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87 Cards in this Set
- Front
- Back
Which chemical preservative is added to tomato sauce to extend the shelf life |
Sodium benzoate |
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Benzoic acid is naturally found in |
Cranberries |
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_______ of benzoic acid is more soluble in water than benzoic acid |
Salt |
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Benzoic acid is more effective in what pH range |
5.5 - 7.0 |
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Benzoic acid is more effective against mold than __________ |
Bacteria |
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Which form of benzoate is anti - microbial |
Undissociated |
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Which enzyme is used as anti - staling agent in bread |
Alpha amylase |
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Structure of sorbic acid |
|
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Sorbic acid is much effective at pH |
6.5 At <6.5 pH undissociated form is much active |
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Sorbic acid is mostly used as a preservatives in |
Baked products |
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Nisin is a |
Wide spectrum antibiotic |
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Polysorbates are used as |
Emulsifier |
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Which preservative would you prefer to prevent rope formation in bread |
Calcium propionate |
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Which preservative is found to be much effective to prevent ropiness of bread |
Propionic acid |
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Which component of cinnamon has anti microbial effect |
Cinnamaldehyde |
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Ex of class 1 preservative |
Sugar Salt Oil Spices Wood smoke |
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Food additive present in foods are sometimes represented by their |
E number |
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Antimicrobial activity of sodium chloride is related to its ability to |
Decrease the water activity |
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Mustard shows antimicrobial effect because it contains |
Allyl isothiocyanate |
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______________ acid found in carbonated non alcoholic drink |
Phosphoric |
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In addition packaging, preservative used to sterilise the packaging material |
Hydrogen peroxide |
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Which property of hydrogen peroxide makes it effective preservative |
Ability to chelate metals |
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H2O2 is used as a preservatives in which food commodity |
Milk |
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Anti microbial effect of thyme is due to the presence of |
Thymol |
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Name some flour treatment agent |
Ascorbic acid L - cysteine Potassium bromate |
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Which antioxidant function as an electron donor, metal chelator and oxygen scavenger |
Ascorbic acid |
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Nisin is used as |
An antimicrobial agent |
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Which compound act as both synergists and antioxidant |
Ascorbic acid |
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Nisin is effective against |
Gram +ve bacteria |
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Natamycin is also called |
Pimaricin |
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Nisin is |
Antibiotic and polypeptide |
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Which compound is added to fat to delay the transformation of alpha'-alpha form |
Sorbitan tristearate |
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Dimethyl dicarbonate is used as |
Antimicrobial agent |
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Dimethyl dicarbonate has got application in preservation of |
Wine |
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Which component of clove have antimicrobial effect |
Eugenol |
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Which component of garlic have antimicrobial effect |
Allicin |
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Allicin is |
Allyl sulphide |
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Which protein is many fold sweeter than sucrose |
Monelin |
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Antimicrobial action of Carbon dioxide is much against |
Gram negative bacteria |
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Sucrose esters of fatty acids |
Emulsifier Antimicrobial agent |
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Which is the sweetest known substance |
Talim |
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Incidental additive |
These are the substances present in foods at insignificant level and do not serve a technical or functional effect in that food |
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Anti caking agents are |
Those used to maintain the free flow nature of granular or powdered products |
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Cyclamate is |
A non- nutritive sweetner |
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Examples of clarifying agent |
Gelatin Bentonite Diatomaceous earth |
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Examples of anti caking agents |
Tricalcium phosphate Magnesium silicate Calcium silicate |
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Name a polyhydric alcohol |
Sorbitol |
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Which salt of saccharine is mainly used as sweetner |
Sodium |
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Which polyols has sweetness equal to sucrose |
Xylitol |
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Monosodium glutamate is mostly used in |
Savory |
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Lecithin is used as |
Emulsifier |
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Which preservative is not recommended in foods application |
Formaldehyde |
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Locust bean gum is obtained from the |
Carob tree |
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Which colorant is NOT recommend for food applications |
Malachite green |
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Carboxymethyl cellulose is used as |
Stabilizer |
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Monosodium glutamate is used as a |
Flavour enhancer |
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Calcium chloride can be used as |
Firming agent |
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Use of more than one class II preservative is allowed. True or False |
True |
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The term GRAS used related to additives, stand for |
Generally recognized as safe |
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Alginates are used as |
Thickners |
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Macrocytis pyrifera is the source of |
Alginates |
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Cyclamate is not used as sweetner because upon hydrolysis it produces a carcinogenic compound called |
Cyclohexylamine |
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Use of nitrogen trichloride as bleaching agent is |
Discontinued Because it react with methionine to form toxic substance Methionine sulphoximine |
|
Class 1 preservative |
They are those which have no limit quantity to be added |
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Which is used as fat replacers |
Sucrose polyester ( olestra ) |
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Vinegar is used as preservative in |
Ketchup |
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Name a chelating agent |
Citric acid |
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Polyhydroxy acids can easily be employed for |
Chelation |
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The term hydrocolloids refers to |
Thickners Stabilizer Hydrocolloids are functional carbohydrates used in many foods to enhance their shelf life and quality. These additives are used to modify the viscosity and texture of food products like ice cream, salad dressings, gravies, processed meats, and beverages. They are chiefly used to modify the rheology of the food system, specifically viscosity and texture. Some are used alone while others are used in synergistic combinations. |
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Process which is responsible for the preservative nature of sugar is |
Osmosis |
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Nitrate and Nitrite is helpful in meat processing as it |
Improves colour |
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Chelating agents are also called |
Sequestrants |
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Which inorganic acids is extensively used in foods processing |
Phosphoric acid |
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Aspartame has enrgy value |
Equal to sucrose |
|
Cyclamate is ________ times sweeter than sucrose |
30 |
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Which colourant is not from natural source |
Taryrazine |
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Thaumatin is obtained from |
Thaumatococcus daneilli |
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Which additive is being derived from Thaumatococcus daneilli |
Artificial sweetener |
|
Neohesperidine is obtained from |
🍊 Orange |
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Name a flavour enhancer |
Mono sodium glutamate |
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Name a dough softener |
Sodium metabisulphide |
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_____________ and _____________ proteins have better whipping property |
Disorder and flexible |
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__________ with_______ hydrophobic group are poor foam former |
Protein, fewer |
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Foaming nature of protein is |
Max at isoelectric pH |
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Name a pigment that is water soluble |
Norbixin |
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Norbixin, dissolved in soft water is most efficient for |
Neutral product |
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Which colouring agent have limited use in confectionery because of flavour |
Paprika |