Practice General concepts of Food Analysis and Testing Questions and Answers
- Which of the following additive extensively used in baking to improve dough
- Probiotics are
- Common organism, which produces enterotoxin, is
- Nutritional quality ofdietary protein is evaluated on the basis of
- The characteristic red color of hemoglobin is due to ...
- The permissible limit of antioxidant(BHA) in oil & fats is
- Ropiness in bread is caused due to
- GTR stands for
- How many times Cyclamates is sweeter than sucrose
- Which of the following statements true about lipid a) Saturated fatty acids have single bond between C-C. b) Unsaturated fatty acids have doubl...
- Milk and milk products provide which of the following vitamins. a) A b) D c) E d) K
- CO2emitters are used in active packaging of a) Vegetables and fruits b) Fish c) Meat d) Poultry...
- Which of the following Ingridents used as Ethylene absorber in active packaging system. a) Aluminium oxide b) Calcium oxide c) Potassi...
- What is the purpose of Humidity Absorbers? a) Control of excess moisture b) Reduction of water activity c) Prevent bursting d) ...
- Which of the following Antimicrobial preservatives used in food packaging film. a) Organic Acids b) Spice & herb extract c) Allylisoth...
- Which of the following film is used to inactivate microorganisms on food surface that release microbial inhibitors. a) Propylene b) Polyethyl...
- HPP only employed in …operations. a) Batch b) Semi-batch c) Continuous d) A ...
- Losses of vitamins occurs in blanching due to a) Leaching b) Thermal destruction c) Oxidation d) ...
- Choose the correct statement in context of GMP a) Safety glasses and Masks are not mandatory when handling hazardous chemicals. b) Perfumes, ...
- Which of the following is/are NOT permitted in the production area. a) Jewelry like earrings, necklace, watch. b) Nail polish, artificial eye...
- Which of the following factors affects microbial growth a) pH b) Oxygen availability c) Storage temperature d) Time duration ...
- Which of the following statements are true about Emulsifiers a) All emulsifiers are surface-active agents. b) Emulsifiers can promote emulsif...
- Which of the following is/are Promoters of oxidation a) Heat. b) Light. c) Degree of unsaturation d) Availability of oxygen ...
- Obvious signs is/are oxidation of food a) Rancidity. b) Colour changes c) Loss of odour d) Viscosity changes ...
- Which is/are Food-grade antioxidants a) Propyl gallate b) tertiary butylhydroquinone c) butylated hydroxy toluene d) None of the abo...
- The most commonly used substances for flavor enhancer in food is a) MSG b) IMP c) GMP d) All of these ...
- What is the sweetness of Sucralose in relation with sucrose? a) 150× b) 300× c) 450× d) 600× ...
- Anthocyanins commonly found in a) Skin of red apples b) Skin of red plums c) Skin of red grapes d) In strawberries ...
- Which of the following is a Time-Temperature Indicator (TTI)? a) Life lines fresh check (shelf-life estimation) b) Radiofrequency identificat...
- Acetate can prevent ropiness and growth of molds but do not interfere with
- Eugenol is an anti-microbial agent present in which of the following
- A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
- Which of the following are essential amino acids for infants?
- Carbon dioxide is used in food packages due to.
- In intelligent food packaging which of the following is not an internal indicator.
- Which of the following statement is not true.
- Anti-nutritional factor found in carrot is
- Which is the Non-nutrient compound found in plant derived products that shows biological activity in human body known as
- Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, Vitamins, oils can be fortified with which of the following vitamin
- In microwave heating the microwave are electromagnetic waves that have a frequency between….MHz and …...GHz.
