Agriculture MCQs

Page No. 43

Oxidative rancidity is promoted by ____________________?


aHeat


bCatalysis


cEnzymes


dAll of the above


View Answer All of the above

Microbial gum used in food serve as_________________?


aStabilizer


bEmulsifier


cThickener


dAll of the above


View Answer All of the above

Gelatinization is the process in which ____________________?


aStarch granules swell rapidly and lose birefringence


bStarch granules do not swell rapidly and lose birefringence


cStarch granules collide frequently causing a reduction in viscosity


dBoth A and B


View Answer Both A and B

The function of sugar in food is ___________________?


aHumecants


bPlasticizers


cSweetners


dAll of the above


View Answer All of the above

Per day the developing countries consume food corresponding to_________________?


a1000-1500 Kcal


b1500-1800 Kcal


c1800-2000 Kcal


dNone of the above


View Answer 1800-2000 Kcal

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


a50


b60


c69


d75


View Answer 75

Approximately caloric value in Kcal/100 g ofwalnut is__________________?


a500


b600


c650


d700


View Answer 650

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


a2-4 months


b4-6 months


c6-8 months


d8-10 months


View Answer 4-6 months

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


a1-3 weeks


b1-4 weeks


c1-6 weeks


d1-8 weeks


View Answer 1-3 weeks

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


a4 months


b6 months


c8 months


d12 months


View Answer 12 months

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