Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent ________?
A. Metals
B. Light
C. High temperature
D. All the above
The fruit and vegetables contain an insoluble stiffening material called ____?
A. Pectin
B. Lig in
C. Protopectin
D. Gums
Foods that fall within the pH range of 5.0 to 4.5 are called ______?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
Okra, green peas, green beans and leafy vegetables are ______?
A. Low acid foods
B. Medium acid foods
C. Acid foods
D. High acid foods
Apple, guava, mango,pineapple and tomato are _____?
A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods
The moisture content of natural semi-perishable food ranges between ______?
A. 50-60%
B. 70-80%
C. 60-90%
D. 50-70%
Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable ________?
A. Chemist
B. Nutritionist
C. Food processor
D. All the above
Ascorbic acid deficiency causes ______?
A. Scurvy
B. Night blindness
C. Rickets
D. Beriberi
Biotin is the name given to vitamin ______?
A. Vitamin H
B. Vitamin C
C. Vitamin D
D. Vitamin E
Which one of the following is a yellow, crystalline and water soluble compound ________?
A. Riboflavin
B. Niacin
C. Cholecaliferol
D. Folic acid
