JKSSB Assistant Food Analyst 2025 Solved Question Paper

Question 1

Which of the following is a unit operation?

Accepted Answer

Option D: All of the above. In food engineering, Unit Operations are individual physical or chemical processing steps (such as heating, cooling, coating, mixing, size reduction, and biological unit operations like fermentation) comprising an industrial process.

Question 2

Which of the following is not a method of cleaning?

Accepted Answer

Option D: Mineral oil dip. Standard dry and wet food cleaning methods include Brushing, Aspiration, Magnetic separation (for ferrous contaminants), and Wet soaking/washing; 'Mineral oil dip' is a surface preservation/coating treatment, not a cleaning operation.

Question 3

The quality of water and hygiene of plant is higher for which of the food industry?

Accepted Answer

Option C: Packaged drinking water. Packaged Drinking Water and Natural Mineral Water processing industries mandate the most stringent bacteriological and physical water quality standards (IS 14543 / IS 13428) with total microbial sterility, ultrafiltration, and ozone sanitation.

Question 4

The scrubbing action of high-pressure water jets is used for cleaning which product?

Accepted Answer

Option A: Tomato. High-pressure hydraulic water sprays/jets provide vigorous scrubbing to remove soil and microflora from soft-skinned field vegetables like Tomatoes before sorting and lye peeling.

Question 5

Match the following processing methods:
1. Tomato
2. Potato
3. Pineapple
4. Oats

Method:
i. Lye peeling
ii. High pressure water jets
iii. Abrasive brushes
iv. Stabilization

Choose the correct option:

Accepted Answer

Option A: (1)-(i), (2)-(iii), (3)-(ii), (4)-(iv). 1 -> i (Tomato: hot caustic lye peeling), 2 -> iii (Potato: mechanical abrasive roller peeling), 3 -> ii (Pineapple: high-pressure water jet washing and coring), 4 -> iv (Oats: steam stabilization to inactivate lipase enzymes). Correct match: (1)-(i), (2)-(iii), (3)-(ii), (4)-(iv).

Question 6

Select the terms associated with texture of food products:
I. Compression
II. Sweet
III. Crispy
IV. Sour
Choose the correct option:

Accepted Answer

Option B: I and III. Texture properties describe rheological and physical masticatory sensations such as Compression resistance (I) and Crispiness (III). Sweet (II) and Sour (IV) are taste/gustatory sensations. Correct: I and III.

Question 7

Match the following:
1. Boiling
2. Cold Sterilization
3. Sterilization
4. Pasteurization

Description:
i. Kills pathogenic microorganisms
ii. $100^\circ	ext{C}$
iii. Dosage measured in Gray or rad
iv. Microorganism free product

Choose the correct option:

Accepted Answer

Option B: (1)-(ii), (2)-(iii), (3)-(iv), (4)-(i). 1 -> ii (Boiling: thermal treatment at $100^\circ	ext{C}$), 2 -> iii (Cold Sterilization / Irradiation: ionizing radiation dose measured in Gray/rad), 3 -> iv (Commercial Sterilization: renders product completely free of viable organisms and spores), 4 -> i (Pasteurization: specifically destroys vegetative pathogenic microorganisms). Correct match: (1)-(ii), (2)-(iii), (3)-(iv), (4)-(i).

Question 8

Pasteurization of food is done in which products:
I. Juices
II. Milk
III. Fats
IV. Grains
Choose the correct option:

Accepted Answer

Option A: I and II. Commercial pasteurization is a liquid food processing operation routinely applied to fruit Juices (I) and dairy Milk (II) to destroy vegetative pathogens and inactivate enzymes without altering nutritional quality.

Question 9

Which of the following is associated with heat resistance of microorganisms?
I. D value
II. Z value
III. P value
IV. F value
Choose the correct option:

Accepted Answer

Option C: I, II and IV. Thermal death kinetics of microorganisms are quantified by: D-value (decimal reduction time), Z-value (temperature change required for a 10-fold change in D-value), and F-value (total thermal lethality equivalent in minutes at $121.1^\circ	ext{C}$). Correct: I, II and IV.

Question 10

The point in a mass of food which is last to reach final heating temperature:

Accepted Answer

Option B: Cold point. In thermal process calculations and retort validation, the 'Cold Point' (or slowest heating zone) is the specific geometric location within a container that heats slowest by conduction or convection.

Question 11

During freezing proteins may denature due to concentration of product this effect is called as:

Accepted Answer

Option C: Salting out. During slow freezing, pure ice crystals freeze out first, dramatically concentrating mineral solutes in the remaining unfrozen liquid phase; this hyper-ionic concentration causes protein aggregation and denaturation known as 'Salting Out'.

Question 12

Consider the following statements:
I. Freezing include conversion of food from solid to liquid
II. Pasteurization is done for solid food
III. Refrigeration is called cold sterilization
IV. Pasteurization can kill spores in food products
Please select the incorrect statement from the above:

Accepted Answer

Option D: I, II, III, and IV. All four statements are scientifically incorrect: I is false (freezing converts liquid water into solid ice), II is false (pasteurization applies to liquid foods), III is false (irradiation, not refrigeration, is cold sterilization), IV is false (pasteurization destroys only vegetative cells, not bacterial spores). Correct: I, II, III, and IV.

Question 13

Arrange the following in ascending order with respect to the approximate number of months of high-quality storage life at -18 Celcius:
1. Orange Juice (Heated)
2. Peach
3. Fried Chicken
4. Fat Fish (Raw)

Lifespans:
i. 2 months
ii. 27 months
iii. 3 months
iv. 12 months

Choose the correct option:

Accepted Answer

Option C: (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i). Frozen storage stability at $-18^\circ	ext{C}$: Raw Fatty Fish is most perishable due to lipid rancidity ($pprox 2	ext{ months}$ $\implies 4	ext{-i}$), Fried Chicken with precooked oxidized fat ($pprox 3	ext{ months}$ $\implies 3	ext{-iii}$), Peaches ($pprox 12	ext{ months}$ $\implies 2	ext{-iv}$), Heated Orange Juice concentrate ($pprox 27	ext{ months}$ $\implies 1	ext{-ii}$). Correct match: (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i).

Question 14

Consider the following statements:
I. Pasteurization is considered a cold sterilization method
II. All radiations are ionizing
III. Blanching is used for liquid food products
IV. UHT pasteurization is used for solid foods
From among the statements given choose the correct one:

Accepted Answer

Option D: None of the above. All statements are false: I is false (thermal process), II is false (UV and infrared are non-ionizing), III is false (blanching is for solid fruits/vegetables), IV is false (UHT is used for continuous-flow liquid milk/juices). Correct: None of the above.

Question 15

Match the following dryer with the type of product they are compatible with:
1. Kiln Air convection dryer
2. Cabinet, Tray or Pan Air convection dryer
3. Spray Dryer
4. Freeze Dryer

Compatible Product:
i. Pieces and liquids
ii. Pieces
iii. Pieces, Purees and Liquids
iv. Purees and Liquids

Choose the correct option:

Accepted Answer

Option C: (1)-(ii), (2)-(i), (3)-(iv), (4)-(iii). 1 -> ii (Kiln dryer: large pieces like apple slices, hops), 2 -> i (Cabinet/Tray dryer: pieces and shallow liquids), 3 -> iv (Spray dryer: atomized liquids and purees into powder), 4 -> iii (Freeze dryer: high-value solid pieces, purees, and liquid extracts). Correct match: (1)-(ii), (2)-(i), (3)-(iv), (4)-(iii).

Question 16

Consider the following statements:
I. Microwave energy is similar to energy that carries radio programs
II. Microwave is a cold method of preservation
III. Microwaves are electromagnetic waves
IV. For food appliances the approved microwave frequencies are 2350 and 925 Hz
Considering the above statements select the correct option from below:

Accepted Answer

Option B: Two statements are correct. Statements I and III are correct: Microwaves are electromagnetic waves belonging to the RF/microwave spectrum similar to radio waves. Statement II is false (microwaves generate volumetric thermal heat), and Statement IV is false (approved ISM frequencies are 2450 MHz and 915 MHz, not Hz). Correct: Two statements are correct.

Question 17

Arrange the following processing in the descending order of temperature applied:
I. UHT Pasteurization
II. HTST Pasteurization
III. LTLT Pasteurization
Choose the correct option:

Accepted Answer

Option A: I, II, III. Processing temperature hierarchy: UHT (Ultra-High Temperature: $135	ext{--}150^\circ	ext{C}$ for 2–5 s) $>$ HTST (High Temperature Short Time: $71.7	ext{--}72^\circ	ext{C}$ for 15 s) $>$ LTLT (Low Temperature Long Time / Batch: $62.8	ext{--}63^\circ	ext{C}$ for 30 min). Correct descending order: I, II, III.

Question 18

Arrange the following packaging materials in order of primary, Secondary and tertiary packaging of Soft drink can:
I. Hermetic Closure Can
II. Cardboard
III. Shrink wrap
Choose the correct option:

Accepted Answer

Option A: I, III, II. For canned beverages: Primary Packaging (direct food contact) = Hermetic Aluminum Can (I), Secondary Packaging (grouping cans) = Shrink wrap multipack (III), Tertiary Packaging (bulk transport unit) = Corrugated Cardboard box/pallet (II). Correct order: I, III, II.

Question 19

Consider the following statements:
I. The packaging material should not be non-toxic
II. Can is the primary packaging
III. The packaging should protect food from contamination
IV. Temper-resistance or temper evident features are not important for packaging of milk
After reading the above statements please select the correct statement:

Accepted Answer

Option C: II and III. Statements II and III are correct: Cans act as primary food contact packaging (II) and packaging must barrier protect food from external contamination (III). Statement I is grammatically false (materials must be non-toxic), and Statement IV is false (tamper-evident seals are vital for milk security). Correct: II and III.

Question 20

The Type L base steel is used for which type of food product?

Accepted Answer

Option B: High Acid Food. In sanitary tinplate can manufacturing, Type L base steel has the lowest residual metalloid impurities (copper, nickel, phosphorus), providing maximum corrosion resistance for High-Acid Foods (such as berries, prunes, pickles, and cherries).

Question 21

Water molecule has which structure?

Accepted Answer

Option D: Triangular. A water molecule ($H_2O$) has an $sp^3$ hybridized central oxygen atom with two bonding pairs and two lone pairs, resulting in a Bent / V-shaped / Triangular planar geometry with a bond angle of $104.5^\circ$.

Question 22

Water Activity can be calculated as:

Accepted Answer

Option A: Partial pressure of water in food / Vapour pressure of water at same temperature. Water Activity ($a_w$) is defined thermodynamically as the ratio of the partial vapor pressure of water in the food ($p$) to the equilibrium saturation vapor pressure of pure water ($p_0$) at the identical temperature: $a_w = rac{p}{p_0} = rac{\%	ext{ ERH}}{100}$.

Question 23

Consider the following statements:
I. Protein powders are hygroscopic
II. Water has higher boiling point than HF
III. Water has higher boiling point than Ammonia
IV. Water molecules show intramolecular hydrogen bonding
Please select the correct statements:

Accepted Answer

Option A: I and II. Statements I, II, and III are correct: Protein powders absorb ambient moisture (hygroscopic), and water has extensive 3D intermolecular hydrogen bonding giving it a higher boiling point ($100^\circ	ext{C}$) than $HF$ ($19.5^\circ	ext{C}$) and $NH_3$ ($-33.3^\circ	ext{C}$). Statement IV is false because water forms intermolecular (not intramolecular) hydrogen bonds.

Question 24

Match the following fatty acids:
1. Butanoic Acid
2. Hexanoic Acid
3. Octanoic Acid
4. Decanoic Acid

Common Name:
i. Caproic Acid
ii. Caprylic Acid
iii. Capric Acid
iv. Butyric Acid

Choose the correct option:

Accepted Answer

Option D: (1)-(iv), (2)-(i), (3)-(ii), (4)-(iii). Systematic IUPAC to trivial names: 1 -> iv (Butanoic acid = Butyric acid, 4C), 2 -> i (Hexanoic acid = Caproic acid, 6C), 3 -> ii (Octanoic acid = Caprylic acid, 8C), 4 -> iii (Decanoic acid = Capric acid, 10C). Correct match: (1)-(iv), (2)-(i), (3)-(ii), (4)-(iii).

Question 25

Flavor reversion is the term used for the objectionable flavor produced in:

Accepted Answer

Option D: Linolenic Acid. Flavor reversion is a special form of oxidative deterioration occurring in vegetable oils containing Linolenic Acid (such as soybean and canola oil), where low-level oxidation produces grassy, beany, and fishy off-flavors even at low peroxide values.

Question 26

HLB value associated with emulsifiers has a scale of:

Accepted Answer

Option C: 0-20. The Hydrophilic-Lipophilic Balance (HLB) scale developed by William C. Griffin ranges from 0 to 20, where low values ($<6$) denote lipophilic/W/O emulsifiers and high values ($>8	ext{--}18$) denote hydrophilic/O/W emulsifiers.

Question 27

Consider the following statements:
I. Egg protein is considered one of the best quality proteins
II. Cereals are deficit in tryptophan
III. Soybean is a good source of lysine
IV. Pulses have higher protein content than cereals
Select all the correct statements from the above statements:

Accepted Answer

Option C: I, III and IV. Statements I, III, and IV are correct: Whole egg protein has biological value 100 (reference protein), Soybean is exceptionally rich in lysine (limiting in cereals), and Pulses contain 20–25% protein compared to 8–12% in cereals. Statement II is false because cereals are deficient in lysine (maize is deficient in tryptophan/lysine, but pulse-cereal mutual supplementation addresses lysine). Correct: I, III and IV.

Question 28

Match the following protein solubility classes (Osborne classification):
1. Albumin
2. Globulins
3. Glutelins
4. Prolamins

Solubility:
i. Soluble in 50-90% ethanol
ii. Soluble in neutral water
iii. Soluble in dilute Acid and Bases
iv. Soluble in neutral dilute salt solution

Choose the correct option:

Accepted Answer

Option C: (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i). Osborne protein classification: 1 -> ii (Albumins: soluble in pure neutral water), 2 -> iv (Globulins: soluble in dilute neutral salt solutions), 3 -> iii (Glutelins: soluble in dilute acids and alkalis), 4 -> i (Prolamins / Gliadins: soluble in 50–90% aqueous ethanol). Correct match: (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i).

Question 29

Consider the following statements:
I. Phosphoproteins are conjugated proteins
II. Lipoproteins are not emulsifying agents
III. Histones are derived proteins
IV. Collagen is a protein
Select all the correct statements from the above statements:

Accepted Answer

Option D: I and IV. Statements I and IV are correct: Phosphoproteins (e.g. casein) are conjugated proteins containing phosphoric acid prosthetic groups, and Collagen is an insoluble structural fibrous protein. Statement II is false (lipoproteins are potent natural emulsifiers), Statement III is false (histones are basic simple proteins). Correct: I and IV.

Question 30

Basic unit of proteins is:

Accepted Answer

Option A: Amino Acids. Amino acids (specifically 20 standard $\alpha$-amino acids linked together by covalent peptide bonds) are the fundamental monomeric building blocks of all proteins.

Question 31

Arrange the following in ascending order of number of constituent molecules:
I. Glucose
II. Lactose
III. Insulin
Choose the correct option:

Accepted Answer

Option A: I, II, III. Constituent unit count: Glucose (I) = 1 monosaccharide monomer, Lactose (II) = 2 monosaccharide units (glucose + galactose), Insulin (III) = 51 amino acid monomer residues in 2 polypeptide chains. Correct ascending order: I, II, III.

Question 32

Consider the following statements:
I. Lactose is a disaccharide
II. Sucrose dissociate into glucose and fructose
III. The Refractive index of Sucrose changes after dissociation
IV. Maltose is a disaccharide of glucose
Select all the correct statements from the above statements:

Accepted Answer

Option D: All are correct. All four statements are biochemically correct: Lactose is galactose+glucose (I), Sucrose hydrolyzes/inverts into D-glucose + D-fructose (II), hydrolysis changes specific optical rotation and refractive index (III), and Maltose is composed of two $\alpha$-D-glucose units (IV). Correct: All are correct.

Question 33

The pigment caramelan formed after caramelization is soluble in ______ and tastes ______

Accepted Answer

Option B: Water, Bitter. Caramelan ($C_{12}H_{18}O_9$, formed by dehydration during heating sucrose $>160^\circ	ext{C}$) is a brown pigment that is readily soluble in Water and exhibits a characteristic Bitter-sweet / Bitter caramel taste.

Question 34

Match the following polyols with their precursor sugars:
1. Sorbitol
2. Lactitol
3. Mannitol
4. Xylitol

Precursor Sugar:
i. Xylose
ii. Glucose
iii. Mannose / Fructose (Maltose)
iv. Lactose

Choose the correct option:

Accepted Answer

Option C: (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i). Sugar alcohols / Polyols: 1 -> ii (Sorbitol / D-glucitol from Glucose hydrogenation), 2 -> iv (Lactitol from Lactose), 3 -> iii (Mannitol from Mannose/Fructose), 4 -> i (Xylitol from Xylose). Correct match: (1)-(ii), (2)-(iv), (3)-(iii), (4)-(i).

Question 35

Match the following vitamins with their chemical names:
1. Vitamin C
2. Vitamin A
3. Vitamin D
4. Vitamin K

Chemical Name:
i. Retinol
ii. Cholecalciferol
iii. Phylloquinone
iv. Ascorbic Acid

Choose the correct option:

Accepted Answer

Option D: (1)-(iv), (2)-(i), (3)-(ii), (4)-(iii). 1 -> iv (Vitamin C: Ascorbic Acid), 2 -> i (Vitamin A: Retinol), 3 -> ii (Vitamin D: Cholecalciferol / $D_3$), 4 -> iii (Vitamin K: Phylloquinone / $K_1$). Correct match: (1)-(iv), (2)-(i), (3)-(ii), (4)-(iii).

Question 36

Enzymes are made up of:

Accepted Answer

Option D: Proteins. All enzymes (with the exception of catalytic RNA ribozymes) are globular biological Proteins synthesized from linear chains of amino acids that fold into specific three-dimensional catalytic active sites.

Question 37

Arrange the products of vitamin C in sequential order of oxidation:
I. L-Ascorbic Acid
II. Diketo-L-Gulonic Acid
III. Dehydro-L-Ascorbic Acid
Choose the correct option:

Accepted Answer

Option B: I, III, II. Oxidative pathway of Vitamin C: L-Ascorbic Acid (I) reversibly oxidizes to Dehydro-L-Ascorbic Acid (III), which then undergoes irreversible hydrolytic ring-opening to Diketo-L-Gulonic Acid (II). Correct sequence: I, III, II.

Question 38

Tryptophan can be converted into:

Accepted Answer

Option A: Niacin. In human liver metabolism, the essential amino acid L-Tryptophan is converted via the kynurenine pathway into Niacin (Nicotinic acid / Vitamin B3), where approximately 60 mg of dietary tryptophan yields 1 mg of niacin.

Question 39

Amylase enzyme is used in processing of:
I. Baked goods
II. Cereals
III. Fruit Juices
IV. Confectionery
Choose the correct option:

Accepted Answer

Option D: All of the them. Amylases ($\alpha$- and $\beta$-amylases, glucoamylases) are widely applied in: Baking dough fermentation (I), cereal mash liquefaction (II), fruit juice de-starching clarification (III), and confectionery glucose/high-fructose syrup production (IV). Correct: All of the them.

Question 40

Starch Contains:

Accepted Answer

Option C: Both of them. Native starch consists of two distinct homopolysaccharides of $\alpha$-D-glucose: linear Amylose ($lpha$-1,4 linkages, 20–30%) and highly branched Amylopectin ($lpha$-1,4 and $lpha$-1,6 branch points, 70–80%).

Question 41

Optimum pH of Benzoic acid is:

Accepted Answer

Option B: 2.5-4. Benzoic acid ($pK_a = 4.19$) is an effective antimicrobial preservative only in its undissociated lipophilic form; hence, its optimum antimicrobial active pH range is in acidic media between 2.5 and 4.0.

Question 42

Sorbic Acid is effective against:

Accepted Answer

Option D: Yeast and Mold. Sorbic acid and its potassium/sodium salts are wide-spectrum antimycotic preservatives specifically potent against Yeasts and Molds in cheese, bakery products, and beverages across pH 3.0 to 6.5.

Question 43

Nisin is produced by:

Accepted Answer

Option A: Gram positive bacteria. Nisin is a polycyclic antibacterial peptide (lantibiotic bacteriocin) produced biologically by the Gram-Positive lactic acid bacterium *Lactococcus lactis* subsp. *lactis*.

Question 44

EDTA is an example of:

Accepted Answer

Option C: Chelating agent. Ethylenediaminetetraacetic acid (EDTA / Disodium EDTA) is a hexadentate Chelating / Sequestrant Agent that binds trace pro-oxidant transition metal ions ($Fe^{2+}, Cu^{2+}$) to prevent lipid oxidation and enzymatic discoloration in foods.

Question 45

Aflatoxin is a:
I. Nutritional component
II. Bacterial Toxin
III. Carcinogen
IV. Fungal Toxin
Choose the correct option:

Accepted Answer

Option C: III and IV. Aflatoxins ($B_1, B_2, G_1, G_2$) are toxic secondary metabolites (Mycotoxins / Fungal Toxins - IV) produced by *Aspergillus flavus* and *Aspergillus parasiticus* on peanuts/maize, and are classified as Group 1 Human Carcinogens (III) targeting the liver. Correct: III and IV.

Question 46

Match the following concentration expressions:
1. Molarity
2. Molality
3. Normality
4. ppm

Unit:
i. mg solute/ kg of solution
ii. mol equivalent/ litre
iii. mol/ kg
iv. mol/ liter

Choose the correct option:

Accepted Answer

Option B: (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i). 1 -> iv (Molarity: moles of solute per liter of solution), 2 -> iii (Molality: moles of solute per kg of solvent), 3 -> ii (Normality: gram equivalents per liter of solution), 4 -> i (ppm: mg solute per kg of solution/sample). Correct match: (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i).

Question 47

Henderson-Hasselbalch equation is related to:

Accepted Answer

Option A: pH. The Henderson-Hasselbalch equation ($pH = pK_a + \log\frac{[	ext{Conjugate Base}]}{[	ext{Acid}]}$) relates the pH of buffer solutions to the acid dissociation constant ($pK_a$) and equilibrium concentrations of the acid-base conjugate pair.

Question 48

In case of normal population the center of histogram represents:

Accepted Answer

Option A: Mean. In a perfectly symmetrical standard Normal Gaussian Distribution, the central peak and center of the histogram corresponds to the Mean, Median, and Mode, which are all identical.

Question 49

If one needs to determine if the observed sample mean indicates that the population is the same, or different from, a chosen value, the test used is:

Accepted Answer

Option D: T test. A one-sample Student's t-test (or Z-test for known large population variance) is standardly used to test whether an observed sample mean differs significantly from a hypothesized population mean value.

Question 50

SEM or standard error of the mean is equals to:

Accepted Answer

Option B: Standard deviation / (Population size)^0.5. The Standard Error of the Mean (SEM) is calculated as the sample standard deviation divided by the square root of the sample size: $	ext{SEM} = \frac{s}{\sqrt{n}} = \frac{\sigma}{\sqrt{N}}$.

Question 51

Consider the following statements:
I. A larger sample size enables more accurate approximation of the true population values
II. Samples from a population are meant to represent the whole population
III. T test is used for n < 25-30
IV. T test is used for n > 25-30
Select the correct statements from the above:

Accepted Answer

Option B: I, II and III. Statements I, II, and III are correct: Increasing sample size reduces standard error (I), representative sampling reflects population parameters (II), and Student's t-test is specifically applied to small sample sizes ($n < 30$) where population variance is unknown (III). Correct: I, II and III.

Question 52

Match the following statistical concepts:
1. Confidence
2. Degrees of freedom
3. Histogram
4. Mean

Definition:
i. A plot of all values in a population and the relative occurrence of each value
ii. df
iii. Average value
iv. Statistical probability of being correct based on chance alone

Choose the correct option:

Accepted Answer

Option A: (1)-(iv), (2)-(ii), (3)-(i), (4)-(iii). 1 -> iv (Confidence level: statistical probability that parameter lies within interval), 2 -> ii (Degrees of freedom: df), 3 -> i (Histogram: frequency distribution plot of values), 4 -> iii (Mean: arithmetic average value). Correct match: (1)-(iv), (2)-(ii), (3)-(i), (4)-(iii).

Question 53

In HPLC C8 and C18 columns are:

Accepted Answer

Option B: Non-Polar. In Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC), C8 (octylsilane) and C18 (octadecylsilane) stationary phase bonded silica columns are hydrophobic and Non-Polar, paired with a polar aqueous-organic mobile phase.

Question 54

Fatty Acids are generally detected by:

Accepted Answer

Option B: Gas chromatography. Fatty acids in foods and edible oils are universally analyzed and quantified via Gas Chromatography (GC-FID / GC-MS) after converting non-volatile lipids into volatile Fatty Acid Methyl Esters (FAMEs).

Question 55

The LC-MS apparatus identifies compounds by:

Accepted Answer

Option B: mass-to-charge ratio. Liquid Chromatography-Mass Spectrometry (LC-MS) ionizes liquid analytes and separates/identifies them based on their characteristic Mass-to-Charge Ratio ($m/z$).

Question 56

Match the following analytical methods with the food component:
1. Moisture
2. Protein
3. Fats
4. Fragrance

Method:
i. GC-MS
ii. Soxhlet
iii. Kjeldahl Nitrogen Method
iv. Karl Fischer titration

Choose the correct option:

Accepted Answer

Option B: (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i). 1 -> iv (Moisture: Karl Fischer coulometric/volumetric titration), 2 -> iii (Protein: Kjeldahl nitrogen digestion), 3 -> ii (Fats: Soxhlet solvent extraction), 4 -> i (Fragrance / Volatiles: Gas Chromatography-Mass Spectrometry GC-MS). Correct match: (1)-(iv), (2)-(iii), (3)-(ii), (4)-(i).

Question 57

Electrophoresis is done in case of:

Accepted Answer

Option A: Proteins. Gel Electrophoresis (SDS-PAGE / Native PAGE, capillary electrophoresis) separates charged biomolecules based on molecular weight and charge, universally used to profile and authenticate food Proteins and DNA.

Question 58

Iodine value of fat is used for detection of:

Accepted Answer

Option A: Degree of Unsaturation. Iodine Value (grams of iodine absorbed per 100 g of fat) quantitatively measures the Degree of Unsaturation (number of carbon-carbon double bonds) in fats and edible oils.

Question 59

Which methods is used for mineral analysis:

Accepted Answer

Option C: Atomic absorption spectroscopy. Atomic Absorption Spectroscopy (AAS / Flame AAS and Graphite Furnace AAS) is the principal analytical technique used for quantitative elemental analysis of essential and toxic Minerals (Ca, Fe, Zn, Cu, Pb, Cd).

Question 60

Rheological properties of a fluid can be determined using:

Accepted Answer

Option A: Viscometer. Rheological properties (flow behavior, dynamic viscosity, shear stress, shear rate, thixotropy) of fluid and semi-solid foods are measured using a rotational or capillary Viscometer / Rheometer.

Question 61

What is RDA?

Accepted Answer

Option B: Recommended Dietary Allowance. RDA stands for Recommended Dietary Allowance, defined as the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97–98%) healthy individuals in a specific life stage and gender group.

Question 62

What is Safe Requirement Range?

Accepted Answer

Option B: The range of intakes in which the risk of inadequacy or excess is zero for a population.. The Safe Requirement Range of nutrient intake is the window between the Estimated Average Requirement (preventing deficiency) and the Tolerable Upper Intake Level (preventing toxicity) where the risk of both inadequacy and excess is zero for a population.

Question 63

The main function of carbohydrate is to:

Accepted Answer

Option C: Provide energy. The primary physiological function of dietary carbohydrates is to Provide Energy (4 kcal/g) to cells and sustain vital metabolic functions and physical activity.

Question 64

Lipids can be classified on the basis of the following -
I. Classification based on nutritional properties
II. Classification based on Degree of unsaturation
III. Classification based on Degree of emulsification
IV. Classification based on Degree of saturation
Choose the correct option:

Accepted Answer

Option A: II and IV. Chemical classification of dietary fatty acids and lipids is fundamentally structured on the Degree of Unsaturation / Saturation (Saturated, Monounsaturated MUFA, Polyunsaturated PUFA). Choice A (II and IV).

Assistant Food Analyst2025

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JKSSB — Assistant Food Analyst (2025)

Which of the following is a unit operation?

Which of the following is not a method of cleaning?

The quality of water and hygiene of plant is higher for which of the food industry?

The scrubbing action of high-pressure water jets is used for cleaning which product?

Match the following processing methods:1. Tomato2. Potato3. Pineapple4. OatsMethod:i. Lye peelingii. High pressure water jetsiii. Abrasive brushesiv. StabilizationChoose the correct option:

Select the terms associated with texture of food products:I. CompressionII. SweetIII. CrispyIV. SourChoose the correct option:

Match the following:1. Boiling2. Cold Sterilization3. Sterilization4. PasteurizationDescription:i. Kills pathogenic microorganismsii. 100∘C100^\circ\text{C}100∘Ciii. Dosage measured in Gray or radiv. Microorganism free productChoose the correct option:

Pasteurization of food is done in which products:I. JuicesII. MilkIII. FatsIV. GrainsChoose the correct option:

Which of the following is associated with heat resistance of microorganisms?I. D valueII. Z valueIII. P valueIV. F valueChoose the correct option:

The point in a mass of food which is last to reach final heating temperature:

During freezing proteins may denature due to concentration of product this effect is called as:

Consider the following statements:I. Freezing include conversion of food from solid to liquidII. Pasteurization is done for solid foodIII. Refrigeration is called cold sterilizationIV. Pasteurization can kill spores in food productsPlease select the incorrect statement from the above:

Arrange the following in ascending order with respect to the approximate number of months of high-quality storage life at -18 Celcius:1. Orange Juice (Heated)2. Peach3. Fried Chicken4. Fat Fish (Raw)Lifespans:i. 2 monthsii. 27 monthsiii. 3 monthsiv. 12 monthsChoose the correct option:

Consider the following statements:I. Pasteurization is considered a cold sterilization methodII. All radiations are ionizingIII. Blanching is used for liquid food productsIV. UHT pasteurization is used for solid foodsFrom among the statements given choose the correct one:

Arrange the following processing in the descending order of temperature applied:I. UHT PasteurizationII. HTST PasteurizationIII. LTLT PasteurizationChoose the correct option:

Arrange the following packaging materials in order of primary, Secondary and tertiary packaging of Soft drink can:I. Hermetic Closure CanII. CardboardIII. Shrink wrapChoose the correct option:

The Type L base steel is used for which type of food product?

Water molecule has which structure?

Water Activity can be calculated as:

Consider the following statements:I. Protein powders are hygroscopicII. Water has higher boiling point than HFIII. Water has higher boiling point than AmmoniaIV. Water molecules show intramolecular hydrogen bondingPlease select the correct statements:

Match the following fatty acids:1. Butanoic Acid2. Hexanoic Acid3. Octanoic Acid4. Decanoic AcidCommon Name:i. Caproic Acidii. Caprylic Acidiii. Capric Acidiv. Butyric AcidChoose the correct option:

Flavor reversion is the term used for the objectionable flavor produced in:

HLB value associated with emulsifiers has a scale of:

Consider the following statements:I. Egg protein is considered one of the best quality proteinsII. Cereals are deficit in tryptophanIII. Soybean is a good source of lysineIV. Pulses have higher protein content than cerealsSelect all the correct statements from the above statements:

Match the following protein solubility classes (Osborne classification):1. Albumin2. Globulins3. Glutelins4. ProlaminsSolubility:i. Soluble in 50-90% ethanolii. Soluble in neutral wateriii. Soluble in dilute Acid and Basesiv. Soluble in neutral dilute salt solutionChoose the correct option:

Consider the following statements:I. Phosphoproteins are conjugated proteinsII. Lipoproteins are not emulsifying agentsIII. Histones are derived proteinsIV. Collagen is a proteinSelect all the correct statements from the above statements:

Basic unit of proteins is:

Arrange the following in ascending order of number of constituent molecules:I. GlucoseII. LactoseIII. InsulinChoose the correct option:

Consider the following statements:I. Lactose is a disaccharideII. Sucrose dissociate into glucose and fructoseIII. The Refractive index of Sucrose changes after dissociationIV. Maltose is a disaccharide of glucoseSelect all the correct statements from the above statements:

The pigment caramelan formed after caramelization is soluble in ______ and tastes ______

Match the following polyols with their precursor sugars:1. Sorbitol2. Lactitol3. Mannitol4. XylitolPrecursor Sugar:i. Xyloseii. Glucoseiii. Mannose / Fructose (Maltose)iv. LactoseChoose the correct option:

Match the following vitamins with their chemical names:1. Vitamin C2. Vitamin A3. Vitamin D4. Vitamin KChemical Name:i. Retinolii. Cholecalciferoliii. Phylloquinoneiv. Ascorbic AcidChoose the correct option:

Enzymes are made up of:

Arrange the products of vitamin C in sequential order of oxidation:I. L-Ascorbic AcidII. Diketo-L-Gulonic AcidIII. Dehydro-L-Ascorbic AcidChoose the correct option:

Tryptophan can be converted into:

Amylase enzyme is used in processing of:I. Baked goodsII. CerealsIII. Fruit JuicesIV. ConfectioneryChoose the correct option:

Starch Contains:

Optimum pH of Benzoic acid is:

Sorbic Acid is effective against:

Nisin is produced by:

EDTA is an example of:

Aflatoxin is a:I. Nutritional componentII. Bacterial ToxinIII. CarcinogenIV. Fungal ToxinChoose the correct option:

Match the following concentration expressions:1. Molarity2. Molality3. Normality4. ppmUnit:i. mg solute/ kg of solutionii. mol equivalent/ litreiii. mol/ kgiv. mol/ literChoose the correct option:

Henderson-Hasselbalch equation is related to:

In case of normal population the center of histogram represents:

If one needs to determine if the observed sample mean indicates that the population is the same, or different from, a chosen value, the test used is:

SEM or standard error of the mean is equals to:

In HPLC C8 and C18 columns are:

Fatty Acids are generally detected by:

The LC-MS apparatus identifies compounds by:

Match the following analytical methods with the food component:1. Moisture2. Protein3. Fats4. FragranceMethod:i. GC-MSii. Soxhletiii. Kjeldahl Nitrogen Methodiv. Karl Fischer titrationChoose the correct option:

Electrophoresis is done in case of:

Iodine value of fat is used for detection of:

Which methods is used for mineral analysis:

Rheological properties of a fluid can be determined using:

What is RDA?

What is Safe Requirement Range?

The main function of carbohydrate is to:

Lipids can be classified on the basis of the following -I. Classification based on nutritional propertiesII. Classification based on Degree of unsaturationIII. Classification based on Degree of emulsificationIV. Classification based on Degree of saturationChoose the correct option:

Match the correct food sources rich in different types of fats and fatty acids:1. Omega 3 FA2. PUFA3. SFA4. MUFAFatty Acid:i. Arachidonic acidii. Oleic acidiii. Alpha-Linolenic acidiv. Palmitic acidChoose the correct option:

Arrange the classification of carbohydrates on the basis of degree of structural complexity in increasing numbers of sugar units:I. OligosaccharideII. DisaccharideIII. MonosaccharidesIV. PolysaccharideChoose the correct option:

What is the amount of obligatory water loss each day in ml?

Which of the following are major minerals?I. IronII. CalciumIII. ZincIV. MagnesiumChoose the correct option:

Water is the largest component of the human body, making what percentage of the body weight?

Proteins can be classified on the basis of the following -I. Based on the number of N atomsII. Based on their physical shapeIII. Based on the degree of SaturationIV. Based on their physico-chemical propertiesChoose the correct option:

Which of the following are non essential amino acids?I. GlycineII. ThreonineIII. IsoleucineIV. ArginineChoose the correct option:

Formula of Biological Value of proteins:[Where N is Nitrogen]

Arrange the fatty acids in the increasing order on the basis of chain length:I. Caprylic acidII. Alpha linoleic acidIII. Myristic acidIV. Butyric acidChoose the correct option:

Arrange the symptoms of Vit A deficiency with increasing the severity rate:I. Conjunctival XerosisII. KeratomalaciaIII. Night blindnessIV. Corneal XerosisV. Bitot's spotChoose the correct option:

Match the following Vitamins with their deficiency symptoms:1. Vitamin E2. Vitamin A3. Vitamin K4. Vitamin DSymptom / Disease:i. Bitot's spotii. Ricketsiii. Haemolytic anaemiaiv. Delayed blood clotting/ haemorrhagesChoose the correct option:

Follicular Hyperkeratosis is a symptom of which Vitamin deficiency?

What is Glossitis?

Ataxia is defined as:

What is PAR?

What is the primary objective of the Food Safety and Standards Act, 2006?

According to the Food Safety and Standards Act, 2006, which of the following is NOT a responsibility of a food business operator?

What is the primary role of the Biological Standards Commission (BSC) within the OIE (World Organisation for Animal Health)?

Match the following processing methods:
1. Tomato
2. Potato
3. Pineapple
4. Oats

Method:
i. Lye peeling
ii. High pressure water jets
iii. Abrasive brushes
iv. Stabilization

Choose the correct option:

Select the terms associated with texture of food products:
I. Compression
II. Sweet
III. Crispy
IV. Sour
Choose the correct option:

Match the following:
1. Boiling
2. Cold Sterilization
3. Sterilization
4. Pasteurization

Description:
i. Kills pathogenic microorganisms
ii. $100^\circ\text{C}$
iii. Dosage measured in Gray or rad
iv. Microorganism free product

Choose the correct option:

Pasteurization of food is done in which products:
I. Juices
II. Milk
III. Fats
IV. Grains
Choose the correct option:

Which of the following is associated with heat resistance of microorganisms?
I. D value
II. Z value
III. P value
IV. F value
Choose the correct option:

Consider the following statements:
I. Freezing include conversion of food from solid to liquid
II. Pasteurization is done for solid food
III. Refrigeration is called cold sterilization
IV. Pasteurization can kill spores in food products
Please select the incorrect statement from the above:

Arrange the following in ascending order with respect to the approximate number of months of high-quality storage life at -18 Celcius:
1. Orange Juice (Heated)
2. Peach
3. Fried Chicken
4. Fat Fish (Raw)

Lifespans:
i. 2 months
ii. 27 months
iii. 3 months
iv. 12 months

Choose the correct option:

Consider the following statements:
I. Pasteurization is considered a cold sterilization method
II. All radiations are ionizing
III. Blanching is used for liquid food products
IV. UHT pasteurization is used for solid foods
From among the statements given choose the correct one:

Arrange the following processing in the descending order of temperature applied:
I. UHT Pasteurization
II. HTST Pasteurization
III. LTLT Pasteurization
Choose the correct option:

Arrange the following packaging materials in order of primary, Secondary and tertiary packaging of Soft drink can:
I. Hermetic Closure Can
II. Cardboard
III. Shrink wrap
Choose the correct option:

Consider the following statements:
I. Protein powders are hygroscopic
II. Water has higher boiling point than HF
III. Water has higher boiling point than Ammonia
IV. Water molecules show intramolecular hydrogen bonding
Please select the correct statements:

Match the following fatty acids:
1. Butanoic Acid
2. Hexanoic Acid
3. Octanoic Acid
4. Decanoic Acid

Common Name:
i. Caproic Acid
ii. Caprylic Acid
iii. Capric Acid
iv. Butyric Acid

Choose the correct option:

Consider the following statements:
I. Egg protein is considered one of the best quality proteins
II. Cereals are deficit in tryptophan
III. Soybean is a good source of lysine
IV. Pulses have higher protein content than cereals
Select all the correct statements from the above statements:

Consider the following statements:
I. Phosphoproteins are conjugated proteins
II. Lipoproteins are not emulsifying agents
III. Histones are derived proteins
IV. Collagen is a protein
Select all the correct statements from the above statements:

Arrange the following in ascending order of number of constituent molecules:
I. Glucose
II. Lactose
III. Insulin
Choose the correct option:

Consider the following statements:
I. Lactose is a disaccharide
II. Sucrose dissociate into glucose and fructose
III. The Refractive index of Sucrose changes after dissociation
IV. Maltose is a disaccharide of glucose
Select all the correct statements from the above statements:

The pigment caramelan formed after caramelization is soluble in and tastes

Match the following polyols with their precursor sugars:
1. Sorbitol
2. Lactitol
3. Mannitol
4. Xylitol

Precursor Sugar:
i. Xylose
ii. Glucose
iii. Mannose / Fructose (Maltose)
iv. Lactose

Choose the correct option:

Match the following vitamins with their chemical names:
1. Vitamin C
2. Vitamin A
3. Vitamin D
4. Vitamin K

Chemical Name:
i. Retinol
ii. Cholecalciferol
iii. Phylloquinone
iv. Ascorbic Acid

Choose the correct option:

Arrange the products of vitamin C in sequential order of oxidation:
I. L-Ascorbic Acid
II. Diketo-L-Gulonic Acid
III. Dehydro-L-Ascorbic Acid
Choose the correct option:

Amylase enzyme is used in processing of:
I. Baked goods
II. Cereals
III. Fruit Juices
IV. Confectionery
Choose the correct option:

Aflatoxin is a:
I. Nutritional component
II. Bacterial Toxin
III. Carcinogen
IV. Fungal Toxin
Choose the correct option:

Match the following concentration expressions:
1. Molarity
2. Molality
3. Normality
4. ppm

Unit:
i. mg solute/ kg of solution
ii. mol equivalent/ litre
iii. mol/ kg
iv. mol/ liter

Choose the correct option:

Match the following analytical methods with the food component:
1. Moisture
2. Protein
3. Fats
4. Fragrance

Method:
i. GC-MS
ii. Soxhlet
iii. Kjeldahl Nitrogen Method
iv. Karl Fischer titration

Choose the correct option:

Lipids can be classified on the basis of the following -
I. Classification based on nutritional properties
II. Classification based on Degree of unsaturation
III. Classification based on Degree of emulsification
IV. Classification based on Degree of saturation
Choose the correct option:

Match the correct food sources rich in different types of fats and fatty acids:
1. Omega 3 FA
2. PUFA
3. SFA
4. MUFA

Fatty Acid:
i. Arachidonic acid
ii. Oleic acid
iii. Alpha-Linolenic acid
iv. Palmitic acid

Choose the correct option:

Arrange the classification of carbohydrates on the basis of degree of structural complexity in increasing numbers of sugar units:
I. Oligosaccharide
II. Disaccharide
III. Monosaccharides
IV. Polysaccharide
Choose the correct option:

Which of the following are major minerals?
I. Iron
II. Calcium
III. Zinc
IV. Magnesium
Choose the correct option:

Proteins can be classified on the basis of the following -
I. Based on the number of N atoms
II. Based on their physical shape
III. Based on the degree of Saturation
IV. Based on their physico-chemical properties
Choose the correct option:

Which of the following are non essential amino acids?
I. Glycine
II. Threonine
III. Isoleucine
IV. Arginine
Choose the correct option:

Formula of Biological Value of proteins:
[Where N is Nitrogen]

Arrange the fatty acids in the increasing order on the basis of chain length:
I. Caprylic acid
II. Alpha linoleic acid
III. Myristic acid
IV. Butyric acid
Choose the correct option:

Arrange the symptoms of Vit A deficiency with increasing the severity rate:
I. Conjunctival Xerosis
II. Keratomalacia
III. Night blindness
IV. Corneal Xerosis
V. Bitot's spot
Choose the correct option:

Match the following Vitamins with their deficiency symptoms:
1. Vitamin E
2. Vitamin A
3. Vitamin K
4. Vitamin D

Symptom / Disease:
i. Bitot's spot
ii. Rickets
iii. Haemolytic anaemia
iv. Delayed blood clotting/ haemorrhages

Choose the correct option:

Total energy expenditure can be calculated by which of the following method(s)?
I. Factorial method
II. Heart rate monitoring method
III. Energy metabolism method
IV. Work done method
Choose the correct option:

Following are the symptoms of Kwashiorkor:
I. Sparse hair growth
II. Old man's face
III. Severe wasting
IV. Moon face
Choose the correct option:

The following are the types of anaemia:
I. Hypochromic
II. Megaloblastic
III. Microchromic
IV. Microphage
Choose the correct option:

Arrange the stages of goitre with increasing severity:
I. Goitre that is palpable but not visible when the neck is in position.
II. Swelling in the neck is clearly visible when the neck is in a normal position.
III. No palpable or visible goitre.
Choose the correct option:

Match the following deficiency symptoms with their respective minerals:
1. Iron
2. Iodine
3. Fluorine
4. Selenium

Deficiency Manifestation:
i. Keshan Disease
ii. Anemia
iii. Goitre
iv. May increase risk of dental caries

Choose the correct option:

Match the following type of carbohydrate and their sources:
1. Fructose
2. Starch
3. Raffinose
4. Sucrose

Source:
i. Beans and legumes
ii. Fruits and vegetables
iii. Table Sugar (Sugar cane)
iv. Cereal grains

Choose the correct option:

Match the following sources and their respective vitamins:
1. Vitamin A
2. Vitamin D
3. Vitamin E
4. Vitamin C

Source:
i. Sunshine (UV-B skin synthesis)
ii. Liver / Cod liver oil
iii. Vegetable oil / Wheat germ
iv. Citrus fruits / Amla

Choose the correct option: