Pulse

Question 1

Which fractionation method produces higher yield of starch?

Answer 1

Dry fractionation

Question 2

Which mechanisms of separation involves physicochemical method?

Answer 2

Wet fractionation

Question 3

Which is more sustainable, wet or dry fractionation

Answer 3

Dry

Question 4

Which is more efficient, wet or dry fractionation

Answer 4

Dry

Question 5

Which gives higher purity, wet or dry fractionation

Answer 5

Wet fractionation

Question 6

Which needs higher capital and operating costs

Answer 6

Wet fractionation

Question 7

Which requires higher electrical and water supply

Answer 7

Wet fractionation

Question 8

Which yields more protein, wet or dry

Answer 8

wet fractionation

Question 9

Does a wet fractionation produce altered techno-functional properties

Answer 9

Yes

Question 10

Which method of fractionation generates very high efffluent

Answer 10

Wet fractionation

Question 11

How do you overcome impaired soakability

Answer 11

cook beans after soaking at 25C for 16h^6

Question 12

Do you need to cook hard-to-cook beans longer? to overcome impaired cookability

Answer 12

yes

Question 13

How much further drying of beans is safe?

Answer 13

13-14%

Question 14

Does natural drying indicate maturity and increase storability?

Answer 14

YES

Question 15

Where do we get the tastes, aromas, and flavors in a seed?

Answer 15

biomolecules in the seed matrix impart sensations we perceive

Question 16

what do you call the fear of unfamiliar food

Answer 16

food neophobia

Question 17

what is the product of osborne fractionation of protein

Answer 17

supernatant: glutelin fraction

Question 18

it is the most commonly used method for size reduction or pulverization of cotyledons using mills

Answer 18

Pin

Question 19

what are the main components extracted from pulses

Answer 19

protein and starch

Question 20

Dehulling is done since seed coat fiber contaminates the main ingredients extracted from pulses. True or False

Answer 20

True

Question 21

It is the step after dry or wet milling from clean and whole pulse seeds

Answer 21

Wet Extraction

Question 22

It is the next step used for the product: pulse protein concentrate or isolate obtained from wet extraction step

Answer 22

hydrolysis

Question 23

What is the end product of pulses after decortication, cotyledon fraction, and dry milling

Answer 23

Dehulled pulse flour without seed coat

Question 24

What are the products after pulses are subjected to air classification after dry milling

Answer 24

Starch-rich heavy fraction and protein-rich light fraction (protein concentrate)

Question 25

What happens to pulses when soaked overnight in water

Answer 25

it takes up weight of water equal to their soaked weight and increase in size due to imbibed water

Question 26

Name common antinutrients in pulses

Answer 26

Tannins, Enzyme inhibitors, Mineral binders

Question 27

True or False, Enzyme inhibitors such as trypsin and chymotrypsin inhibitors for protein digestion are inactivated by heat treatment during cooking

Answer 27

TRUE

Question 28

Fill in the blanks for the steps in extracting and separation of starch-rich and protein-rich fractions. Dehulling to obtain cotyledons > ______ > Air classification of dehulled pulse flour > heavy and coarse fraction (starch-rich) > light and fine fraction (protein-rich)

Answer 28

MILLING of cotyledons

Question 29

What is the missing step in wet methods for protein and starch extraction soaking > dehulling > ______ > separation > washing > purification

Answer 29

Size reduction