Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Best maturity index of orange is:
• Bacteria used to absorb ethylene from storage chambers is:
• Toughening effect on canned beans is due to:
• Agricultural Produce (Grading and Marketing) Act (1937) is also:
• The term “three-quarterful or full three-quarter” denotes fruit maturity in:
• During controlled atmospheric storage, composition of which gases is controlled?
• At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:
• In pre-cooling, water is mostly removed by:
• Albinism is a physiological disorder of:
• Calliper grade is the maturity measurement for:
• Formation of abscission layer is a maturity index of:
• Maturity index for Avocado is:
• Which of the following is biodegradable plastic?
• As fruits mature, specific gravity will:
• ‘Solidity’ is the maturity index for:
• Which plant hormone is considered a ripening agent?
• Maximum density of water is at:
• Guava fruit is botanically known as:
• In onion, pink color is due to:
• Secondary metabolites:
• Hen and Chicken disorder is associated with:
• The membrane lipid hypothesis was given by:
• The point at which dried products just become lumpy is known as:
• Percentage of sugars in honey is:
• Fungus which mostly grows on grapes:
• Vitamin D is chemically known as:
• Lye peeling is done at a temperature of:
• Which is associated with ‘browning’ disorder?
• Threshold level of ethylene in fruit and vegetable:
• Rapid precooling method:
• In cucumber, chilling injury symptoms occur at:
• Degreening is not applicable in:
• Under normal conditions, orchids can be stored up to 2 weeks at:
• What is the operating principle behind oven drying for determining moisture content of foods?
• Which of the following packages is an example of aseptic packaging?
• Which of the following ingredients in chocolate milk comes from seaweed?
• Which microorganism is commonly associated with fecal contamination?
• Which of the following analytical methods can be used to distinguish flavour compounds?
• Which of the following microorganisms cannot tolerate oxygen?
• Which of the following methods is a quick test for sugar content during the early stages of the brewing process for beer?