Food_Feeds (Food Technology & Allied science)
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Which of these is not a product of fermentation?
🎲 Quiz 'Technology in Preservation of Foods - Part 1'
Quiz by Food_Feeds Food_Feeds Let's Learn Together Food Technology and Allied Courses Post Food News, articles, updates etc Exam Quiz * CFTRI * ICAR JRF * FSO * CFSO * GATE https://t.me/foodfeedsforyou
🖊 10 questions · ⏱ 30 sec
Last 2 days have shared MCQs (30 ) on Fats and Lipids
Try to attend all of them 👍😊
The tendency of fat to foam in frying kettle could be reduced by addition of
Solid fat index represent the percentage of fat that exist in
The fat contributing to meaty flavour
The process ofseperation of phospholipids or fat protein complexes is called as:
The process of injecting steam into fat in low pressure evaporator is used for
Iodine value refers to number of grams of iodine absorbed by ___ g of fat
The precooling treatment to oils for removing fat crystals is known as
The specific gravity of mayonnaise
Water Activity
Basics
Food_Feeds
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1. World food day is celebrated on ________
2. Phosphatase test is carried out to check the adequacy of __________
3. Which component in chilly is responsible for pungency?
Drop your answers in comment section 👇
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Do participate everyone 🥳
Correct sequence of steps for obtaining fat
Fat content of butter should not be less than
Controlled chilling with or without agitation to influence consistency and functional properties
of fat is called as
The concentration of salt is butter should be ____
Holding a newly plasticized fat at a controlled temperature until its properties become stabilized
is called ______
