DT-11 FOOD TECHNOLOGY-1
1. Antioxidant present in tomato fruits
2. The heat resistance enzyme present in tomato pulp is
3. To check the deterioration of tomato juice or pulp it should be processed at
5. The Hot break process is used for tomato products because
6. The �black-neck� defect in ketchup is due the contamination of
7. The maximum permissible amount of benzoic acid in ketchup is
8. Amount of sugar that is added in initial stage of ketchup manufacture
9. The minimum amount of total soluble solids in tomato ketchup should be
10. Oleoresins are
11. Which among the following is not the characteristics of tomato sauce
12. To obtain satisfactory quality of tomato powder, which of the following practice is followed?
13. For drying, tomato slices are blanched in
14. By using whey which characteristics of tomato soup will enhanced
15. Drying of tomatoes at higher temperature may cause
16. Example of sparkling wine
17. The lager beer is produced by
18. Example of stimulating beverage is
19. Energy drink will not contain
20. Electrolytes normally added in sports drink are
21. The example of nature identical colourings is
22. Example of permitted artificial sweeteners
23. Which among the following is used in citrus beverages?
24. Type of acid used in cola type beverages
25. Flavouring compound present in banana
26. Which among the following has been banned in carbonated beverages?
27. Level of carbonation in cola type of beverages is usually
28. Carbon dioxide is preferred for the manufacture of aerated drinks because
29. Typical sugar syrup strength used for carbonated beverage manufacture should be
30. Compound normally used in formulation of cola type of aerated drinks
31. Nectar is characterized by
32. As per specifications, squashes must contain fruit content not less than
33. Cordial is prepared from
34. Sulphur dioxide will not be used as preservative in
35. Loss of cloudiness in citrus beverages is due to the
36. Avakai pickle is famous in which part of the country?
37. Which of the following edible oils is commonly used in pickle preparations in northern parts of the country?
38. Which of the following fruits is called as Indian gooseberry?
39. Bitter taste in pickles is caused due to _________
40. Scum formation defect in pickle is caused by __________
41. Fermentation of freshly shredded cabbage yields _________
42. The rate of salt addition in sauerkraut is _____ %
43. Treatment of green olives with lye solution prior to brining results in reduction of
44. The instrument used to check the salt content in brine solution is _________
45. Softening of cucumber pickle is caused by __________
46. Which of the following is an example of amorphous sugar confectionery?
47. Which of the following is called as confectioners glucose
48. The maximum content of fructose in high fructose glucose syrup is _______ %
49. Which of the following types of confectionery products has highest boiling point?
50. The relative sweetness of aspartame is _______
51. Any substance that is added to stabilize sucrose glass is called as _________
52. Which of the following sugar is required to be added to sucrose to form a glass?
53. The sugar to glucose syrup solids ratio for producing a hard boiled candy is _______
54. The moisture content of hard boiled candies is usually in the range of ________ %
55. Which of the following is used as a lubricant in compressed tablets?
56. __________ are the substances which form viscous solutions or gels on addition of water.
57. Which of the following statements is applicable for bubble gums
58. Bacteria from which gellan gum is obtained is ___________
59. Which of the following hydrocolloid is a tree exudate that forms tears?
60. Which of the following cannot be used in fruit-flavoured chewing gum?
61. Stoving refers to _______
62. Which of the following person is called as �Father of canning�
63. Which of the following food material are canned in cans containing sulphur resistant lacquer
64. Strength of sugar syrup is measured by using ______
65. Which of the following operations in canning involves removal of air from the container?
66. Which of the following is the most heat resistant spore forming microorganism?
67. The freezing temperature of fruits is _______
68. During the freezing process the commodity cools down below their freezing point but do not freeze. This process is called as __________
69. Freezing results in which of the following?
70. During slow freezing process which of the following do not occur?
71. In air-blast freezing, the velocity of air is in the range of ________ ms-1.
72. Which of the following takes place upon drying of fruits and vegetables?
73. What is the water activity of tightly bound moisture?
74. ___________ is longest period of drying.
75. Which of the following changes occur, if velocity of air is increased during drying?
76. Which of the following changes takes place in fruits and vegetables upon drying?
77. Deficiency of calcium may lead to
78. Term Nutraceutical was coined by
79. Which among the following is a dietary supplement?
80. Example of Medical Foods is
81. Which among the following is not a characteristic of functional foods?
82. Major phytochemical present in tomato is
83. Which among the following is present in flax seed?
84. The Essential fatty acid obtained from marine algae
85. Garlic is excellent source of
86. Plant anti-nutrients now considered phytochemical is
87. Whey proteins are rich in
88. Which among the following is not a probiotic organism?
89. Major anti-microbial protein present in milk is
90. Milk oligosaccharides act as
91. Iron fortification of milk may cause
92. Indian probiotic market is worth
93. The major share of Indian nutraceutical market is of
94. Lycopene capsules are example of
95. Which among the following is condition specific needs
96. Higher rate of mortality in India cause
97. Caramel and Toffee differ in _______
98. Higher ratio of sucrose in toffee formulation may leads to _______
99. Application of whey protein in caramel manufacture will produce _______
100. Emulsifier preferred in caramel or toffee manufacture is ________
101. Product in which deliberate crystallization is carried out during processing _____
102. Out of the total production of Fruit and vegetables in India, the food processing industry processed about:
103. India ranks first in the production of the following food produce:
104. Queen is a variety of following produce:
105. CII stands for:
106. The country in which people consume plenty of rice similar to the one in States like West Bengal, Assam, Jharkhand is:
107. The value addition to food product in UK is to the tune of about:
108. GHP stands for:
109. The standards related to Food Safety Management system is:
110. China is the largest producer of the following food commodity:
111. In Brazilian food industry, the share of the following in sales is highest:
112. The following is the costliest fat ingredient (all on fat basis) used in food products:
113. The malted milk powder should have a fat content of about:
115. The following cheese is the favoured topping on pizza pie:
117. Milk crumb finds good application in following product:
119. The desirable proportion of soymilk:cow milk for preparing �Paneer-like� product is:
120. Soya milk is associated with TSS of about:
121. In modern diet, meat contributes to following percent of protein for non-vegetarians:
122. Phytochemical is derived from:
125. The following is an example of food ingredient made using biotechnology:
129. The chemical fining agent for fruit juice clarification is:
141. The following additive can help in reducing the oxygen content in fruit juice:
149. Osmotic dehydration for fruit employs the following osmotic agent:
184. In preparation of Instant tea, �decreaming� refers to:
197. The Instant coffee produced using sublimation principle is:
207. Grinding of roasted cocoa nibs is beneficial with regard to:
236. The difference between controlled and modified atmosphere storage is ____
237. Percentage of carbon dioxide in normal atmospheric air is _________
238. Concept of Modified Atmospheric Storage was given by
239. Example of adverse effect of Modified Atmospheric Storage in potato is
240. Which among the following is not affected by high CO2 concentration?
241. Sorting of fruits and vegetables is dependent on which of the following?
242. Grading of fruits and vegetables is dependent on which of the following?
243. ___________ is a compound used for ripening fruits.
244. Coring is done to remove __________
245. Percentage of caustic soda used in lye peeling is about _________