List of top Food Science and Technology Questions

Inflammation of udder of bovine cattle is known as

Arrange the general processing steps of pulses
(A) Soaking and Germination
(B) Cooking
(C) Decortication
(D) Fermentation
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The group of vitamins present in all cereal grains are

Types of proteins present in cereals are-
(A) Albumin
(B) Globulins
(C) Prolamines
(D) Glutelins
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Structural integrity of the starch polymeric chains of wheat flour is measured by

Straight flour is
(A) Patent flour
(B) Clear flour
(C) Mixture of all flours
(D) Pastry flour
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Protein content of all-purpose flour is %

Hops are responsible for the in the beer.

Non-nutritive sweetener used in soft drinks is-
(A) Acesulfame K
(B) Saccarin
(C) Cane Sugar
(D) Galactose
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Brix to acid ratio is commonly used to measure fruits and fruit juices.
(A) taste
(B) tartness
(C) acidity
(D) sourness
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Tannins in their natural form are mostly:
(A) yellow in color
(B) orange in color
(C) colorless
(D) blue in color
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Carotenoids are soluble in:

__is the rigidity in plant cells resulting from being filled with water.

Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
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Change in lipid leading to an undesirable flavour and odour is known as:

Phenomenon in which a substance occurs in different crystalline forms is known as:

Pectic enzymes include the following groups:
(A) Pectin esterase
(B) Polygalacturonase
(C) Pectin lyase
(D) Lactase
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Gumminess is expressed as:

Final viscosity of starch paste increases with an increase in:

In Farinograph analysis, the reference value for resistance is:

Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
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Deposit cookies contain % of unbleached soft wheat flour.

Blended chocolate should contain not less than cocoa solids

Process flow for the manufacturing of the caramel involves the following sequence-
(A). Emulsification
(B). Mixing
(C). Deposition
(D). Caramelization
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