
Food Ingredient Recap
Authored by NURMAHANI MOHD MAIDIN
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University
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8 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Below are examples of natural colourant, except:
Bixin
Anatto
Congo Red
Chlorophylls
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Natural colourants are sensitive to the following factors (more than one answer)
pH
Temperature
Oxygen
Light
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Caking phenomenon will cause _________ to the food product ( more than one answer)
Increase in crispiness
Reduce in flow property
Poor rehydration & dispersity of product
Intensify the flavour of product
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Stickiness is caused by 2 kinds of interactions.
Plasticizing effect
Cohesion
Compression
Adhesion
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Enriched foods means .......
nutrients are added to food that don't naturally occur in the food
increasing the amount of vitamins from the original amount
nutrients are loss during processing are added back
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Some criteria for effective food fortification are .... (more than one answer)
nutrient is likely to be consumed in quantities that will make significant contribution to the diet
the food should be high-cost food product
the intake of the nutrients should be below desirable level in the diets of significant number of people
the nutrients are perishable and not stable under processing
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Advantages of using oleoresins are... (more than one answer)
Free from physical impurities
Standardization of colour, flavour and physical properties
Concentration cannot be diluted
Higher load of microbiological contaminants
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