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#1. ————– enzyme is extracted from papaya
#2. Toxicological effect of synthetic colorant is ————– than natural colour
#3. FD & C dyes belong to following class
#4. —————is used as sequestrants
#5. ————— gives artificial banana flavour
#6. ————– is used as anti-browning agent
#7. Cream of tartar used in baking powder is —————
#8. ————— modify and enhance flavour
#9. Red colour of tomato is due to pigment ————-
#10. FD & C dyes are water soluble colorants that colour by ————–
#11. Colour exempt for certification is called ————–
#12. Meat tenderizing enzyme is —————-
#13. Enzyme assay is conducted to determine its ————-
#14. In honey ————– is the most abundant sugar
#15. Enzymes have ———— classes
#16. ————– are the biocatalysts occur in living system that speed up the reaction
#17. Vitamin E is also called —————
#18. Among the acids, ————- shows the antioxidant activity
#19. ————–is the example of biological derived antimicrobial
#20. ————– is used for curing meat
#21. For preservation purpose ———— salt is used
#22. When two immiscible liquid dispersed together is known as ————–
#23. Iodine deficiency leads to ————-
#24. Iron is primarily found in ————–
#25. Among the fatty acid ————- is used as nutritional additive
#26. Packaging material should be ————–
#27. The metallic toxicity is due to ————-
#28. Raw egg white contains a protein ————– which binds biotin
#29. Phytates bind the absorption of ————-
#30. The toxic pigment present in cotton seed is known as ————–
#31. Rout of exposure of toxicity is —————
#32. A ————- is cyanogenic glycoside present in bitter almond
#33. Shigella is belonging to family ————–
#34. The disease associated with Salmonella infection is —————
#35. Brucellosis is known as —————-
#36. The toxin produced by ————– is known as aflatoxin
#37. Toxin produced by storage fungi are called ————-
#38. Nitrate and nitrite are valuable in controlling toxin forming organisms ————-
#39. Vitamin C is a ————- soluble vitamin
#40. Heating of amino acid with glucose induce the formation of nitrosamine that cause ————-
#41. The major antioxidant used in food fats and oils is ——————
#42. High intake of NaCl cause —————-
#43. Alkyl esters of p-hydroxy benzoic acid are called as ——————-
#44. Additives are used in food to make it —————-
#45. The emulsifiers used in dairy ice cream are —————-
#46. In Pakistan different micro nutrient deficiencies exists like ————–
#47. Deficiency of iron cause —————–
#48. Calcium and phosphorous are in the category of —————- minerals
#49. —————- is the protein obtained from animal hides and bones
#50. ————— is used to control ropiness in bread
#51. —————relationship is very important to kill the microbes.
#52. The intermediate moisture foods have—- %moisture contents.
#53. In ————- moisture is first removed by dehydration followed by freezing:
#54. ————– drying is employed to increase the porosity of food particles to give them spongy look.
#55. For powder milk production drier is used:
#56. Due to high temperature, the outer surface of the food become dried while inside moisture is present is called as:
#57. ————— is an operation in which water of the food is reduced under control conditions of temperature, humidity and airflow
#58. A solution from which water cannot be crystallizes is known as mixture:
#59. In cryogenic freezing liquid gases are used like:
#60. In immersion freezing solution of is used:
#61. In still air freezing the temperature ranged from ° _.
#62. In quick freezing crystals are formed:
#63. The time required to kill microorganisms at a given lethal temperature is called
#64. ————— are substances not intentionally added to food but are present in food as a result of production & processing.
#65. A brine solution containing ———-% salt will gives a reading of 100 units:
#66. The amount of brine is determined by an instrument:
#67. Total soluble solids are determined by:
#68. ————– is a preservation method in which food sealed in container is subjected to elevated temperature for definite period of time
#69. LTLT pasteurization is carried out at a temperature °_:
#70. —————is conducted to inactivate the pathogenic organism:
#71. The efficiency of blanching is checked by enzyme:
#72. The main objective of blanching are:
#73. —————-is used as firming agent in different fruits:
#74. In storage high concentration of CO2 and low concentration of O2 is used:
#75. ————— is the example of filter aid
#76. UV rays have a wavelength between
#77. Vitamin A is called as —————
#78. Cyclamate is ————— time sweeter than sucrose
#79. The sugar which we use usually daily is called as ————–
#80. Mineral binding agents are known are —————-
#81. Saccharine is ———– time sweeter than sucrose
#82. Water binding agents are called as —————
#83. The emulsifier present in milk is ————-
#84. Among the different food components, —————- is gaining popularity now a days
#85. To enhance the protein quality ———– amino acid is used
#86. Any substance which is added intentionally to food for any aspect of production, processing, storage and packaging is called ————-
#87. When ionizing radiation strike the water molecule, it split- technically called
#88. Radiation sterilization is called as
#89. In lye peeling solution of is used:
#90. The frequency of radiation is measured in term of
#91. Lactic fermentation is generally used in ————– industry
#92. The genera used for acetic fermentation is
#93. In alcohol fermentation ————– is used to convert sugar into alcohol
#94. Vinegar contains at least 4% of ———– acid
#95. ————– provides artificial almond flavour
#96. 2, 4, 5-trichlorophenoxyacetic acid is used as —————- agent
#97. ————– is a flavour enhancer
#98. Choice of additive depends upon its
#99. ————–help to improve the filterability and appearance of food
#100. —————helps to form homogeneous mixture of oil and water.
Keywords:
Food Technology MCQs Online Quiz (Part 6)
