Which one of the following is the best known, most widely used food flavour enhancer _____?
A. Ether
B. Alcohol
C. Monosodium glutamic acid All the above
D. All the above
Which one of the following is synthetic flavour _____?
A. Esters
B. Aldehydes
C. Ketones
D. All the above
Texture of pastries, cookies and crackers is evaluated by ____?
A. Warner-Bratzler sheer
B. Short meter
C. Compress meter
D. All the above
The food colour measurement can be obtained by ______?
A. Spectrophotometer
B. Tint meters
C. Disc colourimetry
D. All the above
Egg quality is determined by _______?
A. Albumin
B. Yolk
C. Germ spot
D. All the above
Milk proteins are rich in ______?
A. Cysteine
B. Methionine
C. Lysine
D. All the above
Maximum amount of whey proteins are found in _______?
A. Buffalo milk
B. Cow milk milk
C. Goat milk
D. Sheep milk
The average per capita world consumption of milk per head per day is _____?
A. 160 g
B. 250 g
C. 320 g
D. Non of the above
The function of acids in food is to _______?
A. Intensity & modified the taste
B. Act as ciectton pair accpot
C. Act as microbial inhibitor
D. All the above
The deficiency of Niacin in adults causes _____?
A. Dementia
B. Diarrhea
C. Ulcerated mouth & tongue
D. All the above
