List of top Food Science and Technology Questions

The basic functions of a food package are:
(A). Containment
(B). Fortification
(C). Adulteration
(D). Communication
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Freshly milled wheat flour used for bread making is matured for ______ months during storage.
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
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The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant

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The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
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Syneresis or weeping is a defect in__________
Which of the following are polyunsaturated fatty acids (n-6)?
(A). Linoleic
(B). \(\gamma\)- Linolenic
(C). Arachidonic
(D). Oleic
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The correct order of unit operations carried out in the Canning of vegetables is:
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
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The sequence of biscuit manufacturing process generally involves:
(A). Cooling and packing
(B). Forming
(C). Baking
(D). Mixing
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Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
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Which of the following legume is considered as the poor man's pulse?
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
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The yellow colour of the cow milk is due to the presence of__________
Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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The drier that can be used for carrying out the instantizing or agglomeration process is:
Sequentially arrange the processing steps involved in the manufacturing of cheddar cheese
(A). Standardization
(B). Pre-heating
(C). Addition of starter culture
(D). Pasteurization
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An example of hard and ripened cheese is:
Sugarcane gur (jaggery) contains ______ % sucrose.