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Welcome to the largest collection of MCQs on the Internet. Access and Discuss these Multiple choice questions for various competitive Exams and Interviews.
1. The bitter taste of the high protein materials is reduced by using
a. invertase
b. dectinase
c. protease
d. none of these
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Answer: (c).protease

2. Sulphydryl oxidase is used for
a. discoloration
b. clarification of images
c. UHT milk off flavour removal
d. all of these
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Answer: (c).UHT milk off flavour removal

3. α-amylase is an endo enzyme which requires
a. Ca
b. Cu
c. Mn
d. None of these
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Answer: (a).Ca

4. Liquefaction of starch to dextrin is carried out by
a. α-amylase
b. cellulase
c. pectinase
d. all of these
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Answer: (a).α-amylase

5. Which is true about rennet?
a. It is a mixture of protease chymosin and pepsin
b. It is a mixture of rennin and pepsin
c. Both (a) and (b)
d. none of the above
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Answer: (c).Both (a) and (b)

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