Which is the staple vegetable in Indian diet ?

TSPSC-FSO

1. Mold inhibitor used in bread is:
a. Sodium / Calcium propionate
b. Sodium chloride
c. Calcium carbonate
d. None of these
Explanation :Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. Calcium propionate helps keep baked goods fresh by preventing mold and bacterial growth that would otherwise cause them to go bad
2. Who developed the process of canning:
a. Nicolas Appert
b. Louis Pasteur
c. Norman Borlaug
d. Walter Hesse
Explanation: canning, method of preserving food from spoilage by storing it in containers that are hermetically sealed and then sterilized by heat. The process was invented after prolonged research by Nicolas Appert of France in 1809
3. Nisin is used as:
a. Antimicrobial agent
b. Emulsifier
c. Stabilizer
d. Sweetner
Explanation: ans : A Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms
4. Iodized salt contains iodine in the form of :
a. I b. KIO c. KI d. NaI
Explanation: Iodized salt is salt that contains small amounts of sodium iodide or potassium iodide. Its normal salt that has been sprayed with potassium iodate. It looks and tastes the same! The majority of table salt used nowadays is iodized, and it comes with many benefits.
5. The first synthetic sweetening agent used was:
a. Saccharine b. Cyclamates
c. Aspartame d. Sucralose
Explanation: Saccharin is the first popular artificial sweeteners. It has been used as a sweetening agent ever since it was discovered in 1879.
6. Jam, jellies and preserves can be preserved by adding sugar at concentration of:
a. 65% b. 70%
c. 40% d. 30%
Explanation : In jellies, jams and pres- erves, a concentrated sugar solu- tion of at least 65% is necessary to perform this function. Since the sugar content naturally pres- ent in fruits and their juices is less than 65%, it is essential to add sugar to raise it to this concentr- ation in jellies and preserves
7. After drying moisture content in vegetables should be:
a. 6-8% b. 8-10%
c. 10-15% d. 15-20%
Explanation: b When properly dried, vegetables contain only 10 per cent moisture, and no known microorganisms can grow at that level
8. Agar-agar is used as:
a. Stabilizer and thickener
b. Antibiotic
c. Colouring agent
d. Nutrient supplement
Explanation : Agar (agar agar) It is commonly used in Asian cuisines and as a flavorless vegan substi- tute for gelatin. Agar helps gel, stabilize, texturize and thicken beverages, baked goods, confect- ioneries, dairy products, dressi-ngs, meat products and sauces
9. Frozen storage is generally operated at temperature of:
a. -0C b. -18C
c. -50C d. -60C
Explanation :Frozen foods should be stored at 18C (0F) or lower. If the temperature rises above 18C, food can become discolo- ured and lose vitamin content
10. Tocopherol is an example of:
a. Anti-cacking agent
b. Antioxidant
c. Flavouring agent
d. None of these
Explanation : ans : b Vitamin E (also known as tocopherol or alpha-tocopherol) is a nutrient that is found in every cell of our body
11. Bitterness in colocasia is due to:
a. Calcium oxalate
b. Calcium chloride
c. Potassium oxalate
d. Calcium carbonate
Explanation : the plant contains an irritant which causes intense discomfort to the lips, mouth and throat. This acridity is caused in part by microscopic needle-like raphides of calcium oxalate monohydrate
12. In high temperature short time method of pasteurization, milk is heated at temperature:
a. 72C for 15 seconds
b. 62C for 15 seconds
c. 72 C for 30 minutes
d. 62 C for 30 minutes
Explanation :This method involves heating milk rapidly to 72C, keeping it for a few seconds (usually 15 s), and cooling it down immediately
13. Butylated Hydroxyanisole(BHA) is:
a. Chelating agent
b. Antioxidant
c. Stabilizer d. Emulsion
Ans:b
14. Strong BIS Headquarters is situated in:
a. Pune b. Chennai
c. New Delhi d. Ajmer
Ans: BIS has its Headquarters at New Delhi
15. Germination affects nutritive value of legumes by:
a. Increase in vitamin C
content
b. Decrease in trypsin inhibitor activity
c. Increase in enzyme activity
d. All of these
Explanation : Ans :d Cooking and sprouting of legumes greatly influence nutritional quality by increasing bioavailability of nutrients as well as enhancing digestibility and utilization of nutrients
16. Pineapple variety suitable for canning is :
a. Queen b. Kew
c. Mauritius d. Cayenne
Explanation : Kew (known as King variety) Kew is a late-maturing variety and Indias most popular commercial variety of pineapple in India
17. Richest source of Riboflavin is :
a. Papaya b. Mango
c. Bael d. Karonda
ANS: C
18. Which of the following is non Climacteric type of fruit?
a. Pineapple b. Litchi
c. Grape d. All of these
Explanation : Non-climacteric fruits include strawberry, grape, raspberry, cherry, citrus and many others ,climacteric fruits include peaches, bananas, apples, and avocados
19. Emission of Ethylene during transportation of cut flowers causes a disorder called:
a. Bud opening b. Sleepiness
c. Bent neck
d. Calyx splitting Ans : a
20. Which is the precursor of Ethylene?
a. Tryptophane b. Methionine
c. ABA d. IAA
Explanation : methionine is called as the precursor of ethylene hormone
21. Cauliflower curds can be stored for a month at:
a. OC with 85-90% RH
b. 15C with 60-80% RH
c. 15 C with 60-65% RH
d. 20 C with 50-70% RH
explanation : Cauliflower curds individual packed in high density polyethylene bags (20 with perforation (6 holes/bag) can be stored up to 21 days at 0 1C and 85-95% RH with maximum retention of white colour of curd, minimum spoilage, weight and firmness loss and good sensory quality attributes
22. For curing, sweet potato are kept for 10 days at:
a. 25 C and 85% RH
b. 40C and 70% RH
c. 80C and 30% RH
d. 30 C and 80% RH
Exp:a Cure sweet potatoes by holding them for about 10 days at 80-85F and high relative humidity (85-90 percent)
23. Tomato fruits for canning are harvested at:
a. Mature green stage
b. Red ripe stage
c. Immature green stage
d. Half-ripe / pink stage
Exp:Fruits for canning or juice extraction are harvested when they reach the red ripe stage and processed soon thereafter
24. Which chemical is used for controlling sprouting of onions in storage?
a. Maleic Hydrazide (MH)
b. Ethylene (C2H4)
c. GA d. All of these
Exp: For long-term storage the crop is usually sprayed with maleic hyd- razide, applied preharvest as a growth depressant at 10% leaf fall
25. For Low Sugar content, potato tubers are stored at:
a. 5C b. 10 C
c. 15C d. 20C
Exp: b Tubers destined for frying in the processing industry are stored at 67 C (chipping potatoes) and 810 C (crisping potatoes.)
26. For longer storage of cucumber fruits, the temperature should be:
a. 5C b. 10C
c. 20C d. 50F Ans;d
27. The Limiting Amino acid in green vegetables is :
a. Arginine b. Lysine
c. Methionine d. Tryptophan
Ans : Lysine and sulphur containing amino acids as the limiting amino acids in the tested vegetables.
28. Which is the staple vegetable in Indian diet ?
a. Tomato b. Cauliflower
c. Potato d. Chilli
Exp: c major staple foods in India are White Rice, Wheat, Maize, Potatoes, Pulses, Fresh potatoes, peppers, onions, lettuce, spinach and cabbage
29. Which bean is used for extraction of gum?
a.Broad bean
b.Cluster bean
c.French bean
d. Hyacinth bean
exp: Guar or cluster bean (C. tetragonoloba L.) is a drought-resistant leguminous crop that is generally cultivated in northwest India and Pakistan for use as a vegetable, green fodder, and green manure, and for its seeds, as well as for the industrial extraction of guar gum
30. Chillies are rich source of:
a. Vitamin A
b. Vitamin C
c.Vitamin A and C
d. Vitamin E
Exp: Chilli peppers are very high in vitamin C, which boosts your immunity and reduces your risk of chronic health conditions, Chili peppers are very high in this powerful antioxidant, which is important for wound healing and immune function.