The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?

Related Mcqs:

1. Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?

   A. Chemist
   B. Nutritionist
   C. Food processor
   D. All the above

2. Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?

   A. High acid foods
   B. Acid foods
   C. Medium acid foods
   D. Low acid foods

3. Fresh foods have water activity (Aw) of____________________?

   A. 0.99
   B. 1.0
   C. 1.6

4. Foods having pH value of below 3.7 are called____________________?

   A. High acid foods
   B. Acid foods
   C. Medium acid foods
   D. Low acid foods

5. Dried foods have water activity (Aw) of___________________?

   A. 1.0
   B. 1.5
   C. 0.6
   D. non of these

6. Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?

   A. Food contamination
   B. Food adulterants
   C. Food additives
   D. All the above

7. Texture of pastries, cookies and crackers is evaluated by_________________?

   A. Warner-Bratzler sheer
   B. Short meter
   C. Compress meter
   D. All the above

8. Addition of sodium hexametaphosphate in soil for determination of soil texture causes__________________?

   A. Agregation of soil particles
   B. Cementing of soil particles
   C. Dispersion of soil particles
   D. All the above

9. The soil texture refers to the relative proportion of sand,__________ and clay:

   A. Stone
   B. Soil
   C. Rock
   D. Silt

   Submitted by: Shafiq Rehman

10. Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?

    A. Food adulterants
    B. Food additives
    C. Food contaminations
    D. All the above