A. Riboflavin
B. Niacin
C. Cholecaliferol
D. Folic acid
0
Biotin is the name given to vitamin___________________?
0
Ascorbic acid deficiency causes________________?
A. Vitamin H
B. Vitamin C
C. Vitamin D
D. Vitamin E
0
Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
A. Scurvy
B. Night blindness
C. Rickets
D. Beriberi
0
The moisture content of natural semi-perishable food ranges between_____________________?
A. Chemist
B. Nutritionist
C. Food processor
D. All the above
0
Apple, guava, mango,pineapple and tomato are____________________?
A. 50-60%
B. 70-80%
C. 60-90%
D. 50-70%
0
Okra, green peas, green beans and leafy vegetables are____________________?
A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods
0
Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
A. Low acid foods
B. Medium acid foods
C. Acid foods
D. High acid foods
0
The fruit and vegetables contain an insoluble stiffening material called______________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
0
Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
A. Pectin
B. Lig in
C. Protopectin
D. Gums
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