Question:medium

Match Food type with Acrylamide content (ug/kg).

List - IList - II
A. French friesI. 120-180
B. BreadII. 330-2300
C. Potato chipsIII. 300-1100
D. Corn flakesIV. <30-160

Show Hint

Always consider the cooking method and temperature when estimating acrylamide content in food. Higher temperatures and longer cooking times generally lead to higher levels of acrylamide formation.
Updated On: May 26, 2026
  • A-III, B-IV, C-II, D-I
  • A-IV, B-III, C-II, D-I
  • A-III, B-II, C-IV, D-I
  • A-III, B-I, C-II, D-IV
Show Solution

The Correct Option is A

Solution and Explanation

Was this answer helpful?
0

Top Questions on Food Safety

Questions Asked in CUET (PG) exam