Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Which out of the following is a non-reducing sugar?
• In cooking oils, the antioxidant added to prevent rancidity is:
• Most common toxicogenic spoilage in stored groundnuts is:
• Sauerkraut is the fermented product of:
• Argemone oil is used to adulterate:
• “C” enamel cans are used for:
• AGMARK was promulgated in:
• Cold test of fat is a measure of:
• For manufacturing of pasta, wheat variety used is:
• Which of the following is produced with the combination of apoenzyme and coenzyme?
• The enzyme which hydrolyzes starch is:
• Enzymes having slightly different molecular structures but performing identical activity are:
• Ribozyme is:
• Human insulin is being commercially produced from a transgenic species of:
• Example of a typical homopolysaccharide is:
• Which of the following is not a conjugated protein?
• The “Repeating Unit” of glycogen is:
• The catalytic efficiency of two different enzymes can be compared by the:
• High value of BOD (Biochemical Oxygen Demand) shows:
• Which of the following is a fermentation process?
• Who showed that Saccharomyces cerevisiae causes fermentation forming products such as beer and buttermilk?
• A bioreactor is:
• Humulin is:
• Enzyme immobilization is:
• Vinegar is obtained from molasses with the help of:
• Which of the following statements is incorrect regarding Gram-negative bacteria?
• Common food poisoning microbes are:
• Clostridium perfringens poisoning is associated with:
• Salmonellosis involves:
• The lipid with the lowest energy value for human nutrition is:
• One serving of Cheddar cheese (28g) provides __% of the RDA of calcium:
• Which of the following is a Class II product?
• Class IV milk includes milk used to...
• A food must contain less than ___ grams of fat per serving to be considered a low-fat food:
• ______ is a protein in milk that contains all the essential amino acids:
• ______ is a defect in milk that is described as tasting papery:
• ______ is the general name for a class of bacteria that causes mastitis in dairy cattle:
• Most UHT pasteurized milk has a shelf life of ___ days:
• During malting, barley and other grains are broken down by:
• Milk fermentation to produce cheese is done initially by inoculating with: