JOBS @ FSSAI PREVIOUS YEAR QUESTIONS FREE DOWNLOAD

Fourth Food Analyst Examination (Paper II) - Online Model Solved Questions - 1 to 25 Food Analyst Examination Old Question paper / Previous year questions (Answer key BOLD) 1.         Lactoferrin is an iron binding __________________ that is inhibitory to a number of food borne bacteria. a.        Lipoprotein b.       Glycoprotein c.        Lactoprotein d.       Dipeptide 2.        Milk is deficient in one of the following vitamin _____ a.        A b.       B complex c.        C d.       D 3.        Yellow colour in cow milk is due to _____________ a.        Xanthophyll b.       Riboflavin ...

Fourth Food Analyst Examination to go Online Computer Based Exam Click here for more details ! Free Sample for Fourth Food Analyst Online Examination part I - Click here!

Natural Rice   Natural Gluntinous Rice Rich in amylopectin Low in amylose content Waxy and Sticky After cooking the rice made into ball can bounce Popular in South East Asia including India Glutinous differs from the regular (non-glutinous) rice mainly in having low (<5%) or almost no amylose in its starch but basically high in amylopectin. Amylose is essentially long linear chains composed of (1→4)-linked α-Dglucopyranosyl units with a few (1→6)-α-linkages branches whilst amylopectin has a higher molecular weight and much shorter chains of (1→4)-linked α-D-glucose units that are highly branched through additional (1→6)-α-linkages (Fig. 1). In general, the amylose content of rice starch varies from 0- 2% in waxy (glutinous), 20-25% in normal or medium and up to 30% in high-amylose rice grains. Plastic rice Plastic rice was made from sweet potatoes, potatoes, and artificial resin. It was edible, but dangerous - akin to eating vinyl, as the body is unable ...

Deformed Egg with thin and uneven shell

Food Adulteration Detection - Rapid Methods An Overview and Atlas of Food Laboratory Methods Unavu Porul Kalapadam Kandupidithal A. Milk and Milk Products Adulteration 1. Detection of detergent in milk - Anionic detergent- Synthetic milk 2. Detection of water in milk 3.Detection of starch in milk and milk products 4. Detection of potato starch in Ghee/ Butter B. Oil and Fats Adulteration 1. Detection of other oils in coconut oil (Thenkai ennai kalapadam) C. Sugars and Confectionery Adulteration 1. Detection of Sugar Solution in Honey 2. Detection of Chalk powder in sugar JAGGERY D. Cereals and Grains Adulteration 1. Ergot toxin detection 2. Extraneous matter 3. Kesari Dhal in Toor Dhal Click here ! http://www.fssai.gov.in/home/food-testing/food-testing-manual.html

Fourth Food Analyst Examination Model Questions - Theory  Paper -  I - 2017 3rd Food Analyst Examination solved Questions Answers (BOLD) 76 to 100 Paper I 2017  PREVIOUS YEAR QUESTIONS WITH ANSWER - COMPLETE SET 1)              Potentially hazardous foods must be maintained at ‘safe temperatures’. Safe Temperatures mean: a.        Between 5 degree Celsius and 60 degree Celsius b.       5 degree Celsius or below and 60 degree Celsius or above c.        At a temperature that will not cause trauma to the palate (mouth) and will not compromise the nutritional value of the food d.       Above 5 degree Celsius and below 60 degree Celsius 2)              What do you need to know about the applied cleaning agents? a. ...