1. . Rice flour contains good quality starch.
(A) 60%
(B) 90%
(C) 80%
(D) 70%
2. . Parboiled rice is also known as:
(A) Conducted rice
(B) Contaminated rice
(C) Converted rice
(D) Convected rice
3. . Formation of paste by starch at high temperature by absorbing water:
(A) Gelatinization
(B) Denaturation
(C) Retrogradation
(D) Purification
4. . Head rice has length as compared to total length of grain:
(A) 80-90%
(B) 50-60%
(C) 60-70%
(D) 40-50%
5. . Purification of rice starch is achieved by:
(A) NaOH
(B) NaCl
(C) NaNO3
(D) NH4Cl
6. . Cereal grain which is known as hypoallergic for gluten is:
(A) Rice
(B) Corn
(C) Wheat
(D) Triticale
7. . Outermost covering of paddy rice is:
(A) Tegmen
(B) Hull
(C) Pericarp
(D) Epicarp
8. . Engleberg machine performs the function of:
(A) Polishing
(B) Whitening
(C) Dehulling
(D) Waxing
9. . Nutritional value of rice is improved by:
(A) Polishing
(B) Parboiling
(C) Dehulling
(D) Whitening
10. . Shelf life of parboiled rice is more due to:
(A) Vitamin B concentration
(B) Enzyme inactivation
(C) Mineral migration
(D) Water absorption
11. . De-husking process produces rice:
(A) Polished
(B) White
(C) Brown
(D) Par Boiled
12. . Maximum bran is obtained in process during rice mill:
(A) Whitening
(B) Dehulling
(C) Polishing
(D) Screening
13. . Rice flour is used in:
(A) Breakfast Cereals
(B) Bread
(C) Burger
(D) Cookies
14. . Rice milled after soaking and boiling is called:
(A) Par Boiled Rice
(B) White Rice
(C) Brown Rice
(D) Polished Rice
15. . Rice bran oil is obtained from part of paddy:
(A) Hull
(B) Germ
(C) Bran
(D) Husk
16. . Polishing removes part of grain:
(A) Bran
(B) Germ
(C) Epicarp
(D) Aleurone
17. . Increase in viscosity on heating of starch is called:
(A) Retrogradation
(B) Gelatinization
(C) Caramelization
(D) Decomposition