food technology booklet - food science universe mcqs 5 with answers key.pdf · food is filled into...

FOOD TECHNOLOGY of 42

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FOOD TECHNOLOGY.

SHORT QUESTIONS

1. What is Food? Ans: Any substance that, when ingested, will supply nutrients

such as carbohydrates, Proteins, Mineral Vitamins, H2O that nourish the body.

2. Define Nutrition? Ans: Nutrition’s a science that deals with the fate or path of the

food in the body. 3. What is Canning Technology? Ans: Principle of Canning is sterilization by heat.

Four important steps in this method. a. Placing the food to be preserved in bottles. b. Closing the bottles with utmost care. c. Subjecting bottles to the action of boiling H2O for the

certain length of time. d. Removing the bottles from the H2O bath at the end of

the prescribed period. 4. What is Canning? Ans: The preserving method in which food is preserved in

hermetically sealed container. 5. Which Chemical is responsible for Heat production in Chilies? Ans: Capsicin 6. What is the most common method of food preservation in Pakistan? Ans: Cold Storage and Sun-drying. 7. What’s Synersis? Ans: The Separation of Liquid phase from the solid phase

(mostly in Jam Jellies, Marmalades) is known as synersis. 8. What is Blanching? Ans: Blanching is the heating of some plant food material in hot

water or steam for a very short time mainly to destroy active food enzymes.

9. Why we expel. extra cellular spaces by blanching? Ans: To reduce the volume of material. 10. What is the function of Blanching?



Ans: A) It loosens the skin B) It cleans the product by removing adhering

contaminants. C) It removes tissue gas from leafy vegetable. D) It helps to fix the green color.

11. Differentiate b/w aseptic canning and conventional canning? Ans: Aseptic Canning: Food is first heat processed and then

filled or packed aseptically into suitable sterile containers. Commercial Thermal Processing/Conventional Canning: Food is filled into the container which is sealed hermetically and then subjected to high temperature.

12. Differentiate b/w Cold Storage & freezer Storage? Ans: Cold Storage: refers to the storage condition where food is

held at a temperature around its freezing point. Freezer Storage: Describes the Situation where food is held in frozen state at a temperature below freezing point.

13. What is the difference b/w spoilage &-deterioration? Ans: Spoilage: The spoilage of foods as a result of microbial

enzymatic activity. Deterioration: Deterioration in foods caused by physical phenomena that occur during processing handling &-storage.

14. Differentiate b/w baking & barbecuting? Ans: Baking: Cooking in an oven with dry heat (100-232oC). Barbcuting: Direct heating over glowing, smokeless wood fire. 15. Differentiate b/w roasting &-broasting? Ans: Roasting: Cooking by dry heat in oven or closed vessel

with just a little fat. Broasting: Pressure frying 16. What’s the Difference b/w Pasteurization & Sterilization? Ans: Pasteurization: Pasteurization treatment (65oC-88oC) is

applied to kill pathogenic organisms including bacteria &-yeast (Vegetative form of bacteria are killed). Sterilization: Sterilization employs much higher temperature (100oC or above) to destroy all microbial forms (Vegetative + Spores).



17. Define Tyndallization? Ans: Tyndallization is the process by which vegetative forms of

microorganisms are Killed at 80oC-100oC the germination of resistant spores(37oC)germinated spores are subsequently Killed by reheating at the same temperature.

18. What foods called commercially sterile foods? Ans: For a food stuff to be declared commercially sterile all

pathogenic &-target spoilage vegetative microorganisms present in food must be destroyed Additionally, microbial spores that may thrive under the subsequent handling &-storage conditions must also be eliminated.

19. In which areas the primary taste is detected? Ans: Sour Taste: Is most readily detected on the sides of the

tongue. Salty Taste: On the Sides &-tips Sweet Taste: On the tip Bitter Taste: On the back of the tongue on the pharynx.

20. Differentiate b/w dyes & lake? Ans: Dyes: The dyes water soluble and produced primarily from

coal tar, the dye adsorbed on aluminum hydroxide. Lakes: Lakes are fat-soluble &-color by dispersion.

21.. Name some Oxidizing/bleaching agents used in flour? Ans: Benzoyl peroxide, nitrogen dioxide. 22. What’s meant by bound water? Ans: The water which is physically or chemically bounded

which can be or can not be removed, it is unavailable as solvent & it is also non-freezable.

23. What’s meant by Crude fiber? Ans: The fiber which can not be digested by human digestive

system. 24. What is the significance of digestible carbohydrate in human diet? Ans: These provide readily available energy to the human body. 25. What is the significance of total solid in foods? Ans: Amount of total solids determines the quality & nutritional

value of a food. 26. Why are total solids important in dehydration of foods?



Ans: In dehydration we decrease available water so as to increase total solids for better quality & storage stability of food.

34. What measure is employed to control browning in foods? Ans: 1. Use of SO2, Citric acid &-ascorbic acid.

2. By Blanching 3. Reducing the PH 3or below.

35. Which acids cause acidity in fruits? Ans: Tartaric acid (grapes), Citric acid (Citrus) malic acid

(apple) etc. 36. Which organic acid is a vitamins as well? Ans: Ascorbic acid (vit. C). 37. What is the Composition of Nutrient agar? Ans: Peptone, Beef extract, NaCl, Agar Agar, yeast extract. 38. Why agar agar is used to Solidify the media? Ans: Because most of the bacteria on earth can’t utilize agar so

media remain solidify. 39. What is homogenization? Ans: Homogenization is a process in which fat globule size is

reduced to 2500 fat globules under high pressure for its uniform mixing.

40. Define Cheese? Ans: Cheese is a fresh or ripened product obtained after

coagulation and whey separation of milk. 41. What is the Composition of Cheese? Ans: Protein, Fat, Water, Salt. 42. What is the Chemistry of milk Clotting? Ans: 2Casein (Soluble) rennin 2Paracasein (Soluble) + Ca++

3Calcium Paracaseinate. 44. Why flavors are not added at the initial Stages of processing of foods? Ans: Because they are Volatile in nature and escape away on Heating. 45. Why Colors are added at the end of Cooling? Ans: B/c color denature at high temperature. 47. What is the effect of too much sugar in Cakes? Ans: Too much sugar causes a sticky crust & a gummy texture.



48. What’s the purpose of high mixing in high sugar Cakes than low-Sugar Cakes?

Ans: To achieve optimum volume during baking and prevent falling when removed from the oven.

49. What is meant by rendering? Ans: Rendering is a process by which fat is removed from a tissue by heat. 50. Examples of Oil in Water are? Ans: Mayonnaise, Butter, Margarine. 51. What is the difference b/w Yoghurt and Curd? Ans: Yoghurt: Desired Culture is used Curd mixed culture is used 52. What is difference b/w Lassi and Whey? Ans:

Lassi Whey Contain all soluble and insoluble materials, only fat is removed.

During Cheese formation Casein is separated and remaining liquid is whey.

53. Define Butter? Ans: Fat Concentrate which is obtained by Churning of milk. 54. What is the Composition of butter? Ans: Fat 80-85% Moisture 15-16% Salt 2.5% Curd 1% 55. Define Ice Cream? Ans: A frozen dairy Product made by suitable blend and

Processing of cream and other milk product together with sugar, flavor with or without stabilizer and color and with the incorporation of air during freezing.

57. Differentiate b/w sanitation &-hygiene? Ans: Sanitation: The physical cleaning is simply called

sanitation. eg. Proper Drainage, Removal of Waste material etc. The reduction of microbial load upto the maximum possible level is hygiene. It includes cleaning of environment and all the working conditions etc.



58. Why some fruit Juices rich in natural colors are not preserved by SO2? Ans: Because SO2 bleaches the natural color of the fruit Juices,

so fruit Jucies rich in natural colors are preserved by Sodium benzoate.

59. What is meant by Smoke Point? Ans: The smoke point is the temperature at which a fat or oil

gives off a thin bluish smoke. 60. What are the types of separation techniques? Ans: 1. Chromatographic technique

2. Electromigration technique. 61 Define term Chromatography? Ans: Chromatography is a dynamic physical process in which

molecular components in a mixture are separated because of their different affinities for two substances referred to as phases, one being fixed or stationary and the other mobile phase.

62 What are the types of Chromatography? Ans: 1. Liquid Chromatography

2. Gas Chromatography 63 Enlist Modern Separation Techniques? Ans: 1. High Performance/Precision/Pressure liquid Chromatography (HPLC)

2. Thin Layer Chromatography (TLC) 3. Gas Chromatography (GC) 4. Atomic Absorption Spectrophotometer(AAS) 5. Flame Photometry(FP) 6. Fourier Transform infrared Photometer (FTIR)

64 What is HPLC? Ans: HPLC is high Performance/Precision/Pressure liquid

chromatography. It is a separation technique used to separate Non-volatile compounds and high molecular compounds e.g, Antibiotics.

65 Define the Term Gas liquid Chromatography (GLC)?



Ans: Gas Chromatography is a technique for separating volatile substances by percolating a gas stream over stationary phase is liquid so called gas liquid chromatography.

66. Define the term Electrophoresis? Ans: Separation of substances under high voltage (1.5kv). 67 Briefly Explain Spectrophotometery? Ans: UV-Vis light absorbed by the sample as a function of

Wavelength and radiated in the form of light spectrum which is detected by Photocathod tube and the signal is recorded.

68 What is thin layer Chromatography (TLC)? Ans: TLC is a separation technique in which compounds are

separated between two phases namely stationary phase and mobile phase.

69.. Define the term lipolysis? Ans: The breakdown of fatty material into free fatty acid and glycerol, with the heat of lipolytic enzymes, called lipolysis. 70. Define the term proteolysis? Ans: Proteolysis is the term that describes the break down of proteinaceous material. 71. Briefly explain the term fermentation? Ans: Fermentation is the anaerobic or partially anaerobic

oxidation of carbohydrates. During this process enzymes elaborated by microorganism, breakdown carbohydrates or carbohydrate like material into substances that are less subject to undesirable microbial activity than the original material.

72 Give the names of industries which are included in fermentation?

Ans: Baking, brewing, wine making, vinegar manufacture. 73. Enlist the fermented foods? Ans: Yoghurt, Cheese, Sauerkraut, Pickles. 74. What is alcoholic fermentation explain with equation?



Ans: In this fermentation sugars are converted into ethyl alcohol and carbon dioxide with the help of several yeasts most common according to this equation species of genera (Saccharomyces)

C6H12O6 Yeast 2C2H5OH + 2CO2 Glucose ethyl alcohol 75. What is acetic acid fermentation? Ans: Acetic acid bacteria (Species of the genera Acetobactor

and Acetomonas ) are capable of oxidizing ethyl alcohol into acetic acid and water.

C2H5OH Acetic acid bacteria CH3COOH + H2O Ethyl alcohol Acetic acid 76. What is Lactic acid fermentation? Ans: Lactic acid bacteria utilize sugars present in the foods and

convert them into lactic acid. C6H12O6 lactic acid bacteria Lactic acid + H2O Glucose



MULTIPLE CHOICE QUESTIONS 1. _______________ is the Science that deals with the Path of the food in the body.

a) Food Science b) Nutrition c) Food Processing d) Food Technology

2. It is estimated that -------------------% of world production is lost after harvesting

a) 25 b) 40 c) 30 d) 45

3. Food losses in Pakistan range from about ________ % in cereals.

a) 80 b) 20 c) 40 d) 35

4. Food supply can be increased ________% by reducing post harvest losses.

a) 20-30 b) 30-40 c) 10-20 d) 40-50

5. _____________ includes all treatments given to a foodstuff from the place of production to the point of consumption.

a) Food Preservation b) Food Processing c) Food Science d) Food Technology

6. ____________ is the application of scientific & engineering principles to extend the shell life of food &-prevent deterioration.

a) Food Processing b) Food Science c) Food Technology d) Food Preservation

7. ____________ involves knowledge about the nature of food, its composition, behaviour under different conditions of processing, preservation & storage, the causes of spoilage & the principles underlying methods of processing & preservations.

a) Food technology b) Food Science c) Food Preservation d) Food Processing

8. Cane sugar is called ______________ a) Fructose b) Sucrose c) Galactose d) Maltose

9. Sugar cane is an example of ______________ a) Complex Food b) Simple Food



c) Nutritive Food d) All above

10. Meat, Fruits, Vegetables & cereals are example of ______ a) Simple Food b) Complex Food c) Functional Food d) Nutritive Food

11. ______________ is concerned with food supply, food Quality and Food safety

a) Food Science b) Food Technology c) Nutrition Food d) Food Processing

12. ______________ was the father of canning. a) Gay-Lussac b) Nicolas Appert c) Pearson d) Louis Pasteur

13. Appert’s work was the discovery of the principle of ______________ by heat.

a) Pasteurization b) Sterilization c) Tyndallization d) Filteration

14. ______________ are among the oldest food preservation techniques.

a) Drying and dehydration b) Irradiation c) Sun drying d) Cold storage &-freezing

15. In dairy industry, a process for producing evaporated milk was patented in______

a) 1896 b) 1835 c) 1840 d) 1842

16. The ______________ have been used as the basis in all common wealth countries including Pakistan.

a) American food laws b) Russian food laws c) Arabic food laws d) British food laws

17. In Pakistan, Food processing industry is the ________largest employer of labour.

a) 1st B)2nd c) 3rd d) 4th

18. Deficiency of Vit. _____ is associated with night blindness & skin Keratinization.

a) Vit. A b) Vit. D c) Vit. C d) Vit. E

19. Cholecalciferol is the natural form of ______________ a) Vit. A b) Vit. D c) Vit. C d) Vit. K



20. ____________ is produced in the body by the action of ultraviolet rays of the sun.

a) Vitamin D b) Vit. B c) Vit. E d) Vit. A

21. Rickets in Children is the result of deficiency of ______________ a) Vit. D b) Vit. A c) Vit. C d) Vit. E

22. ______________ act as antioxidants. a) Vit. E b) Vit. D c) Vit. C d) Vit. A

23. ______________ is associated with normal clotting of blood. a) Vit. C b) Vit. D c) Vit. K c) Tocopherol

24. ______________ deficiency causes beriberi. a) Vit. B-1 b) Vit. B c) Vit. C d) Vit. D

25. ______________ is a yellow, crystalline, water soluble compound. a) Riboflavin b) Niacin c) Cholecaliferol d) Folic acid

26. Folic acid deficiency cause______________ a) Night blindness b) Rickets c) Beri Beri d) Anemia

27. Biotin is the name given to Vit. ______________ a) Vit. H b) Vit. C c) Vit. D d) Vit. E

28. Vit. C is also called ______________ a) Malic acid b) Citric acid c) Ascorbic acid d) Tartaric acid

29. Ascorbic acid deficiency cause ______________ a) Scurvy b) Night blindness c) Rickets d) Beri Beri

30. Cystein, Cystine &-methionine are ________amino acid. a) Sulphur containing b) Hydrogen containing c) Copper containing d) Mg: containing

31. ______________ classifies all foods into 3 broad categories: Stable, semi perishable and perishable.



a) Chemist b) Nutritionist c) Food processor d) All above

32. The foods in which the moisture contents and less than/below 15% is ______________

a) Stable foods b) Semi Perishable foods c) Perishable foods d) Acid food

33. The moisture content of natural semi-perishable foods ranges b/w ______________

a) 50-60% b) 70-80% c) 60-90% d) 50-70%

34. The foods in which the moisture content ranges b/w 80-95% is called ______________

a) Perishable foods b) Semi-perishable foods c) Stable foods d) High acid foods

35. Apple Guava, Mango, Orange, Pineapple, Tomato are______________ a) Acid foods b) Low acid foods c) Medium acid foods d) High acid foods

36. Lime, Lemon Juice and Pickles ______________ a) Low acid food b) Acid foods c) Medium acids foods d) High acid foods

37. Okra, Green Peas, Green beans &-leafy vegetables ______ a) Low acid foods b) Medium acid foods c) Acid foods d) High acid foods

38. Foods having pH of below 3.7 called ______________ a) High acid food b) Acid foods c) Medium acid foods d) Low acid foods

39. Foods within the pH rang _________ are called acid foods. a) Below 3.7 b) 4.5 – 3.7 c) 4.5 – 5 d) 5 &-above

40. ______________ includes all foods that fall within the pH range of 5.0 to 4.5. a) High acid b) Acid foods c) Medium acid foods d) Low acid foods

41. Foods with a pH range of ______________ are called low acid foods. a) Below 3.7 b) 4.5 – 3.7 c) 5 – 4.5 d) 5 - above



42. Most food poisoning organisms prefer to grow in the pH rang of ______________ a) > 4-5 b) < 4-5 c) 5 d) above 5

43. Clostridium botulinum &-clostridium sporogenes are______________ organisms. a) Thermophilic spore forming b) Mesophilic spore forming c) Psychrophilic d) None

44. The fruits &-vegetables contain an insoluble stiffening material called ______________

a) Pectin b) Lignin c) Proto Pectin d) Gums

45. The term ______________ means self-destruction &-refers to the deteriorative changes originating from within the food system.

a) Hydrolysis b) Proteolysis c) Putrification d) Autolysis

46. The oxidative rancidity in oils &-fats is a typical example of ______________ induced deteriorative process in foods.

a) Microbiologically b) Bio-Chemically c) Chemically d) Physically

47. Oxidative rancidity can be accelerated by the presence of certain divalent &-polyvalent______________

a) Metals b) Light c) High temperature d) All above

48. When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen, becomes ______________

a) Pinkish b) Brownish d) Bright red c) Red

49. Color changes leading to brown, grey &-others in fresh &-cured meat can also arise from ______________

a) Biochemical changes b) Physical changes c) Microbial activity d) Enzymes activity

50. When sugars heated under controlled conditions in the absence of water, they form anhydro sugar, that readily polymerize to give typical taint &-brown pigment this process’s called ______________



a) Maillard reaction b) Caramalization

c) Browning d) Purification 51. Dairy product regularly suffers from rancid, goaty

&-unclean taints due to excessive concentration of ______________ fatty acids.

a) C11 C2 0 b) C20 C22 c) C18 C20 d) C 4 C10

52. Some bacteria like ______________ produce toxins that cause food poisoning. a) Clostridium b) Staphylococcus aureus c) Mycodesmavin d) A & B

53. Chemically or bio-chemically, enzymes are primarily ______________ in nature.

a) Carbohydrate b) Lipids c) Vitamins d) Proteins

54. Cytochrome oxidase &-alcohol dehydrogenase are the example of ____ enzymes.

a) Oxidoreductases b) Transferases c) Hydrolases c) Lyases

55. Transminase is an example of ______________ enzyme. a) Hydrolases b) Oxidoreductases c) Ligases d) Transferases

56. Esterases, Proteinases, alkali &-acid phosphates belong to ______________ enzyme.

a) Hydrolases b) Transferases c) Oxidoreductases d) Ligases

57. Fumerase is an example of ______________enzyme. a) Ligases b) Isomerases c) Lyases d) Hydrolases

58. Racemases belongs to ______________ enzyme. a) Isomerases b) Ligases c) Lyases d) Oxidoreductases

59. Pyruvate carboxylase is an example of ______________ enzyme. a) Ligases b) Isomerases c) Lyases d)Hydrolases



60. The efficiency of an enzyme is greatly influenced by the ______________ a) pH b) Environmental

temperature c) Concentration of enzyme d) All above

61. ____________ bacteria grow best within the temperature range of 45oC – 55oC.

a) Mesophilic b) Thermophilic c) Psychrophilic d) All above

62. ______________ bacteria grow best at room temperature 20oC - 30oC. a) Mesophilic b) Thermophilic c) Psycrophilic d) All above

63. ______________ bacteria grow best at refrigeration temperature 4oC – 10oC. a) Thermophilic b) Psychrophilic c) Mesophilic d) All above

64. Pure water has an Aw (water activity)______________ a) 0.99 b) 1.0 c) 1.5 d) 2.0

65. Fresh foods have Aw ______________ a) 0.99 b) S1.0 c) 1.6 d) 2.0

66. Dried foods have Aw of ______________ or even less. a) 1.0 b) 1.5 c) 0.6 d)2.0

67. ________ is commonly applied to plant material in order to destroy some enzyme systems prior to canning, cold storage, freezing or dehydration.

a) Blanching b) Pasteurization c) Sterilization d) Tyndallization

68. Tyndallization is more reliable than ______________ a) Sterilization b) Pasteurization c) Blanching d) Canning

69. ______________ is the method of food preservation in which food contained in a permanently sealed container is subjected to an elevated temperature for a definite period of time and then cooled.

a) Canning b)Sterilization



c) Pasteurization d) Blanching 70. Some substances are added intentionally to foods

for the purpose of making more profit generally termed as ______________

a) Food contaminations b) Food adulterants c) Food additives d) All above

71. Many substances enter foodstuffs accidentally during production, processing, storage & handling often referred to as food ______________

a) Food contaminants b) Food adulterants c) Food additives d) All above

72. Many chemicals and added intentionally during production, processing or storage to improve or enhance the qualities of the foods stuff termed as______________

a) Food adulterants b) Food additives c) Food contaminants d) All above

73. ______________ is used to whiten the color of fresh whole for the production of some kinds of cheese.

a) Hydrogen peroxide b) Sulphurdioxide c) Sodium benzoate d) Potassium Sorbate

74. ______________ is naturally occurring antioxidant. a) Vitamin. K b) Vit. A c) Vit. B d)Vit. E

75. BHA & BHT are the example of ______________ a) Antisprouting agent

b) Antiripening agent c) Antioxidants

d) Antimicrobial agent 76. ______________ is the example of antiripening agent.

a) 2, 4, 5 trichlorophenoxy acetic acid b) Maleic hydrazide c) Sulphur dioxide d) Sodium benzoate 77. The examples of thickening agents are ______________

a) Agar b) Amylose c) Guargum d) All above

78. The most Commonly used leavening agents in bakery are ______________ a) Yeast b) Sodium bicarbonate



c) Sugar d) a & b 79. In the production of Carbonated beverages CO2

and ______________ are common additives used as preservative.

a) Sodium Propionate b) Sorbic Acid c) Benzoate d) Nitrates

80. Sorbic Acid and ______________ are the preservatives used in bread preparation. a)Sulphur dioxide b) Nitrites c) Propionic Acid d) Benzoic Acid

81. The Final Products of alcoholic fermentation are ______________ a) Acetic acid + Water b)Ethyl alcohol + Carbon dioxide c)Ethyl alcohol + Water d)All above

82. Saccharomyces cerevisiae is the example of ______________ a) Bacteria b) Fungi c) Yeast d) Molds

83. Beer is produced from ______________ a) Wheat b) Barley c) Corn d)Rice

84. Soy Sauce is the fermented product of ______________ a) Barley b) Wheat c) Oat d) Soy beans

85. Cereals are fermented to produce ______________ a) Coffee b) Seasoning c) Bread d) CHAPATTI

86. Tea is the example of fermentation______________ a) Alcoholic b) Non-alcoholic c) Acetic d) None

87. The examples of fermented dairy products are ______________ a) Cheese and Yoghurt b) Butter and Cream c) Cream and Ice Cream d) All above

88. ______________ is the acetic acid producing bacteria. a) Acetomonas b) Saccharomyces c) Streptococcus d) None



89. Vinegar is a product of ______________ fermentation. a) Lactic b) Acetic c) Alcoholic d) None

90. In dairy Industry ______________ bacteria are most often used to convert milk sugar to lactic acid.

a) Streptococcus b) Lactobacillus c) Acetobacter d) a & b 91. The term ______ is sometimes used to denote

both sensation and the substance. a) Taste b) Aroma c) Flavour d) All above

92. ______________ is present in rancid butter. a) Propionic acid b) Pentanoic acid c) N-butyric acid d)Caproic acid

93. Esters are similar to ______________ a) Alcohols b) Fatty acid c) Aldehyde d) Ketones

94. Ethylbutyrate is well known for its ______________ like aroma. a) Banana b) Grape c) Pineapple d) Guava

95. ______________ is well known for its banana like aroma. a) Diacetyl b) Iso-amyl acetate c) Nerol d) Ethyl butyrate

96. Diacetyl is present in ______________ a) Cultured butter b) Sour Cream c) Butter milk d) All above

97. Delta lactones are important in ______________ a) Jams b) Jellies c) Milk & milk products d) Pickles

98. Eugenol is important ingredient of oil of ______________ a) Olive b) Cloves c) Nutmeg d) Cumin

99. ______________ is the example of flavor enhancer in meat products. a) Mono Sodium glutamate b) Sorbitol c) Lecithin d) None



100. The enzyme that destroys Vit. B-1 is ______________ a) Oxalate b) Phenolase c) Thiaminase d) None

101. _______________is the anaerobic or partially anaerobic oxidation of carbohydrates with the help of enzymes.

a) Preservation b) Fermentation c) Dehydration d) Pasteurization

102. Fermentation industries include a) Baking b) Brewing c) Wine making d) All above

103. Yoghurt, Cheese, Pickles are included in a) Fermented foods b) Dehydrated food c) Simple food d) Preserved food

104. C6H12O6 yeast 2C2H5OH + 2CO2 a) Lactic fermentation b) Acetic fermentation c) Alcoholic fermentation

105. _______________ is applied in the production of leavened bread and alcoholic beverages.

a) Lactic fermentation b) Acetic fermentation c) Alcoholic fermentation

106. The fermentation in which sugars are converted into ethyl alcohol and carbondioxide.

a) Lactic fermentation b) Acetic fermentation c) Alcoholic fermentation

107. Beer is produced from. a) Corn b) Barley c) Oat d) Wheat

108. Wine is produced from a) Lemon b) Avocado c) Grapes d) Grape fruit

109. Vinegar is a product of a) Acetic fermentation b) Lactic fermentation c) Alcoholic fermentation

110. C6H12O6 Bacteria CH3CHCOOH + H2O a) Acetic fermentation b) Lactic fermentation



c) Alcoholic fermentation 111. Lactic acid bacteria utilize the sugars present in the foods

and convert them into lactic acid this process is called. a) Acetic fermentation b) Lactic fermentation c) Alcoholic fermentation

112. Streptococcus Thermophilus and Lactobacillus bulgaricus are Lactic fermentar in.

a) Meat industry b) Dairy industry c) Fruit and Vegetable industry d) Beverage industry

113. Lactic fermentation product from coagulated milk in dairy industry is

a) Cheese b) Ice Cream c) Skimmed Milk d) Milk Cream

114. Several yeasts can be used but most commonly species of genus.

a) Streptococcus b) Lactobacillus c) Leuconostoc d) Saccharomyces

115. Saccharomyces Cerevisae & Saccharomyces carlbergensis are common species of yeast which are used in

a) Acetic fermentation b) Alcoholic fermentation c) Lactic fermentation

116. _______________ is used in alcoholic fermentation a) Yeast b) Bacteria c) Algae d) Blue green Algae

117. C6H12O6 yeast 2C2H5OH +2CO2 a) Alcoholic fermentation b) Acetic fermentation c) Lactic fermentation

118. C2H5OH CH3COOH + H2O reaction take place in the presence of a) Yeast b) Acetic acid bacteria c) Lactic acid bacteria

119. C6H12O6 CH3CHCOOH + H2O reaction take place in the presence of

a) Yeast b) Acetic acid bacteria c) Lactic acid bacteria

120. The breakdown of protienaceous material is referred to as a) Autolysis b) Lipolysis



c) Proteolysis d)Radiolysis 121. The break down of fatty material is referred to as

a) Autolysis b) Lipolysis c) Proteolysis

122. Naturally vinegar contain acetic acid a) 8% b) 4% c) 2% d) 5%

123. Radiolysis, a process by the application of ionizing radiation may occur in_______________

a) Carbohydrates b) Protein c) Water d) Lipids 124. Oxidation as well as condensation reactions similar to non

enzymatic browning due to irradiation have been observed in_______________

a) Protein b) Carbohydrates c) Lipids d) Water 125. Deamination, Oxidation, Polymerisation and

decarboxylation have been observed during irradiation in_______________

a) Water b) Carbohydrates c) Protein d) Lipids 126. Many reactions similar to oxidative rancidity during

irradiation have been observed in _______________ a) Water b) Carbohydrates c) Lipids d) Protein 127. Which set of Vitamins in food are relatively sensitive to

application radiation a) A, E, K, b) A, E, C, Riboflavin, B-1 c) A, Niacin, D, B-1, E d) D, A, E, K, C 128. The spinning process in fruits such as bananas, Tomatoes,

pears, Mangoes, Guava and others can be delayed by low dose irradiation_______________

a) 280 – 380 GY b) 250 – 350 GY c) 220 – 350 GY d) 200 – 300 GY



ANSWERS (MCQ’S)

1. b 51. d 2. a 52. d 3. b 53. d 4. c 54. a 5. b 55. d 6. d 56. a 7. b 57. c 8. b 58. a 9. b 59. a

10. b 60. d 11. b 61. b 12. b 62. a 13. b 63. b 14. d 64. b 15. b 65. a 16. d 66. c 17. b 67. a 18. a 68. a 19. b 69. b 20. a 70. b 21. a 71. a 22. a 72. b 23. c 73. a 24. a 74. d 25. a 75. c 26. d 76. a 27. a 77. d 28. c 78. d 29. a 79. c 30. a 80. c 31. c 81. b 32. a 82. c 33. c 83. b 34. a 84. a 35. a 85. c 36. d 86. d



37. a 87. a 38. a 88. a 39. a 89. b 40. c 90. d 41. d 91. c 42. a 92. c 43. b 93. a 44. c 94. c 45. d 95. b 46. c 96. d 47. d 97. c 48. c 98. b 49. c 99. a 50. b 100. c 51. d

101. b 116. a 102. d 117. a 103. a 118. b 104. c 119. c 105. c 120. c 106. c 121. b 107. b 122. b 108. c 123 c 109. a 124 b 110. b 125 c 111. b 126 c

112. b 127 a 113. a 128 b 114. d 115. b



FILL IN THE BLANKS 1. Milk is the ________________ of mammary glands from different animals. 2. Milk Proteins is called________________ 3. Fat % age in milk is ___4 -8%_____________ 4. Butter is an example of ________________ in

________________ emulsion. 5. Margenine is an example of ________________ in

________________ emulsion. 6. . lactoglobulins and. α.Lactalbumins are

________________ 7. Favorable temperature for the microorganisms to grow in

the milk is _____20-40___________ oC. 8. Critical temperature for milk, is ____10____________ oC. 9. pH of milk ranges from 6.8-6.9________________ 10. Prepasteurization process is also called

________________ 11. Heat treatment at 121oC to kill the spore forming &-

vegetative cells also called ________________ 12. During homogenization one globules of fat converts to

________________ fat globules. 13. Casein is stable at ________________ oC . 14. ________________ enzyme used in cheese making. 15. Casein is separated from the milk at pH

________________ and temperature of ________________

16. The globular structure of casein is due to the presence of ________________ amino acid.

17. Milk proteins are --------and---------- 18. Whey protein denatures at ________________ oC. 19. Whey proteins ________________ , ________________ ,

________________ 20. Pectin is a polymer of ________________ 21. Casein ________________% whey protein

________________% of total milk. 22. ________________ casein is the only protein which

contains carbohydrate moiety.



23. Main constituent of carbonated soft drink ________________ , _______________and, ________________

24. Milk fat contain about ________________% unsaturated fatty acids.

25. Fructose is also called ________________ 26. ________________ is also called corn sugar. 27. Fructose is also called ________________ 28. ________________ is also called D-glucose. 29. ________________ is the only non-reducing sugar. 30. ________________ is called milk sugar. 31. ________________ is also called invert sugar. 32. ________________ is also called table sugar. 33. Non-nutritive sugar used in foods ________________ &-

________________ 34. Fats and oils are the esters of ________________ and

________________ 35. Fats and oils are commonly called as ________________ 36. Fats are ________________ fatty acids and solids at room

temperature. 37. Unsaturated fatty acids called________________ are

liquid at room temperature. 38. Lipids are Soluble in ________________ 39. Waxes are ________________ in nature. 40. ________________ are esters of fatty acids with alcohols

other than glycerol. 41. Lecithin, the most commonly used emulsifier is

________________ in nature. 42. Butter is called ________________ fat. 43. Margarine is called ________________ fat. 44. Naturally occurring emulsifiers are ________________

and ________________ 45. Saturated fatty acids have ________________ melting

points. 46. Removal of Solids from fats and oils at selected

temperature is called ________________ 47. Hydrolytic rancidity in fats &- oils is due to

________________ enzyme. 48. Flavour of butter is due to ________________



49. Collagen & elastin are collectively called as ________________

50. In meat curing, NaNO3 is used for ________________ 51. ________________ and ________________ are the

examples of Proteolytic enzyme. 52. ________________ is also called cane sugar. 53. Crude oil contains ________________ % of triglycerides. 54. Oil from animal is extracted by ________________ 55. Fat &- oil are good source of vitamin ________________ 56. Any thick liquid in which tiny drops of fat &- oil are

evenly distributed is called ________________ 57. The ratio of density of substance to the density of water is

called ________________ 58. The ratio of the sin of angle of incidence to the angle of

reflection at a given temperature is termed as ________________

59. The residue remaining after incinerating the product is called ________________

60. World used method of meat slaughtering are ________________ , ________________ , ________________

61. The changes take place after slaughtering is called ________________

62. The organic acid present in apples ________________ 63. Organic acid present in spinach is ________________ 64. ________________ is present in grapes. 65. ________________ is present in black berries. 66. ________________ is the period when the anabolic

biochemical process given way to catabolic process. 67. ________________ is the final stage of maturation &-

initial stage of senescence. 68. ________________ is precursor of ethylene. 69. ________________ is lipid soluble coloring pigment. 70. ________________ color pigment is formed during

browning. 71. ________________ is called dietary fiber. 72. Gluten is a combination of two subunits (proteins)

________________ &- ________________



73. Protein ________________ gives elasticity to the wheat flour.

74. Protein ________________ gives strength/resistance to the wheat flour.

75. ________________ is a reproductive part of the wheat grain.

76. Botanical name of wheat ________________ 77. Addition of nutrients which are lost during processing is

called ________________ 78. Addition of nutrients which already absent/naturally absent

in food is called ________________ 79. ________________ is polymer of plant material which can

not be digested by human digestive tract. 80. ________________ is the listing of characteristics which

considered to be important by buyers & sellers. 81. ________________ is prepared from common wheat. 82. ________________ is prepared from durum wheat. 83. Straight Grade Flour (SGF) is ________________% of the

flour. 84. SGF Stands for ________________ 85. ________________ is 2nd in the production in the world

after wheat. 86. ________________ are those Kernal which do not break

after cooking &- during cooking. 87. Benzoylperoxide is ________________ agent in wheat

flour. 88. 20% of difference of short &- long patent flour is

________________ 89. ________________ is 45% of the total product. 90. ________________ is 67% of the total product. 91. In composition of wheat bran is ________________ %,

germ ________________ % &-endosperm ________________ %.

92. In apple disorder due to deficiency of calcium is ________________

93. Deposition of fat in muscle fibers &- make them tender is called ________________

94. Fruit generally contains ________________ % water. 95. ________________ have higher sugar than all other fruits.



96. Avocado &- olive contain ________________ %, ________________ % oil droplets respectively in cells.

97. ________________ &- ________________ are pre-dominant acid in the fruits &- vegetables.

98. ________________ is the process in fruits &- vegetables take off O2 (oxygen) &- give off CO2 (Carbon dioxide).

99. ________________ is synthetic phase in senescence. 100. ________________ is destruction phase in senescence. 101. The difference b/w Climetric &- non-Climetric fruit is due

to the differences in ________________ &- ________________ .

102. Food which are except the main oil dishes are called_____________________.

103. ________________ is the stage when starch is converted into gelly.

104. Water absorption capacity of flour depends upon the ________________ &- ________________ of protein.

105. The ability of flour to withstand fermentation process &- to produce a satisfactory loaf over a period of time is called ________________ of flour.

106. Flour with pH value below ________________ is generally too acidic &- give poor results in bread making.

107. The range of pH for satisfactory bread making flour is ________________

108. ________________ is also called as bread mold. 109. Honey contains 20% moisture but does not show the

growth of any mold or yeast because water in honey is ________________ bounded & have a ________________ water activity.

110. In both plants &- animals the primary source of energy is ________________

111. Copper, Iron, Light, heat & oxygen ________________ in oxidation.

112. ________________ small organic molecules required for growth, development &- maintenance of human body.

113. ________________ soluble includes Vit. A, D, E & K. 114. ________________ soluble include B1, B2, Niacin B6,

B12 folic acid, biotin. 115. Vit. ________________ is also called retinol.



116. Vit. ________________ is also known as visual pigments.

117. Vit. ________________ is used to fortify margarine &- skimmed milk.

118. Vit. ________________ is used to fortify vegetable ghee, margarine &- other milk products.

119. Vitamin C as also known as ________________ 120. Vitamin B3 is also called ________________ 121. Folic acid is also known as ________________ 122. ________________ inorganic elements in food have been

classified into 2 groups according to their requirement in the body.

123. Na, K, Ca, Mg, P, S &- Cl are the ________________ group of minerals.

124. Fe, Cu, CO, MO, Zn, I2, Fl, Se are the ________________ group of minerals.

125. Al, B, Ni, Sn, Cr used as packaging material are ________________ metals.

126. Deficiency of I2 cause ________________ in man. 127. When certain fruits & vegetables cut & placed in air for

sometime they become brown. This is called ________________ browning.

128. When sugar heated above 300oC, a brown insoluble colloidal is formed. This is called ________________

129. In ________________ the amino group of protein & aldehyde group of reducing sugar condense together & produce 4- hydroxymethyl furfural which’s brown in color.

130. Digestion occurs in ________________ 131. Below or above consumption of one or more nutrients than

the requirement of body is called ________________ 132. ________________ is the consumption of nutrients less

the requirement of body. 133. ________________ is that diet which contains sufficient

amount of all the nutrients (Water, CHO, Proteins, Fat, fiber etc).

134. SNF stands for ________________ in milk.



135. Milk mainly consists of three main component as ________________ , ________________ , ________________

136. ________________ is present in the form of calcium casenate phosphate complex.

137. Yeast reproduce by ________________ , &- ________________

138. ________________ , ________________ important industry yeast.

139. HACCP stands for ________________ 140. Fermentation in cereals &-cake is ________________

due to production at acid &- alcohols. 141. Ropiness problem in bread is caused by the bacteria. 142. Liquid medium for bacterial growth is termed as

________________ 143. Nutritional material used for the growth of microorganisms

is called as ________________ 144. ________________ is a branch of analytical chemistry

which deals with the determination of chemical composition or change in composition or additives or adulterants or contaminants in food by using various techniques.

145. ________________ is also called as proximate or routine analysis.

146. ________________ is done by senses, it requires panels of experts which may be trained or untrained.

147. Expectation error, stimulation error, logical error, Hallo effect, suggestion, contrast effect &- positional bias the factors that effect ________________

148. IFST Stands for ________________ 149. NFE stand for ________________ 150. AA0CC Stands for ________________ 151. Equiv wt. of citric acid is ________________ 152. Equiv wt. of tartaric acid is ________________ 153. Equiv wt. of Malic acid is ________________ 154. Equiv wt. of acetic acid is ________________ 155. ________________ acid is a vitamin as well. 156. N2 is multiplied with ________________ to obtain

percent protein.



157. HPLC stands for ________________ 158. ________________ is a separation technique in which a

mixture is separated into its constituent parts. 159. GLC stands for ________________ 160. Ratio of the water vapor pressure (at a given temperature)

in equilibrium with a food to the vapor pressure of water at the same temperature is called ________________

161. Many fruits contain a gelling or thickening substance, ________________ , which incidentally is responsible for the setting or getting of conserves Jams.

162. ________________ enzyme break down the pectin. 163. The most common scale for preference testing is the

nine point ________________ 164. ________________ is animal starch. 165. The most abundant carbohydrate component of plant cell

wall is ________________ 166. Glycolysis takes place in ________________ 167. Anaerobic breakdown of glucose into pyruvic acid in

cytoplasm of cell is called ________________ 168. All the enzymes ________________ in nature, except

RNA. 169. Amino acids which are not synthesized in the body

according to its requirement are called ________________ 170. The Amino acids which can be synthesized in the body

according to the requirement of system called ________________

171. A pH value at which a molecule has both positive &- negative charge &- have no net charge &- molecule is electrically neutral is called ________________

172. Ethylene production in case of climetric fruit is ________________

173. The real cause of degreening in nature fruit is ________________

174. Natural Ripening agent in fruits is ________________ 175. Moldiness in bread is caused by ________________,

________________ , &- ________________ 176. White spots on bread is the indication of

________________ bread. 177. ________________ Yeast like fungi cause chalky.



178. ________________ bread is resulted from the growth of pigmented bacteria________________

179. For bread making, the dough pH should be ________________

180. Ca or Na propionates or sorbic acid is used to inhibit ________________ growth in bread.

181. ________________ is a rich source of Vit. C. 182. ________________ is father of canning. 183. Protein is present in milk as ________________ 184. ISO stands for ________________ 185. Pickles are preserved by ________________ 186. Bacteria involved in pickle preservation are

________________ 187. Sugar, act as preservative at concentration of above

________________ %. 188. Blanching is also known as ________________ 189. CAS stands for ________________ 190. ________________ , ________________ are lost during

the process of milling of wheat flour. 191. Use of sulphurdioxide &- benzoic acid is common in the

________________ , &- ________________ industry. 192. In baking, where mould growth is feared

________________ are employed. 193. Two immiscible solution make miscible is called

________________ 194. Mayonnaise is the example of ________________ 195. In the production of vegetable Ghee ________________

catalyst is used. 196. ________________ is the only sugar which’s not

fermented by yeast. 197. ________________ is a heat treatment (65oC – 68oC)

to kill vegetative forms of cell life in liquid. 198. High % age of sucrose will ________________ the rate

of fermentation. 199. Generally sucrose % age used in fermentation of flour

________________ %. 200. Starch may be composed of ________________ &-

________________ 201. LTLT stands for ________________



202. HTST stands for ________________ 203. UHT stands for ________________ 204. Dextrin is hydrolytic product of ________________ 205. Starches ________________ in cold water. 206. Stickiness/buckiness in the dough is the result of

________________ of flour. 207. ________________ is the precursor of pectin. 208. Propectin is ________________ in water. 209. Pectin is ________________ in water. 210. The brine is tested by a hydrometer commonly called

________________ 211. All the egg cholesterol is present in egg

________________ 212. Flavour is a combination of ________________,

________________ , & ________________ 213. ________________ is flavour intensifier used in meat &

meat products. 214. FDA stands for ________________ 215. ________________ is any edible part of in striated

muscle of an animal. 216. ________________ is the reserve form of energy in

plant. 217. Principal pigment present in muscle cells of meat is

________________ 218. Myoglobin, a red emulated protein closely related to

________________ of the RBC. 219. -amylase converts starch into ________________ 220. - amylase converts Dextrin into ________________ 221. Starch is hydrolysed by ________________ &-

________________ 222. Yellow color of corn is due to the ________________

color pigment. 223. White color of milk is attributed by ________________ 224. ________________ is the instrument used to measure

TSS. (Total soluble solids). 225. Refrectometer is calibrated at ________________ oC. 226. ________________ is that slow whose concentration is

known. 227. H2SO4 is standardized by ________________



228. Oxidizing agent ________________ the gluten strength.

229. Reducing agent ________________ the gluten strength. 230. Ash contents more in ________________ portion of the

wheat grain. 231. Brown color of flour is due to ________________

portion. 232. Baking powder is composed of ________________ , and

acid, salt &- starch. 233. ________________ in baking powder act as

________________ agent 234. In case of fruit canning ________________ is filled in

b/w in spaces of the pieces of fruits. 235. In case vegetable &-meat canning ________________ is

filled in cans. 236. Suitable head space ________________ to

________________ inch is left n can. so that when can closure is finally accomplished, it will help in further processing.

237. ________________ and ________________ are important meat proteins.

238. Lettuce &-spinach grouped under ________________ vegetables.

239. Artichoke &- asparagus are under the group of ________________ vegetables, respectively.

240. Cucumber, egg plant &- tomato are ________________ as well as vegetables.

241. Carotenoid are ________________ in water but ________________ in lipid.

242. ADA (Azodicarbon amide), Potassium bromate, ascorbic acid, cystene are the example of________________ in flour.

243. Salometer is used to measure ________________ % in a compound.

244. ________________ analysis gives useful information, particularly from the nutritional &- biochemical point of view.



245. ________________ analysis refers to the determination of a particular element or a compound present in the material.

246. The ___________ consists in determining the % ages of the moisture, ash, acidity, crude fat or other extract, protein, sugars &- crude fiber, the sub total subtracted from 100 represents the amount of carbohydrates other than sugars, but includes, gum, starch pectin etc.

247. ________________ reduces the copper in Fehling’s solution to red, insoluble cuprous oxide.

248. Lane &- Eynon Method is used to determine the ________________ in a food sample.

249. Nitrogen content is estimated by the ________________ method which is based on the determination of the amount of the reduced nitrogen present in the sample.

250. The crude fiber consists largely of ________________ together with a little ________________

251. Agar Agar is used to ________________ the medium. 252. Most of the earth bacteria can’t utilize the agar so media

remain ________________ 253. The needle use for inoculating the culture is made up of

________________ 254. ________________ is called Pre-Pasteurization process. 255. Enzyme ________________ is used for cheese making. 256. Flavors are ________________ compounds. 257. Red color of tomato is due to ________________ 258. Food processor classifies all foods into three broad

categories ________________ , ________________ , &-________________

259. Cakes in which the weight of sucrose is equal to or exceeds that of the flour are called ________________

260. Cakes in which the wt. Of sucrose is less than hat of flour called ________________

261. In cakes &- cookies ________________ is one of the principal ingredient, which makes for tenderness.

262. High sugar cakes very sweet &- have ________________ texture with few tunnels.

263. Fuller’s earth is used to remove ________________ 264. Mayonnaise is an emulsion of ________________



265. ________________ is called pig fat. 266. ________________ is called animal fat. 267. ________________ is the example of H2O in oil

emulsion.



FILL IN THE BLANKS

1. Lacteal Secretion 40. Waxes 2. Casein 41. Phospholipid 3. 4-8% 42. Animal 4. Water, Oil 43. Vegetable 5. Water, Oil 44. Lecithin &-

Cephalin 6. Whey Protein 45. High 7. 20oC – 40oC 46. Fractionation 8. 10oC 47. Lipase 9. 6.8 – 6.9 48. Butyric acid /

Diacetyl 10. Thermization 49. Stroma 11. UHT- Sterilizaton 50. Fixation of red

color 12. 2500 51. Trypsin &-

Pepsin 13. 140oC 52. Sucrose 14. Rennet 53. 95% 15. 4.5, 20oC 54. Rendering 16. S-Containing Amino acids 55. Vit. E /

Tocopherols 17. Whey, casein 56. Emulsion 18. 80oC 57. Specific gravity 19. β-lactoglobulins, α-

lactalbunnins, Blood Serum albumins, Immunoglobulins

58. Refrective index

20. Rhamnoglactrurons 59. Ash 21. 80%, 20% 60. Sticking, Kosher

Hilal 22. Kepa (K-) 61. Rigor Mortis 23. Flavoured syrup, water &-

CO2 62. Malic acid

24. 30% 63. Oxalic acid 25. Fruit sugar / Levulas 64. Tartaric acid 26. Dextrose 65. Isocitric acid 27. Laevulose 66. Senescence



28. Dextrose 67. Ripening 29. Sucrose 68. Methionine 30. Lactose 69. Carotenoid 31. Sucrose 70. Quinone 32. Sucrose 71. Hemicelluloses 33. Sorbitol, Sacchrine,

Aspartame, Cyclamate manitol, Acesulfamek

72. Gliadin &- ghutenin

34. Glycerol &- fatty acids 73. Gliadin 35. Triglycerides 74. Glutamine 36. Saturated 75. Germ 37. Oils 76. Triticum

aestivum 38. Organic Solvent 77. Enrichment 39. Lipids 78. Fortification 79. Hemicelluloses 120. Niacin 80. Grading 121. Pteryolglutemic

acid 81. Farina 122. Minerals 82. Semolina 123. Major 83. 72 124. Minor 84. Straight grade flour 125. Inert 85. Rice 126. Goiter /

Parathyroidism 86. Intact Kernal 127. Enzymatic

browning 87. Bleaching 128. Non Enzymatic

browning 88. Cut of flour 129. Maillard

Reaction 89. Short patent 130. Elementary canal 90. Long patent 131. Malnutrition 91. 15,23,83 132. Under nutrition 92. Bitter pit 133. Balance diet 93. Marbling 134. Solid Not fat 94. 80 135. Water, fat,

protein



95. Dates 136. Casein 96. 20,15 137. Budding, fision 97. Citric acid &- Malic acid 138. S-Cerevisae, S.

Carlbergensts 98. Respiration 139. Hazard analysis

and critical control points.

99. Anabolic 140. Undesirable 100. Catabolic 141. Bacillus Subtilis 101. Respiration rate, ethylene

production 142. Broth

102. Snack foods 143. Culture media 103. Gelatinization 144. Food analysis 104. Quality, Quantity 145. Chemical

analysis 105. Tolerance 146. Sensory

evaluation 106. 5 147. Sensory

evaluation 107. 5.5 – 6.5 148. Institute of food

Science and technology

108. Aspergillus oryzae 149. Nitrogen free extract

109. Physically, low 150. American Association of cereal chemists

110. Carbohydrate 151. 70 111. Pro-oxidant 152. 75 112. Vitamins 153. 67 113. Fat 154. 60 114. Water 155. Ascorbic acid 115. Vit. A 156. 6.25 116. Vit. A 157. High

performance liquid chromatography

117. Vit. A 158. Chromatography



118. Vit. D 159. Gas liquid chromatography

119. Ascorbic acid 160. Water activity 161. Pectin 203. Ultra heat

treatment 162. Pectinase 204. Starch 163. Hedonic scale 205. Insoluble 164. Glycogen 206. Over mixing 165. Cellulose 207. Protopectin 166. Cytoplasm 208. Insoluble 167. Glycolysis 209. Soluble 168. Protein 210. Salometer 169. Essential amino acids 211. Egg yolk 170. Non essential 212. Taste, smell &-

feel 171. Isoelectric point 213. Monosodium

Glutamate 172. High 214. Food &- drug

administration 173. Ethylene 215. Flesh 174. Ethylene 216. Starch 175. R. nigrican, R. Stolonifer P.

expansum 217. Myoglobin

176. Chalky 218. Haemoglobin 177. Trichosporum variable 219. Dextrin 178. Red, Seretia marcescence 220. Maltose 179. 5 – 5.15 221. Acid, enzyme 180. Mold 222. Carotenoid 181. Guava 223. Calcium 182. Nicolas Appert 224. Refrectometer 183. Suspension 225. 20 184. International standard

organization 226. Standard soln

185. Fermentation 227. NaOH 186. Lacticacid producing

bacteria 228. Increase

187. 50 229. Decrease



188. Scalding 230. Bran 189. Controlled atmosphere

system 231. Bran

190. Iron, Vit. B-complex 232. NaHCO3 191. Fruit, Vegetables 233. Starch,

anticaking 192. Propionates 234. Sugar Syrup 193. Emulsion 235. Brine/Salt soln 194. Emulsion 236. 1/8, 3/16 inch 195. Nickle 327. Collagen, elastin 196. Lactose 238. Leafy 197. Pasteurization 239. Flower, Stem 198. Slow down/decrease 240. Fruit 199. 1 – 2% 241. Insoluble,

Soluble 200. Amylose, Amylopectin 242. Maturing 201. Low temperature – long

time 243. Salt

202. High temperature – short time

244. Proximate

245. Ultimate 257. Lycopene 246. Proximate 258. Stable, Semi

perishable, perishable

247. Invert sugar 259. High sugar cakes 248. Sugar content 260. Low sugar cakes 249. Kjeldahal method 261. Surose 250. Cellulose, Lignin 262. Fine 251. Solidify 263. Pigments 252. Solid 264. Oil in H2O 253. Platinium 265. Lard 254. Thermization 266. Tallow 255. Rennin 267. Milk 256. Aromatic volatile

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