List of top Questions asked in ICAR AIEEA (PG)- 2022

Given below are two statements
Statement I: Oxidative rancidty in ghee can be assessed by determination of peroxide value.
Statement II: Peroxide value is an indicator of products of secondary oxidation
In light of the above statements, choose the correct answer from the options given below
Which among the following will not contribute to the iodine value of ghee?
Which of the following indicators is used for determination of saponification value of ghee?
Which among the following reactions is not favoured by an increase in the moisture content of the milk powder?
The indicator used for estimation of salt content in butter by Volhard's method is
'Churning of cream into butter is a process of phase reversal', this theory was given by
Which of the following is not an example of flavour enhancer?
Match List I with List II
List I (Milk constituents):
A. Lactose
B. Fat
C. Moisture
D. Protein
List II (Methods):
i. Karl Fischer Titration
ii. Lowry method
iii. Chloramine-T- method
iv. Babcock method
Choose the correct answer from the options given below:
Halphen's test is used to detect the presence of which adulterant in ghee?
The number of milligrams of potassium hydroxide required to neutralize the free fatty acids present in one gram of ghee sample is known as
Which of the following compounds, is not used to monitor Maillard reactions in milk product.
Which of the following enzymes facilitates the transport of citrate into bacterial cells?
Which of the following are two indices used for heat classification of milk powder based on level of whey protein denaturation?
In Kjeldahl method for estimation of milk protein, which among the following is used as a digestion mixture?
Which of the following is a correct standard for khoa under FSSR"?
"Maximum peroxide value permitted in ghee by FSSR"
Which of the following is not a permitted acidulant for preparation of paneer as per FSSAI regulations?
Which among the following cannot control oxidative rancidity in whole milk powder?
Chemical preservative is defined as a chemical compound that
As per FSSAI, which of the following statement is true about permitted preservative in ghee
Butylated hydroxy anisole is
Packaged food containing Monosodium glutamate shall carry on the label the following
Which of the following is not a natural color?
At Natural pH of milk the casein occur in the form of
The fat globule size in milk ranges from