Question: Consistency and stability of dough’s is measured by ____________________?

• 1. Farinograph
• 2. Micrograph
• 3. Compress metter
• 4. All the above

Question: Which one of the following is used as antioxidant____________________?

• 1. DNA
• 2. EDTA
• 3. DT
• 4. None of the above

Question: In banana synthetic flavour additive used is____________________?

• 1. Amylaccetate
• 2. Methyl anthranilate
• 3. Ethyle butyrate
• 4. None of the above

Question: Which one of the following is best flour improver ______________________?

• 1. Cl2
• 2. ClO2
• 3. Benzoyl peroxide
• 4. All the above

Question: Ant caking agents used in food industry are ________________________?

• 1. Propylene glycol
• 2. Glycerol
• 3. Calcium silicate
• 4. All the above

Question: In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________?

• 1. Calcium salt
• 2. Cyclamates
• 3. Glycyrrhizin acid
• 4. All the above

Question: To prevent deterioration of food from microorganisms which one of the following preservatives are used _____________________?

• 1. NaCl
• 2. Sulpher dioxide
• 3. Nitrate
• 4. All the above

Question: In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________?

• 1. Proconic acid
• 2. Benzonic acid
• 3. Parabens
• 4. All the above

Question: In dairy products such as cheese and condensed milk the preservative used is______________________?

• 1. Epexider
• 2. Parabens
• 3. Nisim
• 4. All the above

Question: The used of additives per person per year amounts to about_____________________?

• 1. 5 g
• 2. 10 g
• 3. 15 g
• 4. None of the above