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?