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Exam Prep 2024 Mscfsqm > MVP - 001 Foot Fundamentals And Chemistry > Flashcards

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

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2
Q

One word for if foods prepared from plant or animal whose genome is altered through genetic engineering

A

GMOs (Genetically Modified Organisms)

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3
Q

One word for the amino acid deficiency in pulses

A

Leguminosis

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4
Q

Name one non-edible oil seed crop

A

Neem (Azadirachta indica)

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5
Q

Names of vegetable oils rich in omega-3 fatty acid

A
  1. Flaxseed oil 2. Canola oil 3. Soybean oil
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6
Q

Botanical name of tea

A

Camellia sinensis.

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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.

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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.

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9
Q

The compound responsible for flatulence factor of soybean

A

oligosaccharides

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10
Q

The name of corn protein

A

Zein

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11
Q

What’s a pigment present in meat

A

Myoglobin

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12
Q

What’s a pigment present in meat

A

Myoglobin

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13
Q

What’s a pigment present in meat

A

Myoglobin

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14
Q

The anti-nutritional factor present in cotton seed

A

Gossypol

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15
Q

Sandwich of two or more packaging material

A

Laminate

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16
Q

Full form of PET

A

Polyethylene Terephthalate

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17
Q

Full form of FFA

A

Free fatty acid

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18
Q

Full form of iqb

A

Inspection Qualification Body

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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.

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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.

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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.

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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.

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23
Q

Limitations of soya being as a legume

A

soybeans have higher phosphorus needs for growth and can cause allergies in some people.

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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.

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25
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.

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26
Q

What is sorption isotherm?

A

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

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27
Q

Role of enzyme in brewing

A

In brewing, enzymes convert grain starches into fermentable sugars and break down proteins, aiding fermentation and improving beer clarity and stability.

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28
Q

Role of enzyme in brewing

A

In brewing, enzymes convert grain starches into fermentable sugars and break down proteins, aiding fermentation and improving beer clarity and stability.

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29
Q

What are antioxidants?

A

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.

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30
Q

What are antioxidants?

A

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.

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31
Q

What is chromatography?

A

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.

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32
Q

Question: (MAP) What is modified atmosphere packaging ?

A

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.

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33
Q

Question: What are the essential labeling requirements for food packaging under Indian law?

A

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.

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34
Q

Question: What percentage of total sugar does honey contain?

A

approximately 80% of total sugar.

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35
Q

Question: What percentage of fat do cocoa beans contain?

A

Answer: Approximately 50-55%.

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36
Q

Question: Which type of tea contains a high amount of antioxidants?

A

Answer: Green tea.

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37
Q

Question: What does honey produce when topically applied to wounds and diluted with body fluids?

A

Answer: Hydrogen peroxide (H202).

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38
Q

Question: What is a compact food package made with oats, barley, wheat, corn, nuts, berries, honey, and milk?

A

Answer: muesli

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39
Q

Question: In cereal grains, what is the primary location of antioxidants?

A

Answer: Bran.

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40
Q

Question: What meat is called Chevon?

A

Answer: Goat.

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41
Q

Question: What is the process of plunging pig or poultry carcasses into very hot water to facilitate scraping and plucking known as?

A

Answer: Scalding.

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42
Q

Question: What are molecules called that have a binding affinity for water?

A

Answer: Hydrophilic molecules.

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43
Q

Question: What is the term for the percentage of equilibrium relative humidity divided by 100?

A

Answer: Relative humidity.

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44
Q

Question: What is the term for the percentage of equilibrium relative humidity divided by 100?

A

Answer: Relative humidity.

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45
Q

Question: How is the molecular weight of fatty acids in a fat or oil indicated?

A

Answer: By determining the saponification value.

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46
Q

The Krishner value is used to determine the amount of ________ present in a fat or oil sample.

A

oleic acid

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47
Q

Question: What is cyclomate used as?

A

Answer: Artificial sweetener.

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48
Q

Annatto color is obtained from the seeds of the tree_______

A

(Bixa orellana).

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49
Q

Question: Where are betalains found?

A

Answer: Beetroot.

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50
Q

Question: What water-soluble vitamin, not associated with coenzyme activity, is ?

A

Answer: Vitamin B1(Thiamine.)

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51
Q

Question: What is the chemical name for vitamin B1?

A

Answer: Thiamine.

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52
Q

Question: What is cuisine?

A

Answer: Cuisine refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment.

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53
Q

Question: What is flaked rice?

A

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.

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54
Q

Question: What is food security?

A

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.

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55
Q

Question: What is a caryopsis?

A

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.

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56
Q

Question: What is halal meat?

A

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.

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57
Q

Question: What is ham?

A

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.

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58
Q

Question: What is evisceration?

A

Answer: Evisceration is the removal of internal organs, especially those in the abdominal cavity, from an animal during the butchering process.

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59
Q

Question: What are meat analogues?

A

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.

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60
Q

Question: What is rigor mortis?

A

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.

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61
Q

Question: What is rigor mortis?

A

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.

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62
Q

Question: What is offal?

A

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.

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63
Q

Question: What technology is used to create genetically modified foods?

A

Answer: Genetic engineering (inserting genes from other organisms for desired traits)

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64
Q

Question: What is the full form of NAFED?

A

Answer: National Agricultural Cooperative Marketing Federation of India Ltd.

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65
Q

Question: What are the steps involved in processing black tea?

A

Answer: Black tea processing involves:
* Withering (reducing moisture)
* Rolling (breaking cell walls)
* Oxidation (developing flavor and color)
* Drying (halting oxidation)

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66
Q

Question: What is NPOP?

A

Answer: National Programme for Organic Production. It’s an Indian government program that sets standards for organic farming and certification.

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67
Q

Question: What is the full form of ASEAN?

A

Answer: Association of Southeast Asian Nations

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68
Q

Question: What is IMFL?

A

Answer: IMFL stands for Indian-made Foreign Liquor.

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69
Q

Question: What does GRAS stand for?

A

Answer: Generally Recognized As Safe (FDA designation for food additives)

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70
Q

Question: What is the full form of HPTLC?

A

Answer: High-Performance Thin-Layer Chromatography

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71
Q

Question: What is the full form of ETP?

A

Answer: Effluent Treatment Plant

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72
Q

Question: What is the full form of FT-IR?

A

Answer: Fourier-Transform Infrared Spectroscopy

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73
Q

Question: What is the full form of HDPE?

A

Answer: High-Density Polyethylene

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74
Q

Question: What is the full form of NAFED?

A

Answer: National Agricultural Cooperative Marketing Federation of India Ltd.

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75
Q

Question: What is sucrose inversion?

A

Answer: Breakdown of sucrose (table sugar) into glucose and fructose by sucrase enzyme (hydrolysis).

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76
Q

Question: Differentiate between emulsoids and suspensoids.

A
  • 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.
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77
Q

Question: What is a fat constant?

A

Answer: Specific value to convert fat/oil refractive index to percentage by weight (varies by fat/oil type).

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78
Q

Question: What is RM value?

A

Answer: Measure of volatile short-chain fatty acids in butterfat (indicates authenticity and quality).

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79
Q

Question: What is Polenske value?

A

Answer: Measure of volatile fatty acids in butterfat (focuses on butyric acid content, higher value indicates higher quality butter).

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80
Q

Question: What is a sampling plan?

A

Answer: A strategy for selecting a representative sample from a population for research or data collection.

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81
Q

Question: What is probability sampling?

A

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.

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82
Q

Question: What is sensor evaluation?

A

Answer: Assessing a sensor’s performance (accuracy, sensitivity, etc.) to determine its suitability for an application.

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83
Q

Question: What is a sensory panel?

A

Answer: A trained group of people who evaluate products using their senses (sight, smell, taste, touch) to assess sensory characteristics.

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84
Q

Question: What are edible packaging materials?

A

Answer: Wraps or coatings made from seaweed, waxes, or starches can be eaten with food. Hello Jose increase the shelf life of the food

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85
Q

Question: What is pre-treatment in wastewater handling?

A

Answer: Removes large objects and inorganic materials (screening & grit removal).

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86
Q

Primary Treatment (Wastewater)
* Question: What is primary treatment in wastewater handling?

A
  • Answer: Uses gravity settling to remove suspended solids.
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87
Q

Secondary Treatment (Wastewater)
* Question: What is secondary treatment in wastewater handling?

A
  • Answer: Uses biological processes (e.g., activated sludge) to remove organic matter with microorganisms.
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88
Q

Secondary Treatment (Wastewater)
* Question: What is secondary treatment in wastewater handling?

A
  • Answer: Uses biological processes (e.g., activated sludge) to remove organic matter with microorganisms.
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89
Q

Trickling Filter Process (Secondary Treatment)
* Question: What is the trickling filter process in wastewater treatment?

A
  • Answer: Wastewater trickles over rocks with a biofilm that breaks down organic matter.
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90
Q

Question: What is bacon?

A

Answer: Salted and smoked pork, typically from the belly or back, sliced thin for eating.

91
Q

Question: What is scalding?

A

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
Q

Question: What is a trans fatty acid?

A

Answer: Unsaturated fat created during food processing (hydrogenation) that raises unhealthy cholesterol levels.

93
Q

Question: What is venison?

A

Answer: Meat from deer.

94
Q

Question: What is kosher?

A

Answer: Food conforming to Jewish dietary laws.

95
Q

Question: What is luncheon meat?

A

Answer: Processed meat product cooked in a loaf or mold, typically canned or pre-sliced for sandwiches.

96
Q

Question: What are glycoproteins?

A

Answer: Molecules with carbohydrates (sugars) linked to proteins. They play important roles in various bodily functions, including cell signaling and immunity.

97
Q

Question: What is red meat?

A

Answer: Meat from mammals that is red when raw due to its myoglobin content. Examples include beef, lamb, pork, and venison.

98
Q

Question: What is French toast?

A

Answer: Bread soaked in eggs and milk, then pan-fried. It’s a popular breakfast dish.

99
Q

Question: What is the full form of ICP-MS?

A

Answer: Inductively Coupled Plasma Mass Spectrometry
(used to identify and measure elements at trace levels in liquid samples).

100
Q

Question: What is TBHQ?

A

Answer: Tertiary butylhydroquinone (food preservative).

101
Q

Question: What is the full form of BOD?

A

Answer: Biochemical Oxygen Demand

102
Q

Question: What is BOPP?

A

Answer: BOPP stands for Biaxially Oriented Polypropylene [Common plastic film used for packaging (e.g., bags, wraps)].

103
Q

Question: What is the full form of CPCB?

A

Answer: CPCB stands for Central Pollution Control Board (India’s statutory organization under the Ministry of Environment, Forest and Climate Change).

104
Q

Question: What is LLDPE?

A

Answer: LLDPE stands for Linear Low-Density Polyethylene [Flexible and strong plastic commonly used in packaging films, bags, and treatable pipes].

105
Q

Question: What is IFOAM?

A

Answer: IFOAM - Organics International (formerly known as the International Federation of Organic Agriculture Movements).

106
Q

Question: What is ADI?

A

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
Q

Question: What is MUFA?

A

Answer: MUFA stands for Monounsaturated Fatty Acid [A type of fat with one double bond between carbon atoms, considered beneficial for heart health].

108
Q

Question: What is PET?

A

Answer: PET (Polyethylene terephthalate) [Widely used plastic for beverage bottles, food containers, and textiles (polyester)].

109
Q

Extend of unsaturation in a fat or oil is indicated by what

A

Idion value

110
Q

Which water soluble vitamin is not associated with w enzyme activity?

111
Q

Common name for vitamin b2 is

A

Riboflavin

112
Q

Question: How is fish freshness judged?

A

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
Q

Question: Importance of water activity (aw) in food spoilage?

A

Answer: Lowers water availability for microbes, slowing their growth and spoilage (critical for food preservation).

114
Q

Question: What is water activity (aw) in food?

A

Answer: Measure of free water available for microbial growth (affects food spoilage).

115
Q

Question: What is mutarotation of sugar solution?

A

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
Q

Question: What is the role of sucrose (table sugar) in ice cream?

A

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
Q

Question: Why is invert sugar sometimes used instead of sucrose in ice cream?

A

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
Q

Question: What is enzymatic browning?

A

Answer: Caused by enzymes that react with phenolic compounds, causing brown pigments (e.g., browning in cut apples).

119
Q

Question: What is Maillard browning?

A

Answer: A non-enzymatic reaction between amino acids and sugars at high temperatures (e.g., browning in seared meat).

120
Q

Question: What is sensory evaluation?

A

Answer: Scientific assessment of a product’s characteristics (appearance, taste, texture, etc.) using human senses.

121
Q

Question: Benefits of barcodes on food packaging?

A

Answer: Track inventory, improve traceability, faster checkout, reduce errors (better data for stores).

122
Q

Question: What are antinutritional factors in pulses?

A

Answer: compounds that can reduce nutrient absorption: lectins, trypsin inhibitors, phytates, tannins, saponins.

123
Q

Question: What is the botanical

A

name of the coffee plant?
Answer: Coffea

124
Q

Name some functional foods

A

Berries, fatty fish (e.g., salmon), walnuts, and yogurt.

125
Q

Question: What are some essential trace elements?

A

Answer: Iron (Fe), Zinc (Zn), Copper (Cu), Selenium (Se), Iodine (I), Chromium (Cr).

126
Q

Question: What are some examples of non-nutritive sweeteners (artificial sweeteners)?

A

Answer: Sucralose (Splenda), Aspartame (Equal, NutraSweet), Saccharin (Sweet’N Low), Acesulfame K (Sweet One), Neotame, Stevia (Truvia, PureVia), Monk fruit.

127
Q

Question: What is the protein percentage of soy protein isolate?

A

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
Q

Question: What pigment is present in brinjal (eggplant)?

A

Answer: Anthocyanins (responsible for the purple color).

129
Q

Question: What is an enzyme attached to an inert insoluble material called?

A

Answer: Immobilized enzyme

130
Q

What is the full form of EPS?

A

Extracellular Polymeric Substance (a complex mixture of organic compounds secreted by microorganisms)

131
Q

Question: What is fortification?

A

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
Q

Question: What is rancidity?

A

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
Q

Question: What is modified starch?

A

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
Q

Question: What is the difference between free and bound water in food?

A

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
Q

Question: What is the FFS (Form-Fill-Seal) system in food packaging?

A

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
Q

Question: What is the composition of honey?

A

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
Q

Question: What amino acids are deficient in pulses?

A

Answer: Pulses are generally low in methionine and cysteine.

138
Q

Question: What are natural antioxidants in vegetable oil?

A

Answer: Vitamin E (tocopherols), carotenoids (in some oils), phenolic compounds.

139
Q

Question: What are the colorants present in turmeric?

A

Answer: Curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin).

140
Q

Question: What sugar is present in milk?

A

Answer: Lactose

141
Q

Question: What is the main protein in wheat?

A

Answer: Gluten

142
Q

Question: What is the botanical name of the cacao plant?

A

Answer: Theobroma cacao

143
Q

Question: What pigment gives tomatoes their red color?

A

Answer: Lycopene

144
Q

Question: What are some antimicrobial factors present in soybeans?

A

Answer: Isoflavones, saponins (may inhibit growth of some microbes

145
Q

Question: What is the full form of IMF ?

A

Answer: Internal Mycelial Filaments (Fungi)

146
Q

Question: Name 5 byproducts of milk processing.

A

Answer: Skim milk, buttermilk, whey, ghee residue, casein (or caseinates)

147
Q

Question: What is the scientific term for rapid freezing at very low temperatures used in food preservation?

A

Answer: Cryogenic Freezing (uses liquid nitrogen, minimizes ice crystal formation).

148
Q

Question: What are some advantages of CFB boxes (corrugated cardboard boxes)?

A

Answer:
* Protection:
* Cost-effective:
* Versatility:
* Sustainability:
* Lightweight:
* Printability:

149
Q

Question: What is HACCP?

A

Answer: HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards throughout the food production process.

150
Q

Question: What is the most abundant protein in corn?

A

Answer: Zein (major storage protein, makes up 44-79% of corn protein).

151
Q

Question: What is the bond angle between hydrogen atoms and the oxygen atom in a water molecule?

A

Answer: Approximately 104.5 degrees (due to repulsion between lone pairs and bonding electrons).

152
Q

Question: What is the pH level of acidic foods?

A

Answer: Less than 4.6

153
Q

Question: What is produced by cold water extraction of animal skin and bone?

A

Answer: Collagen

154
Q

Question: What is the range for total hardness in soft water (measured in parts per million, PPM)?

A

Answer: 55 PPM

155
Q

Which acid is predominant in tamarind?

A

Tartaric acid

156
Q

What is used to form the texture of canned fruits

A

CAOH2
Calcium hydroxide

157
Q

Full form of IUPAC

A

International union of pure and applied chemistry

158
Q

Full form of UHT

A

Ultra high temperature

159
Q

Ful form of FDA

A

Food and drug administration

160
Q

Full form of icmr

A

Indian council of medical research

161
Q

Full form of TDT

A

Thermal death time

162
Q

True or false? The water activity of fresh fruits and vegetables fall in the range of 0.80 0.88

163
Q

True or false? The severity of heart treatment for processing is determined by the pH of the food

164
Q

A cut of meat taken from the side belly or back of a pig that has been cured and or smoked is called?

165
Q

Define neuraceutical

A

The food product that provide health and medical benefit in addition to basic nutrition value, it combines nutrition and pharmaceutical properties

166
Q

Define neuraceutical

A

The food product that provide health and medical benefit in addition to basic nutrition value, it combines nutrition and pharmaceutical properties

167
Q

Define parboiling

A

Free cooking process for grains like rice where there are partially boiled in the husk before milling this improve their keeping quality

168
Q

Define lactose intolerance

A

Air condition where individual has difficulty digesting lactose sugar found in milk due to insufficient lactase enzyme activity

169
Q

Define bod, biological oxygen demand

A

A measure of the amount of dissolved oxygen needed by microorganisms to break down organic matter in water. Higher bod indicate greater pollution

170
Q

What is acid value

A

The amount of potassium hydroxide (Koh) In milligram required to neutralize the free fatty acid present in 1Gram of fat or oil

171
Q

What is AAS

A

Atomic absorption spectroscope

172
Q

Difference between durable and perishable food

A

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
Q

What is item number, eiden value, absorption value

A

Is a measure of degree of unsaturation in a fat or oil.

174
Q

What is peroxide value

A

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
Q

What is simple protein

A

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
Q

what are Conjugated proteins

A

Proteins that contain one or more non protein components (prosthetic group) In addition to amino acid

Example:- metalloprotein, phospho protein.

177
Q

What is operating characteristics curve or OC curve?

A

(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
Q

What is pastelization

A

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
Q

Methods of pasteurization

A

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
Q

difference between nutrients and nutraceuticals (functional foods)

A

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
Q

Steps to prevent contamination and maintaining poultry meat quality

A

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
Q

Steps to prevent contamination and maintaining poultry meat quality

A

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
Q

Three main gases used in MAP

A

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
Q

Various methods to preserve eggs

A

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
Q

describe Physiochemical parameters to measure water quality

A

Ph (acidity or alkalinity)
Temperature.
Dissolved oxygen (DO)
Turbidity.
Conductivity. (ELECTRIC)
Total dissolved solids. (TDS)
Chemical oxygen demand
Nutrient levels

186
Q

What are superfoods

A

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

188
Q

Determination of quality of egg

A

Key points
Shell quality
Shell color
Air cell size?
Yolk appearance
Album in quality
Shell strenstren
Weight
Candling
Float test

189
Q

State the source, role le and food application of two macro minerals

A

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
Q

State the effects of rancidity

A

All flavor and order
Nutritional loss
Textual change
Decrease shelf life
Toxic components

191
Q

State the effects of rancidity

A

All flavor and order
Nutritional loss
Textual change
Decrease shelf life
Toxic components

192
Q
  • ## Question: What does the Food Action Rating Scale (FACT) measure?
A

Answer: It measures how likely you are to eat a food again, using options like “definitely would not eat” to “definitely would eat.”

193
Q
  • Question: What does the Hedonic Rating Scale measure?
A
  • Answer: It measures how much you like or dislike a food, using options like “dislike extremely” to “like extremely.”
194
Q
  • Question: What does the Hedonic Rating Scale measure?
A
  • Answer: It measures how much you like or dislike a food, using options like “dislike extremely” to “like extremely.”
195
Q

Class 1 preservation explain

A

Natural/traditional preservatives from natural sources

Salt - reduce water activity
Sugar- ability to bind water
Vinegar- has acidic acid antimicrobial property

196
Q

Class 2 preservatives explain

A

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
Q

5 water soluble vitamins

A

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
Q

What is enrichment Of food?

A

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
Q

Processing of the tea

A

Withering
Rolling
Oxidating
Firing or drying
Sorting and grading
Green tea= No oxidation process
White tea= young buds only withering and drying.

200
Q

Overview of health food available in the market

A

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
Q

Different methods of food processing

A

Thermal processing
The refrigeration and freezing
Drying
Fermenting
Packaging

202
Q

The phenomena responsible for the scaling of bread

A

Retrogradation

203
Q

Natural emulsifier present in milk

204
Q

The theater treats protein has no net charge

A

Isoelectric

205
Q

Breaking of fat into smaller size so as to prevent it from separating from milk

A

Homogenization

206
Q

The ratio of moisture content of the product and the relative humidity of the air surrounding it

A

Water activity (aw)

207
Q

a non-star cheap polysaccharide?

208
Q

The amino acid deficiency in pulses

A

Methionine

209
Q

The amino acid deficiency in pulses

A

Methionine

210
Q

Example of an ethyl absorb used in sachets in packs

211
Q

A cryogenic liquid used for freezing food

A

Liquid nitrogen

212
Q

Hey cryogenic liquid used for freezing food

A

Liquid nitrogen

213
Q

Algae use the source of protein

214
Q

What is parboiling

A

Partially boiling rice or other grains before further processing

215
Q

What is whiskey

A

An alcoholic beverage made from fermented greens and aged in wooden gasks

216
Q

What is Essential amino acid

A

Amino acid that the body cannot synthesize and must be obtained from diet

217
Q

What is karif corp

A

Corps that are shown in the rainy season and harvested in the Autumn

218
Q

Smoking point

A

The temperature at which an oil starts to produce visible smoke during heat

219
Q

Smoking point

A

The temperature at which an oil starts to produce visible smoke during heat

220
Q

What is khurchan

A

And milk beast sweet delicacy made by scraping milk solids from the side of a pan

221
Q

What is hard water?

A

Water containing a High concentration of dissolved minerals (mainly calcium and iron)

222
Q

What is soft water

A

Water has low concentration of dissolved mineral (usually calcium and magnesium)

223
Q

Major components of food. Aka macronutrients and micronutrients

A

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.

Exam Prep 2024 Mscfsqm (14 decks)

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