FOOD TECHNOLOGY

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FOOD TECHNOLOGY.
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SHORT QUESTIONS
What is Food?
Any substance that, when ingested, will supply nutrients
such as carbohydrates, Proteins, Mineral Vitamins, H2O
that nourish the body.
Define Nutrition?
Nutritions a science that deals with the fate or path of the
food in the body.
What is Canning Technology?
Principle of Canning is sterilization by heat.
Four important steps in this method.
a. Placing the food to be preserved in bottles.
b. Closing the bottles with utmost care.
c. Subjecting bottles to the action of boiling H 2O for the
certain length of time.
d. Removing the bottles from the H2O bath at the end of
the prescribed period.
What is Canning?
The preserving method in which food is preserved in
hermetically sealed container.
Which Chemical is responsible for Heat production in
Chilies?
Capsicin
What is the most common method of food preservation
in Pakistan?
Cold Storage and Sun-drying.
Whats Synersis?
The Separation of Liquid phase from the solid phase
(mostly in Jam Jellies, Marmalades) is known as synersis.
What is Blanching?
Blanching is the heating of some plant food material in hot
water or steam for a very short time mainly to destroy
active food enzymes.
Why we expel. extra cellular spaces by blanching?
To reduce the volume of material.
What is the function of Blanching?
A)
It loosens the skin

FOOD TECHNOLOGY

B)

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It cleans the product by removing adhering

contaminants.
C)
It removes tissue gas from leafy vegetable.
D)
It helps to fix the green color.
Differentiate b/w aseptic canning and conventional
canning?
Aseptic Canning: Food is first heat processed and then
filled or packed aseptically into suitable sterile containers.
Commercial Thermal Processing/Conventional Canning:
Food is filled into the container which is sealed
hermetically and then subjected to high temperature.
Differentiate b/w Cold Storage & freezer Storage?
Cold Storage: refers to the storage condition where food is
held at a temperature around its freezing point.
Freezer Storage: Describes the Situation where food is
held in frozen state at a temperature below freezing point.
What is the difference b/w spoilage &-deterioration?
Spoilage: The spoilage of foods as a result of microbial
enzymatic activity.
Deterioration: Deterioration in foods caused by physical
phenomena that occur during processing handling &storage.
Differentiate b/w baking & barbecuting?
Baking: Cooking in an oven with dry heat (100-232oC).
Barbcuting: Direct heating over glowing, smokeless wood
fire.
Differentiate b/w roasting &-broasting?
Roasting: Cooking by dry heat in oven or closed vessel
with just a little fat.
Broasting: Pressure frying
Whats the Difference b/w Pasteurization &
Sterilization?
Pasteurization: Pasteurization treatment (65oC-88oC) is
applied to kill pathogenic organisms including bacteria &yeast (Vegetative form of bacteria are killed).
Sterilization: Sterilization employs much higher
temperature (100oC or above) to destroy all microbial
forms (Vegetative + Spores).
Define Tyndallization?

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Tyndallization is the process by which vegetative
forms of microorganisms are Killed at 80oC-100oC the
germination of resistant spores(37oC)germinated spores are
subsequently Killed by reheating at the same temperature.
What foods called commercially sterile foods?
For a food stuff to be declared commercially sterile all
pathogenic &-target spoilage vegetative microorganisms
present in food must be destroyed Additionally, microbial
spores that may thrive under the subsequent handling &storage conditions must also be eliminated.
In which areas the primary taste is detected?
Sour Taste: Is most readily detected on the sides of the
tongue.
Salty Taste: On the Sides &-tips
Sweet Taste: On the tip
Bitter Taste: On the back of the tongue on the pharynx.
Differentiate b/w dyes & lake?
Dyes: The dyes water soluble and produced primarily from
coal tar, the dye adsorbed on aluminum hydroxide.
Lakes: Lakes are fat-soluble &-color by dispersion.
Name some Oxidizing/bleaching agents used in flour?
Benzoyl peroxide, nitrogen dioxide.
Whats meant by bound water?
The water which is physically or chemically bounded
which can be or can not be removed, it is unavailable as
solvent & it is also non-freezable.
Whats meant by Crude fiber?
The fiber which can not be digested by human digestive
system.
What is the significance of digestible carbohydrate in
human diet?
These provide readily available energy to the human body.
What is the significance of total solid in foods?
Amount of total solids determines the quality & nutritional
value of a food.
Why are total solids important in dehydration of
foods?
In dehydration we decrease available water so as to
increase total solids for better quality & storage stability of
food.

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34.
What measure is employed to control
browning in
foods?
Ans:
1.
Use of SO2, Citric acid &-ascorbic acid.
2.
By Blanching
3.
Reducing the PH 3or below.
35.
Which acids cause acidity in fruits?
Ans:
Tartaric acid (grapes), Citric acid (Citrus) malic acid
(apple) etc.
36.
Which organic acid is a vitamins as well?
Ans:
Ascorbic acid (vit. C).
37.
What is the Composition of Nutrient agar?
Ans:
Peptone, Beef extract, NaCl, Agar Agar, yeast extract.
38.
Why agar agar is used to Solidify the media?
Ans:
Because most of the bacteria on earth cant utilize agar so
media remain solidify.
39.
What is homogenization?
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Homogenization is a process in which fat globule size is
reduced to 2500 fat globules under high pressure for its
uniform mixing.
40.
Define Cheese?
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Cheese is a fresh or ripened product obtained after
coagulation and whey separation of milk.
41.
What is the Composition of Cheese?
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Protein, Fat, Water, Salt.
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What is the Chemistry of milk Clotting?
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2Casein (Soluble) rennin 2Paracasein (Soluble) + Ca++
3Calcium Paracaseinate.
44.
Why flavors are not added at the initial Stages of
processing of foods?
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Because they are Volatile in nature and escape away on
Heating.
45.
Why Colors are added at the end of Cooling?
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B/c color denature at high temperature.
47.
What is the effect of too much sugar in Cakes?
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Too much sugar causes a sticky crust & a gummy texture.
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Whats the purpose of high mixing in high sugar Cakes
than low-Sugar Cakes?
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To achieve optimum volume during baking and prevent
falling when removed from the oven.

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What is meant by rendering?
Rendering is a process by which fat is removed from a
tissue by heat.
Examples of Oil in Water are?
Mayonnaise, Butter, Margarine.
What is the difference b/w Yoghurt and Curd?
Yoghurt: Desired Culture is used
Curd mixed culture is used
What is difference b/w Lassi and Whey?
Lassi
Contain all soluble and
insoluble materials, only
fat is removed.

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Whey
During Cheese formation
Casein is separated and
remaining liquid is whey.

Define Butter?
Fat Concentrate which is obtained by Churning of milk.
What is the Composition of butter?
Fat
80-85%
Moisture
15-16%
Salt
2.5%
Curd
1%
Define Ice Cream?
A frozen dairy Product made by suitable blend and
Processing of cream and other milk product together with
sugar, flavor with or without stabilizer and color and with
the incorporation of air during freezing.
Differentiate b/w sanitation &-hygiene?
Sanitation:
The physical cleaning is simply called
sanitation. eg. Proper Drainage, Removal of Waste
material etc. The reduction of microbial load upto the
maximum possible level is hygiene. It includes cleaning of
environment and all the working conditions etc.
Why some fruit Juices rich in natural colors are not
preserved by SO2?

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Because SO2 bleaches the natural color of the
fruit Juices, so fruit Jucies rich in natural colors are
preserved by Sodium benzoate.
What is meant by Smoke Point?
The smoke point is the temperature at which a fat or oil
gives off a thin bluish smoke.
What are the types of separation techniques?
1.
Chromatographic technique
2.
Electromigration technique.
Define term Chromatography?
Chromatography is a dynamic physical process in which
molecular components in a mixture are separated because
of their different affinities for two substances referred to as
phases, one being fixed or stationary and the other mobile
phase.
What are the types of Chromatography?
1.
Liquid Chromatography
2.
Gas Chromatography
Enlist Modern Separation Techniques?
1.
High Performance/Precision/Pressure liquid
Chromatography (HPLC)
2.
Thin Layer Chromatography (TLC)
3.
Gas Chromatography (GC)
4.
Atomic Absorption Spectrophotometer(AAS)
5.
Flame Photometry(FP)
6.
Fourier Transform infrared Photometer (FTIR)
What is HPLC?
HPLC is high Performance/Precision/Pressure liquid
chromatography. It is a separation technique used to
separate Non-volatile compounds and high molecular
compounds e.g, Antibiotics.
Define the Term Gas liquid Chromatography (GLC)?
Gas Chromatography is a technique for separating volatile
substances by percolating a gas stream over stationary
phase is liquid so called gas liquid chromatography.
Define the term Electrophoresis?
Separation of substances under high voltage (1.5kv).
Briefly Explain Spectrophotometery?

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UV-Vis light absorbed by the sample as a function
of Wavelength and radiated in the form of light spectrum
which is detected by Photocathod tube and the signal is
recorded.
What is thin layer Chromatography (TLC)?
TLC is a separation technique in which compounds are
separated between two phases namely stationary phase and
mobile phase.
Define the term lipolysis?
The breakdown of fatty material into free fatty acid and
glycerol, with the heat of lipolytic enzymes, called
lipolysis.
Define the term proteolysis?
Proteolysis is the term that describes the break down of
proteinaceous material.
Briefly explain the term fermentation?
Fermentation is the anaerobic or partially anaerobic
oxidation of carbohydrates. During this process enzymes
elaborated by microorganism, breakdown carbohydrates or
carbohydrate like material into substances that are less
subject to undesirable microbial activity than the original
material.
Give the names of industries which are included in
fermentation?
Baking, brewing, wine making, vinegar manufacture.
Enlist the fermented foods?
Yoghurt, Cheese, Sauerkraut, Pickles.
What is alcoholic fermentation explain with equation?
In this fermentation sugars are converted into ethyl alcohol
and carbon dioxide with the help of several yeasts most
common according to this equation species of genera
(Saccharomyces)
C6H12O6 Yeast
2C2H5OH + 2CO2
Glucose
ethyl alcohol
What is acetic acid fermentation?
Acetic acid bacteria (Species of the genera Acetobactor
and Acetomonas ) are capable of oxidizing ethyl alcohol
into acetic acid and water.

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C2H5OH Acetic acid bacteria

CH3COOH +
H2O
Ethyl alcohol
Acetic acid
What is Lactic acid fermentation?
Lactic acid bacteria utilize sugars present in the foods and
convert them into lactic acid.
C6H12O6 lactic acid bacteria
Lactic acid + H2O
Glucose

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MULTIPLE CHOICE QUESTIONS

1.
_______________ is the Science that deals with the Path
of the food in the body.
a) Food Science
b) Nutrition
c) Food Processing
d) Food Technology
2.
It is estimated that -------------------% of world production
is lost after harvesting
a) 25
b) 40
c) 30
d) 45
3.
Food losses in Pakistan range from about ________ % in
cereals.
a) 80
b) 20
c) 40
d) 35
4.
Food supply can be increased ________% by reducing
post harvest losses.
a) 20-30
b) 30-40
c) 10-20
d) 40-50
5.
_____________ includes all treatments given to a
foodstuff from the place of production to the point of
consumption.
a) Food Preservation
b) Food Processing
c) Food Science
d) Food Technology
6.
____________ is the application of scientific &
engineering principles to extend the shell life of food &prevent deterioration.
a) Food Processing
b) Food Science
c) Food Technology
d) Food Preservation
7.
____________ involves knowledge about the nature of
food, its composition, behaviour under different conditions
of processing, preservation & storage, the causes of
spoilage & the principles underlying methods of
processing & preservations.
a) Food technology
b) Food Science
c) Food Preservation
d) Food Processing
8.
Cane sugar is called ______________
a) Fructose
b) Sucrose
c) Galactose
d) Maltose
9.
Sugar cane is an example of ______________
a) Complex Food
b) Simple Food
c) Nutritive Food
d) All above

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FOOD TECHNOLOGY

10.

Meat, Fruits, Vegetables & cereals are example of ______

a) Simple Food
b) Complex Food
c) Functional Food
d) Nutritive Food
11.
______________ is concerned with food supply, food
Quality and Food safety
a) Food Science
b) Food Technology
c) Nutrition Food
d) Food Processing
12.
______________ was the father of canning.
a) Gay-Lussac
b) Nicolas Appert
c) Pearson
d) Louis Pasteur
13.
Apperts work was the discovery of the principle of
______________ by heat.
a) Pasteurization
b) Sterilization
c) Tyndallization
d) Filteration
14.
______________ are among the oldest food preservation
techniques.
a) Drying and dehydration
b) Irradiation
c) Sun drying
d) Cold storage &-freezing
15.
In dairy industry, a process for producing evaporated milk
was patented in______
a) 1896
b) 1835
c) 1840
d) 1842
16.
The ______________ have been used as the basis in all
common wealth countries including Pakistan.
a) American food laws
b) Russian food laws
c) Arabic food laws
d) British food laws
17.
In Pakistan, Food processing industry is the
________largest employer of labour.
B)2nd
a) 1st
c)

18.

3rd

d) 4th

Deficiency of Vit. _____ is associated with night blindness

& skin Keratinization.
a) Vit. A
b) Vit. D
c) Vit. C
d) Vit. E
19.
Cholecalciferol is the natural form of ______________
a) Vit. A
b) Vit. D
c) Vit. C
d) Vit. K
20.
____________ is produced in the body by the action of
ultraviolet rays of the sun.

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a) Vitamin D
b) Vit. B
c) Vit. E
d) Vit. A
Rickets in Children is the result of deficiency of
______________
a) Vit. D
b) Vit. A
c) Vit. C
d) Vit. E
______________ act as antioxidants.
a) Vit. E
b) Vit. D
c) Vit. C
d) Vit. A
______________ is associated with normal clotting of
blood.
a) Vit. C
b) Vit. D
c) Vit. K
c) Tocopherol
______________ deficiency causes beriberi.
a) Vit. B-1
b) Vit. B
c) Vit. C
d) Vit. D
______________ is a yellow, crystalline, water soluble
compound.
a) Riboflavin
b) Niacin
c) Cholecaliferol
d) Folic acid
Folic acid deficiency cause______________
a) Night blindness
b) Rickets
c) Beri Beri
d) Anemia
Biotin is the name given to Vit. ______________
a) Vit. H
b) Vit. C
c) Vit. D
d) Vit. E
Vit. C is also called ______________
a) Malic acid
b) Citric acid
c) Ascorbic acid
d) Tartaric acid
Ascorbic acid deficiency cause ______________
a) Scurvy
b) Night blindness
c) Rickets
d) Beri Beri
Cystein, Cystine &-methionine are ________amino acid.
a) Sulphur containing
b) Hydrogen containing
c) Copper containing
d) Mg: containing
______________ classifies all foods into 3 broad
categories: Stable, semi perishable and perishable.
a) Chemist
b) Nutritionist
c) Food processor
d) All above

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32.
The foods in which the moisture contents and less
than/below 15% is ______________
a) Stable foods
b) Semi Perishable foods
c) Perishable foods
d) Acid food
The moisture content of natural semi-perishable foods
ranges b/w ______________
a) 50-60%
b) 70-80%
c) 60-90%
d) 50-70%
The foods in which the moisture content ranges b/w 8095% is called ______________
a) Perishable foods
b) Semi-perishable foods
c) Stable foods
d) High acid foods
Apple Guava, Mango, Orange, Pineapple, Tomato
are______________
a) Acid foods
b) Low acid foods
c) Medium acid foods
d) High acid foods
Lime, Lemon Juice and Pickles ______________
a) Low acid food
b) Acid foods
c) Medium acids foods
d) High acid foods
Okra, Green Peas, Green beans &-leafy vegetables ______
a) Low acid foods
b) Medium acid foods
c) Acid foods
d) High acid foods
Foods having pH of below 3.7 called ______________
a) High acid food
b) Acid foods
c) Medium acid foods
d) Low acid foods
Foods within the pH rang _________ are called acid foods.
a) Below 3.7
b) 4.5 3.7
c) 4.5 5
d) 5 &-above
______________ includes all foods that fall within the pH
range of 5.0 to 4.5.
a) High acid
b) Acid foods
c) Medium acid foods
d) Low acid foods
Foods with a pH range of ______________ are called low
acid foods.
a) Below 3.7
b) 4.5 3.7
c) 5 4.5
d) 5 - above
Most food poisoning organisms prefer to grow in the pH
rang of ______________
a) > 4-5
b) < 4-5
c) 5
d) above 5

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43.
Clostridium botulinum &-clostridium sporogenes
are______________ organisms.
a) Thermophilic spore forming b) Mesophilic spore forming
c) Psychrophilic
d) None
The fruits &-vegetables contain an insoluble stiffening
material called ______________
a) Pectin
b) Lignin
c) Proto Pectin
d) Gums
The term ______________ means self-destruction &refers to the deteriorative changes originating from within
the food system.
a) Hydrolysis
b) Proteolysis
c) Putrification
d) Autolysis
The oxidative rancidity in oils &-fats is a typical example
of ______________ induced deteriorative process in
foods.
a) Microbiologically
b) Bio-Chemically
c) Chemically
d) Physically
Oxidative rancidity can be accelerated by the presence of
certain divalent &-polyvalent______________
Metals
b)
a)
Light
c) High temperature
d) All above
When fresh meat in a butchers shop is cut, the newly
exposed surface, on coming in contact with oxygen,
becomes ______________
Pinkish
b)
a)
Brownish
d) Bright red
c) Red
Color changes leading to brown, grey &-others in fresh &cured meat can also arise from ______________
Biochemical changes b)
Physical
a)
changes
c) Microbial activity
d) Enzymes activity
When sugars heated under controlled conditions in the
absence of water, they form anhydro sugar, that readily
polymerize to give typical taint &-brown pigment this
processs called ______________
Maillard reaction
b)
a)
Caramalization

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c) Browning
d) Purification
Dairy product regularly suffers from rancid, goaty &unclean taints due to excessive concentration of
______________ fatty acids.
C11
C2 0
a)
C20
C22
b)
C18
C20
c)
C
C10
d)
4
Some bacteria like ______________ produce toxins that
cause food poisoning.
Clostridium
b)
a)
Staphylococcus aureus
c) Mycodesmavin
d) A & B
Chemically or bio-chemically, enzymes are primarily
______________ in nature.
Carbohydrate
b) Lipids
a)
c) Vitamins
d) Proteins
Cytochrome oxidase &-alcohol dehydrogenase are the
example of ____ enzymes.
Oxidoreductases
b)
a)
Transferases
c) Hydrolases
c) Lyases
Transminase is an example of ______________ enzyme.
Hydrolases
b)
a)
Oxidoreductases
c) Ligases
d) Transferases
Esterases, Proteinases, alkali &-acid phosphates belong to
______________ enzyme.
Hydrolases
b)
a)
Transferases
c) Oxidoreductases
d) Ligases
Fumerase is an example of ______________enzyme.
Ligases
b)
a)
Isomerases
c) Lyases
d) Hydrolases
Racemases belongs to ______________ enzyme.
Isomerases
b) Ligases
a)
c) Lyases
d) Oxidoreductases
Pyruvate carboxylase is an example of ______________
enzyme.

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Ligases
b)
a)
Isomerases
c) Lyases
d)Hydrolases
60.
The efficiency of an enzyme is greatly influenced by the
______________
pH
b)
a)
Environmental temperature
c) Concentration of enzyme d) All above
61.
____________ bacteria grow best within the temperature
range of 45oC 55oC.
Mesophilic
b)
a)
Thermophilic
c) Psychrophilic
d) All above
62.
______________ bacteria grow best at room temperature
20oC - 30oC.
Mesophilic
b)
a)
Thermophilic
c) Psycrophilic
d) All above
63.
______________ bacteria grow best at refrigeration
temperature 4oC 10oC.
Thermophilic
b)
a)
Psychrophilic
c) Mesophilic
d) All above
64.
Pure water has an Aw (water activity)______________
0.99
b)
a)
1.0
c) 1.5
d) 2.0
65.
Fresh foods have Aw ______________
0.99
b)
a)
S1.0
c) 1.6
d) 2.0
66.
Dried foods have Aw of ______________ or even less.
1.0
b)
a)
1.5
c) 0.6
d)2.0
67.
________ is commonly applied to plant material in order
to destroy some enzyme systems prior to canning, cold
storage, freezing or dehydration.
Blanching
b)
a)
Pasteurization

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c) Sterilization
d) Tyndallization
Tyndallization is more reliable than ______________
Sterilization
b)
a)
Pasteurization
c) Blanching
d) Canning
______________ is the method of food preservation in
which food contained in a permanently sealed container is
subjected to an elevated temperature for a definite period
of time and then cooled.
Canning
b)Sterilization
a)
c) Pasteurization
d) Blanching
Some substances are added intentionally to foods for the
purpose of making more profit generally termed as
______________
Food contaminations b)
Food
a)
adulterants
c) Food additives
d) All above
Many substances enter foodstuffs accidentally during
production, processing, storage & handling often referred
to as food ______________
Food contaminants
b)
Food
a)
adulterants
c) Food additives
d) All above
Many chemicals and added intentionally during
production, processing or storage to improve or enhance
the qualities of the foods stuff termed as______________
Food adulterants
b)
a)
Food additives
c) Food contaminants
d) All above
______________ is used to whiten the color of fresh
whole for the production of some kinds of cheese.
Hydrogen peroxide
b)
a)
Sulphurdioxide
c) Sodium benzoate
d) Potassium Sorbate
______________ is naturally occurring antioxidant.
a) Vitamin. K
b) Vit. A
c) Vit. B
d)Vit. E
BHA & BHT are the example of ______________
a) Antisprouting agent
b) Antiripening agent

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c) Antioxidants
d) Antimicrobial agent
______________ is the example of antiripening agent.
a) 2, 4, 5 trichlorophenoxy acetic acid
b) Maleic hydrazide
c) Sulphur dioxide
d) Sodium benzoate
The examples of thickening agents are ______________
a) Agar
b) Amylose
c) Guargum
d) All above
The most Commonly used leavening agents in bakery are
______________
Yeast
b)
Sodium
a)
bicarbonate
c) Sugar
d) a & b
In the production of Carbonated beverages CO2 and
______________ are common additives used as
preservative.
Sodium Propionate
b)
Sorbic
a)
Acid
c) Benzoate
d) Nitrates
Sorbic Acid and ______________ are the preservatives
used in bread preparation.
a)Sulphur dioxide
b) Nitrites
c) Propionic Acid
d) Benzoic Acid
The Final Products of alcoholic fermentation are
______________
a) Acetic acid + Water
b)Ethyl alcohol + Carbon dioxide
c)Ethyl alcohol + Water
d)All above
Saccharomyces
cerevisiae is the example of
______________
a) Bacteria
b) Fungi
c) Yeast
d) Molds
Beer is produced from ______________
a) Wheat
b) Barley
c) Corn
d)Rice
Soy Sauce is the fermented product of ______________
a) Barley
b) Wheat

FOOD TECHNOLOGY

85.
86.
87.

88.
89.
90.

91.

92.

93.

Page 18 of 41

c) Oat
d) Soy beans
Cereals are fermented to produce ______________
a) Coffee
b) Seasoning
c) Bread
d) CHAPATTI
Tea is the example of fermentation______________
a) Alcoholic
b) Non-alcoholic
c) Acetic
d) None
The examples of fermented dairy products are
______________
a) Cheese and Yoghurt
b) Butter and Cream
c) Cream and Ice Cream
d) All above
______________ is the acetic acid producing bacteria.
a) Acetomonas
b) Saccharomyces
c) Streptococcus
d) None
Vinegar is a product of ______________ fermentation.
a) Lactic
b) Acetic
c) Alcoholic
d) None
In dairy Industry ______________ bacteria are most often
used to convert milk sugar to lactic acid.
a) Streptococcus
b) Lactobacillus
c) Acetobacter
d) a & b
The term ______ is sometimes used to denote both
sensation and the substance.
a) Taste
b) Aroma
c) Flavour
d) All above
______________ is present in rancid butter.
a) Propionic acid
b) Pentanoic acid
c) N-butyric acid
d)Caproic acid

Esters are similar to ______________

a) Alcohols
b) Fatty acid
c) Aldehyde
d) Ketones
94.
Ethylbutyrate is well known for its ______________ like
aroma.
a) Banana
b) Grape
c) Pineapple
d) Guava
95.
______________ is well known for its banana like aroma.
a) Diacetyl
b) Iso-amyl acetate
c) Nerol
d) Ethyl butyrate
96.
Diacetyl is present in ______________

FOOD TECHNOLOGY

Page 19 of 41

a) Cultured butter
b) Sour Cream
c) Butter milk
d) All above
97.
Delta lactones are important in ______________
a) Jams
b) Jellies
c) Milk & milk products
d) Pickles
98.
Eugenol is important ingredient of oil of ______________
a) Olive
b) Cloves
c) Nutmeg
d) Cumin
99. ______________ is the example of flavor enhancer in meat
products.
a) Mono Sodium glutamate b) Sorbitol
c) Lecithin
d) None
100.The enzyme that destroys Vit. B-1 is ______________
a) Oxalate
b) Phenolase
c) Thiaminase
d) None
101.
_______________is the anaerobic or partially anaerobic
oxidation of carbohydrates with the help of enzymes.
a) Preservation
b) Fermentation
c) Dehydration
d) Pasteurization
102.
Fermentation industries include
a) Baking
b) Brewing
c) Wine making
d) All above
103.
Yoghurt, Cheese, Pickles are included in
a) Fermented foods
b) Dehydrated food
c) Simple food
d) Preserved food
104. C6H12O6
yeast
2C2H5OH + 2CO2
a) Lactic fermentation
b) Acetic fermentation
c) Alcoholic fermentation
105. _______________ is applied in the production of leavened
bread and alcoholic beverages.
a) Lactic fermentation
b) Acetic fermentation
c) Alcoholic fermentation
106. The fermentation in which sugars are converted into ethyl
alcohol and carbondioxide.
a) Lactic fermentation
b) Acetic fermentation
c) Alcoholic fermentation
107. Beer is produced from.
a) Corn
b) Barley
c) Oat
d) Wheat

FOOD TECHNOLOGY

Page 20 of 41

108. Wine is produced from

a) Lemon
b) Avocado
c) Grapes
d) Grape fruit
109. Vinegar is a product of
a) Acetic fermentation
b) Lactic fermentation
c) Alcoholic fermentation
110. C6H12O6 Bacteria
CH3CHCOOH + H2O
a) Acetic fermentation
b) Lactic fermentation
c) Alcoholic fermentation
111. Lactic acid bacteria utilize the sugars present in the foods
and convert them into lactic acid this process is called.
a) Acetic fermentation
b) Lactic fermentation
c) Alcoholic fermentation
112.
Streptococcus Thermophilus and Lactobacillus bulgaricus
are Lactic fermentar in.
a) Meat industry
b) Dairy industry
c) Fruit and Vegetable industry
d) Beverage industry
113.
Lactic fermentation product from coagulated milk in dairy
industry is
a) Cheese
b) Ice Cream
c) Skimmed Milk
d) Milk Cream
114.
Several yeasts can be used but most commonly species of
genus.
a) Streptococcus
b) Lactobacillus
c) Leuconostoc
d) Saccharomyces
115.
Saccharomyces Cerevisae & Saccharomyces carlbergensis
are common species of yeast which are used in
a) Acetic fermentation
b) Alcoholic fermentation
c) Lactic fermentation
116.
_______________ is used in alcoholic fermentation
a) Yeast
b) Bacteria
c) Algae
d) Blue green Algae
117.
C6H12O6
yeast
2C2H5OH +2CO2
a) Alcoholic fermentation
b) Acetic fermentation
c) Lactic fermentation

FOOD TECHNOLOGY

Page 21 of 41

118.C2H5OH
CH3COOH + H2O reaction
take place in the presence of
a) Yeast
b) Acetic acid bacteria
c) Lactic acid bacteria
119.
C6H12O6
CH3CHCOOH + H2O reaction
take place in the presence of
a) Yeast
b) Acetic acid bacteria
c) Lactic acid bacteria
120.
The breakdown of protienaceous material is referred to as
a) Autolysis
b) Lipolysis
c) Proteolysis
d)Radiolysis
121.
The break down of fatty material is referred to as
a) Autolysis
b) Lipolysis
c) Proteolysis
122.
Naturally vinegar contain acetic acid
a) 8%
b) 4%
c) 2%
d) 5%
123.
Radiolysis, a process by the application of ionizing
radiation may occur in_______________
a) Carbohydrates
b) Protein
c) Water
d) Lipids
124.
Oxidation as well as condensation reactions similar to non
enzymatic browning due to irradiation have been observed
in_______________
a) Protein
b) Carbohydrates
c) Lipids
d) Water
125.
Deamination, Oxidation, Polymerisation and
decarboxylation have been observed during irradiation
in_______________
a) Water
b) Carbohydrates
c) Protein
d) Lipids
126.
Many reactions similar to oxidative rancidity during
irradiation have been observed in _______________
a) Water
b) Carbohydrates
c) Lipids
d) Protein
127.
Which set of Vitamins in food are relatively sensitive to
application radiation
a) A, E, K,
b) A, E, C, Riboflavin, B-1
c) A, Niacin, D, B-1, E
d) D, A, E, K, C

FOOD TECHNOLOGY

Page 22 of 41

128.
The spinning process in fruits such as bananas,
Tomatoes, pears, Mangoes, Guava and others can be
delayed by low dose irradiation_______________
a) 280 380 GY
b) 250 350 GY
c) 220 350 GY
d) 200 300 GY

Page 23 of 41

FOOD TECHNOLOGY

ANSWERS (MCQS)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.

b
a
b
c
b
d
b
b
b
b
b
b
b
d
b
d
b
a
b
a
a
a
c
a
a
d
a
c
a
a
c
a
c
a
a
d

51.
52.
53.
54.
55.
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
67.
68.
69.
70.
71.
72.
73.
74.
75.
76.
77.
78.
79.
80.
81.
82.
83.
84.
85.
86.

d
d
d
a
d
a
c
a
a
d
b
a
b
b
a
c
a
a
b
b
a
b
a
d
c
a
d
d
c
c
b
c
b
a
c
d

Page 24 of 41

FOOD TECHNOLOGY

38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
101.
102.
103.
104.
105.
106.
107.
108.
109.
110.
111.

37.

a
a
a
c
d
a
b
c
d
c
d
c
c
b
d
b
d
a
c
c
c
b
c
a
b
b

87.
88.
89.
90.
91.
92.
93.
94.
95.
96.
97.
98.
99.
100.

a
a
b
d
c
c
a
c
b
d
c
b
a
c

116.
117.
118.
119.
120.
121.
122.
123
124
125
126

a
a
b
c
c
b
b
c
b
c
c

112.
113.
114.
115.

b
a
d
b

127
128

a
b

FOOD TECHNOLOGY

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.

Page 25 of 41

FILL IN THE BLANKS

Milk is the ________________ of mammary glands from
different animals.
Milk Proteins is called________________
Fat % age in milk is ________________
Butter is an example of ________________ in
________________ emulsion.
Margenine is an example of ________________ in
________________ emulsion.
.
lactoglobulins
and.
.Lactalbumins
are
________________
Favorable temperature for the microorganisms to grow in
the milk is ________________ oC.
Critical temperature for milk, is ________________ oC.
pH of milk ranges from ________________
Prepasteurization
process
is
also
called
________________
Heat treatment at 121oC to kill the spore forming &vegetative cells also called ________________
During homogenization one globules of fat converts to
________________ fat globules.
Casein is stable at ________________ oC .
________________ enzyme used in cheese making.
Casein is separated from the milk at pH
________________
and
temperature
of
________________
The globular structure of casein is due to the presence of
________________ amino acid.
Milk proteins are --------and---------Whey protein denatures at ________________ oC.
Whey proteins ________________ , ________________ ,
________________
Pectin is a polymer of ________________
Casein
________________%
whey
protein
________________% of total milk.
________________ casein is the only protein which
contains carbohydrate moiety.
Main
constituent
of
carbonated
soft
drink
________________
,
_______________and,
________________

FOOD TECHNOLOGY

25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.

Page 26 of 41

24. Milk fat contain about ________________%

unsaturated fatty acids.
Fructose is also called ________________
________________ is also called corn sugar.
Fructose is also called ________________
________________ is also called D-glucose.
________________ is the only non-reducing sugar.
________________ is called milk sugar.
________________ is also called invert sugar.
________________ is also called table sugar.
Non-nutritive sugar used in foods ________________ &________________
Fats and oils are the esters of ________________ and
________________
Fats and oils are commonly called as ________________
Fats are ________________ fatty acids and solids at room
temperature.
Unsaturated fatty acids called________________ are
liquid at room temperature.
Lipids are Soluble in ________________
Waxes are ________________ in nature.
________________ are esters of fatty acids with alcohols
other than glycerol.
Lecithin, the most commonly used emulsifier is
________________ in nature.
Butter is called ________________ fat.
Margarine is called ________________ fat.
Naturally occurring emulsifiers are ________________
and ________________
Saturated fatty acids have ________________ melting
points.
Removal of Solids from fats and oils at selected
temperature is called ________________
Hydrolytic rancidity in fats &- oils is due to
________________ enzyme.
Flavour of butter is due to ________________
Collagen & elastin are collectively called as
________________
In meat curing, NaNO3 is used for ________________

FOOD TECHNOLOGY

52.
53.
54.
55.
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
67.
68.
69.
70.
71.
72.
73.
74.

Page 27 of 41

51. ________________ and ________________ are the

examples of Proteolytic enzyme.
________________ is also called cane sugar.
Crude oil contains ________________ % of triglycerides.
Oil from animal is extracted by ________________
Fat &- oil are good source of vitamin ________________
Any thick liquid in which tiny drops of fat &- oil are
evenly distributed is called ________________
The ratio of density of substance to the density of water is
called ________________
The ratio of the sin of angle of incidence to the angle of
reflection at a given temperature is termed as
________________
The residue remaining after incinerating the product is
called ________________
World used method of meat slaughtering are
________________
,
________________
,
________________
The changes take place after slaughtering is called
________________
The organic acid present in apples ________________
Organic acid present in spinach is ________________
________________ is present in grapes.
________________ is present in black berries.
________________ is the period when the anabolic
biochemical process given way to catabolic process.
________________ is the final stage of maturation &initial stage of senescence.
________________ is precursor of ethylene.
________________ is lipid soluble coloring pigment.
________________ color pigment is formed during
browning.
________________ is called dietary fiber.
Gluten is a combination of two subunits (proteins)
________________ &- ________________
Protein ________________ gives elasticity to the wheat
flour.
Protein ________________ gives strength/resistance to the
wheat flour.

FOOD TECHNOLOGY

76.
77.
78.
79.
80.
81.
82.
83.
84.
85.
86.
87.
88.
89.
90.
91.
92.
93.
94.
95.
96.
97.

Page 28 of 41

75. ________________ is a reproductive part of the

wheat grain.
Botanical name of wheat ________________
Addition of nutrients which are lost during processing is
called ________________
Addition of nutrients which already absent/naturally absent
in food is called ________________
________________ is polymer of plant material which can
not be digested by human digestive tract.
________________ is the listing of characteristics which
considered to be important by buyers & sellers.
________________ is prepared from common wheat.
________________ is prepared from durum wheat.
Straight Grade Flour (SGF) is ________________% of the
flour.
SGF Stands for ________________
________________ is 2nd in the production in the world
after wheat.
________________ are those Kernal which do not break
after cooking &- during cooking.
Benzoylperoxide is ________________ agent in wheat
flour.
20% of difference of short &- long patent flour is
________________
________________ is 45% of the total product.
________________ is 67% of the total product.
In composition of wheat bran is ________________ %,
germ
________________
%
&-endosperm
________________ %.
In apple disorder due to deficiency of calcium is
________________
Deposition of fat in muscle fibers &- make them tender is
called ________________
Fruit generally contains ________________ % water.
________________ have higher sugar than all other fruits.
Avocado &- olive contain ________________ %,
________________ % oil droplets respectively in cells.
________________ &- ________________ are predominant acid in the fruits &- vegetables.

FOOD TECHNOLOGY

99.
100.
101.
102.
103.
104.
105.
106.
107.
108.
109.

110.
111.
112.
113.
114.
115.
116.
117.

Page 29 of 41

98. ________________ is the process in fruits &vegetables take off O2 (oxygen) &- give off CO2 (Carbon
dioxide).
________________ is synthetic phase in senescence.
________________ is destruction phase in senescence.
The difference b/w Climetric &- non-Climetric fruit is due
to the differences in ________________
&________________ .
Food which are except the main oil dishes are
called_____________________.
________________ is the stage when starch is converted
into gelly.
Water absorption capacity of flour depends upon the
________________ &- ________________ of protein.
The ability of flour to withstand fermentation process &to produce a satisfactory loaf over a period of time is
called ________________ of flour.
Flour with pH value below ________________
is
generally too acidic &- give poor results in bread making.
The range of pH for satisfactory bread making flour is
________________
________________ is also called as bread mold.
Honey contains 20% moisture but does not show the
growth of any mold or yeast because water in honey is
________________
bounded
&
have
a
________________ water activity.
In both plants &- animals the primary source of energy is
________________
Copper, Iron, Light, heat & oxygen ________________
in oxidation.
________________ small organic molecules required for
growth, development &- maintenance of human body.
________________ soluble includes Vit. A, D, E & K.
________________ soluble include B1, B2, Niacin B6, B12
folic acid, biotin.
Vit. ________________ is also called retinol.
Vit. ________________
is also known as visual
pigments.
Vit. ________________ is used to fortify margarine &skimmed milk.

FOOD TECHNOLOGY

119.
120.
121.
122.
123.
124.
125.
126.
127.
128.
129.
130.
131.
132.
133.
134.
135.
136.
137.

Page 30 of 41

118. Vit. ________________

is used to fortify
vegetable ghee, margarine &- other milk products.
Vitamin C as also known as ________________
Vitamin B3 is also called ________________
Folic acid is also known as ________________
________________ inorganic elements in food have been
classified into 2 groups according to their requirement in
the body.
Na, K, Ca, Mg, P, S &- Cl are the ________________
group of minerals.
Fe, Cu, CO, MO, Zn, I2, Fl, Se are the ________________
group of minerals.
Al, B, Ni, Sn, Cr used as packaging material are
________________ metals.
Deficiency of I2 cause ________________ in man.
When certain fruits & vegetables cut & placed in air for
sometime they become brown. This is called
________________ browning.
When sugar heated above 300oC, a brown insoluble
colloidal is formed. This is called ________________
In ________________ the amino group of protein &
aldehyde group of reducing sugar condense together &
produce 4- hydroxymethyl furfural whichs brown in color.
Digestion occurs in ________________
Below or above consumption of one or more nutrients than
the requirement of body is called ________________
________________ is the consumption of nutrients less
the requirement of body.
________________ is that diet which contains sufficient
amount of all the nutrients (Water, CHO, Proteins, Fat,
fiber etc).
SNF stands for ________________ in milk.
Milk mainly consists of three main component as
________________
, ________________
,
________________
________________ is present in the form of calcium
casenate phosphate complex.
Yeast reproduce by ________________
, &________________

FOOD TECHNOLOGY

139.
140.
141.
142.
143.
144.

145.
146.
147.
148.
149.
150.
151.
152.
153.
154.
155.
156.
157.
158.
159.
160.

Page 31 of 41

138. ________________
,
________________
important industry yeast.
HACCP stands for ________________
Fermentation in cereals &-cake is ________________
due to production at acid &- alcohols.
Ropiness problem in bread is caused by the bacteria.
Liquid medium for bacterial growth is termed as
________________
Nutritional material used for the growth of microorganisms
is called as ________________
________________ is a branch of analytical chemistry
which deals with the determination of chemical
composition or change in composition or additives or
adulterants or contaminants in food by using various
techniques.
________________ is also called as proximate or routine
analysis.
________________ is done by senses, it requires panels
of experts which may be trained or untrained.
Expectation error, stimulation error, logical error, Hallo
effect, suggestion, contrast effect &- positional bias the
factors that effect ________________
IFST Stands for ________________
NFE stand for ________________
AA0CC Stands for ________________
Equiv wt. of citric acid is ________________
Equiv wt. of tartaric acid is ________________
Equiv wt. of Malic acid is ________________
Equiv wt. of acetic acid is ________________
________________ acid is a vitamin as well.
N2 is multiplied with ________________
to obtain
percent protein.
HPLC stands for ________________
________________ is a separation technique in which a
mixture is separated into its constituent parts.
GLC stands for ________________
Ratio of the water vapor pressure (at a given temperature)
in equilibrium with a food to the vapor pressure of water at
the same temperature is called ________________

FOOD TECHNOLOGY

162.
163.
164.
165.
166.
167.
168.
169.
170.
171.
172.
173.
174.
175.
176.
177.
178.
179.
180.
181.
182.

Page 32 of 41

161. Many fruits contain a gelling or thickening

substance, ________________ , which incidentally is
responsible for the setting or getting of conserves Jams.
________________ enzyme break down the pectin.
The most common scale for preference testing is the
nine point ________________
________________ is animal starch.
The most abundant carbohydrate component of plant cell
wall is ________________
Glycolysis takes place in ________________
Anaerobic breakdown of glucose into pyruvic acid in
cytoplasm of cell is called ________________
All the enzymes ________________ in nature, except
RNA.
Amino acids which are not synthesized in the body
according to its requirement are called ________________
The Amino acids which can be synthesized in the body
according to the requirement of system called
________________
A pH value at which a molecule has both positive &negative charge &- have no net charge &- molecule is
electrically neutral is called ________________
Ethylene production in case of climetric fruit is
________________
The real cause of degreening in nature fruit is
________________
Natural Ripening agent in fruits is ________________
Moldiness in bread is caused by ________________,
________________ , &- ________________
White spots on bread is the indication of
________________ bread.
________________ Yeast like fungi cause chalky.
________________ bread is resulted from the growth of
pigmented bacteria________________
For bread making, the dough pH should be
________________
Ca or Na propionates or sorbic acid is used to inhibit
________________ growth in bread.
________________ is a rich source of Vit. C.
________________ is father of canning.

FOOD TECHNOLOGY

184.
185.
186.
187.
188.
189.
190.
191.
192.
193.
194.
195.
196.
197.
198.
199.
200.
201.
202.
203.
204.
205.
206.
207.
208.
209.

Page 33 of 41

183. Protein is present in milk as ________________

ISO stands for ________________
Pickles are preserved by ________________
Bacteria
involved
in
pickle
preservation
are
________________
Sugar, act as preservative at concentration of above
________________ %.
Blanching is also known as ________________
CAS stands for ________________
________________ , ________________ are lost during
the process of milling of wheat flour.
Use of sulphurdioxide &- benzoic acid is common in the
________________ , &- ________________ industry.
In
baking, where mould growth is feared
________________ are employed.
Two immiscible solution make miscible is called
________________
Mayonnaise is the example of ________________
In the production of vegetable Ghee ________________
catalyst is used.
________________
is the only sugar whichs not
fermented by yeast.
________________ is a heat treatment (65oC 68oC)
to kill vegetative forms of cell life in liquid.
High % age of sucrose will ________________ the rate
of fermentation.
Generally sucrose % age used in fermentation of flour
________________ %.
Starch may be composed of ________________
&________________
LTLT stands for ________________
HTST stands for ________________
UHT stands for ________________
Dextrin is hydrolytic product of ________________
Starches ________________ in cold water.
Stickiness/buckiness in the dough is the result of
________________ of flour.
________________ is the precursor of pectin.
Propectin is ________________ in water.
Pectin is ________________ in water.

FOOD TECHNOLOGY

211.
212.
213.
214.
215.
216.
217.
218.
219.
220.
221.
222.
223.
224.
225.
226.
227.
228.
229.
230.
231.
232.
233.

Page 34 of 41

210. The brine is tested by a hydrometer commonly

called ________________
All the egg cholesterol is present in egg
________________
Flavour is a combination of ________________,
________________ , & ________________
________________ is flavour intensifier used in meat &
meat products.
FDA stands for ________________
________________
is any edible part of in striated
muscle of an animal.
________________
is the reserve form of energy in
plant.
Principal pigment present in muscle cells of meat is
________________
Myoglobin, a red emulated protein closely related to
________________ of the RBC.
-amylase converts starch into ________________
- amylase converts Dextrin into ________________
Starch is hydrolysed by ________________
&________________
Yellow color of corn is due to the ________________
color pigment.
White color of milk is attributed by ________________
________________ is the instrument used to measure
TSS. (Total soluble solids).
Refrectometer is calibrated at ________________ oC.
________________ is that slow whose concentration is
known.
H2SO4 is standardized by ________________
Oxidizing agent ________________ the gluten strength.
Reducing agent ________________ the gluten strength.
Ash contents more in ________________ portion of the
wheat grain.
Brown color of flour is due to ________________
portion.
Baking powder is composed of ________________ , and
acid, salt &- starch.
________________
in baking powder act as
________________ agent

FOOD TECHNOLOGY

235.
236.

237.
238.
239.
240.
241.
242.
243.
244.
245.
246.

247.
248.

Page 35 of 41

234. In case of fruit canning ________________

is
filled in b/w in spaces of the pieces of fruits.
In case vegetable &-meat canning ________________ is
filled in cans.
Suitable head space ________________
to
________________ inch is left n can. so that when can
closure is finally accomplished, it will help in further
processing.
________________ and ________________
are
important meat proteins.
Lettuce &-spinach grouped under ________________
vegetables.
Artichoke &- asparagus are under the group of
________________ vegetables, respectively.
Cucumber, egg plant &- tomato are ________________
as well as vegetables.
Carotenoid are ________________
in water but
________________ in lipid.
ADA (Azodicarbon amide), Potassium bromate, ascorbic
acid, cystene are the example of________________ in
flour.
Salometer is used to measure ________________ % in a
compound.
________________ analysis gives useful information,
particularly from the nutritional &- biochemical point of
view.
________________ analysis refers to the determination
of a particular element or a compound present in the
material.
The ___________ consists in determining the % ages of
the moisture, ash, acidity, crude fat or other extract,
protein, sugars &- crude fiber, the sub total subtracted
from 100 represents the amount of carbohydrates other
than sugars, but includes, gum, starch pectin etc.
________________
reduces the copper in Fehlings
solution to red, insoluble cuprous oxide.
Lane &- Eynon Method is used to determine the
________________ in a food sample.

FOOD TECHNOLOGY

250.
251.
252.
253.
254.
255.
256.
257.
258.
259.
260.
261.
262.
263.
264.
265.
266.
267.

Page 36 of 41

249. Nitrogen
content
is
estimated
by
the
________________
method which is based on the
determination of the amount of the reduced nitrogen
present in the sample.
The crude fiber consists largely of ________________
together with a little ________________
Agar Agar is used to ________________ the medium.
Most of the earth bacteria cant utilize the agar so media
remain ________________
The needle use for inoculating the culture is made up of
________________
________________ is called Pre-Pasteurization process.
Enzyme ________________ is used for cheese making.
Flavors are ________________ compounds.
Red color of tomato is due to ________________
Food processor classifies all foods into three broad
categories ________________ , ________________ , &________________
Cakes in which the weight of sucrose is equal to or
exceeds that of the flour are called ________________
Cakes in which the wt. Of sucrose is less than hat of flour
called ________________
In cakes &- cookies ________________ is one of the
principal ingredient, which makes for tenderness.
High sugar cakes very sweet &- have ________________
texture with few tunnels.
Fullers earth is used to remove ________________
Mayonnaise is an emulsion of ________________
________________ is called pig fat.
________________ is called animal fat.
________________
is the example of H2O in oil
emulsion.

Page 37 of 41

FOOD TECHNOLOGY

FILL IN THE BLANKS

1.
2.
3.
4.
5.

Lacteal Secretion
Casein
4-8%
Water, Oil
Water, Oil

40.
41.
42.
43.
44.

6.
7.
8.
9.

Whey Protein
20oC 40oC
10oC
6.8 6.9

45.
46.
47.
48.

10.
11.

Thermization
UHT- Sterilizaton

49.
50.

12.

2500

51.

13.
14.
15.
16.

140oC
Rennet
4.5, 20oC
S-Containing Amino acids

52.
53.
54.
55.

17.
18.
19.

Whey, casein
80oC
-lactoglobulins, lactalbunnins, Blood Serum
albumins, Immunoglobulins
Rhamnoglactrurons
80%, 20%

56.
57.
58.

Kepa (K-)
Flavoured syrup, water &CO2
30%
Fruit sugar / Levulas
Dextrose
Laevulose
Dextrose

61.
62.

Ash
Sticking, Kosher
Hilal
Rigor Mortis
Malic acid

63.
64.
65.
66.
67.

Oxalic acid
Tartaric acid
Isocitric acid
Senescence
Ripening

20.
21.
22.
23.
24.
25.
26.
27.
28.

59.
60.

Waxes
Phospholipid
Animal
Vegetable
Lecithin &Cephalin
High
Fractionation
Lipase
Butyric acid /
Diacetyl
Stroma
Fixation of red
color
Trypsin &Pepsin
Sucrose
95%
Rendering
Vit. E /
Tocopherols
Emulsion
Specific gravity
Refrective index

Page 38 of 41

FOOD TECHNOLOGY

68.

Methionine

69.
70.
71.
72.

Carotenoid
Quinone
Hemicelluloses
Gliadin &ghutenin

34.
35.
36.
37.

Lactose
Sucrose
Sucrose
Sorbitol, Sacchrine,
Aspartame, Cyclamate
manitol, Acesulfamek
Glycerol &- fatty acids
Triglycerides
Saturated
Oils

73.
74.
75.
76.

38.
39.
79.
80.

Organic Solvent
Lipids
Hemicelluloses
Grading

77.
78.
120.
121.

81.
82.
83.
84.
85.

Farina
Semolina
72
Straight grade flour
Rice

122.
123.
124.
125.
126.

86.

Intact Kernal

127.

87.

Bleaching

128.

88.

Cut of flour

129.

89.
90.
91.
92.
93.
94.

Short patent
Long patent
15,23,83
Bitter pit
Marbling
80

130.
131.
132.
133.
134.
135.

95.
96.

Dates
20,15

136.
137.

Gliadin
Glutamine
Germ
Triticum
aestivum
Enrichment
Fortification
Niacin
Pteryolglutemic
acid
Minerals
Major
Minor
Inert
Goiter /
Parathyroidism
Enzymatic
browning
Non Enzymatic
browning
Maillard
Reaction
Elementary canal
Malnutrition
Under nutrition
Balance diet
Solid Not fat
Water, fat,
protein
Casein
Budding, fision

29.
30.
31.
32.
33.

Sucrose

Page 39 of 41

FOOD TECHNOLOGY

97.

Citric acid &- Malic acid

138.

98.

Respiration

139.

99.
100.
101.

140.
141.
142.

102.
103.
104.

Anabolic
Catabolic
Respiration rate, ethylene
production
Snack foods
Gelatinization
Quality, Quantity

105.

Tolerance

146.

106.

147.

107.

5.5 6.5

148.

108.

Aspergillus oryzae

149.

109.

Physically, low

150.

110.
111.
112.
113.
114.
115.
116.

Carbohydrate
Pro-oxidant
Vitamins
Fat
Water
Vit. A
Vit. A

151.
152.
153.
154.
155.
156.
157.

117.
118.

Vit. A
Vit. D

158.
159.

119.

Ascorbic acid

160.

143.
144.
145.

S-Cerevisae, S.
Carlbergensts
Hazard analysis
and critical
control points.
Undesirable
Bacillus Subtilis
Broth
Culture media
Food analysis
Chemical
analysis
Sensory
evaluation
Sensory
evaluation
Institute of food
Science and
technology
Nitrogen free
extract
American
Association of
cereal chemists
70
75
67
60
Ascorbic acid
6.25
High
performance
liquid
chromatography
Chromatography
Gas liquid
chromatography
Water activity

Page 40 of 41

FOOD TECHNOLOGY

162.
163.
164.
165.
166.
167.
168.
169.
170.

Pectinase
Hedonic scale
Glycogen
Cellulose
Cytoplasm
Glycolysis
Protein
Essential amino acids
Non essential

204.
205.
206.
207.
208.
209.
210.
211.
212.

171.

Isoelectric point

213.

172.

High

214.

173.
174.
175.

Ethylene
Ethylene
R. nigrican, R. Stolonifer P.
expansum
Chalky
Trichosporum variable
Red, Seretia marcescence
5 5.15
Mold
Guava
Nicolas Appert
Suspension
International standard
organization
Fermentation
Lacticacid producing
bacteria
50
Scalding
Controlled atmosphere
system
Iron, Vit. B-complex
Fruit, Vegetables

215.
216.
217.

Ultra heat
treatment
Starch
Insoluble
Over mixing
Protopectin
Insoluble
Soluble
Salometer
Egg yolk
Taste, smell &feel
Monosodium
Glutamate
Food &- drug
administration
Flesh
Starch
Myoglobin

218.
219.
220.
221.
222.
223.
224.
225.
226.

Haemoglobin
Dextrin
Maltose
Acid, enzyme
Carotenoid
Calcium
Refrectometer
20
Standard soln

227.
228.

NaOH
Increase

229.
230.
231.

Decrease
Bran
Bran

232.
233.

NaHCO3
Starch,

161.

176.
177.
178.
179.
180.
181.
182.
183.
184.
185.
186.
187.
188.
189.
190.
191.

Pectin

203.

Page 41 of 41

FOOD TECHNOLOGY

192.
193.
194.
195.
196.
197.
198.
199.

Propionates
Emulsion
Emulsion
Nickle
Lactose
Pasteurization
Slow down/decrease
1 2%

234.
235.
236.
327.
238.
239.
240.
241.

200.
201.

242.
243.
244.

Proximate

245.
246.

Amylose, Amylopectin
Low temperature long
time
High temperature short
time
Ultimate
Proximate

anticaking
Sugar Syrup
Brine/Salt soln
1/8, 3/16 inch
Collagen, elastin
Leafy
Flower, Stem
Fruit
Insoluble,
Soluble
Maturing
Salt

257.
258.

247.
248.
249.
250.
251.
252.
253.
254.
255.
256.

Invert sugar
Sugar content
Kjeldahal method
Cellulose, Lignin
Solidify
Solid
Platinium
Thermization
Rennin
Aromatic volatile

259.
260.
261.
262.
263.
264.
265.
266.
267.

Lycopene
Stable, Semi
perishable,
perishable
High sugar cakes
Low sugar cakes
Surose
Fine
Pigments
Oil in H2O
Lard
Tallow
Milk

202.