List of top Food Science and Technology Questions asked in ICAR AIEEA (PG)

Which type of carbohydrates are commonly found in cereal grains?
What is not the purpose of tempering in the production of wheat flour?
______ is used as a bleaching agent for wheat flours.
What is the purpose of proofing dough in the bread-making process?
Which enzyme is responsible for breaking down starch into simple sugars during the fermentation process in bread-making?
Which of the following is a key factor that influences the Maillard reaction in baked goods?
The FBOs with annual turnover ______ need FSSAI's state license.
It is recommended to ______ our hands before handling food.
______ is called saccharifying amylase.
From 100 kg milk we can obtain approx. .... kg khoya.
______ protein fraction of egg yolk is water soluble.
Butter represents....................
Which enzyme is used for meat tenderization?
______ is an impossible process.
______ is more commonly called ionization radiation.
Constant rate period of drying, represents a period when the food surface.............
Monosaccharides have the general formula________.
______ is essentially free from methyl ester groups.
Continuous washing with water is done during ................. process.
Which of the following enzyme does not take part in interactions to form "Hypoallergenic flour"?
Reichert-Meissl (RM) number is defined as......
Glucose and ........... are epimers with regards to carbon 4 ($C_4$ - epimers).
Which one of the following beverage is not diluted before serving?
UHT sterilization is recommended for ______
The term 'siridhanya' is used for......