Milk proteins are rich in____________________?
A. Cysteine B. Methionine C. Lysine D. All the above
Food Technology MCQs with Answers
Egg quality is determined by_____________________?
A. Albumin B. Yolk C. Germ spot D. All the above
The food colour measurement can be obtained by ___________________?
A. Spectrophotometer B. Tint meters C. Disc colourimetry D. All the above
Texture of pastries, cookies and crackers is evaluated by_________________?
A. Warner-Bratzler sheer B. Short meter C. Compress meter D. All the above
Which one of the following is synthetic flavour __________________?
A. Esters B. Aldehydes C. Ketones D. All the above
Which one of the following is the best known, most widely used food flavour enhancer_________________?
A. Ether B. Alcohol C. Monosodium glutamic acid All the above D. All the above
Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
A. Benzoyl peroxide B. Nitrosyle chloride C. Sorbitol D. Mannitol
To make light cakes, biscuits and muffins which leavening agent is used___________________?
A. Silicoaluminate B. Magnesium carbonate C. Phosphate salts D. All the above
The world’s food is lost by microbial spoilage upto the extent of___________________?
A. One-half B. One-fourth C. One-fifth D. One-third
To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
A. Sodium acetate B. Potassium acetate C. Calcium acetate D. All the above