Food_Feeds (Food Technology & Allied science)
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___________ is used as emulsifier in chocolate manufacturing. (ICAR/CFTRI/GATE/FSO)
_____________caramel is used in carbonated beverages. (ICAR/CFTRI/GATE/FSO)
___________ is the trade name to the mixture of intensely sweet tasting proteins thaumatin. (ICAR/CFTRI/GATE/FSO)
Saccharin is_________times sweater than sucrose. (ICAR/CFTRI/GATE/FSO)
Which type of hardness occurs due to the soluble sulphate or chioride of calcium and magnesium? (ICAR/CFTRI/GATE/FSO)
In 1767 ___________first discovered a method of infusing water with CO2, to make carbonated
water. (ICAR/CFTRI/GATE/FSO)
Spice _________are obtained by solvent extraction with subsequent removal of solvent. (ICAR/CFTRI/GATE/FSO)
Why Does Food Taste Different When It’s Cold ❄️ Vs. When It’s Hot♨️?
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Sucrose acetate isobutyrate is ___________agent. (ICAR/CFTRI/GATE/FSO)
________________ acid is used in cola type beverages. (ICAR/CFTRI/GATE/FSO)
Flavour of clove is due to which compound? (ICAR/CFTRI/GATE/FSO)
____________is actually the dried unopened flower buds. (ICAR/CFTRI/GATE/FSO)
__________is part of cinnamon tree which is used as spice. (ICAR/CFTRI/GATE/FSO)
Coloured pigment present in turmeric is ___________ (ICAR/CFTRI/GATE/FSO)
___________________ is known as queen of spices. (ICAR/CFTRI/GATE/FSO)
In duo- trio method of sensory evaluation __________ samples are used. (ICAR/CFTRI/GATE/FSO)
Thixotropy describes a reversible isothermal
_____________transformation (ICAR/CFTRI/GATE/FSO)
Taste is __________dimensional phenomenon. (ICAR/CFTRI/GATE/FSO)
