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Title: seminar topics in food science and technology
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Title: objective questions chapter 1 phillip kotler
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Title: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER
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1.Consumption of raw soybeans can be harmful to health because of the presence of following anti-nutritional factor:
(A)Phytic acid(B)Tannins
(C )Oxalates(D)Trypsin inhibitor

2.In a standard fruit jam preparation the content of total soluble solids should not be less than :
(A)68% W/W(B)45% WAV
(C )65% W/W(D)70% W/W

3.The safe level of irradiation for foods, which presents no toxicological hazard is :
(A)5.0 kGy(B)10.0 kGv
(C )7.0 kGy(D)25.0 kGy

4.Subjecting rice to higher degree of polishing is associated with ....etc

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Title: rtos objective questions and answers pdf
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Title: LECTURER IN FOOD SCIENCE - KERALA COLLEGIATE EDUCATION-kerala psc question paper
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1.Identify the sugar with free aldehyde or ketone group :
(A)Glucose(B) Sucrose(C ) Pectin
(D) Cellulose

2.The brown colour of bread crust is due to :
(A)Caramelization (C ) Enzymatic browning
(B)Maillard's browning (D) Strecker reaction

3.Among the following fatty acids, which group is known as essential fatty acids ?
(A) 9, 11 - Octadecadienoic and 9, 11, 13 - Octadecatrienoic
(B)9, 12 - Octadecadienoic and 9, 12, 15 - Octadecatrienoic
(C )9 - Octadecenoic and 9, 11 - Octadecadienoic
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