List of top Food Technology Questions asked in Telangana State Post Graduate Engineering Common Entrance Test

From consumer perception the important factor of meat quality is
Sweet cure bacon is smoked directly after
The cold smoking of meat is usually done at
In the manufacture of fermented sausages, it contains
At the time of filling, hot sauce temperature should not be less than
The specification of benzoic acid in canned products as per FPO is
The FPO specifications for total soluble solids in jams is
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 ______
Enzymes used for clarification of fruit juice is
The specific gravity of grape vinegar varies from
The total iron contaminants in lemon juices mg/kg as per alimentarius is
Which among the following is rich source of protein?
Boiling point elevation for different solutions can be viewed by using
In case of pure sucrose solutions, only soluble solids can be measured with
Marmalade is prepared from
Which one of the following has higher fat content?
In cereal group, the highest protein percentage is in
The major source of starch is
The principal protein of wheat flour is
The main source of proteins in vegetarian diet is
What is the moisture content that aids a grain to sprout?
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
The microorganisms used for the industrial purpose is