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





4. The maximum recommended level of pulp extraction form tomato is





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:





114.
The major constituent of whey powder is:






115. The following cheese is the favoured topping on pizza pie:





116.
The colors used in ice cream helps in the following aspect:






117. Milk crumb finds good application in following product:





118.
The following type of milk powder has the highest free fat content:






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:





123.
The Food Parks will not have the following facility:






124.
The following membrane processing carries out both �fractionation� and �concentration� processes:






125. The following is an example of food ingredient made using biotechnology:





126.
Irradiation of potatoes will help in following aspect:






127.
The fruit juices are not a good source of the following:






128.
The cloudy juices may be made clear by:






129. The chemical fining agent for fruit juice clarification is:





130.
The following fruit juice requires �sparkling clear� appearance:






131.
The enzyme cellulase acts on the following:






132.
Disintegrated grain size of following is desired for decanters:






133.
During Turbo extraction, the oxidation of fruit tissue can be avoided by:






134.
In a Pulper cum finisher, the dryness of the pomace with a given screen can be controlled by:






135.
Pulper cum finisher machine cannot be used for the following:






136.
Centrifugation of extracted juice is done to:






137.
The scientific name Citrus paradise is for following fruit:






138.
Ultrafiltration of citrus fruit juice can help in:






139.
In case of lemon juice after deoiling of extracted juice:






140.
The Brix/acid ratio for orange juice should ideally be about:






141. The following additive can help in reducing the oxygen content in fruit juice:





142.
The mango production shares about following percentage of total fruit and vegetable production in India:






143.
The TSS of apple juice is about:






144.
The percent yield of grape juice by commercial method is about:






145.
Argol precipitation is carried out for the following fruit:






146.
The Brix/acid ratio is about 10 in case of:






147.
Clarification of fruit juice is not possible using:






148.
In case of freeze-concentration of juice, the concentrate part is:






149. Osmotic dehydration for fruit employs the following osmotic agent:





150.
The following membrane process leads to fractionation:






151.
Preservation of fruit juice cannot be done using:






152.
The following sugar preserve has to be crystal clear in appearance






153.
The sugar helps in preservation of Jam thorugh






154.
The precursor of pectin is:






155.
In Jelly making, sugar disturbs the equilibrium between:






156.
The desired pH of Jelly having 65% sugar is about:






157.
The following fruit has the least inherent pectin content:






158.
Inversion of sucrose in jam making can be carried out using:






159.
Excess inversion of sugar in jelly making may result in:






160.
The Abbe Refractometer is used to know the following aspect:






161.
The causative factor for failure of jelly to gel is due to:






162.
The fruit preserve available as �Name of fruit � Tit-bits� is made from following fruit:






163.
In preparing Aonla preserve, the concentration of salt solution is gradually increased in few days to a final concentration of about:






164.
The fruits presumed to contain sprayed insecticide should preferably be washed using:






165.
The following type of cooking will best preserve the color and flavor of fruit:






166.
The causative factor for crystallization of the sugar syrup used to contain fruit preserve is:






167.
The glossy appearance of glazed fruit is due to:






168.
Part substitution of sucrose with glucose in preparing glazed fruit helps in:






169.
Petha is prepared from:






170.
For preparing candied citrus peels, drying is carried out at about:






171.
When candied fruit is nearly prepared the degree Brix is about:






172.
As per FSSA, the water extract of tea should be:






173.
Caffeine is often prescribed for following human ailment:






174.
The following constituent present in tea has got anticancerous property:






175.
The catechin content of green tea leaves should be:






176.
The phenolic brown pigments with acidic properties is:






177.
The production of CTC tea accounts for following percentage of the total black tea production in India:






178.
The following enzyme is responsible for the desired conversion of catechins in tea leaves for production of black tea:






179.
The tea leaves after firing has moisture content of about:






180.
The following processing terminates the fermentation in Black tea manufacture:






181.
The following type of tea is produced based on health ground:






182.
Using the following drying methods enables achieving best quality of Instant tea:






183.
The inventor of �Tea bag� was:






184. In preparation of Instant tea, �decreaming� refers to:





185.
Tea bags preferably utilizes the tea:






186.
Green coffee bean is associated with following moisture content:






187.
Strip-picking involves:






188.
The following is not a variety of coffee:






189.
The following type of coffee is produced using management practices that avoid use of synthetic nutrients and plant protections methods:






190.
Coffee plant belongs to the genus:






191.
The pyrazines and pyridines are responsible for the following:






192.
The void volume in �green coffee bean� is about:






193.
The polysaccharide content of roasted coffee is about:






194.
The following type of Roaster will need least time for roasting:






195.
Gas purging of Roasted & Ground coffee is done to:






196.
Instant coffee was invented by






197. The Instant coffee produced using sublimation principle is:





198.
The inlet air temperature during spray drying of instant coffee powder is about:






199.
The yield of soluble solids from roasted coffee for Instant coffee powder should be about:






200.
For Instant coffee powder, the following property is of prime importance:






201.
The following is a hybrid variety of cocoa:






202.
Cocoa nib consists of about:






203.
The constituent that is responsible for the flavour of resultant cocoa powder is:






204.
One of the desired flavour compounds of roasted cocoa beans is:






205.
After fermentation and drying, one pod produces about:






206.
The maximum reduction in bacterial load from cocoa solids will be during the process of:






207. Grinding of roasted cocoa nibs is beneficial with regard to:





208.
Prior to roasting, the cocoa beans tastes like:






209.
The roasted cocoa beans have moisture content of about:






210.
Poor cocoa variety can be upgraded by use of:






211.
The product made using cocoa butter, milk solids, sugar and emulsifier is:






212.
The desirable sugar content of Dark chocolate is about:






213.
Milk crumb does not comprise of the following ingredient:






214.
Milk solids with highest free fat content, for use in chocolate is:






215.
Use of butteroil to replace cocoa butter at more than 5% of total fat may lead to:






216.
By means of refining, the particulate size desired in chocolate mass is:






217.
Conching of chocolate mass leads to:






218.
Omitting the tempering process in chocolate manufacture may lead to:






219.
The �Enrobed� chocolates should have:






220.
The chocolate packaging room should ideally have the following RH per cent:






221.
Which of the following is a non-destructive method of maturity indices?






222.
Which of the following is a climacteric fruit?






223.
___________ is a natural plant hormone in fruits.






224.
Which among the following is a symptom of freezing injury?






225.
Chilling injury is more common with fruits of






226.
Sorting of fruits and vegetables is dependent on which of the following?






227.
Grading of fruits and vegetables is dependent on which of the following?






228.
___________ is a compound used for ripening fruits.






229.
Coring is done to remove __________






230.
Percentage of caustic soda used in lye peeling is about _________






231.
Which of the following person is called as �Father of canning�






232.
Which of the following food material are canned in cans containing sulphur resistant lacquer






233.
Strength of sugar syrup is measured by using ______






234.
Which of the following operations in canning involves removal of air from the container?






235.
Which of the following is the most heat resistant spore forming microorganism?






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 _________





246.
The following flavor is not permitted by FSSA for inclusion in tea: