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.Management Sciences
Category: Food Technology
Several yeast can be used in fermentation but most commonly known species of genus are_________________?
0
A. Streptococcus
B. Lactobacillus
C. Leuconostoc
D. Saccharomyces
The food colour measurement can be obtained by ___________________?
A. Spectrophotometer
B. Tint meters
C. Disc colourimetry
D. All the above
The break down of pertinacious material is referred to as____________________?
A. Autolysis
B. Lipolysis
C. Proteolysis
D. non of these
The deficiency of an enzyme is greatly influenced by the______________________?
A. pH
B. Environmental temperature
C. Concentration of enzyme
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
Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
A. C11C20fatty acids
B. C20C22fatty acids
C. C12C20fatty acids
D. C4——–C16fatty acids
Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
A. Food adulterants
B. Food additives
C. Food contaminations
D. All the above
In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
A. Sulphur dioxide
B. Nitrates
C. Propionic acid
D. Benzoic acid
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