1. . Carotenoids are a group of mainly:
(A) Protein soluble compounds
(B) Carbohydrates soluble compounds
(C) Lipids soluble compounds
(D) Vitamin soluble compounds
2. . The non-enzymic browning can be divided into:
(A) Four stages
(B) Three stages
(C) Seven stages
(D) Six stages
3. . Mostly food spoiled as a result of:
(A) Viral Activity
(B) Fungal Activity
(C) Protozoal Activity
(D) Microbial Activity
4. . Enzyme require moisture for:
(A) Biological reactions
(B) Physiological reactions
(C) Biochemical reactions
(D) Chemical reactions
5. . Enzyme-induced oxidative breakdown of:
(A) None of these
(B) Saturated fatty acids changes
(C) Both
(D) Un-saturated fatty acids
6. . Average 13% free water is required in food for:
(A) Viral Growth
(B) Dehydration
(C) Enzyme reaction
(D) Microbial growth
7. . Which one method delay the ripening process in the fruits:
(A) Pasteurization
(B) Refrigeration
(C) Dehydration
(D) Scalding
8. . Water-binding substances generally known as:
(A) Humectant
(B) Fumigant
(C) Detergent
(D) Reactant
9. . Environmental conditions surrounding the food are called:
(A) Extrinsic factors
(B) Intrinsic factors
(C) Biological factors
(D) All of these
10. . Enzymes are in nature:
(A) Protein
(B) Lipid
(C) Carbohydrate
(D) Vitamin