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...