4901. Which one of the following acts as antioxidant ___________________?
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A. Vitamin D

B. Vitamin A

C. Vitamin C

D. Vitamin E
4902. fumerase is an example of_____________________?
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A. Hydrolase enzyme

B. Lysose enzyme

C. Ligase enzyme

D. Isomerases enzyme

4903. Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
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A. Nutritionist

B. Chemist

C. All the above

D. Food processor
4904. Which one of the following acid is present in rancid butter__________________?
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A. Propionic acid

B. N-butyric acid

C. Caprotic acid

D. Pentanoic acid

4905. Several yeast can be used in fermentation but most commonly known species of genus are_________________?
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A. Lactobacillus

B. Streptococcus

C. Leuconostoc

D. Saccharomyces
4906. Which one of the following is a yellow, crystalline and water soluble compound_______________________?
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A. Niacin

B. Riboflavin

C. Folic acid

D. Cholecaliferol

4907. Tea is the example of fermentation of_____________________?
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A. Non-alcoholic

B. None of the above

C. Acetic

D. Alcoholic

4908. Who was the father of canning ______________________?
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A. Newton

B. Nicolas Appert

C. Tomas

D. Gay-Lussac

4909. The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?
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A. Sterilization

B. Canning

C. Pasteurization

4910. Which one of the following causes deficiency beriberi ___________________?
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A. Vitamin D

B. Vitamin B-1

C. Vitamin C

D. Vitamin D

4911. The mechanism of food intake regulation is known as ____________________?
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A. Aminostatic regulation

B. Glucostatic regulation

C. All the above

D. Lipostatic regulation

4912. The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?
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A. Sorbic acid

B. Benzoate

C. Sodium propionate

D. Nitrates

4913. Esterases, proteinases, alkali acid phosphates belongs to_____________________?
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A. Ligases enzyme

B. Hydrolases enzyme

C. Oxireductases enzyme

D. Transferases enzyme

4914. Foods having pH value of below 3.7 are called____________________?
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A. Low acid foods

B. Acid foods

C. Medium acid foods

D. High acid foods
4915. The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
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A. Food technology

B. Food science

C. Food processing

D. Food preservation
4916. Soy sauce is the fermented product of_____________________?
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A. Soybeans

B. Barley

C. Wheat

D. Oat

4917. The science which deals with the path of the food___________________?
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A. Food processing

B. Nutrition

C. Food technology

D. Food Science

4918. Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
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A. Acetic fermentation

B. Lactic fermentation

C. All the above

D. Alcoholic fermentation
4919. Night blindness and keralinization is associated with deficiency of____________________?
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A. Vitamin B

B. Vitamin A

C. Vitamin C

D. Vitamin E

4920. Cereals are fermented to produce_____________________?
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A. Season ting

B. Coffee

C. Chapati

D. Bread
4921. Meat, fruit, vegetables are ___________________?
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A. Nutritive food

B. Functional food

C. Simple food

D. Complex food
4922. Fermentation industries include______________________?
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A. all the above

B. Wine making

C. Baking

D. Brewing

4923. Delta lactones are important in_____________________?
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A. Jellies

B. Pickles

C. Milk & milk products

D. Jams

4924. Recemases belongs to___________________?
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A. Oxireductase enzyme

B. Isomerases enzyme

C. Ligases enzyme

D. Lyases enzyme

4925. C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?
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A. Alcoholic fermentation

B. All the above

C. Lactic fermentation

D. Acetic fermentation

4926. Eugenol is important ingredients of oil of__________________?
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A. Nutmeg

B. Cumin

C. Olive

D. Clove
4927. Bacteria producing toxins that cause food poisoning are known as___________________?
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A. Clostridium

B. Staphylococcus

C. Mycodesmavin

D. Both a & b
4928. Sugarcane is an example of____________________?
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A. Simple food

B. Complex food

C. Simple food

D. Nutritious food

4929. The food in which the moisture content ranges between 80-90% is called________________?
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A. Stable foods

B. Perishable foods

C. High acid foods

D. Low perishable foods

4930. Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
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A. Hydrolases

B. Oxidoreductases enzymes

C. Lysases

D. Transferases

4931. Which is the flavour enhancer in meat products ______________________?
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A. Sorbitol

B. Lecithin

C. None of the above

D. Monosodium glutamate
4932. The deficiency of vitamin B-1 is adults causes_____________________?
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A. All the above

B. Fatigue

C. Irritability

D. Depressions

4933. The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
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A. 0.59 g

B. 0.49 g

C. 0.25 g

D. None of the above

4934. Milk proteins are rich in____________________?
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A. Lysine

B. Methionine

C. Cysteine

D. All the above

4935. The storage life of grape fruit at 50F with R.H of 90% is _____________________?
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A. 2-3 weeks

B. 4-8 weeks

C. 10 weeks

D. 4-6 weeks

4936. The storage life of cucumber at 50F with of 95% is _____________________?
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A. 12-16 days

B. 6-10 days

C. 10-14 days

D. 10-12 days

4937. Approximately caloric value in Kcal/100 g of whole milk is___________________?
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A. 75

B. 60

C. 50

D. 69

4938. The worlds food is lost by microbial spoilage upto the extent of___________________?
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A. One-half

B. One-third

C. One-fifth

D. One-fourth

4939. Ant caking agents used in food industry are ________________________?
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A. All the above

B. Calcium silicate

C. Propylene glycol

D. Glycerol

4940. The storage life of grapes at 32F with R.H of 90% is_____________________?
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A. 2-4 weeks

B. 1-2 weeks

C. 3-8 weeks

D. 5-6 weeks

4941. Milk proteins of cow milk contains maximum amount of____________________?
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A. ?-lacto globulin

B. Serum albumin

C. ?-lactolbumin

D. All the above

4942. The plant trigly cerides are rich in_________________?
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A. None of the above

B. Steroids

C. Unsaturated fatty acids

D. Saturated fatty acids

4943. Which one of the following is used as antioxidant____________________?
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A. EDTA

B. DNA

C. None of the above

D. DT

4944. To make light cakes, biscuits and muffins which leavening agent is used___________________?
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A. Phosphate salts

B. All the above

C. Magnesium carbonate

D. Silicoaluminate

4945. Consistency and stability of doughs is measured by ____________________?
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A. All the above

B. Micrograph

C. Compress metter

D. Farinograph
4946. Amino acid with no polar R group are____________________?
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A. Hydrophobic

B. Aromatic

C. Hydrophilic

D. None of the above

4947. Approximate calories in one cup of white cooked rice is __________________?
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A. 201

B. 150

C. 225

D. 175

4948. The food colour measurement can be obtained by ___________________?
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A. Disc colourimetry

B. All the above

C. Spectrophotometer

D. Tint meters

4949. Gelatinization is the process in which ____________________?
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A. Starch granules swell rapidly and lose birefringence

B. Starch granules do not swell rapidly and lose birefringence

C. Starch granules collide frequently causing a reduction in viscosity

D. Both a & b
4950. Undesirable flavor in the food during storage is due to___________________?
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A. Prooxidants

B. None of the above

C. Rancidity

D. Antioxidants