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

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