| FOOD SAFETY OFFICER MODEL QUESTION PAPER | | FOOD TECHNOLOGY MCQs |
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- เผยแพร่เมื่อ 18 ธ.ค. 2024
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#fssai #biologytutor #fsomcqs fso exam preparation, biology tutor mcqs, biology tutor fso #rpscfso #fsomcqs biology tutor fso #biologytutorials Kokumi peptides are compounds that enhance the richness and complexity of flavors in food, contributing to a sensation often described as "mouthfulness" or "heartiness." While kokumi is not a primary taste like sweet, salty, or umami, it works as a flavor enhancer by intensifying and prolonging other tastes. It’s often associated with foods like aged cheese, garlic, and seafood.
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Key Characteristics of Kokumi Peptides:
Flavor Enhancement: They amplify basic tastes such as sweetness, saltiness, and umami without introducing a taste of their own.Glutamates: These are amino acids, such as monosodium glutamate (MSG), that naturally occur in foods like tomatoes, cheese, and soy sauce.
Nucleotides: Compounds like inosinate (found in meats) and guanylate (found in mushrooms) synergize with glutamates to intensify umami.
Umami is detected by specific receptors on the tongue, including mGluR4 and T1R1/T1R3, which interact with glutamate and nucleotides.
Common Sources of Umami
Natural:
Parmesan cheese
Soy sauce
Miso
Ripe tomatoes
Seaweed (e.g., kombu, rich in glutamic acid)
Fermented products (e.g., fish sauce, kimchi)
Mushrooms (e.g., shiitake)
Processed:
MSG (as a flavor enhancer in foods)
Yeast extracts
Applications in Food Science
Flavor Enhancement:
Used to reduce the need for excessive salt, sugar, or fat while maintaining a satisfying flavor profile.
Common in soups, broths, and snacks.
Health Benefits:
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Sir can you explain 91 question
Green background for fortification symbol ??
Really sorry for the typing mistake. +F logo with blue colour. When shopping for wheat flour, rice, salt, oil and milk look out for +F logo. Fortified Foods contains added micronutrients to improve quality of diet and provide health benefits," noted FSSAI.
Thanks for your feedback
th-cam.com/video/Sc2uk99d-Zs/w-d-xo.html. Please watch this video. Please scroll on to 2:00 minutes of this video. Clearly explained in detail. Once again sorry for the mistake crept into the question while typing. Wish you all the best.
@@BIOlLOGYTUTORdrvimaldrsreena Thank you sir🙏
Thank you sir for ur effort. Expecting more questions from each module
Gud cls expecting more videos 😊
Sure. “A person who never made a mistake never tried anything new.”. All the best
Expecting more videos like this sir
Thank you 😊
You are most welcome. Stay tuned for more.
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Thank you sir... 🙏
Useful ayirunu... Revision cheyyenda portions oke identify cheyan sadhichu👍
All the best.
I will upload more model question papers in the coming weeks
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Thank you sir very useful excepting more vedio 🙏
You can check my playlist for more videos on food technology!
I will do the needful. Don't forget to share with your friends too.
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Thank you sir🙏
Great effort sir.. thank you sir.veterinary science ith pole provide chyamo sir
I will try to do the same for Veterinary Science.
Thank you so much sir...was very useful ❤ Thanks for your effort.
All the best
Thank you so much sir,for your kind effort...🙏🙏
You can find more question papers and practice tests in my playlist!
``If you can dream it, you can do it.'' -Walt Disney. All the best
Thank you 🎉
You're welcome! I hope you found it useful.
Thank u sir 🎉
You're welcome! I hope it helps with your preparation. All the best
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Thank you sir🥰
Glad you found it useful!
Sir,please cover biochemistry spectrometry,chromatography topics
Very soon
``It always seems impossible until it's done.'' -Nelson Mandela
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Thank u sir😊
And, when you want something, all the universe conspires in helping you to achieve it.
Paulo Coelho, The Alchemist
All the best
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Thank you sir
Don't forget to write tomorrow's exam at 6pm
Ra k making questions
Nutritional Biochemistry and food analysis
Thank you..
You're welcome
Thank you sir
I got 75 out of 100
Congratulations. Good attempt. Don't forget to write today's exam at 6 pm.
Sir qstn 65 il answer omega 6 faty acid വരില്ലേ?
No. High triglycerides and cholesterol. There's strong evidence that omega-3 fatty acids can significantly reduce blood triglyceride levels. There also appears to be a slight improvement in high-density lipoprotein (HDL, or "good") cholesterol, although an increase in levels of low-density lipoprotein (LDL, or "bad") cholesterol also was observed. www.mayoclinic.org/drugs-supplements-fish-oil/art-20364810#:~:text=There's%20strong%20evidence%20that%20omega,%22)%20cholesterol%20also%20was%20observed. Please read this article. If you still have doubts. Don't hesitate to ask. I framed this question after reading this article. All the best
Doubt clear aayo
Question 13
Gliadin and glutenin both are involved.
Wheat gluten was traditionally classified into gliadin and glutenin based upon solubility in aqueous alcohol. Gliadins were thought to be responsible for precipitating coeliac disease; glutenins were thought probably to be nontoxic. More recent classification, according to primary amino acid structure, reveals not only great heterogeneity but also similarities between different gliadin and glutenin proteins. Peptides derived from both groups are immunostimulatory in coeliac disease and it is highly probable that glutenin proteins are therefore toxic. Attempts to breed wheat with satisfactory baking properties tolerated by coeliac patients will be very difficult.
Please read this paper
pubmed.ncbi.nlm.nih.gov/16772825/
Biochemistry important classes tharumo sir
I will do the needful at the earliest
All the best
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Hi can explain Q.83.Why it is not lactic acid?
In milk, lactoperoxidase alone has no significant antimicrobial activity. However, in the presence of hydrogen peroxide, lactoperoxidase causes the oxidation of thiocyanate ions into hypothiocyanous acid, which dissociates quickly in raw milk to hypothiocyanite ions. These hypothiocyanite ions are transient but have potent bacteriostatic effect against most mesophilic bacteria present in raw milk when oxidized by free sulphydryl groups. This occurs due to inactivation of important metabolic enzymes in bacteria consequently shutting down the cell metabolism and hence cell growth. This natural system is known as the lactoperoxidase system (LP-system). Lactoperoxidase is also reported to possess antiviral activity
In addition to producing lactic acid, lactobacilli also have the ability to produce hydrogen peroxide through oxidation of reduced nicotinamide adenine dinucleotide (NADH) by flavin nucleotide, which reacts rapidly with gaseous oxygen. Flavoproteins, such as glucose oxidase, also generate hydrogen peroxide and produce an antibiotic effect on other organisms that might cause food spoilage; the lactobacilli themselves are relatively resistant to hydrogen peroxide
Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development.
Show details. Please read this paper
Thank you sir 🙏Expecting more videos like this in all subjects related to fso 👍
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All the best for your exam
Thank u sir 🙏
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Thank u sir🙏
Channelize every erg of energy towards your studies. All the best
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