Question
Losses of vitamins occurs in blanching due to
Losses of vitamins occurs in blanching due to
a) Leaching
b) Thermal destruction
c) Oxidation
d) Cooling
More General concepts of Food Analysis and Testing Questions
- What is the sweetness of Sucralose in relation with sucrose? a) 150× b) 300× c) 450× d) 600×
- The average nitrogen content of protein….
- Most important constituent in fruit for preparing jelly is
- Any substance that is a food or a part of a food and provides medical or health benefits, including the prevention and treatment of disease is known as
- Sprouting of Onions during storage is inhibited by using
- Equilibrium moisture curve is a plot between
- Acetate can prevent ropiness and growth of molds but do not interfere with
- In intelligent food packaging which of the following is not an internal indicator.
- A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
- Match the microorganisms (Group-1) with their metabolites (Group-2)
Hey! Ask a query
Please enter email id
The email must be a valid email address.
Please enter Mobile Number
Please enter valid Mobile Number
Please enter your Doubt
Think You're Ready for RBI Grade B?
RBI Grade B 2026 Phase 1 Memory Based Paper
- 200 Questions with Detailed Solutions
- Section-wise Coverage (GA, English, Quant & Reasoning)