Day 5
Epic Food Science Adventure
Welcome to the "Epic Food Science Adventure!" Dive into a thrilling exploration of the science behind your favorite foods. This engaging quiz is designed to challenge your knowledge and uncover the intriguing aspects of food science.
Prepare to answer 8 thought-provoking questions within 80 seconds! Test your understanding of:
- Sugars in soft drinks
- Anti-nutritional factors in tea
- Botulinum bacteria
- Preservation techniques
🔬 Welcome to the Day 5 of "Epic Food Science Adventure!" 🧪
Prepare yourself for a mind-boggling journey through the fascinating realm of food science!
❰ Time is of the essence as you have a mere 80 seconds to conquer 8 incredible questions that will test your knowledge of the wonders behind the food we love.
🧪 Get ready to unlock the secrets of taste, texture, and transformation as we delve into the depths of basic food science for the next 7 days!
⚗ Are you up for the challenge?
🌟 May your knowledge sizzle, bubble, and rise to the occasion! Let the "Epic Food Science Adventure" begin! 🌟
🔬 Welcome to the Day 5 of "Epic Food Science Adventure!" 🧪
Prepare yourself for a mind-boggling journey through the fascinating realm of food science!
❰ Time is of the essence as you have a mere 80 seconds to conquer 8 incredible questions that will test your knowledge of the wonders behind the food we love.
🧪 Get ready to unlock the secrets of taste, texture, and transformation as we delve into the depths of basic food science for the next 7 days!
⚗ Are you up for the challenge?
🌟 May your knowledge sizzle, bubble, and rise to the occasion! Let the "Epic Food Science Adventure" begin! 🌟
The most common sugar used in soft drink
High fructose corn syrup
Sucrose
Maltose
Lactose
Anti-nutritional factor in tea is
Caffein
Tannin
Phytates
Oxalates
Clostridium Botulinum is
Bacteria
Mold
Yeast
Virus
_______ treatment is also called as “flash pasteurization”
LTLT
HTST
UHT
Pasteurization
____________ is best known alternative to sulphites
K-metabisulphite
Citric acid
Sodium benzoate
Ascorbic acid
Surface drying” is commonly observed physical defect in case of improper
Dehydration
Sun drying
Frozen storage
Irradiation
Rancidity is mainly concerned with
Carbohydrates
Fats
Proteins
Vitamins
During frozen storage, as a result of fluctuations in electricity, the crystal size
Increases
Decreases
Become double
Remains as such
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