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)