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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.

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