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November 22, 2021 Quiz

Food Science & Technology Quiz – 23-11-2021

Q1. Which among the following is an indirect method of measuring the shelf life of foods? Physical tests Predictive modelling Chemical test Instrumental tests ANSWER: B. Predictive modelling Explanation: Predictive models are mathematical equations that employ database information to forecast ...

November 21, 2021 Quiz

Food Science & Technology Quiz (22-11-2021)

Q1. Japan has _______ flavors of the Kitkat. 50+ 100+ 200+ 300+ ANSWER - 4. 300+ Explanation - Yes, Japan has 300+ flavors of Kitkat. Check our Case study over it at - Learn more about Food Science Technology Q2. Full form of ...

November 20, 2021 Quiz

Food Science & Technology Quiz (20-11-2021)

Q1. The maximum permissible level of Lead in Fruit Juices (including nectars; ready to drink) is ______ ppm by weight mg/kg or mg/L. 0.00 0.05 0.10 0.15 ANSWER: B. 0.05 Explanation – The 2011 regulations set a lead limit of ...

November 19, 2021 Quiz

Food Science & Technology Quiz (19-11-2021)

Q1. The Food Authority consists of ______ members excluding the chairperson. 22 23 24 25 ANSWER – A. 22 Explanation – The Food Authority consists of 22 members and a Chairperson, including 7 ex-officio members who represent the Central Government ...

November 18, 2021 Quiz

Food Science & Technology Quiz (18-11-2021)

Q1. Potable water should be tested according to which standard? IS 10500 IS 15000 IS 17650 IS 22500 ANSWER: A. IS 10500 Explanation: BIS (IS 10500 and amended module IS 10500:2012) contains standards in Uniform Drinking Water Quality Monitoring Protocol, ...

November 17, 2021 Quiz

-Food Science & Technology Quiz (17-11-2021)

Q1. Name the alkaloid toxicant in Potato? Piperine Cocaine Capsaicin Solanine ANSWER – D. Solanine Explanation – Alkaloid toxicant in Potato is Solanine. A potato's green half should be discarded. It's bitter, and it also includes solanine, which can make ...

November 16, 2021 Quiz

Food Science & Technology Quiz (16-11-2021)

Q1. An important yeast involved in spoilage of foods? Toxoplasma gondii. Geotrichum Candida Clostridium spp ANSWER – C. Candida Explanation: Yeasts are vital in food because they have the ability to spoil it. Many of them are also utilized in ...

November 15, 2021 Quiz

Food Science & Technology Quiz (15-11-2021)

Q1. The fat used in plant-based meat analogue is? Canola oil Rapeseed oil Sunflower oil All of the above ANSWER – D. All of the above Explanation: Defatted ingredients are commonly utilised to make meat analogues. Furthermore, fat/oil addition during ...

November 14, 2021 Quiz

Food Science & Technology Quiz (14-11-2021)

Q1. _______ reduce protein availability. Phytates Tannins Oxalic acids D.Both A and B ANSWER: B. Tannins Explanation – Tannins reduce protein availability. Tannins are found in a broad variety of plants. They're abundant in the seed coats of most legumes, spices, ...

November 13, 2021 Quiz

Food Science & Technology Quiz (13-11-2021)

Q1. Food allergens are ___________ in nature. Carbohydrate Protein Fat Mineral ANSWER: B. Protein Explanation – Food allergens are protein in nature. Proteins are usually always found in food allergies, however not all proteins are allergens. The simplest reason is ...

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