Food Technology Quiz 3
1 / 50
Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
2 / 50
The break down of pertinacious material is referred to as____?
3 / 50
Pynivate carboxylase is an example of ______?
4 / 50
Approximate calories in 1 slice of fried liver is____?
5 / 50
Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________?
6 / 50
BHA and BHT are examples of_____?
7 / 50
Cytochrome Oxidase and alcohol de hydrogenise are the examples of____?
8 / 50
The final product of alcoholic fermentation are______?
9 / 50
The storage life of dried fruit at 32?F with R.H of 60% is___________________?
10 / 50
The science which deals with food supply, for human consumption is called_____?
11 / 50
Fermentation industries include______?
12 / 50
Apperts work discovered the principle of____?
13 / 50
Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
14 / 50
Sensory stimula for food occurs from____?
15 / 50
Egg storage stability can be achieved by storing eggs under _____ ?
16 / 50
The food in which the moisture content ranges between 80-90% is called________________?
17 / 50
Storage life of peaches & pears 31?F with R.H of 90% is _____?
18 / 50
The recommended daily intake of protein per kilogram by WHO for an individual is _____?
19 / 50
Milk proteins of cow milk contains maximum amount of____?
20 / 50
The consumption of several flavours and micromtrients per person per year is__________________?
21 / 50
The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____?
22 / 50
Many reactions similar to oxidative rancidity during irradiation been observed in _____?
23 / 50
The function of acids in food is to_____?
24 / 50
In dairy industry, a process for producing evaporated milk was presented in______?
25 / 50
Transminase is an example of______?
26 / 50
Which one of the following is synthetic flavour __________________?
27 / 50
Diacetyl is present in____?
28 / 50
In bread preparation in added to sorbic acid which one of the following is used as preservative____?
29 / 50
The acetic acid producing bacteria are___________________?
30 / 50
Lactic fermentation product from coagulated milk in dairy products___________________?
31 / 50
Approximately caloric value in Kcal/100 g of whole milk is___________________?
32 / 50
Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
33 / 50
The function of sugar in food is ___________________?
34 / 50
The food colour measurement can be obtained by ___________________?
35 / 50
Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
36 / 50
Yoghurt,cheese, pickles are included in_________________?
37 / 50
Which one of the following is anti ripening agent___________________?
38 / 50
Approximate quantity of milk requires to get 1 Kg of butter is __________________?
39 / 50
Milk is pasteurized at___________________?
40 / 50
Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
41 / 50
Oxidative rancidity is promoted by ____?
42 / 50
Which one of the following is best flour improver ______?
43 / 50
In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
44 / 50
Recemases belongs to___________________?
45 / 50
Fresh foods have water activity (Aw) of____?
46 / 50
Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____?
47 / 50
Vitamin C is called___________________?
48 / 50
Dried foods have water activity (Aw) of___________________?
49 / 50
The flavor of butter, milk and cheese due to__________________?
50 / 50
Esterases, proteinases, alkali acid phosphates belongs to_____?
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