Welcome to your fpp35 Q. Which of the following is/are the reasons for the syneresis in jellies? Excess of acid Low pectin content Low sugar All of the above Q. Yellow orange colour in saffron...

Welcome to your fa 31 Q. In the European Union, major directives regulate the use of food additives in member countries are 2 1 3 None of the above Q. Intake of which food additive...

Welcome to your FPP 34 Q. Primary aim of blanching of fruit is To destroy surface microorganisms To increase softness of the fruits To destroy the enzyme To increase the palatability of the fruit Q....

Welcome to your FA30 Q. Which category of food additive are used in greatest quantity Coloring agent Texturizing agent Flavoring agent All of the above Q. Additive used in food products for specific yet limited...

Welcome to your FA 29 Q. Which of the following is a colorant allowed in food industry Coal tar Bixin Sunset yellow All of the above Q. MSG is obtained from Wheat Rice Soya bean...

Welcome to your FPP33 Q. Corn gluten is rich in the corn protein known as Zein Glutenin Glutelin Prolamin Q. Which protein fraction constitutes gluten Prolamin and Proteose Gliadin and Zein Gliadin and Glutenin Prolamin...

Welcome to your FPP 32 Q. As per FSSAI, what should be the minimum acidity of tomato ketchup 0.5% 1.0% 1.5% 2.0% Q. The sparkling, clear sweetened fruit juice is RTS Squash Puree Cordial Q....

Welcome to your FA 28 Q. Sulphur dioxide used in Wine Milk Bread None of the above Q. Skin disease suspected to be caused by food additive Exanthemas Acne Eczema. None of the above Q....

Welcome to your FLR 35 Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public” Food Act 1983 Food Regulation 1985...

Welcome to your fp31 Q. Quick bread is A cereal product made from rye flour and mimic wheat flour bread A bread which is prepared very quickly-ready to eat bread A bread leavened with air,...