Machine-translated by Google. Questions are authored in English.
Top

Value Addition and Processing Questions and Answers

11.

Sajurasin is a fermented product of:

Exam Year(s)

DSSSB PGT - 2023,

Answer: A

The key gives vegetables and rice for the fermented product Sajurasin. I could not find a source for this product, so the answer rests on the key.

Cauliflower and turnip are single vegetables, and the option with milk is not what the key gives.

Fermented foods of this kind are made with the help of lactic acid bacteria, and the product is kept for later use.

Please log in or register to report this question.

12.

Which of the following is the permanent method of preservation ?

Exam Year(s)

Tripura Public Service Commission - 2026,

Answer: D

The permanent method is Dehydration.

Preservation methods are classed as temporary or permanent. Dehydration removes water to a level at which microbes cannot grow and enzymes are largely inactive, so the product keeps for months without refrigeration if it is packed to keep moisture out.

The other three are temporary methods in the standard classification. Light (mild) preservatives and pasteurisation only reduce the microbial load or slow spoilage for a limited time, and deaeration only removes air to reduce oxidation; none of them on its own makes the product keep indefinitely.

Please log in or register to report this question.

Loading…