Food Technology Mcqs


Q.  Ascorbic acid deficiency causes________________?

a. Scurvy
b. Night blindness
c. Rickets
d. Beriberi


ANSWER: See Answer
 
No explanation is available for this question!
MCQs:  Which one of the following is thickening agent___________________?
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MCQs:  The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?
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MCQs:  The final product of alcoholic fermentation are______________________?
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MCQs:  Beer is produced from______________________?
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MCQs:  Cereals are fermented to produce_____________________?
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MCQs:  The fermented dairy products are_____________________?
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MCQs:  Vinegar is a product of_____________________?
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MCQs:  The term used to denote both sensation and the substance is________________________?
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MCQs:  Ester is similar to______________________?
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MCQs:  Delta lactones are important in_____________________?
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MCQs:  Which is the flavour enhancer in meat products ______________________?
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MCQs:  Which one of the following possesses banana like aroma______________________?
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MCQs:  The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?
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MCQs:  Yoghurt,cheese, pickles are included in_________________?
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MCQs:  Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
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MCQs:  Wine is produced from_________________?
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MCQs:  Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
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MCQs:  Several yeast can be used in fermentation but most commonly known species of genus are_________________?
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MCQs:  Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
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MCQs:  Naturally vinegar contain acetic acid____________________?
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