(Home)DT-321 Sensory Evaluation of Dairy Products (Mark Correct)
1. The following aspect is not an extrinsic sensory attributes of food products
2. Which institution has specified guidelines for judging and grading of dairy products?
3. Optimal information can be obtained only through co-ordination of sensory measurements with
4. The following is not one of the methods for tracing causes of sensory defects in dairy foods:
5. The following is an intrinsic sensory attribute of food product
6. The process of tasting is known as
7. Just noticeable difference means
8. The term Ageusia means
9. Olfactometer is used for
10. Merosmia is a condition analogous to
11. The ideal temperature and humidity of sensory evaluation laboratory should be
12. The ideal width of a typical booth for sensory evaluation laboratory is
13. The optimum illumination intensity of the booth should be
14. The temperature of serving should be close to that
15. The number of samples served in any one session shall depend upon
16. Which sense has relatively low numerical rating on the score card?
17. Odor & taste, combined with feel in the mouth, make up the concept of
18. A pure sensation is accompanied by an interpretation, with reference to experience of an individual, and the resultant overall impression is called
19. The analysis of sensation by the subject in the formation of statement is
20. Which sense has the highest numerical rating on the score card?
21. The length and weight of tongue is approximately
22. Which papillae is large, round, mushroom like in appearance, 0.8 -1.0 mm. in diameter, 1.0 -1.5 mm. high?
23. The oral reaction time for sweet taste is estimated to be
24. The pH of saliva varies between
25. The reaction time for bitter taste is
26. The number of olfactory cells through which odors are detected located in olfactory region area are
27. Loss of sensitivity to certain specific odour is known as
28. In general, odor preferences are developed after the age of
29. The upper limit for "smell ability" to the substance is usually has a molecular weight of
30. During sniffing, the percentage of respired air reaching the olfactory receptors is about
31. In the eye, the following component is responsible for detecting color
32. Anthocyanins and flavonoids are found in
33. The full form of C.I.E. SYSTEMis
34. Caramels and melanoidins are found in
35. The eye is most sensitive to differences in colour in the following region.
36. In terms of percentage sucrose, the average threshold value for sweet taste is around
37. Taste involves sensations mediated by
38. The substance often used as standard for bitter taste is
39. The olfactory strength of intensity perceived is approximately proportional to the
40. Umami is taste quality associated with substances that contain
41. The effect of the presence of one substance increasing the perceived intensity of a second substance is known as
42. When more than one attribute of a sample is evaluated, the ratings will tend to influence each other. This effect is known as
43. After enjoying a major meal, the minimum amount of time to wait for testing is
44. A decrease in or change in sensitivity to a given stimulus as a result of continued exposure to that stimulus or a similar one is
45. When panelist tends to repeat the same scores and hence to miss any developing trend or even accept an occasional defective sample. This type of error is known as
46. Most sensory analysts use the following for coding the product
47. After tasting butter and cheese the following is best suited for conditioning the mouth.
48. Preferebly the containers used for storage, preparation, or serving should not be
49. The human nose can detect as little as one ___ of a milligram of an aromatic vapor
50. For three products to be compared in a ranking test, the number of possible positions for three products are
51. The attribute which usually has the highest weightage on score card is
52. The sum of the numerical ratings or evaluations of all essential attributes is
53. The sum of the numerical rating on the student score card is
54. The full name of ADSA is
55. The attribute which is usually has the lowest score on score card is
56. Tests involving more than 3 stimuli are classified
57. The dual standards method can be used in
58. The full form of QDA method is
59. Which methods have most extensively been used by the dairy industry for product development and improvements, shelf life studies and assessing suitability of packaging materials?
60. In 9- point Hedonic scale, the responses converted to 8 numerical values for computational Purposes is
61. The recommended number of panelist for a consumer panel is
62. For selection of a trained panel, the percentage of participants expected to pass screening from the total potential panelists screened is
63. The number of panel members in expert panel are
64. The number of hours required for training for a trained sensory panel is
65. Normally the number of samples should be
66. In a score card of milk, maximum score allotted to
67. Excellent quality milk score as BIS grading is
68. The off flavour transmitted due to poor ventilation and foul smelling environment is
69. Which one of the following is not a heat induced flavour
70. Feed imparts aromatic taints to milk when animal is fed
71. In a score card of dahi, maximum score is allotted to
72. The desired acidity of a good quality dahi (% lactic acid)
73. Whey separation in dahi is due to
74. Contamination in dahi do not induce the following flavour defect
75. The flavour not associated with proteolysis
76. Total score of A-grade shrikhand is
77. Good quality shrikhand has acidity (% lactic acid) of
78. Shrikhand made from condensed milk (40% TS) has the following defect
79. Contamination in dahi may induce
80. Most desirable shrikhand has sugar content
81. Soft cheeses are not commonly known as
82. Cream cottage cheese may contain
83. Cottage cheese contain
84. Mozzarella cheese should not have
85. Ideally, creamed cottage cheese should not have a
86. Cheddar cheese is commonly known as
87. Cheddar cheese with most desirable body and texture possesses
88. The average size of the "eyes" in Swiss cheese is
89. The desirable flavour in Swiss cheese is
90. The following is not a term used for Swiss cheese
91. Table cream is also known as
92. Churning cream has fat content of
93. Devonshire cream is not called as
94. Plastic cream has fat content of
95. Half cream is also known as
96. The principal flavouring compound present in butter is
97. Aged butter lacks
98. Crumbly butter lacks
99. Undissolved salt in butter may cause
100. The most objectionable off-flavour in butter is
101. The village-produced ghee is characterized by
102. A perfect score recommended for ghee-flavour is
103. Improving grain formation in ghee, it is seeded with grains of ghee at the rate of
104. Important quality criterion for selection of ghee
105. The shelf-life of ghee is not affected by
106. The colour of ice-cream should be
107. The delay melting defect observed in ice cream is due to
108. The most objectionable texture defects in ice-cream is
109. Soggy body defects in ice-cream is caused by
110. Coarse texture in ice-cream is not due to
111. Sherbets are the frozen products containing very little milk solids
112. The delay melting defect observed in ice cream is due to
113. Defects in sherbets and ices are not related to
114. Soggy body defects in ice-cream is caused by
115. Coarse texture in ice-cream is due to
116. Common flavour defect in evaporated milk is
117. A grainy evaporated milk is the one lacking
118. Curdy evaporated milk may be due to
119. Buttons/lumpy body defect in sweetened condensed milk is caused by
120. This gritty sediment formation in evaporated milk is found
121. Dry milk may be unduly criticized as
122. Rancid dry whole milk does not have
123. Caked defect when occur in dry whole milk, the product loses its
124. Instant SMP has
125. Malted milk, being composed in large part of
126. According to FSSA (2006) Khoa should contains
127. Danedar khoa is used for
128. Dhap khoa is preferred for
129. Coarse texture defect appears in khoa when the milk has
130. Smoky flavour in the appears in khoa when prepared using
131. Gulabjamun is a very popular _____
132. The undesirable attributes of gulabjamun are
133. Quality attributes for gulabjamun for appearance are
134. Coarse texture defect in khoa appeared when milk has
135. The fried gulabjamun balls are then soaked
136. Paneer is an important
137. Paneer is preferentially made from buffalo milk with
138. The flavour of the poor grade paneer should be
139. Coarse texture defect in paneer appeared when milk has
140.Mealytexture may be caused due to
141. Chhana is an important Indian milk product not coagulated with
142. Chhana is preferentially made from
143. Buffalo milk is not preferred for making chhana because it yields a product of
144. Chhana which lacks cohesiveness and on kneading scatters into small individual grains has the following defect
145.For sensory evaluation of rasogolla maximum weightage is given to
146. An adjective associated with degrees of pleasure or displeasure is termed as
147. The degree of liking or disliking for a particular product or the ability of the product to meet expectations of consumers is
148. In general for most consumers testing, the number of responses required is
149. In paired preference testing
150. Shrikhand is a product which is popular in which region of the country?
151. The force necessary to attain a given deformation (peak force during the first compression cycle) is called
152. special device is used to characterize viscoelasticity of any dairy product such as cheese is
153. The principle involved in which instrument is imitation of the chewing action of the mouth for mastication of foods
154. The rate at which a deformed material goes back to its un deformed condition, after the deforming force is removed. It is known as
155. The instrument used to measure firmness of cheese is
156. To prepare the milk sample with foreign/chemical off-flavour defect
157. Addition of one or two drops of a 1% solution of copper sulfate to 600ml of milk and leave in a refrigerator for about 8 h yield following defect in milk
158. Cooked flavour in milk can be produced by
159. The Bitter taste in cottage cheese can be simulated by addition of
160. With the addition of 1ml of a 1% stock solution of food grade ethyl hexanoate to 600ml of Milk following defect in milk can be produced.