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Which of the following operation reduces the dietary fibre content in cereals?

(a) Drying

(b) Retro gradation

(c) Grinding

(d) Milling

The question was asked in an interview for internship.

This interesting question is from Effect of Food Processing on Nutrition and Food Safety topic in chapter Effect of Food Processing on Nutrition and Food Safety and Food Contamination and Hazards of Food Engineering

1 Answer

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Best answer
Correct choice is (d) Milling

Easy explanation: Milling reduces the dietary fiber content in cereals.

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