List of top Food Technology Questions on Food Science asked in AP PGECET

Solanine is a toxic glycoalkaloid that develops in potatoes when they are exposed to ______.
A bakery observes poor dough elasticity after switching wheat flour batches. Which factor is most likely responsible?
A wet food product contains 70% water. After drying, it is found that 70% of original water has been removed. The mass of water removed per kilogram of wet food is:
Miso is a product of:
If the melting point of oils are low as compared to its surrounding temperature, then oils remain in:
Which of the following is a phospholipid?
The gelling agent in the preparation of jam is:
In a feedback control of milk heat exchanger:
If a culture starts with 500 bacteria and doubles every hour, how many bacteria will there be after 4 hours?
Maillard browning is a:
What is the principle of centrifugation?
Caffeine belongs to .......... class.
Water activity is defined as:
High gravity wort refers to a brew where the original gravity is significantly higher than standard and ranges between:
Sequence of steps in gram’s staining technique in the identification of bacteria are:
Codex Alimentarius Commission is an international food standard commission?
World food day is celebrated every year on:
How many iodine molecules are present in thyroxine?
Mevalonate pathway is associated with the biosynthesis of:
The oxygen dissociation curve of myoglobin is:
Feni is a:
Hooke's law states that:
Trehalose is a combination of:
The chemical formula of palmitic acid is:
Tartrazine is an: