Food Adulteration and Sensory Analysis Flashcard

Front

Which of the following is a common adulterant in milk? Ghee essence, Sudan red, Starch, Chalk powder

Back

Starch

Front

Consumption of milk adulterated with formalin can lead to:

Back

Liver and kidney damage

Front

Argemone seeds and oil are adulterants commonly found in: Milk, Mustard seeds & oil, Sugar, Coffee

Back

Mustard seeds & oil

Front

Which adulterant in turmeric powder is known to be carcinogenic?

Back

Metanil yellow

Front

Monosodium glutamate (MSG), used as a food flavor enhancer, can cause:

Back

Severe headache and nausea

Front

Bromatology

Back

Chemical composition of food

Front

Main concept in bromatology?

Back

Food composition

Front

Bromatology plays a crucial role in: Developing new recipes, Developing efficient and safe food processing methods, Analyzing consumer behavior, Designing food packaging

Back

Developing efficient and safe food processing methods

Front

Which of the following is a method for attribute generation in descriptive sensory analysis?

• Hedonic scaling
• Triangle test
• Simplified repertory grid method
• Preference testing

Back

Simplified repertory grid method

Front

In descriptive sensory analysis, 'reference standards' are used for:

Back

Establishing intensity scales