Q. Preservative used in squash is
- BTH
- SO2
- Calcium propionate
- Sodium nitrite
Answer: b)
SO2: It is widely used throughout the world in the preservation of juice, pulp, nectar, squash, crush, cordial and other products. It has good preserving action against bacteria and moulds and inhibits enzymes, etc.
Q. As per the FSSAI, fruits squash should contain minimum
- 15% fruit juice
- 25% fruit juice
- 35% fruit juice
- 45% fruit juice
Answer: b)
| S.No. | Name of the products | Min (%) of fruit juice/ puree in the final product | Total Soluble Solids Min (%) | Acidity expressed as Citric Acid Max (%) |
| 1. | Squash | 25 | 40 | 3.5 |
| 2. | Crush | 25 | 55 | 3.5 |
| 3. | Fruit Syrup/Fruit Sharbats | 25 | 65 | 3.5 |
| 4. | Cordial | 25 | 30 | 3.5 |
Q. Carbonated beverages are very popular among the large population because of its
- High nutritive value
- less calorific value
- Thirst quenching nature
- Nutraceutical value
Answer: c)
Thirst quenching nature: research published in the American Journal of Clinical Nutrition suggests that thirst can be as effectively quenched by sparkling water as by regular water, coffee, and tea, and other drinks.
Q. In cola soft drinks the common colorant is
- Coal tar
- Tannins
- Caramel
- Charcoal
Answer: c)
Caramel: Caramel shall be prepared from the food grade carbohydrates or their combinations in the presence of food grade acids, alkalis or salts. A common ingredient in many soft drinks (e.g., colas, root beers, iced teas) is caramel color.
Q. The most commonly followed anti-oxidant treatment for extruded products is
- Carbon dioxide flush in packaging
- Nitrogen flush in packaging
- Sulphur dioxide flush in packaging
- None of the above
Answer: b)
Nitrogen is an antioxidant it prevents the product from being oxidized.
