Which one of the following plays the role of a natural oxidants ______?
A. Vitamin A
B. Vitamin C
C. Vitamin E
D. None of the above
Oxidative rancidity is promoted by _____?
A. Heat
B. Catalysis
C. Enzymes
D. All the above
Microbial gum used in food serve as _____?
A. Stabilizer
B. Emulsifier
C. Thickener
D. All the above
Gelatinization is the process in which ______?
A. Starch granules swell rapidly and lose birefringence
B. Starch granules do not swell rapidly and lose birefringence
C. Starch granules collide frequently causing a reduction in viscosity
D. Both a & b
The function of sugar in food is ______?
A. Humecants
B. Plasticizers
C. Sweetners
D. All the above
Per day the developing countries consume food corresponding to ______?
A. 1000-1500 Kcal
B. 1500-1800 Kcal
C. 1800-2000 Kcal
D. None of the above
Approximately caloric value in Kcal/100 g of whole milk is ______?
A. 50
B. 60
C. 69
D. 75
Approximately caloric value in Kcal/100 g ofwalnut is _____?
A. 500
B. 600
C. 650
D. 700
The storage life of onions at 32ºF with R.H of 75% is _____?
A. 2-4 months
B. 4-6 months
C. 6-8 months
D. 8-10 months
The storage life of fresh beef at 34ºF with R.H of 92% is ______?
A. 1-3 weeks
B. 1-4 weeks
C. 1-6 weeks
D. 1-8 weeks
