Practice question

Match LIST-I with LIST-II regarding food analysis techniques and analytical parameters: LIST-I (Analytical Method/Parameter)LIST-II (Defining Principle/Measurement)A. DilatometryI. Milligrams of KOH required to neutralize free fatty acids in 1 g of fat.B. Total Dietary Fibre (TDF)II. Analysis involving enzymatic digestion followed by alcohol precipitation of residue.C. Acid ValueIII. Measurement of isothermal expansion to determine solid-liquid ratios in fat.D. Peroxide ValueIV. Expressed as milli-equivalents of peroxide oxygen per kilogram of material. Choose the correct answer from the options given below:

Verified Solution4 OptionsUpdated: October 2026👁️1 View

Correct answer

A-III, B-II, C-I, D-IV

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