List of top Food Technology Questions

Which one of the following steps is used to remove phosphatides from crude oil in the refining process?
Under standard conditions in animal feeding studies, the weight gained (in grams) per gram of protein consumed by an animal is termed as
Xerophthalmia is caused due to the deficiency of:
The unique flavor of chocolate and cocoa is due to the formation of:
Which one of the following statements regarding Hazard Analysis Critical Control Point (HACCP) plan is NOT correct?
Which one of the following fungi produces aflatoxins?
A 10 kg tomato pulp is concentrated from an initial moisture content of 90% (wet weight basis) to 35% (wet weight basis). The weight of the concentrate in kg is_____(round off to 2 decimal places).
Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
Which of the following statements is/are true?
The addition of which of the following to high-methoxyl pectin will result in gel formation?
Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?
The product of cabbage fermentation by Leuconostoc mesenteroides is
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
Processing of fluid milk at 72 °C for 15 seconds is termed as
Under standard conditions in animal feeding studies, the weight gained (in grams) per gram of protein consumed by an animal is termed as
Which one of the following steps is used to remove phosphatides from crude oil in the refining process?
Which one of the following statements regarding Hazard Analysis Critical Control Point (HACCP) plan is NOT correct?
Urease enzyme catalyzes the conversion of urea into ammonia and carbon dioxide. Which one of the following organisms expresses urease enzyme?
Which of the following cocci is/are examples of division in one plane
Identify the CORRECT combination(s) between the enzymes in Group 1 and the reactions in Group 2 they catalyze.
Group 1Group 2
(P) Cinnamate-4-hydroxylase(i) L-phenylalanine → Cinnamic acid
(Q) Glycerate kinase(ii) Glyceraldehyde 3-phosphate → dihydroxyacetone phosphate
(R) PEP carboxylase(iii)Glycolate + O\(_2\) → Glyoxylate + H\(_2\)O\(_2\)
(S) Nitrate reductase(iv) NO\(_3^-\) + NAD(P)H + H\(^+\) → NO\(_2^-\) + NAD(P)\(^+\) + H\(_2\)O
Identify the CORRECT combination(s) of plant natural products and the categories they belong to.
Match the plant products in Group 1 with the plant species in Group 2 that produce them and the respective plant parts in Group 3 where they accumulate the most.
Group 1Group 2
(P) Net primary productivity (i) Total amount of produced by autotrophs energy
(Q) Gross primary productivity(ii) A type of mutualism where one species is  benefitted more than the other
(R) Net productivity(iii)Amount of energy stored by autotrophs after respiration 
(S) Secondary productivity(iv) Unused amount of energy after consumption by heterotrophs
Match the plant products in Group 1 with the plant species in Group 2 that produce them and the respective plant parts in Group 3 where they accumulate the most.
Group 1Group 2Group 3
(P) Liquorice(i) Cinchona calisaya(a) Leaf
(Q) Quinine(ii) Lawsonia inermis(b) Root
 (R) Henna(iii) Glycyrriza glabra(c) Flower
(S) Saffron(iv) Papaver somniferum(d) Bark 
 (v) Crocus sativus(e)  Seed
Batch pasteurization stand for