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
1. The process of tasting is known as
2. Just noticeable difference means
3. The term Ageusia means
4. Olfactometer is used for
5. Merosmia is a condition analogous to
1 .The ideal temperature and humidity of sensory evaluation laboratory should be
2 The ideal width of a typical booth for sensory evaluation laboratory is
3 The optimum illumination intensity of the booth should be
The temperature of serving should be close to that
The number of samples served in any one session shall depend upon
1. Which sense has relatively low numerical rating on the score card?
2. Odor & taste, combined with feel in the mouth, make up the concept of
3. A pure sensation is accompanied by an interpretation, with reference to experience of an
individual, and the resultant overall impression is called
4. The analysis of sensation by the subject in the formation of statement is
5. Which sense has the highest numerical rating on the score card?
1. The length and weight of tongue is approximately
2. Which papillae is large, round, mushroom like in appearance, 0.8 -1.0 mm. in
diameter, 1.0 -1.5 mm. high?
3. The oral reaction time for sweet taste is estimated to be
4. The pH of saliva varies between
5. The reaction time for bitter taste is
1. The number of olfactory cells through which odors are detected located in olfactory region area are
2 Loss of sensitivity to certain specific odour is known as
3. In general, odor preferences are developed after the age of
4. The upper limit for "smell ability" to the substance is usually has a molecular weight of
5. During sniffing, the percentage of respired air reaching the olfactory receptors is about
1. In the eye, the following component is responsible for detecting color
2. Anthocyanins and flavonoids are found in
3. The full form of C.I.E. SYSTEM is
4. Caramels and melanoidins are found in
5. The eye is most sensitive to differences in colour in the following region.
1. In terms of percentage sucrose, the average threshold value for sweet taste is around
2. Taste involves sensations mediated by
3. The substance often used as standard for bitter taste is
4. The olfactory strength of intensity perceived is approximately proportional to the
5. Umami is taste quality associated with substances that contain
1. Most sensory analysts use the following for coding the product
2. After tasting butter and cheese the following is best suited for conditioning the mouth.
3. Preferebly the containers used for storage, preparation, or serving should not be
4. The human nose can detect as little as one ___ of a milligram of an aromatic vapor
1. The attribute which usually has the highest weightage on score card is
2, The sum of the numerical ratings or evaluations of all essential attributes is
3. The sum of the numerical rating on the student score card is
4. The full name of ADSA is
5. The attribute which is usually has the lowest score on score card is
1. Tests involving more than 3 stimuli are classified
2. The dual standards method can be used in
3. The full form of QDA method is
4. 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?
5. In 9- point Hedonic scale, the responses converted to 8 numerical values for computational
Purposes is
1. The recommended number of panelist for a consumer panel is
2. For selection of a trained panel, the percentage of participants expected to pass screening from the total potential panelists screened is
3. The number of panel members in expert panel are
4. The number of hours required for training for a trained sensory panel is
5. Normally the number of samples should be
1. In a score card of milk, maximum score allotted to
2. Excellent quality milk score as BIS grading is
3. The off flavour transmitted due to poor ventilation and foul smelling environment is
4. Which one of the following is not a heat induced flavour
5. Feed imparts aromatic taints to milk when animal is fed
1. In a score card of dahi, maximum score is allotted to
2. The desired acidity of a good quality dahi (% lactic acid)
3. Whey separation in dahi is due to
4. Contamination in dahi do not induce the following flavour defect
5. The flavour not associated with proteolysis
1. Total score of A-grade shrikhand is
2. Good quality shrikhand has acidity (% lactic acid) of
3. Shrikhand made from condensed milk (40% TS) has the following defect
4. Contamination in dahi may induce
5. Most desirable shrikhand has sugar content
1. Soft cheeses are not commonly known as
2. Cream cottage cheese may contain
3. Cottage cheese contain
4. Mozzarella cheese should not have
5. Ideally, creamed cottage cheese should not have a
1. Cheddar cheese is commonly known as
2. Cheddar cheese with most desirable body and texture possesses
3. The average size of the "eyes" in Swiss cheese is
4. The desirable flavour in Swiss cheese is
5. The following is not a term used for Swiss cheese
1. Table cream is also known as
2. Churning cream has fat content of
3. Devonshire cream is not called as
4. Plastic cream has fat content of
5. Half cream is also known as
1. The principal flavouring compound present in butter is
2. Aged butter lacks
3. Crumbly butter lacks
4. Undissolved salt in butter may cause
5. The most objectionable off-flavour in butter is
1. The village-produced ghee is characterized by
2. A perfect score recommended for ghee-flavour is
3. Improving grain formation in ghee, it is seeded with grains of ghee at the rate of
4. Important quality criterion for selection of ghee
5. The shelf-life of ghee is not affected by
1. The colour of ice-cream should be
2. The delay melting defect observed in ice cream is due to
3. The most objectionable texture defects in ice-cream is
4. Soggy body defects in ice-cream is caused by
5. Coarse texture in ice-cream is not due to
1. Sherbets are the frozen products containing very little milk solids
2. The delay melting defect observed in ice cream is due to
3. Defects in sherbets and ices are not related to
4. Soggy body defects in ice-cream is caused by
5. Coarse texture in ice-cream is due to
1. Common flavour defect in evaporated milk is
2. A grainy evaporated milk is the one lacking
3. Curdy evaporated milk may be due to
4. Buttons/lumpy body defect in sweetened condensed milk is caused by
5. This gritty sediment formation in evaporated milk is found
1. Dry milk may be unduly criticized as
2. Rancid dry whole milk does not have
3. Caked defect when occur in dry whole milk, the product loses its
4. Instant SMP has
5. Malted milk, being composed in large part of
1. According to FSSA (2006) Khoa should contains
2. Danedar khoa is used for
3. Dhap khoa is preferred for
4. Coarse texture defect appears in khoa when the milk has
5. Smoky flavour in the appears in khoa when prepared using
1. Gulabjamun is a very popular _____
2. The undesirable attributes of gulabjamun are
3. Quality attributes for gulabjamun for appearance are
4. Coarse texture defect in khoa appeared when milk has
5. The fried gulabjamun balls are then soaked
1. Paneer is an important
2. Paneer is preferentially made from buffalo milk with
3. The flavour of the poor grade paneer should be
4. Coarse texture defect in paneer appeared when milk has
5. Mealy texture may be caused due to
1. Chhana is an important Indian milk product not coagulated with
2. Chhana is preferentially made from
3.
4 Chhana which lacks cohesiveness and on kneading scatters into small individual grains has the following defect
5. For sensory evaluation of rasogolla maximum weightage is given to
1. An adjective associated with degrees of pleasure or displeasure is termed as
2. The degree of liking or disliking for a particular product or the ability of the product to meet expectations of consumers is
3. In general for most consumers testing, the number of responses required is
4. In paired preference testing
5. Shrikhand is a product which is popular in which region of the country?
1. The force necessary to attain a given deformation (peak force during the first compression cycle) is called
2. A special device is used to characterize viscoelasticity of any dairy product such as cheese is
3. The principle involved in which instrument is “imitation of the chewing action of the mouth for mastication of foods”
4. The rate at which a deformed material goes back to its un deformed condition, after the deforming force is removed. It is known as
5. The instrument used to measure firmness of cheese is
1. To prepare the milk sample with foreign/chemical off-flavour defect
2. 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
3. Cooked flavour in milk can be produced by
4. The Bitter taste in cottage cheese can be simulated by addition of
5. 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.