Fermented Products

Fermentation leads to the improvement of _____________ in the final product

• Taste

• Quantity

• pH

• Amino acids

Fermentation of pulses leads to the reduction of _________ present in it.

• Proteins

• Vitamins

• Minerals

• Anti nutritional factors

Name a Fermented product prepared form parboiled rice and black gram dhal

This ingredient helps in the retention of carbon dioxide evolved during fermentation

• Raw rice

• Parboiled rice

• Black gram dhal

• Bengal gram dhal

Among the following, select the bacteria responsible for fermentation in idli batter

• Lactobacillus spp.

• Aspergillus spp.

• Pseudomonas

• Shigella

Fat content of soy curd is ___________%

• 2.5

• 2.7

• 3.0

• 3.5

Soy milk lacks __________ sugar

• Fructose

• Sucrose

• Lactose

• Glucose

TVP can be expanded as ___________________

Textured soy protein can be sued as a _______ replacement

• Vegetable

• Meat

• Cereal

• Fruit

It is prepared from defatted soy flour

• Soy chunks

• Soy sauce

• Natto

• Miso