Food Technology
When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _______?
Browning
Caramalization
Mail lard reaction
Purification
Caramalization
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Most food poisoning organisms prefer to grow in the pH range of _______?A. 4-5
B. 5
C. 4
D. Above 5
Cystein, Cystine and methionine amino acids are _______?
A. Sulpher containing
B. Copper containing
C. Hydrogen containing
D. Mg containing
Yoghurt,cheese, pickles are included in _______?
A. Fermented food
B. Simple food
C. Dehydrated food
D. Preserved food
The storage life of Butter at -20ยบF With R.H of 85% is _______?
A. 4 months
B. 8 months
C. 6 months
D. 12 months
Which one of the following possesses banana like aroma _______?
A. Nerol
B. Iso-amylacetate
C. Diacetyl
D. Ethyle buryrate
Ester is similar to _______?
A. Alcohols
B. Aldehyde
C. Fatty acids
D. Ketenes
In dairy products such as cheese and condensed milk the preservative used is _______?
A. Parabens
B. Epexider
C. Nisim
D. All the above
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