Q. As per FSSAI, what should be the minimum acidity of tomato ketchup
- 0.5%
- 1.0%
- 1.5%
- 2.0%
Answer: b)
The finished product (tomato ketchup) should contain not less than 25.0 percent total soluble solids (salt free basis) and acidity not less than 1.0 percent as acetic acid.
Q. The sparkling, clear sweetened fruit juice is
- RTS
- Squash
- Puree
- Cordial
Answer: d)
Cordial: Fruit juice cordial is a sparkling clear sweetened fruit beverage from which all the pulp and other suspended materials have been completely eliminated. Cordial is prepared by mixing clarified fruit juice, with sugar syrup, acid and other ingredients. As per FSSAI specification, cordial should contain not less than 25 percent fruit content and the TSS content should not be less than 30° Brix
.The acidity of the cordial should not be more than 3.5 per cent as anhydrous citric acid. The maximum permissible limit of preservative in cordial is 350 ppm of sulphur dioxide or 600 ppm of benzoic acid. The citrus juices such as lime and lemon are preferred for making cordial. The cordial are generally consumed by mixing with alcoholic beverages like gin. The fruit juices are either stored for longer period to remove suspended solids and pectinous materials or it may be treated with commercial enzyme preparations like pectinase to hydrolyze pectin.
Q. Sauerkraut is the
- Fermented product
- Dairy product
- Fruit juice
- Meat product
Answer: a)
Sauerkraut is defined as “the clean, sound product, of characteristic acid flavour, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2%, nor more than 3%, of salt.
Q. Which of the following processes is responsible for the staling of bread
- Gelatinization
- Retrogradation
- Hydrolysis of starch
- All of the above
Answer: b)
Starch retrogradation is responsible for staling of breads.
Q. Pasta products are prepared from
- Hard wheat
- Soft wheat
- Durum wheat
- Buckwheat flour
Answer: c)
Pasta is made from a mixture of water and semolina flour. Semolina is a coarse-ground flour from the heart, or endosperm, of durum wheat, amber-colored high protein hard wheat that us grown specifically for the manufacture of pasta.
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