Food Additives Quiz

  1. Mustard shows antimicrobial effect because it contains
  1. Allyl sulphide
  2. Allyl isosulphide
  3. Allyl isothiocynate
  4. Allyl thiocyanate 

Answer: c)

Allyl isothiocyante: Allyl isothiocyanate can be obtained from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea). When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate.

Q. In aseptic packaging, preservative used to sterilize the packaging material is

  1. Phosphoric acid
  2. Sulphuric acid
  3. Hydrogen peroxide
  4. Any of the above

Answer: c)

Hydrogen peroxide: Sterilization is accomplished with a combination of hydrogen peroxide and heat. The packaging material travels through a bath of hot hydrogen peroxide which softens the material for forming.

Q. Which property of hydrogen peroxide makes it the effective preservative

  1. Oxidative
  2. Reductive
  3. Ability to chelate metals
  4. Ability to decrease water activity

Answer: a)

Hydrogen peroxide is a widely used antimicrobial chemical. It is used in both liquid and gas form for preservative, disinfection and sterilization applications.

Q. Which of the following is/are the desirable characteristics of an antioxidants

  1. Stability under processing condition
  2. Compatibility with food 
  3. Non toxic
  4. All of the above

Answer: d)

The main characteristic of a compound or antioxidant system is the prevention or detection of a chain of oxidative propagation, by stabilizing the generated radical, thus helping to reduce oxidative damage in the human body.

Q. Which of the following is used as flour treatment agent

  1. Ascorbic acid
  2. L-cysteine
  3. Potassium bromated
  4. All of the above

Answer: d)

  • Ascorbic acid (INS300) functions as acidity regulator, antioxidant, flour treatment agent and sequestrant in food applications. Ascorbic acid is highly water soluble and is often used as an antioxidant in beverages, wine and meat products.
  • It is used to strengthen the dough and has a beneficial effect on the volume, crumb structure and softness of the bread. Some bakers also use L-cysteine Hydrochloride (E920) exclusively from vegetarian sources.
  • Potassium bromate (KBrO3), is a flour “improver” that strengthens dough and allows for greater oven spring and higher rising in the oven. Bromate, when applied within the prescribed limits (15-30ppm), is completely used up during the bake leaving no trace in the finished product.

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