health benefit go beyond basic nutritions and are consumed with specific aim of enhancing health and preventing diseases
181
Steps to prevent contamination and maintaining poultry meat quality
Key points
1) hygienic farming practices
2) proper feeding and watering
3) disease management
4) slaughter and processing(implement haccp)
5) temperature control
6) packaging and transportation
7) training and education
8) regular testing and monitoring
9) compliance with regulatory standards.
182
Steps to prevent contamination and maintaining poultry meat quality
Key points
1) hygienic farming practices
2) proper feeding and watering
3) disease management
4) slaughter and processing(implement haccp)
5) temperature control
6) packaging and transportation
7) training and education
183
Three main gases used in MAP
OxygenO2- typically reduced
carbon dioxide- inhibit the growth of microorganisms and mold
Co2, nitrogen N2.- enart gas to displace oxygen used as filler gas
184
Various methods to preserve eggs
1 refrigeration
2 cold storage with modified atmosphere
3 coating with mineral oil or food grade wax
4 Water Glorin using sodium silicate
5 freezing commonly yolk and white separated
6 pickling (gives unique taste)
7 fastilization (HTST)
185
describe Physiochemical parameters to measure water quality
Ph (acidity or alkalinity)
Temperature.
Dissolved oxygen (DO)
Turbidity.
Conductivity. (ELECTRIC)
Total dissolved solids. (TDS)
Chemical oxygen demand
Nutrient levels
186
What are superfoods
Nutrition, dense food that are considered high beneficial. Due rich contents Of vitamins, minerals, antioxidants and other nutritions
Blueberry are packed with antioxidant
Salmon excellent source of omega-3 fatty acids
Quinoa gluten-free whole grain complete protein = essential amino acids
187
188
Determination of quality of egg
Key points
Shell quality
Shell color
Air cell size?
Yolk appearance
Album in quality
Shell strenstren
Weight
Candling
Float test
189
State the source, role le and food application of two macro minerals
Calcium source: dairy products, leafy green vegetables, nuts and seeds. Role: strong bones and teeth, maintain normal heart rhythm, blood clot
Magnesium source: whole grain, nuts and seeds, legumes role: energy production, masculine nerve function, blood sugar level
190
State the effects of rancidity
All flavor and order
Nutritional loss
Textual change
Decrease shelf life
Toxic components
191
State the effects of rancidity
All flavor and order
Nutritional loss
Textual change
Decrease shelf life
Toxic components
192
- **Question:** What does the Food Action Rating Scale (FACT) measure?
-
**Answer:** It measures how likely you are to eat a food again, using options like "definitely would not eat" to "definitely would eat."
193
- **Question:** What does the Hedonic Rating Scale measure?
- **Answer:** It measures how much you like or dislike a food, using options like "dislike extremely" to "like extremely."
194
- **Question:** What does the Hedonic Rating Scale measure?
- **Answer:** It measures how much you like or dislike a food, using options like "dislike extremely" to "like extremely."
195
Class 1 preservation explain
Natural/traditional preservatives from natural sources
Salt - reduce water activity
Sugar- ability to bind water
Vinegar- has acidic acid antimicrobial property
196
Class 2 preservatives explain
Synthetic/ chemical preservatives chemically derived compounds
Sulfate :- sulfur dioxide and sulfate components important and the microbial agent and antioxidants
Nitrates:- sodium nitrate are used and cured me to inhibit growth of harmful bacteria maintaining the meats colour
benzoate:- sodium benzoate are effective agents, yeast, mold, and certain bacterias are commonly used in acidic fruits and beverages.
197
5 water soluble vitamins
Vitamin C
Added to fruit juices, energy, bakery products
Vitamin B1
Added to grains and flour fortified in pastas and snacks
Vitamin b2
Added to milk dairy products
Vitamins b3
Add it to grain and flour send me products
Vitamin b6
Harder to meat products and cereals
198
What is enrichment Of food?
Adding back nutritions that were lost during processing typically occur while refined greens where vitamins and minerals are added back after refining process
To restore the nutritional value of the food to level similar or higher than those found in whole and processed food
199
Processing of the tea
Withering
Rolling
Oxidating
Firing or drying
Sorting and grading
Green tea= No oxidation process
White tea= young buds only withering and drying.
200
Overview of health food available in the market
Superfoods: High in nutrients and antioxidants ,eg. berries.
Functional foods: addictives with specific health benefits, eg. Probiotic yogurt
Organic food: produced without synthetic fertilizers or genetically modified organisms
Plant-Based alternatives:
Gluten free and allergen free food: No soy, diary, Egg, nuts.
201
Different methods of food processing
Thermal processing
The refrigeration and freezing
Drying
Fermenting
Packaging
202
The phenomena responsible for the scaling of bread
Retrogradation
203
Natural emulsifier present in milk
casein
204
The theater treats protein has no net charge
Isoelectric
205
Breaking of fat into smaller size so as to prevent it from separating from milk
Homogenization
206
The ratio of moisture content of the product and the relative humidity of the air surrounding it
Water activity (aw)
207
a non-star cheap polysaccharide?
Cellulose
208
The amino acid deficiency in pulses
Methionine
209
The amino acid deficiency in pulses
Methionine
210
Example of an ethyl absorb used in sachets in packs
Ethylene
211
A cryogenic liquid used for freezing food
Liquid nitrogen
212
Hey cryogenic liquid used for freezing food
Liquid nitrogen
213
Algae use the source of protein
Spirulina
214
What is parboiling
Partially boiling rice or other grains before further processing
215
What is whiskey
An alcoholic beverage made from fermented greens and aged in wooden gasks
216
What is Essential amino acid
Amino acid that the body cannot synthesize and must be obtained from diet
217
What is karif corp
Corps that are shown in the rainy season and harvested in the Autumn
218
Smoking point
The temperature at which an oil starts to produce visible smoke during heat
219
Smoking point
The temperature at which an oil starts to produce visible smoke during heat
220
What is khurchan
And milk beast sweet delicacy made by scraping milk solids from the side of a pan
221
What is hard water?
Water containing a High concentration of dissolved minerals (mainly calcium and iron)
222
What is soft water
Water has low concentration of dissolved mineral (usually calcium and magnesium)
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Major components of food. Aka macronutrients and micronutrients
1) Carbohydrates - energy - starch
2) Protein - tissue repair, growth, enzyme production - meat, fish, egg
3) fats/lipid - energy, cell structure, nutrient absorption - Butter, oil, nuts.
4) vitamins - biochemical process - ABCDEK
5) minerals - bodily function, overall health - calcium, iron
6) Water - hydration,nutrient transport, body time - significant % of body
7) dietary fiber - digestive health health - fruits and vegetables, whole grain.
