Practice FSSAI-Role, Functions, Initiatives Questions and Answers
- If the weight of the dried sample after oven drying is 1 g. The initial weight is 1.5g. What is the moisture content of the sample?
- (i) paper (a) multi layers of foil or paper (ii) laminated (b) silica (iii) glass (c) network of cellulose (i...
- Which of the following statement is not true with regard to tetra pack carton packages.
- As per FSSA in packaging requirements for fruit and vegetable products, juices and pulps may be packed in the following type of container, when sulphited
- Which of the following steps are not involved in glass container making?
- The removal if air (O2) from packagesprior to sealing is beneficial effect for preserving the growth of _____________microbes.
- Flushing of gas inside the packages is done with which of the following gases?
- Saponification number is the number of milligrams of KOH required to saponify 1 g fat. Which of the following statement is true about saponification numb...
- Symptoms of trigeminal neuralgia may include all of the following except:
- Recently a compound Sulforaphane has been discovered to offer protection against cancer. In which of the following can it be found?
- Which of the following statement about vitamin C is correct?
- Sequestrates are?
- _____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability.
- Lectin is a__________
- Which of the following statement is true with regard to anti nutrional factors?
- Rice or bread taste sweet on prolonged chewing because of the breakdown of starch in them. The enzyme in the saliva which takes part in this reaction is
- Which of the following enzyme is not used in Brewerindustry?
- Which of the following is untrue about Essential Fatty Acids?
- Reducing sugars help in the food industry in the following way. Which of the following given sentences is untrue?
- Function of nutraceuticals is? a.    To prevent and treat disease b.    To improve shelf life c.    Better storage d.    To reduce ...
- Which of the following conditions ‘Probiotics’ are needed to people? a.   People with strong immune system b.   People not with respiratory a...
- Select the incorrect statement with regard to spoilage in food: a.   Chemical spoilage in food includes reaction of food with O2 or light b.   Ph...
- Which of the following statement is true? a.   Vegetables, fruits, whole grain, herbs, nuts contain an abundance of phenolic compounds that has been a...
- During processing, foods can get contaminated because of: a.   Equipments b.   Labour c.   Raw materials d.   All of the above ...
- Mina learns how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly? a) Whe...
- Which is untrue with respect to pectin, a naturally occurring polysaccharide in fruits, in the food industry? a.   It forms the basis of jelly manufac...
- SO2 reduces non- enzymatic browning by: a.   Inactivating polyphenol oxidase b.   Reacting with aldehyde group of sugars c.   Reacting with ...
- Which of the following is not a symptom of any food allergy? a.   Itchiness in mouth b.   Rashes c.   Running nose d.   Death ...
- Ferrous compounds’, catechol and ascorbic acid are used in active packaging as: a.   Ethylene scavenger b.   Oxygen scavenger c.   Strengt...
- Which of the following is an example of enzyme coagulated milk product? a.   Paneer b.   Dahl c.   Cheese d.   Channa ...
- Yellow colourin egg yolk is due to which of the following a.   Carotene pigment b.   Xanthophyll’s pigment c.   Vitamin E d.   Anthoc...
- Cobalamin is the scientific name of which vitamin? a.   Vitamin B b.   Vitamin C c.   Vitamin B12 d.   Vitamin E ...
- The most commonly used fumigant for storage of cereals is: a.   Zinc phosphide b.   Aluminium phosphite c.   Ethylene dibromide d.   DD...
- The process of formation of equal amounts of glucose and fructose from sucrose by acid and heat, or enzyme is termed as a.   Inversion of sugar b. �...
- Which of the following is the anti nutritional factor present in soyabean and also known as protease inhibitor a.   Avidin b.   Saponin c.   Go...
- Mark the correct statement with regard to spices and essential oils: a.   Cinnamon is the bark of a tree b.   Cardamom is a dried beer c.   ...
- (i)           saponification (a) triglycerides (ii)          milk fat (b) alkali (iii)         vegetable fat (c)�...
-  Moulds can thrive best in closed, damp & dark situations. Which of the following conditions suits decent for the growth of moulds? a.   All moulds ...
- Select correct statement for edible fats/ oils: a. Butyric acid is not a characteristic fatty acid present in milk fat b. Lower the amount of unsaturat...
- 52. Which of the following is not a correct statement with regard to protein denaturation?
