Question Bank • QB_DFE_EXP_025 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Blanching

Question Statement:

Blanching of vegetables prior to freezing or canning is tested for completion using the thermal inactivation of:

Options:

  • (A) Peroxidase and catalase
  • (B) Amylase
  • (C) Protease
  • (D) Cellulase

Answer Key:

A

Step-by-Step Solution & Explanation

Peroxidase and catalase are the most heat-stable endogenous enzymes in vegetable tissues. A negative guaiacol/peroxide test for peroxidase activity indicates that all quality-degrading enzymes (polyphenol oxidase, lipoxygenase) have been completely destroyed.
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