Food Products Technology
| Description: Food products and technology | |
| Number of Questions: 15 | |
| Created by: Vinaya Modi | |
| Tags: Food products and technology Food Technology |
Which of the following fermentation products is a precursor of aspartame?
Which of the following laws governs the packaging of commodity?
During parboiling of rice, what will happen?
Thermostabilisation is a method for prolonging storage life of egg. It involves heating the egg at ______________.
Which of the following is responsible for thickening of tomato paste with duration of time?
Which of the following operations lead(s) to increase in moisture content of wheat grain?
- Tempering
- Conditioning
- Milling
- Parboiling
Which of the following toxic factors is/are present in mustard seeds and oil?
The presence of salt for preservation causes
If ghee is exposed to high clarification temperature, it will lead to
Which of the following measures can be taken to reduce the bitterness of citrus fruit juice? a. By keeping in open air b. By dipping in 2% boiling NaOH c. By exposure to high temperature d. By keeping at low temperature
Homogenisation of milk reduces fat globule size to less than
Which of the following chemicals is/are used as preservatives of jam, jellies and pickles? (a) Benzoates (b) Sorbates (c) Acetate (d) Toluene
Upon refrigeration, the vitamin content of fruits and vegetables
Which of the following milk-based ingredients is/are used in yoghurt making?
Match Group I with Group II.
| Group I | Group II |
| 1. Firming agent | (a) Pectin |
| 2. Emulsifier | (b) Ester gum |
| 3. Anti-forming agent | (c) Calcium carbonate |
| 4. Thickening agent | (d) Dimethyl polysiloxane |