Cake flour should have - Solved MCQ | Agrigyan

All Subjects General Agriculture Introductory Food Technology Technology of Foods of Plant Origin Technology of Foods of Animal Origin Food Quality Management Food Engineering / Packaging and Labeling Food Microbiology & Biotechnology Flavour Chemistry Technology Consumer Sciences / Food Product Development / Health Foods

Q.76

Food Processing Technology- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

Which of the following statements about phytates is correct?

Phytates are only found in legumes. Phytates contain myo-inositol-1,2,3,4,5,6-hexakis dihydrogen phosphate. Phytic acid is a primary compound found in animal-based foods. Phytates have no impact on phosphorous levels in seeds

Q.77

Food Processing Technology- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

Cake flour should have

Low a-amylase activity Low B-amylase activity Low protein content Low gluten content

Q.78

Food Processing Technology- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

Macroni products does NOT includes

Pasta Noodles Vermicelli Semolina

Q.79

Food Processing Technology- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

What is the commonly used inert filler used in baking powder?

Sodium bicarbonate Cream of tartar Comstarch Calcium carbonate

Q.80

Food Processing Technology- ICAR JRF/SRF 2024

Assertion & Reason +4 −1

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).

Assertion (A) : Kilning is an essential step in barley processing

Reason (R) : Kilning helps to dry and flavor the barley while also stopping germination

In light of the above statements, choose the correct answer from the options given below.

Both (A) and (R) are true and (R) is the correct explanation of (A) Both (A) and (R) are true but (R) is NOT the correct explanation of (A). (A) is true but (R) is false (A) is false but (R) is true.

General Agriculture 20
Introductory Food Technology 6
Technology of Foods of Plant Origin 13
Technology of Foods of Animal Origin 29
Food Quality Management 9
Food Engineering / Packaging and Labeling 18
Food Microbiology & Biotechnology 17
Flavour Chemistry Technology 5
Consumer Sciences / Food Product Development / Health Foods 3

General Agriculture

6 Topics

Agronomy, Tillage & Field Crop Production Agricultural Entomology, Nematology & Crop Protection Soil Science, Plant Nutrition & Reclamation Cell Biology, Plant Physiology & Biochemistry Agricultural Meteorology & Climate Science Crop Genetics, Plant Breeding & IPR

Introductory Food Technology

3 Topics

Non-Thermal Food Processing: High Pressure Processing (HPP), Pulsed Electric Fields & Ultrasound History of Food Processing: Nicolas Appert Canning, Pasteurization & Milestones Principles of Food Preservation: High Temperature, Low Temperature, Dehydration & Additives

Technology of Foods of Plant Origin

5 Topics

Cereal & Pulse Processing: Milling Operations (Roller, Hammer, Attrition), Parboiling & Extrusion Active Processing of Purees, Pastes, Jams, Jellies & Syrups: Pectin Gelation & Evaporation Systems Fruits & Vegetables Post-Harvest Technology: Respiration, Climacteric & Controlled/Modified Atmosphere Spices & Plantation Crops: Oleoresins, Essential Oils, Piperine & Supercritical Fluid Extraction Fermented Plant Foods & Beverages: Brewing, Wine, Pickling & Vinegar Production

Technology of Foods of Animal Origin

6 Topics

Dairy Processing: Pasteurization, Homogenization, Milk Separation & Creaming Meat Preservation & Products: Curing (Nitrites), Smoking, Sausage Emulsions & Canned Meats Indigenous & Value-Added Animal Products: Desiccated Sweets (Peda), By-Product Utilization & Rendering Muscle Structure & Conversion of Muscle to Meat: Exsanguination, Rigor Mortis & Proteolysis Poultry & Egg Processing: Egg Quality, Ovalbumin/Conalbumin Gelation & Poultry Carcass Dressing Fish & Seafood Technology: Post-Mortem Spoilage, Surimi Production & Freezing

Food Quality Management

5 Topics

Sensory Evaluation of Foods: Difference Testing, Descriptive Analysis & Hedonic Rating Global Food Safety Standards: ISO 22000, FSSC 22000, Codex Alimentarius & WTO Regulations Food Additives, Preservatives (Sulfites, Benzoates, Sorbates) & FSSAI Permitted Limits Quality Control Systems: TQM, Good Manufacturing Practices (GMP) & Good Hygiene Practices (GHP) Seven Principles of HACCP: Hazard Analysis, CCP Identification, Critical Limits & Verification

Food Engineering / Packaging and Labeling

5 Topics

Thermal Processing Engineering: Thermal Death Time (TDT), D-Value, z-Value & F0 Value Food Packaging Materials: Polypropylene, PET, Metal Cans, Glass & Flexible Laminates Evaporation & Drying Systems: Open Kettle, Falling Film, Spray Drying & Lyophilization Refrigeration, Freezing Kinetics, Ice Crystallization & Cold Chain Logistics Packaging Process Sequence & FSSAI Food Safety and Standards (Packaging and Labelling) Regulations

Food Microbiology & Biotechnology

6 Topics

Industrial Enzymes & Microbial Food Biotechnology: Transglutaminase, Pectinases & Bio-Flavors Indicator Organisms of Food Sanitation: E. coli, Coliforms, Enterobacteriaceae & S. aureus Food-Borne Microorganisms: Bacteria, Yeasts, Molds & Bacterial Growth Kinetics Food Biopreservation: Bacteriocins, Nisin, Starter Culture Antagonism & Lactic Fermentation Food Toxins & Chemical Contaminants: Aflatoxins, Grayanotoxins (Mad Honey), Scombroid & Marine Toxins Food-Borne Pathogens & Zoonoses: Salmonella, Listeria monocytogenes, C. botulinum & B. cereus

Flavour Chemistry Technology

3 Topics

Chemistry of Flavor Compounds: Volatiles, Carbonyls, Esters, Terpenes, Pyrazines & Sulfur Compounds Maillard Browning & Caramelization Flavor Pathways: Amadori Rearrangements & Strecker Degradation Analytical Flavor Evaluation: Headspace Analysis, Solid-Phase Microextraction (SPME) & GC-MS

Consumer Sciences / Food Product Development / Health Foods

3 Topics

Functional Foods, Nutraceuticals, Probiotics, Prebiotics & Synbiotics Food Fortification: FSSAI Fortification Regulations (+F Logo), Vitamin A, D, Iron & Iodine Organic Foods: National Programme for Organic Production (NPOP), Jaivik Bharat & Regulations

Food Processing Technology- ICAR JRF/SRF 2024

120 Questions Bilingual

RPSC Agriculture Exams

5 Exams

Food Safety Officer Assistant Agriculture Officer Agriculture Officer RPSC Agriculture Research Officer RPSC AARO

RSSB Agriculture Exams

1 Exam

RSSB Agriculture Supervisor

National & PG Entrances

4 Exams

ICAR AIEEA PG CUET UG Rajasthan Agriculture Pre-PG

ICAR JRF/SRF Active