List of top Food Technology Questions

Milk product obtained by acid coagulation of hot milk and subsequent drainage of whey:
Egg shell is composed of:
As per FSSAI regulation, what is the fat content (percent) in whole milk powder:
The ratio of small fish to salt in fish sauce and paste is:
Blanching of fruits and vegetables is done:
The bacteria which initiate fermentation of sauerkraut is:
Which of the following step is not a part of tea processing?
Dehulling is done for which oilseeds:
In dal milling industry which of the following is used for conditioning:
Conventional pulses milling methods followed in India:
Red or bloody bread results from growth of:
Enterohaemorrhagic E coli (EHEC) sometimes is also known as:
Black rots in eggs are caused by:
Barny flavour in butter is produced by:
An example of hard cheese:
TA spoilage is caused by:
Deficiency symptoms of minerals iodine and iron:
Amino acid which can be converted to niacin in the body:
Examples of pigments benzopyran derivatives:
Examples of prolamins in corn and wheat:
The basic difference between myoglobin and hemoglobin is:
Protein efficiency ratio is not based on:
Cobalt is a constituent of which vitamin:
Adulteration of turmeric with metanil yellow is:
FSSAI, the national food authority in India, stands for: