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Latest CUET PG Food Engineering and Technology Exam Question (Objective Questions), MCQ in English

Subjects : Food Engineering and Technology

Question Bank CUET PG Food Engineering and Technology Exam - English
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Food Engineering and Technology

Question 1Single Answer
Which of the following is a monosaccharide?
  1. A
    Sucrose
  2. B
    Lactose
  3. C
    Glucose
  4. D
    Maltose
Question 2Single Answer
Which disaccharide is composed of glucose and fructose?
  1. A
    Maltose
  2. B
    Lactose
  3. C
    Sucrose
  4. D
    Cellobiose
Question 3Single Answer
What is the primary storage polysaccharide in plants?
  1. A
    Glycogen
  2. B
    Cellulose
  3. C
    Starch
  4. D
    Chitin
Question 4Single Answer
Which polysaccharide is a major structural component of plant cell walls?
  1. A
    Starch
  2. B
    Cellulose
  3. C
    Amylopectin
  4. D
    Glycogen
Question 5Single Answer
What is the main structural component of crustacean shells?
  1. A
    Cellulose
  2. B
    Chitin
  3. C
    Pectin
  4. D
    Starch
Question 6Single Answer
Which of the following is a branched-chain polysaccharide?
  1. A
    Amylose
  2. B
    Amylopectin
  3. C
    Cellulose
  4. D
    Inulin
Question 7Single Answer
What is the process by which starch granules absorb water and swell upon heating?
  1. A
    Retrogradation
  2. B
    Gelatinization
  3. C
    Hydrolysis
  4. D
    Denaturation
Question 8Single Answer
What is the phenomenon where starch molecules re-associate and form a crystalline structure upon cooling?
  1. A
    Gelatinization
  2. B
    Retrogradation
  3. C
    Hydrolysis
  4. D
    Oxidation
Question 9Single Answer
Which of the following is a type of dietary fiber?
  1. A
    Amylose
  2. B
    Amylopectin
  3. C
    Cellulose
  4. D
    Sucrose
Question 10Single Answer
Pectic substances are primarily found in:
  1. A
    Animal tissues
  2. B
    Plant cell walls
  3. C
    Milk
  4. D
    Eggs
Question 11Single Answer
Which enzyme hydrolyzes starch into maltose?
  1. A
    Amylase
  2. B
    Cellulase
  3. C
    Lactase
  4. D
    Sucrase
Question 12Single Answer
Which sugar is known as milk sugar?
  1. A
    Glucose
  2. B
    Fructose
  3. C
    Lactose
  4. D
    Maltose
Question 13Single Answer
Which sugar is the sweetest among naturally occurring sugars?
  1. A
    Glucose
  2. B
    Fructose
  3. C
    Sucrose
  4. D
    Maltose
Question 14Single Answer
Which polysaccharide is used as a thickening agent in food products?
  1. A
    Cellulose
  2. B
    Pectin
  3. C
    Starch
  4. D
    Glycogen
Question 15Single Answer
Which of these is a homopolysaccharide?
  1. A
    Pectin
  2. B
    Starch
  3. C
    Gum arabic
  4. D
    Hyaluronic acid
Question 16Single Answer
What is the primary function of dietary fiber in the body?
  1. A
    Provide energy
  2. B
    Aid in digestion and promote gut health
  3. C
    Build muscle mass
  4. D
    Regulate blood sugar
Question 17Single Answer
Which part of the starch granule is more resistant to enzyme hydrolysis?
  1. A
    Amylose
  2. B
    Amylopectin
  3. C
    Both are equally resistant
  4. D
    Neither is resistant
Question 18Single Answer
What is the role of gelatinization in bread making?
  1. A
    To provide sweetness
  2. B
    To trap gases and give bread its texture
  3. C
    To add flavor
  4. D
    To increase shelf life
Question 19Single Answer
Which of the following is an example of an oligosaccharide?
  1. A
    Glucose
  2. B
    Fructose
  3. C
    Raffinose
  4. D
    Cellulose
Question 20Single Answer
Which polysaccharide is stored in the liver and muscles of animals?
  1. A
    Starch
  2. B
    Cellulose
  3. C
    Glycogen
  4. D
    Pectin
Question 21Single Answer
Which enzyme breaks down cellulose?
  1. A
    Amylase
  2. B
    Cellulase
  3. C
    Lactase
  4. D
    Sucrase
Question 22Single Answer
Which of the following is a characteristic of amylose?
  1. A
    Branched chain structure
  2. B
    Linear chain structure
  3. C
    Highly soluble in water
  4. D
    Forms a gel with water
Question 23Single Answer
Which of the following is a characteristic of amylopectin?
  1. A
    Linear chain structure
  2. B
    Branched chain structure
  3. C
    Insoluble in water
  4. D
    Does not form a gel with water
Question 24Single Answer
What happens to the digestibility of starch during retrogradation?
  1. A
    Increases
  2. B
    Decreases
  3. C
    Remains the same
  4. D
    Becomes unpredictable
Question 25Single Answer
Which type of starch has a higher amylose content?
  1. A
    Waxy starch
  2. B
    High-amylose starch
  3. C
    Both have equal amylose content
  4. D
    Amylopectin-rich starch
Question 26Single Answer
Which type of starch forms a stronger gel upon gelatinization?
  1. A
    Waxy starch
  2. B
    High-amylose starch
  3. C
    Both form equally strong gels
  4. D
    Starch with intermediate amylose content
Question 27Single Answer
Which factor does not influence starch gelatinization?
  1. A
    Temperature
  2. B
    Water availability
  3. C
    Sugar concentration
  4. D
    Presence of lipids
Question 28Single Answer
What is the role of pectic substances in fruit jams and jellies?
  1. A
    To provide sweetness
  2. B
    To provide texture and gelling properties
  3. C
    To preserve color
  4. D
    To enhance flavor
Question 29Single Answer
Which of the following is a common source of pectin?
  1. A
    Wheat
  2. B
    Citrus fruits
  3. C
    Rice
  4. D
    Potatoes
Question 30Single Answer
Which of the following is a modified starch?
  1. A
    Amylose
  2. B
    Amylopectin
  3. C
    Dextrin
  4. D
    Cellulose
Question 31Single Answer
What is the purpose of modifying starch?
  1. A
    To improve its functional properties
  2. B
    To reduce its calorie content
  3. C
    To increase its sweetness
  4. D
    To make it easier to digest
Question 32Single Answer
Which of the following is an example of a resistant starch?
  1. A
    Raw potato starch
  2. B
    Cooked rice starch
  3. C
    Bread starch
  4. D
    Starch in ripe bananas
Question 33Single Answer
Resistant starch is beneficial because it:
  1. A
    Provides a quick source of energy
  2. B
    Acts like dietary fiber
  3. C
    Increases blood sugar levels
  4. D
    Is easily digested
Question 34Single Answer
Which of these is a non-carbohydrate dietary fiber?
  1. A
    Pectin
  2. B
    Lignin
  3. C
    Cellulose
  4. D
    Hemicellulose
Question 35Single Answer
Which of the following is a characteristic of dietary fiber?
  1. A
    Digestible by human enzymes
  2. B
    Fermented by gut bacteria
  3. C
    Provides a significant source of energy
  4. D
    Increases blood sugar levels
Question 36Single Answer
Which of these contributes to the browning of baked goods?
  1. A
    Gelatinization of starch
  2. B
    Maillard reaction involving carbohydrates and amino acids
  3. C
    Caramelization of sugars
  4. D
    Both b and c
Question 37Single Answer
Which of the following is a product of starch hydrolysis?
  1. A
    Glucose
  2. B
    Fructose
  3. C
    Sucrose
  4. D
    Lactose
Question 38Single Answer
What is the role of carbohydrates in food texture?
  1. A
    They only provide sweetness.
  2. B
    They contribute to viscosity, thickness, and gel formation.
  3. C
    They have no role in food texture.
  4. D
    They only provide color.
Question 39Single Answer
Which of the following is a complex carbohydrate?
  1. A
    Glucose
  2. B
    Fructose
  3. C
    Starch
  4. D
    Sucrose
Question 40Single Answer
Which enzyme is responsible for the breakdown of sucrose into glucose and fructose?
  1. A
    Amylase
  2. B
    Sucrase
  3. C
    Lactase
  4. D
    Maltase
Question 41Single Answer
What is the glycemic index (GI) of a food?
  1. A
    A measure of how quickly a food raises blood sugar levels.
  2. B
    A measure of the sweetness of a food.
  3. C
    A measure of the calorie content of a food.
  4. D
    A measure of the fiber content of a food.
Question 42Single Answer
Foods with a high GI:
  1. A
    Cause a slow and steady rise in blood sugar levels.
  2. B
    Cause a rapid spike in blood sugar levels.
  3. C
    Have no effect on blood sugar levels.
  4. D
    Are generally high in fiber.
Question 43Single Answer
Which of the following is an example of a low GI food?
  1. A
    White bread
  2. B
    Brown rice
  3. C
    Sugary drinks
  4. D
    Potatoes
Question 44Single Answer
What is the effect of cooking on the digestibility of starch?
  1. A
    Cooking makes starch less digestible.
  2. B
    Cooking has no effect on starch digestibility.
  3. C
    Cooking generally makes starch more digestible.
  4. D
    The effect of cooking varies depending on the type of starch.
Question 45Single Answer
Which of the following is a function of carbohydrates in the body?
  1. A
    Providing energy
  2. B
    Building muscle mass
  3. C
    Regulating body temperature
  4. D
    Transporting oxygen
Question 46Single Answer
Excess consumption of carbohydrates can lead to:
  1. A
    Increased energy levels
  2. B
    Weight gain
  3. C
    Improved digestion
  4. D
    Reduced risk of heart disease
Question 47Single Answer
Which of the following is a characteristic of resistant starch?
  1. A
    It is rapidly digested in the small intestine.
  2. B
    It is fermented by gut bacteria in the large intestine.
  3. C
    It raises blood sugar levels quickly.
  4. D
    It provides a significant source of energy.
Question 48Single Answer
Which of the following is a role of dietary fiber?
  1. A
    Providing energy
  2. B
    Promoting healthy bowel function
  3. C
    Building strong bones
  4. D
    Transporting nutrients
Question 49Single Answer
Which of the following is the basic building block of proteins?
  1. A
    Carbohydrates
  2. B
    Amino acids
  3. C
    Lipids
  4. D
    Nucleic acids
Question 50Single Answer
How many different amino acids are commonly found in proteins?
  1. A
    10
  2. B
    15
  3. C
    20
  4. D
    25
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