Question

Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

(a) Vitamin retention test

(b) Sensory quality test

(c) Either of the mentioned

(d) Neither of the mentioned

I got this question in an online interview.

This question is from Principles of Food Storage Stability topic in section Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

Right choice is (a) Vitamin retention test

The explanation is: Vitamin retention test should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid. This is because these vitamins decreased faster than did either their color or palatability.