List of practice Questions

At the time of filling, hot sauce temperature should not be less than
In the manufacture of fermented sausages, it contains
The specification of benzoic acid in canned products as per FPO is
The FPO specifications for total soluble solids in jams is
Enzymes used for clarification of fruit juice is
The specific gravity of grape vinegar varies from
Headspace for canned products, as per FPO, is
The caffeine added to carbonated beverages should not exceed
Lean meat is considered as a good source of ______
Which among the following is rich source of protein?
Boiling point elevation for different solutions can be viewed by using
The total iron contaminants in lemon juices mg/kg as per alimentarius is
In case of pure sucrose solutions, only soluble solids can be measured with
Marmalade is prepared from
In cereal group, the highest protein percentage is in
The major source of starch is
The principal protein of wheat flour is
Which one of the following has higher fat content?
The main source of proteins in vegetarian diet is
What is the moisture content that aids a grain to sprout?
Spoilage of bacteria in butter is known as surface taint and is caused by
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
The microorganisms used for the industrial purpose is
For preparation of wines, commonly used fermenting organism is
At what temperature, denaturation and coagulation of proteins takes place