Objective type questions on Food Science (General-6)

Q.No. 1. Fruits used for eradication of ‘scurvy’ disease is:
(A) Guava
(B) Aonla
(C) Mango
(D) Citrus

Show Answer

(B) Aonla

Q.No. 2. Grapes are rich in
(A) Citric acid
(B) Ascorbic acid
(C) Tartaric acid
(D) Mallic acid

Show Answer

(C) Tartaric acid

Objective type questions on Food Science (General-5)

Q.No.1. The most important quality attributes which responsible for colour of the potato chips is
(A) Starch
(B) Proteins
(C) Reducing sugars
(D) Vitamin C

Show Answer

(C) Reducing sugars

Q.No.2. Average energy value of carbohydrates in food is
(A) 3 kcal/g
(B) 4 kcal/g
(C) 5 kcal/g
(D) 6 kcal/g

Show Answer

(B) 4 kcal/g

Objective type questions on Food Science: Vitamins Part-I

Q.No.1. The vitamin- A is known as
(A) Retinol
(B) Thiamine
(C) Riboflavin
(D) Ascorbic acid

Show Answer

(A) Retinol

Q.No.2. Precursor of vitamin-A is
(A) Methionine
(B) β- carotene
(C) Tryptophan
(D) Ergosterol

Show Answer

(B) β- carotene

Objective type questions on Dairy Science (General-2)

Q.No.1. The MSNF means
(A) Milk Solid Not Fat
(B) Milk Solid Natural Fat
(C) Milk Solid Non Fat
(D) Milk Standardized Natural Fat

Show Answer

(A) Milk Solid Not Fat

Q.No.2. Cow milk contains …..% MF and ……% MSNF
(A) 5.0-6.0, 9.0
(B) 3.5-4.0, 8.5
(C) 3.0-3.5, 9.0
(D) 4.5, 8.5

Show Answer

(B) 3.5-4.0, 8.5

Objective type questions on Cereal Technology (General-1)

Q.No.1. Which of the following has highest protein content ?
(A) Oat
(B) Ragi
(C) Wheat
(D) Bajra

Show Answer

(A) Oat

Q.No.2. Which of the following has highest fat content?
(A) Rice
(B) Bajra
(C) Maize
(D) Oat

Show Answer

(D) Oat

Objective type questions on Dairy Science (General-1)

Q.No.1. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
(A) 3%
(B) 6%
(C) 9%
(D) 12%

Show Answer

(C) 9%

Q.No.2. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
(A) Malty
(B) Foreign
(C) Feed
(D) Rancid

Show Answer

(A) Malty

Objective type questions on Meat Science (General-2)

Q.No.1. Anaerobic souring in meat is a result of
(A) Acton of its own enzyme
(B) Anaerobic production of lactic acid or fatty acid by the action of bacteria
(C) Proteolysis without putrefaction
(D) All of these

Show Answer

(D) All of these
Proteolysis without putrefaction is also known as “stinking sour fermentation” in meat

Q.No.2. Greening of sausage is caused by
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus

Show Answer

(A) Lactobacillus and Leuconostoc