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Objective Questions

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

Subjects : Food Science and Technology

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

Question 1Single Answer
Potato contain total sugar (%) about
  1. A
    11
  2. B
    25
  3. C
    17
  4. D
    40
Question 2Single Answer
Apple contain total sugar (%) about
  1. A
    4.5
  2. B
    14.5
  3. C
    24.5
  4. D
    34.5
Question 3Single Answer
Grape contain total sugar (%) about
  1. A
    7.6
  2. B
    7.3
  3. C
    17.3
  4. D
    37.3
Question 4Single Answer
Carrot contain total sugar (%) about
  1. A
    10
  2. B
    20
  3. C
    25
  4. D
    30
Question 5Single Answer
Sweet potato contain total sugar (%) about
  1. A
    25
  2. B
    40
  3. C
    50
  4. D
    45
Question 6Single Answer
Maple syrup contain total sugar (%) about
  1. A
    45
  2. B
    55
  3. C
    65
  4. D
    80
Question 7Single Answer
Glycosides are stable to
  1. A
    acid
  2. B
    enzyme
  3. C
    alkali
  4. D
    all
Question 8Single Answer
Banana contains xylitol (mg/100g of dry weight)
  1. A
    11
  2. B
    21
  3. C
    31
  4. D
    41
Question 9Single Answer
Pears contains sorbitol (mg/100g  of dry weight)
  1. A
    2600
  2. B
    3600
  3. C
    3600
  4. D
    4600
Question 10Single Answer
Raspberries contains xylitol (mg/100g of dry weight)
  1. A
    168
  2. B
    268
  3. C
    368
  4. D
    468
Question 11Single Answer
Strawberries contains xylitol (mg/100g of dry weight)
  1. A
    162
  2. B
    262
  3. C
    362
  4. D
    462
Question 12Single Answer
Peaches contains sorbitol (mg/100g of dry weight)
  1. A
    560
  2. B
    760
  3. C
    960
  4. D
    460
Question 13Single Answer
Cauliflower contains xylitol (mg/100g of dry weight)
  1. A
    100
  2. B
    200
  3. C
    300
  4. D
    400
Question 14Single Answer
White mushrooms contains mannitol (mg/100g of dry weight)
  1. A
    276
  2. B
    376
  3. C
    476
  4. D
    576
Question 15Single Answer
White mushrooms contains xylitol (mg/100g of dry weight)
  1. A
    186
  2. B
    128
  3. C
    286
  4. D
    228
Question 16Single Answer
White mushrooms contains galactitol(mg/100g of dry weight) (%)
  1. A
    48
  2. B
    68
  3. C
    88
  4. D
    108
Question 17Single Answer
Oligosaccharides contain monosac-charide units of about
  1. A
    one
  2. B
    2-10
  3. C
    15-20
  4. D
    >20
Question 18Single Answer
Sucrose is ______in nature
  1. A
    reducing
  2. B
    non-reducing
  3. C
    both
  4. D
    none
Question 19Single Answer
Caramel is formed when sugar is heated ("C) to
  1. A
    100
  2. B
    200
  3. C
    300
  4. D
    400
Question 20Single Answer
Which of the following is not an oligosaccharide
  1. A
    sucrose
  2. B
    galactose
  3. C
    lactose
  4. D
    maltose
Question 21Single Answer
Hydrolysis of sucrose results information of equal quantities of D-glucose and
  1. A
    D-glucose
  2. B
    D-fructose
  3. C
    galactose
  4. D
    lactose
Question 22Single Answer
Specific rotation (degree) of sucrose is
  1. A
    +66.5
  2. B
    -66.5
  3. C
    +55.5
  4. D
    -55.5
Question 23Single Answer
Staling of bread is related to
  1. A
    gluten
  2. B
    starch
  3. C
    albuminson
  4. D
    none
Question 24Single Answer
._______is known as milk sugar
  1. A
    sucrose
  2. B
    lactose
  3. C
    maltose
  4. D
    raffinose
Question 25Single Answer
Average lactose content (%) in cow milk is about
  1. A
    4.9
  2. B
    3.5
  3. C
    3
  4. D
    6
Question 26Single Answer
Average lactose content (%) in human milk is about
  1. A
    3
  2. B
    7
  3. C
    11
  4. D
    14
Question 27Single Answer
Lactose is hydrolyzed by
  1. A
    α-galactosidase
  2. B
    β-galactosidase
  3. C
    α -mannase
  4. D
    β -mannase
Question 28Single Answer
Maltose is __________ disaccharide
  1. A
    Reducing
  2. B
    non-reducing
  3. C
    both
  4. D
    none
Question 29Single Answer
Cellobiose is ______disaccharide
  1. A
    Reducing
  2. B
    non-reducing
  3. C
    both
  4. D
    none
Question 30Single Answer
Raffinose and stachyose from legu-mes are responsible for
  1. A
    Allergy
  2. B
    flatulence
  3. C
    vomiting
  4. D
    diarrhea
Question 31Single Answer
Fructo-oligosaccharides are commercially manufactured by enzyme on sucrose.
  1. A
    α-fructofuranosidase
  2. B
    β-fructofuranosidase
  3. C
    α-mannase
  4. D
    β-mannase
Question 32Single Answer
The rate of mutarotation increases_______ times for every 10"C rise
in temperature
  1. A
    1.5-3.0
  2. B
    10-15
  3. C
    15-20
  4. D
    25
Question 33Single Answer
Formation of caramel can be considered non-enzymatic browning reaction in absence of
  1. A
    C-compound
  2. B
    N-compound
  3. C
    glucose
  4. D
    fructose
Question 34Single Answer
The pigment caramelan tastes
  1. A
    sweet
  2. B
    sour
  3. C
    bitter
  4. D
    salty
Question 35Single Answer
Enzyme are_______________in nature
  1. A
    carbohydrate
  2. B
    Iipid
  3. C
    Parotein
  4. D
    all
Question 36Single Answer
Heating of caramelen results in formation of
  1. A
    caramelan
  2. B
    caramelin
  3. C
    glucose
  4. D
    fructose
Question 37Single Answer
Melting point (0C) of caramelen is
  1. A
    154
  2. B
    164
  3. C
    174
  4. D
    184
Question 38Single Answer
Caramelin is also known as
  1. A
    caramelan
  2. B
    caramel
  3. C
    humin
  4. D
    none
Question 39Single Answer
In commercial production, crystallization of sugar is an important step for
  1. A
    neutralization
  2. B
    purification
  3. C
    sweetening
  4. D
    all
Question 40Single Answer
Which of the following is not a type of viscometer
  1. A
    capillary
  2. B
    rotational
  3. C
    falling ball
  4. D
    none
Question 41Single Answer
Which of the following affects growth of sucrose crystals
  1. A
    Nature of impurities
  2. B
    relative velocity of solution
  3. C
    concentration of impurities
  4. D
    all
Question 42Single Answer
Which of the following is a type of non Newtonian material
  1. A
    dilatent
  2. B
    pseudoplastic
  3. C
    plastic
  4. D
    all
Question 43Single Answer
In crystal growth of sucrose, incorporation of molecules to the surface of crystal is
  1. A
    First order processo
  2. B
    Second order process
  3. C
    Zero order process
  4. D
    None
Question 44Single Answer
Lactose can occur in_________ crystalline form
  1. A
    One
  2. B
    two
  3. C
    three
  4. D
    four
Question 45Single Answer
Which of the following is/are  crystalline form of lactose
  1. A
    a-hydrate
  2. B
    B-anhydrous
  3. C
    both s
  4. D
    none
Question 46Single Answer
α-hydrate form of lactose has a 68  melting point (0C) of about
  1. A
    102 bong
  2. B
    152
  3. C
    202 15 Bi
  4. D
    252
Question 47Single Answer
Melting point (°C) of β-anhydrous 6 form of lactose is about
  1. A
    102
  2. B
    152
  3. C
    202
  4. D
    252
Question 48Single Answer
Specific rotation (degree) of α- hydrate form of lactose is
  1. A
    +79.4
  2. B
    -79.4
  3. C
    +89.4
  4. D
    -89.4
Question 49Single Answer
Specific rotation (degree) of β-anhydrous form of lactose is
  1. A
    +79.4 b)
  2. B
    +35
  3. C
    -79.4
  4. D
    +52.5
Question 50Single Answer
Solubility (g/100ml) of α-hydrate form of lactose in water at 20 °C
  1. A
    8
  2. B
    16
  3. C
    32
  4. D
    55
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