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)
