Agriculture MCQs

Page No. 43

Oxidative rancidity is promoted by ____________________?


aHeat

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bCatalysis

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cEnzymes

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dAll of the above

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View Answer All of the above

Microbial gum used in food serve as_________________?


aStabilizer

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bEmulsifier

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cThickener

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dAll of the above

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View Answer All of the above

Gelatinization is the process in which ____________________?


aStarch granules swell rapidly and lose birefringence

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bStarch granules do not swell rapidly and lose birefringence

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cStarch granules collide frequently causing a reduction in viscosity

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dBoth A and B

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View Answer Both A and B

The function of sugar in food is ___________________?


aHumecants

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bPlasticizers

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cSweetners

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dAll of the above

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View Answer All of the above

Per day the developing countries consume food corresponding to_________________?


a1000-1500 Kcal

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b1500-1800 Kcal

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c1800-2000 Kcal

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dNone of the above

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View Answer 1800-2000 Kcal

Approximately caloric value in Kcal/100 g of whole milk is___________________?


a50

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b60

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c69

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d75

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View Answer 75

Approximately caloric value in Kcal/100 g ofwalnut is__________________?


a500

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b600

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c650

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d700

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View Answer 650

The storage life of onions at 32ºF with R.H of 75% is__________________?


a2-4 months

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b4-6 months

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c6-8 months

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d8-10 months

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View Answer 4-6 months

The storage life of fresh beef at 34ºF with R.H of 92% is_________________?


a1-3 weeks

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b1-4 weeks

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c1-6 weeks

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d1-8 weeks

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View Answer 1-3 weeks

The storage life of honey at 31ºF with R.H of 90% is__________________?


a4 months

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b6 months

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c8 months

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d12 months

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View Answer 12 months

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