Match the following Foodstuff with their adulterant A to D

             1. Asafetida                               A. Argemone oil                                              

               2.  Vegetable oil                     B. Rosted dates

               3. Coffee powder                   C.Khesari dhal

                 4. Bengal gram dhal               D. Resins & other plant gums

Carbon dioxide is used in food packages due to.

Nutritional quality ofdietary protein is evaluated on the basis of

For the hydrogenation oil, the catalyst required is

Which of the following film is used to inactivate microorganisms on food surface that release microbial inhibitors.

a)    Propylene

Acetate can prevent ropiness and growth of molds but do not interfere with

Common organism, which produces enterotoxin, is

The most commonly used substances for flavor enhancer in food is

a)    MSG

b)    IMP

c)    GMP

Which of the following factors affect ripening of fruits.

Chlorophylls & carotenoids are….soluble pigments & Anthocyanin is …..soluble pigment

Amylase, Cellulase, Lipase, Pectinase enzymes are…in nature