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Practice General concepts of Food Analysis and Testing Questions and Answers

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.
...........is the main milk protein & present in milk in ….form.
…. is a major fish allergens, belong to the ….binding proteins.
…… is considered as good cholesterol& …. is considered as bad cholesterol.( HDL & LDL )
….inhibit absorption of nutrient and known as… ( Anti-nutritional factor & Natural Toxin )
The equilibrium moisture content of a food product placed in stream of drying air depends upon…. &….of air ( RH & Temperature ) ...
Commercial dielectric heater uses frequency in range of …...MHz.( 35-40 )
The average nitrogen content of protein….
The vitamin that is synthesized by only microorganisms….
The immunoglobulins that can bind with mast cells and release histamine…
Haptoglobin binds and prevents the excretion of the compound……
Chlorophylls & carotenoids are….soluble pigments & Anthocyanin is …..soluble pigment
Biological value of Egg is…
Amylase, Cellulase, Lipase, Pectinase enzymes are…in nature
The spoilage of food is primarily determined by…, … &…
Match the Substances (group-1) with Adulterant (group-2) Group-1 Group-2 A. Asafoetida 1. &n...
Match the preservative (group-1) with their examples (Group-2)
Match the microorganisms (Group-1) with their metabolites (Group-2)
Match the Enzyme (Group-1) with their industrial application (Group-2)

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