List of top Food Science and Technology Questions

Which of the following is used as an antioxidant in fats and oils?
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
NOEL stands for
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:
The instrument used to measure the salt percentage of pickles is__________
A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
Bananas usually get spoiled due to chilling injury when stored at temperature
The Codex Alimentarius Commission was established under the authority of
(A). World Health Organization
(B). World Trade Organization
(C). Food and Agriculture Organization
(D). International Organization for Standardization
Choose the most appropriate answer from the options given below:
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
Choose the most appropriate answer from the options given below:
The instrument used to measure plasticity of bread dough is known as
QRAC stands for:
The 'AGMARK' standard was set up by
Which of the following is NOT a type of "Difference test"?
A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
______ are responsible for the flavor and aroma of bread.
Increase in volume of bread during baking is known as __________
Sugarcane gur (jaggery) contains ______ % sucrose.
During processing, the characteristic flavor is developed in cocoa:
The molten mixture of sand, soda, limestone for the development of glass is called as __________
Application of silicone on the glass bottle surface during their manufacturing helps in
(A). Maintaining glossy appearance
(B). Prevents breakage
(C). Decreases the noise on contact
(D). Prevents spoilage
Choose the most appropriate answer from the options given below:
The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
Which of the following is commonly used as oxygen scavenger in food packaging?
In chiffon cakes, leavening occurs mainly by whipping of the __________
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
Choose the most appropriate answer from the options given below:
What does the term "JECFA" stands for: