LPT-0066
QUESTION
Stale or sour flavour usually develops at what temperature of storage of khoa?
OPTIONS
(A) 24-30℃
(B) 5-10℃
(C) 31-35℃
(D) Refrigerated temperature
ANSWER
(B) 5-10℃
EXPLANATION
Even under cool storage around 5–10°C, khoa can gradually develop stale or sour flavour because of residual microbial and chemical changes during storage. At higher temperatures spoilage is generally more rapid and may manifest as broader deterioration rather than the storage condition specified here. Hence, option (B) is the keyed answer.
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