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#1. Lipids are Soluble in ________________
#2. In meat curing, NaNO3 is used for ________________
#3. Collagen & elastin are collectively called as ________________
#4. Flavour of butter is due to ________________
#5. Hydrolytic rancidity in fats & oils is due to ________________ enzyme
#6. Removal of Solids from fats and oils at selected temperature is called ________________
#7. Saturated fatty acids have ________________ melting points
#8. Naturally occurring emulsifiers are ________________ and ________________
#9. Margarine is called ________________ fat
#10. Butter is called ________________ fat
#11. Lecithin, the most commonly used emulsifier is ________________ in nature
#12. ________________ are esters of fatty acids with alcohols other than glycerol
#13. Waxes are ________________ in nature
#14. ________________ and ________________ are the examples of Proteolytic enzyme
#15. Unsaturated fatty acids called________________ are liquid at room temperature
#16. Fats are ________________ fatty acids and solids at room temperature
#17. Fats and oils are commonly called as ________________
#18. Fats and oils are the esters of ________________ and ________________
#19. Non-nutritive sugar used in foods ________________
#20. ________________ is also called table sugar
#21. ________________ is also called invert sugar
#22. ________________ is called milk sugar
#23. ________________ is the only non-reducing sugar
#24. ________________ is also called D-glucose
#25. ________________ is also called corn sugar
#26. Organic acid present in spinach is ________________
#27. ________________ is a reproductive part of the wheat grain
#28. Protein ________________ gives strength/resistance to the wheat flour
#29. Protein ________________ gives elasticity to the wheat flour
#30. Gluten is a combination of two sub-units (proteins) ________________ & ________________
#31. ________________ is called dietary fiber
#32. ________________ color pigment is formed during browning
#33. ________________ is lipid soluble coloring pigment
#34. ________________ is precursor of ethylene
#35. ________________ is the final stage of maturation & initial stage of senescence
#36. ________________ is the period when the anabolic biochemical process given way to catabolic process
#37. ________________ is present in black berries
#38. ________________ is present in grapes
#39. Fructose is also called ________________
#40. The organic acid present in apples ________________
#41. The changes take place after slaughtering is called ________________
#42. Islamic method of meat slaughtering is ________________
#43. The residue remaining after incinerating the product is called ________________
#44. The ratio of the sin of angle of incidence to the angle of reflection at a given temperature is termed as ________________
#45. The ratio of density of substance to the density of water is called ________________
#46. Any thick liquid in which tiny drops of fat & oil are evenly distributed is called ________________
#47. Fat & oil are good source of vitamin ________________
#48. Oil from animal is extracted by ________________
#49. Crude oil contains ________________ % of triglycerides
#50. ________________ is also called cane sugar
#51. Several yeasts can be used but most commonly species of genus
#52. Which set of Vitamins in food are relatively sensitive to application radiation
#53. Many reactions similar to oxidative rancidity during irradiation have been observed in _______________
#54. Deamination, Oxidation, Polymerisation and decarboxylation have been observed during irradiation in_______________
#55. Oxidation as well as condensation reactions similar to non enzymatic browning due to irradiation have been observed in_______________
#56. Radiolysis, a process by the application of ionizing radiation may occur in_______________
#57. Naturally vinegar contain acetic acid
#58. The break down of fatty material is referred to as
#59. The breakdown of protienaceous material is referred to as
#60. C6H12O6 breakdown into CH3CHCOOH + H2O. Reaction take place in the presence of
#61. C2H5OH breakdown into CH3COOH + H2O. Reaction take place in the presence of
#62. _______________ is used in alcoholic fermentation
#63. Saccharomyces Cerevisae & Saccharomyces carlbergensis are common species of yeast which are used in
#64. The Ripening process in fruits such as bananas, Tomatoes, pears, Mangoes, Guava and others can be delayed by low dose irradiation_______________
#65. Lactic fermentation product from coagulated milk in dairy industry is
#66. Streptococcus Thermophilus and Lactobacillus bulgaricus are Lactic fermentar in
#67. Lactic acid bacteria utilize the sugars present in the foods and convert them into lactic acid this process is called
#68. C6H12O6 breakdown in the presence of bacteria into CH3CHCOOH + H2O
#69. Vinegar is a product of
#70. Wine is produced from
#71. Beer is produced from
#72. The fermentation in which sugars are converted into ethyl alcohol and carbondioxide
#73. _______________ is applied in the production of leavened bread and alcoholic beverages
#74. C6H12O6 breakdown in the presence of yeast into 2C2H5OH + 2CO2
#75. Yoghurt, Cheese, Pickles are included in
#76. During homogenization one globules of fat converts to ________________ fat globules
#77. Milk fat contain about ________________% unsaturated fatty acids
#78. Main constituent of carbonated soft drink ________________ , _______________& ________________
#79. ________________ casein is the only protein which contains carbohydrate moiety
#80. Whey protein ________________% of total milk
#81. Casein ________________% of total milk
#82. Pectin is a polymer of ________________
#83. Whey protein denatures at ________________°C
#84. Milk proteins are ——–and———-
#85. The globular structure of casein is due to the presence of ________________ amino acid
#86. Casein is separated from the milk at pH ________________ and temperature of ________________
#87. ________________ enzyme used in cheese making
#88. Casein is stable at ________________°C
#89. Fermentation industries include
#90. Heat treatment at 140 °C to kill the spore forming & vegetative cells also called ________________
#91. Pre-pasteurization process is also called ________________
#92. pH of milk ranges from
#93. Critical temperature for milk, is ____°C
#94. Favorable temperature for the microorganisms to grow in the milk is
#95. Beta-lactoglobulins and Alpha-Lactalbumins are ________________
#96. Margenine is an example of ________________ in ________________ emulsion
#97. Butter is an example of ________________ in ________________ emulsion
#98. Fat % age in milk is ___
#99. Milk Proteins is called________________
#100. Milk is the ________________ of mammary glands from different animals
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Food Technology MCQs Online Quiz (Part 9)
