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)Â Â Â Saturated fatty acids have single bond between C-C. b)Â Â Â Unsaturated fatty acids have doubl...
- Milk and milk products provide which of the following vitamins. a)Â Â Â A b)Â Â Â D c)Â Â Â E d)Â Â Â K
- CO2emitters are used in active packaging of a)Â Â Â Vegetables and fruits b)Â Â Â Fish c)Â Â Â Meat d)Â Â Â Poultry...
- Which of the following Ingridents used as Ethylene absorber in active packaging system. a)Â Â Â Aluminium oxide b)Â Â Â Calcium oxide c)Â Â Â Potassi...
- What is the purpose of Humidity Absorbers? a)Â Â Â Control of excess moisture b)Â Â Â Reduction of water activity c)Â Â Â Prevent bursting d)Â Â Â ...
- Which of the following Antimicrobial preservatives used in food packaging film. a)Â Â Â Organic Acids b)Â Â Â Spice & herb extract c)Â Â Â Allylisoth...
- Which of the following film is used to inactivate microorganisms on food surface that release microbial inhibitors. a)Â Â Â Propylene b)Â Â Â 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)Â Â Â Safety glasses and Masks are not mandatory when handling hazardous chemicals. b)Â Â Â Perfumes, ...
- Which of the following is/are NOT permitted in the production area. a)Â Â Â Jewelry like earrings, necklace, watch. b)Â Â Â Nail polish, artificial eye...
- Which of the following factors affects microbial growth a)Â Â Â pH b)Â Â Â Oxygen availability c)Â Â Â Storage temperature d)Â Â Â Time duration ...
- Which of the following statements are true about Emulsifiers a)Â Â Â All emulsifiers are surface-active agents. b)Â Â Â Emulsifiers can promote emulsif...
- Which of the following is/are Promoters of oxidation a)Â Â Â Heat. b)Â Â Â Light. c)Â Â Â Degree of unsaturation d)Â Â Â Availability of oxygen ...
- Obvious signs is/are oxidation of food a)Â Â Â Rancidity. b)Â Â Â Colour changes c)Â Â Â Loss of odour d)Â Â Â Viscosity changes ...
- Which is/are Food-grade antioxidants a)Â Â Â Propyl gallate b)Â Â Â tertiary butylhydroquinone c)Â Â Â butylated hydroxy toluene d)Â Â None of the abo...
- The most commonly used substances for flavor enhancer in food is a)Â Â Â MSG b)Â Â Â IMP c)Â Â Â GMP d)Â Â Â 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)Â Â Â Skin of red apples b)Â Â Â Skin of red plums c)Â Â Â Skin of red grapes d)Â Â Â In strawberries ...
- Which of the following is a Time-Temperature Indicator (TTI)? a)Â Â Â Life lines fresh check (shelf-life estimation) b)Â Â Â 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.
