Food Processing Quiz

Q. Which of the following compounds is said to be “the doctor in confectionary”.

1. Invertase
2. Mono sodium glutamate
3. Sorbitol
4. Aspartame

Answer: a)

• To prevent the crystallization or ‘graining’ of sugar in sugar confectionery, a substance called the sugar doctor or candy doctor is added. This may be a weak acid, such as cream of tartar, which ‘inverts’ (hydrolyses) part of the cane sugar during the boiling, or invert sugar or starch syrup.

Q. In slow freezing

1. Crystal size is big
2. Crystal size is small
3. Both intracellular and extracellular crystallization takes place
4. Quality of product is better than fast freezing

Answer: a)

This method involves freezing by circulation of air by convection i.e. through a specially insulated tunnel, either naturally or with aid of fans. The relatively still air is a poor conductor of heat and that is the reason for long time required to freeze the food.

Q. Liquorice as a confectionary contains.

1. Wheat flour
2. Gelatin
3. Caramel
4. All of the above

Answer: d)

Licorice is also used to flavor foods, beverages, and tobacco products.

Q. Which of the following makes excellent whipping agent

1. Carbohydrate
2. Protein
3. Inorganic acid
4. Fat

Answer :b)

The present invention relates to a combination of a protein and an emulsifier and the use of this combination in a whipping agent for aerated food products, such as sherbet, sorbet, ice cream, mousse, milk shakes, confectionery, etc.. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

Q. Silver coating in confectionery is also called as 

1. Panning
2. Gliding
3. Polishing
4. None of the above

Answer: b)