The storage life of Apricot at 32ºF with R.H of 90% is ______?
A. 2-4 weeks
B. 1-2 weeks
C. 3-4 weeks
D. 1-5 weeks
Ergosterol is usually found in ______?
A. Animal fat
B. Vegetable fat
C. Both a & b
D. None of the above
Which one of the following is the non-ethylene producing fruit ______?
A. Mango
B. Banana
C. Orange
D. Pear
Milk is pasteurized at ______?
A. 50ºC for 30 minutes
B. 60ºC for 30 minutes
C. 62.8ºC for minutes
D. None of the above
The consumption of several flavours and micromtrients per person per year is _____?
A. mg
B. .< 0.01 mg
C. .> 0.01 mg
D. None of the above
The improve and stabilize the texture of foods which types of stabilizers and thickeners are used ______?
A. Guar gum
B. Agaragar
C. Starch
D. All the above
To prevent the growth of molds in bread ind other backed food which preservative is used _______?
A. Sodium acetate
B. Potassium acetate
C. Calcium acetate
D. All the above
The world’s food is lost by microbial spoilage upto the extent of ______?
A. One-half
B. One-fourth
C. One-fifth
D. One-third
To make light cakes, biscuits and muffins which leavening agent is used ______?
A. Silicoaluminate
B. Magnesium carbonate
C. Phosphate salts
D. All the above
Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds ____?
A. Benzoyl peroxide
B. Nitrosyle chloride
C. Sorbitol
D. Mannitol
