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FOOD TECHNOLOGY ( 11/06/2021)

Q1. Maximum Milk Fat% (Dw) For Low-Fat Ice Cream?

A. 2.5%
B. 3.5%
C. 4%
D. 4.5%


Answer: 2.5%

  • According To FSSAI, FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011, 2.1.14 Standard For Ice Cream, Kulfi, Chocolate Ice Cream, Softy Ice-Cream, Milk Ice, Milk Lolly, And Dried Ice Cream Mix; Low Fat Ice Cream Or Kulfi Or Chocolate Ice Cream Or Softy Ice Cream Should Contain Milk Fat, %, (M/M) Of 2.5 (Maximum). Fat% (Dw) For Low-Fat Ice Cream Is 2.5%.

READ MORE – FOOD TECHNOLOGY (11/05/2021)

Q2. The Headquarters Of FAO Is Located In?

A. Mysore
B. Rome
C. New Delhi
D. Geneva


Answer: Rome

  • The Food And Agriculture Organization (FAO) Is A Specialized Agency Of The United Nations That Leads International Efforts To Defeat Hunger. The FAO Headquarters Is Located In The City Center Of Rome, Near The Circo Massimo And Close To The Colosseum And FAO Was Established On 16 October 1945, In Quebec City, Canada.

READ MORE – FOOD TECHNOLOGY (21/05/2021)

Q3. The Principal Components Found In Chilli?

A. Citral
B. Eugenol
C.Linalool
D. Capsaicin

Answer: Capsaicin

  • Capsaicin (8-Methyl-N-Vanillyl-6-Nonenamide) And Other Related Chemicals, Together Form Capsaicinoids. This Component Is Present In The Placenta And The Pericarp Is Responsible For Causing Pungency In Chillies. Capsaicin Has High Diverse Prophylactic And Therapeutic Uses In Allopathic And Ayurvedic Medicine Values.

READ MORE – FOOD TECHNOLOGY (01/06/2021)

Q4. Benedict’s Test Is Used For Determination Of?

A. Protein
B. Reducing Sugars
C. Pentose Sugars
D. None Of These


Answer: Reducing Sugars

  • Benedict’s Test Is Used To Test For Simple Carbohydrates Using Benedict’s Solution (Fehling’s Solution). Benedict’s Test Identifies Reducing Sugars (Monosaccharides And Disaccharides), Which Have Free Ketone Or Aldehyde Functional Groups. Benedict’s Solution Can Also Be Used To Test For The Presence Of Glucose In Urine.

READ MORE – FOOD TECHNOLOGY (11/04/2021)

Q5. Which Of The Following Is The Causative Microorganism For ‘Watery Soft Rot’ Spoilage’ In Fruits And Vegetables?

A. Sclerotina Sclerotiorum
B. Penicillium Digitatum
C. Colletotrichum Lindemuthianum
D. Botyris Cinerea


Answer: Sclerotina Sclerotiorum

  • The Ascospores Of Sclerotinia Sclerotiorum Require A Supply Of Nutrients To Infect. Pollen And Flower Parts From The Host Crop Or Adjacent Weeds Serve As A Nutrient Source And Permits The Fungus To Develop Specialized Structures Which Then Penetrate The Crucifer Like Cabbage. When That Comes In Contact With Colonized Plant Tissue It Becomes Infected. A White, Cottony Growth And Black, Seed-Sized Sclerotia Maybe
    Visible On Or Embedded In The Affected Tissues.

READ MORE – FOOD TECHNOLOGY (10/06/2021)

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