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.Management Sciences
Category: Food Technology
The food in which the moisture content ranges between 80-90% is called________________?
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A. Perishable foods
B. Low perishable foods
C. Stable foods
D. High acid foods
The final product of alcoholic fermentation are______________________?
A. Acetic acid + H2O
B. Ethyl alcohol + CO2
C. Ethyl alcohol + H2O
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
In banana synthetic flavour additive used is____________________?
A. Amylaccetate
B. Methyl anthranilate
C. Ethyle butyrate
D. None of the above
Which type of bacteria grow best at refrigeration temperature 10°C_______________________?
A. Thermophilic
B. Psychrophilic
C. Mesophilic
D. All the above
Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
A. Metals
B. Light
C. High temperature
D. All the above
The deficiency of Niacin in adults causes___________________?
A. Dementia
B. Diarrhea
C. Ulcerated mouth & tongue
D. All the above
Sugarcane is an example of____________________?
A. Complex food
B. Simple food
C. Nutritious food
D. Simple food
Approximately caloric value in Kcal/100 g of whole milk is___________________?
A. 50
B. 60
C. 69
D. 75
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