Raspberries contains xylitol (mg/100g of dry weight)
A
168
B
268
C
368
D
468
Question 11Single Answer
Strawberries contains xylitol (mg/100g of dry weight)
A
162
B
262
C
362
D
462
Question 12Single Answer
Peaches contains sorbitol (mg/100g of dry weight)
A
560
B
760
C
960
D
460
Question 13Single Answer
Cauliflower contains xylitol (mg/100g of dry weight)
A
100
B
200
C
300
D
400
Question 14Single Answer
White mushrooms contains mannitol (mg/100g of dry weight)
A
276
B
376
C
476
D
576
Question 15Single Answer
White mushrooms contains xylitol (mg/100g of dry weight)
A
186
B
128
C
286
D
228
Question 16Single Answer
White mushrooms contains galactitol(mg/100g of dry weight) (%)
A
48
B
68
C
88
D
108
Question 17Single Answer
Oligosaccharides contain monosac-charide units of about
A
one
B
2-10
C
15-20
D
>20
Question 18Single Answer
Sucrose is ______in nature
A
reducing
B
non-reducing
C
both
D
none
Question 19Single Answer
Caramel is formed when sugar is heated ("C) to
A
100
B
200
C
300
D
400
Question 20Single Answer
Which of the following is not an oligosaccharide
A
sucrose
B
galactose
C
lactose
D
maltose
Question 21Single Answer
Hydrolysis of sucrose results information of equal quantities of D-glucose and
A
D-glucose
B
D-fructose
C
galactose
D
lactose
Question 22Single Answer
Specific rotation (degree) of sucrose is
A
+66.5
B
-66.5
C
+55.5
D
-55.5
Question 23Single Answer
Staling of bread is related to
A
gluten
B
starch
C
albuminson
D
none
Question 24Single Answer
._______is known as milk sugar
A
sucrose
B
lactose
C
maltose
D
raffinose
Question 25Single Answer
Average lactose content (%) in cow milk is about
A
4.9
B
3.5
C
3
D
6
Question 26Single Answer
Average lactose content (%) in human milk is about
A
3
B
7
C
11
D
14
Question 27Single Answer
Lactose is hydrolyzed by
A
α-galactosidase
B
β-galactosidase
C
α -mannase
D
β -mannase
Question 28Single Answer
Maltose is __________ disaccharide
A
Reducing
B
non-reducing
C
both
D
none
Question 29Single Answer
Cellobiose is ______disaccharide
A
Reducing
B
non-reducing
C
both
D
none
Question 30Single Answer
Raffinose and stachyose from legu-mes are responsible for
A
Allergy
B
flatulence
C
vomiting
D
diarrhea
Question 31Single Answer
Fructo-oligosaccharides are commercially manufactured by enzyme on sucrose.
A
α-fructofuranosidase
B
β-fructofuranosidase
C
α-mannase
D
β-mannase
Question 32Single Answer
The rate of mutarotation increases_______ times for every 10"C rise
in temperature
A
1.5-3.0
B
10-15
C
15-20
D
25
Question 33Single Answer
Formation of caramel can be considered non-enzymatic browning reaction in absence of
A
C-compound
B
N-compound
C
glucose
D
fructose
Question 34Single Answer
The pigment caramelan tastes
A
sweet
B
sour
C
bitter
D
salty
Question 35Single Answer
Enzyme are_______________in nature
A
carbohydrate
B
Iipid
C
Parotein
D
all
Question 36Single Answer
Heating of caramelen results in formation of
A
caramelan
B
caramelin
C
glucose
D
fructose
Question 37Single Answer
Melting point (0C) of caramelen is
A
154
B
164
C
174
D
184
Question 38Single Answer
Caramelin is also known as
A
caramelan
B
caramel
C
humin
D
none
Question 39Single Answer
In commercial production, crystallization of sugar is an important step for
A
neutralization
B
purification
C
sweetening
D
all
Question 40Single Answer
Which of the following is not a type of viscometer
A
capillary
B
rotational
C
falling ball
D
none
Question 41Single Answer
Which of the following affects growth of sucrose crystals
A
Nature of impurities
B
relative velocity of solution
C
concentration of impurities
D
all
Question 42Single Answer
Which of the following is a type of non Newtonian material
A
dilatent
B
pseudoplastic
C
plastic
D
all
Question 43Single Answer
In crystal growth of sucrose, incorporation of molecules to the surface of crystal is
A
First order processo
B
Second order process
C
Zero order process
D
None
Question 44Single Answer
Lactose can occur in_________ crystalline form
A
One
B
two
C
three
D
four
Question 45Single Answer
Which of the following is/are crystalline form of lactose
A
a-hydrate
B
B-anhydrous
C
both s
D
none
Question 46Single Answer
α-hydrate form of lactose has a 68 melting point (0C) of about
A
102 bong
B
152
C
202 15 Bi
D
252
Question 47Single Answer
Melting point (°C) of β-anhydrous 6 form of lactose is about
A
102
B
152
C
202
D
252
Question 48Single Answer
Specific rotation (degree) of α- hydrate form of lactose is
A
+79.4
B
-79.4
C
+89.4
D
-89.4
Question 49Single Answer
Specific rotation (degree) of β-anhydrous form of lactose is
A
+79.4 b)
B
+35
C
-79.4
D
+52.5
Question 50Single Answer
Solubility (g/100ml) of α-hydrate form of lactose in water at 20 °C
A
8
B
16
C
32
D
55
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Concerned Subject
Question 51Single Answer
Solubility (g/100ml) of β-anhydrous form of lactose in water at 20 °C
A
8
B
16
C
32
D
55
Question 52Single Answer
Specific gravity of a hydrate form of lactose at 20°C
A
1.34
B
1.38
C
1.54
D
1.59
Question 53Single Answer
Specific gravity of β-anhydrous form of lactose at 20°C
A
1.34
B
1.38
C
1.54
D
1.59
Question 54Single Answer
Specific heat of α-hydrate form of lactose is_____ than β-anhydrous form
A
higher
B
lower
C
equal
D
none
Question 55Single Answer
Starch can be hydrolyzed by
A
acid
B
enzyme
C
both
D
none
Question 56Single Answer
Which of the following is not a source of starch
A
corn
B
wheat
C
potato
D
guar gum
Question 57Single Answer
Hydrolysis product of starch is
A
Glucose monomer
B
glucose dimer
C
oligosaccharide
D
all
Question 58Single Answer
Enzyme used for starch hydrolysis is
A
protease
B
amylase
C
galactosidase
D
cellulase
Question 59Single Answer
Endo-α-amylase attacks on
A
α -1,4 glycosidic bond
B
α -1,6 glycosidic bond
C
β-1,4 glycosidic bond
D
β-1,6 glycosidic bond
Question 60Single Answer
Isomerization of glucose to fructose is done with
A
glucose isomerase
B
galacto isomerase
C
mannose isomerase
D
none
Question 61Single Answer
Polyols are produced industrially from corresponding saccharide by
A
Catalytic hydration
B
catalytic hydrogenation
C
catalytic oxidation
D
none
Question 62Single Answer
Sorbitol is found in
A
Plums
B
apples
C
pears
D
all
Question 63Single Answer
Sorbitol is commercially produced by catalytic hydrogenation of
A
D-mannose
B
D-glucose
C
D-galactose
D
all
Question 64Single Answer
Mannitol is commercially produced by catalytic hydrogenation of
A
D-mannose
B
D-glucose
C
D-galactose
D
all
Question 65Single Answer
Mannitol is found in
A
mushrooms
B
celery
C
olives
D
all
Question 66Single Answer
Disaccharide alcohols include
A
isomalt
B
maltitol
C
lactitolo
D
all
Question 67Single Answer
Maltitol is hydrogenated form of
A
mannose
B
maltose
C
glucose
D
all
Question 68Single Answer
Which of the following has highest sweetness compared to sugar
A
isomalt
B
maltitol
C
lactitol
D
none
Question 69Single Answer
Lactitol is hydrogenated form of
A
lactic acid
B
lactose
C
maltose
D
glucose
Question 70Single Answer
Isomalt is also known as
A
hydrogenated isomaltose
B
hydrogenated palatinose
C
both
D
none
Question 71Single Answer
Isomalt consists of
A
D-glucopyranosyl- α-(1-1)-D- mannitol
B
D-glucopyranosyl- α-(1-6)-D- sorbitol
C
both
D
none
Question 72Single Answer
Which of the following is used incereals quality laboratory
A
Falling number apparatus
B
alveogarph
C
SKCS
D
all
Question 73Single Answer
Starch is a polymer made up of monomer units of
A
galactose
B
sucrose
C
glucose
D
fructose
Question 74Single Answer
Starch is found as storage carbohydrate in plants in form of
A
grains
B
granules
C
crystal
D
none
Question 75Single Answer
Granular structure of starch can be analyzed using
A
Ordinary microscope
B
polarized light microscopy
C
X-ray diffraction
D
all
Question 76Single Answer
Starch molecule is composed of
A
amylase
B
amylopectin
C
both
D
none
Question 77Single Answer
Relative sweetness of xylitol with respect to sucrose solution at 20°C is
A
50-60
B
60-70
C
70-80
D
80-100
Question 78Single Answer
Relative sweetness of sorbitol with respect to sucrose solution at 20°C is
A
50-60
B
60-70
C
70-80
D
80-100
Question 79Single Answer
Relative sweetness of mannitol with respect to sucrose solution at 20°C is
A
60-65
B
50-60
C
70-80
D
80-100
Question 80Single Answer
Relative sweetness of lactitol with respect to sucrose solution at 20°C is
A
30-40
B
40-50
C
50-60
D
60-70
Question 81Single Answer
Relative sweetness of maltitol with respect to sucrose solution at 20°C is
A
50-60
B
60-70
C
70-80
D
80-90
Question 82Single Answer
Relative sweetness of isomalt with respect to sucrose solution at 20°C is
A
50-60
B
60-70
C
70-80
D
80-100
Question 83Single Answer
The test used for detection of starch
A
glucose test
B
sodium test
C
iodine test
D
salt test
Question 84Single Answer
Starch granules are
A
crystalline
B
amylopectin
C
partly crystalline
D
none
Question 85Single Answer
Waxy starch contains
A
amylose
B
amylopectin
C
both
D
none
Question 86Single Answer
Potato starch granules have a diameter range (micron)
A
100-200
B
200-250
C
15-100
D
400
Question 87Single Answer
Wheat starch granules have a diameter range (micron)
A
50 -100
B
154 - 165
C
2 - 35
D
70 - 86
Question 88Single Answer
.The temperature at which granules swell in aqueous medium is known as_______ temperature
A
crystallization
B
caramelization
C
gelatinization
D
none
Question 89Single Answer
Gelatinization temperature also exhibit
A
Optical birefringence disappearance
B
loss of crystallinity
C
swelling
D
all
Question 90Single Answer
Starch with large granules swell at ______ temperature than those with small granules
A
higher
B
lower
C
same
D
0°C
Question 91Single Answer
Potato starch generally swells at
A
49-55 °C
B
55-60 °C
C
64-72 °C
D
90-95 'C
Question 92Single Answer
Swelling temperature of starch is influenced by
A
pH
B
heating rate
C
salt & sugar
D
all
Question 93Single Answer
Retrogradation is related to
A
protein
B
fat
C
starch bato
D
none
Question 94Single Answer
Cereal starches contain fatty acids at levels (%) of about
A
0.1-0.2
B
0.5-0.7
C
1.2-1.5
D
1.5-1.8
Question 95Single Answer
Starch is composed of
A
amylose
B
amylopectin
C
both
D
none
Question 96Single Answer
Staling of bread occurs due to
A
saccharification
B
retrogradation
C
caramelization
D
browning
Question 97Single Answer
Rate of staling is mainly_______ dependent
A
pH
B
salt
C
temperature
D
all
Question 98Single Answer
Retrogradation is________ at low temperature
A
slower
B
faster
C
intermediate
D
none
Question 99Single Answer
Freezing condition_________ the retrogradation
A
retard
B
prevent
C
speed up
D
do not affect
Question 100Single Answer
Which of the following is not a cereal starch
A
corn
B
sorghum
C
rice
D
cassava
Question 101Single Answer
Which of the following is not a root or tuber starch
A
potato
B
cassava
C
tapioca
D
millet
Question 102Single Answer
Which of the following starch paste forms clear gel on cooling
A
corn
B
wheat
C
rice
D
cassava
Question 103Single Answer
Which of the following starch paste forms opaque gel on cooling
A
potato
B
tapioca
C
cassava
D
sorghum
Question 104Single Answer
Waxy starches shows property of
A
clear paste
B
heavy body paste
C
both
D
none
Question 105Single Answer
High amylase starch require_______ temperature for gelatinization
A
high
B
low
C
room temperature
D
none
Question 106Single Answer
Which of the following is not a property of high amylase starch gel
A
firm
B
opaque
C
short bodied
D
none
Question 107Single Answer
Starches are used in food products due to their
A
viscosity
B
gel formation
C
cohesiveness
D
all
Question 108Single Answer
At gelatinization temperature, viscosity of starch gel is
A
maximum
B
minimum
C
do not change
D
none
Question 109Single Answer
Modified starches can be prepared by treatment with
A
acid
B
enzyme
C
oxidation
D
all
Question 110Single Answer
Modified starches can be prepared by
A
cross bonding
B
substitution
C
heat
D
all
Question 111Single Answer
Acid treated starches shows_______ viscosity
A
medium
B
low
C
high
D
zero
Question 112Single Answer
Acid conversion of starch is carried out with
A
hydrochloric acid
B
sulfuric acid
C
both
D
none
Question 113Single Answer
Example of substituted starch is
A
starch acetate
B
starch monophosphates
C
hydroxyl propyl starch
D
all
Question 114Single Answer
Acetylation of starch is carried out with
A
acetic anhydride
B
vinyl acetate
C
both
D
none
Question 115Single Answer
Starch monophosphates give dispersions with
A
higher viscosity
B
better clarity
C
better stability
D
all
Question 116Single Answer
Oxidised starch is prepared by treating starch with
A
chlorine
B
hypochlorite
C
iodine
D
hydrogen
Question 117Single Answer
Furanoce is ring structure with
A
5 member
B
6 member
C
4 member
D
8 member
Question 118Single Answer
Pyranose is ring structure with
A
4member
B
5 member
C
6 member
D
8 member
Question 119Single Answer
In D series ,highest numbered a symmetric carbon has OH group directed towards
A
left
B
right
C
none
D
both
Question 120Single Answer
In L series , highest numbered a symmetric carbon has OH group directed towards
A
left
B
right
C
none
D
both
Question 121Single Answer
Most important monosaccharide in biological system is
A
fructose
B
glucose
C
galactose
D
xylose
Question 122Single Answer
At room temperature , an aqueous solution of glucose can exist in ______ tautomeric form
A
one
B
two
C
three
D
four
Question 123Single Answer
Naturally occurring sugars are mostly
A
pentoses
B
hexoses
C
heptoses
D
octoses
Question 124Single Answer
Milk contain (%) total sugar about
A
3.2
B
4.9
C
5.9
D
7.0
Question 125Single Answer
Honey contains(%) total sugar about
A
82
B
70
C
60
D
72.5
Question 126Single Answer
Sweet corn contain total sugar (%) about
A
12
B
35
C
10
D
22
Question 127Single Answer
Modified starches is related to _____of starch
A
oxidation
B
esterification
C
etherification
D
all
Question 128Single Answer
Etherification of starches leads to
A
stabilization
B
low temperature storage
C
both
D
none
Question 129Single Answer
Cross linking of starches leads to
A
thickening
B
stabilization
C
texturizing
D
all
Question 130Single Answer
Oxidation of starches leads to
A
stabilization
B
adhesion gelling
C
clarification
D
all
Question 131Single Answer
Dextrins is used as __________in food products
A
coating agent
B
binder
C
both
D
none
Question 132Single Answer
The monomer unit of glycogen is
A
galactose
B
glucose
C
mannose
D
fructose
Question 133Single Answer
In glycogen molecules, branching chains are linked by
A
α 1-4 linkage
B
β 1-4 linkage
C
α 1-6 linkage
D
none
Question 134Single Answer
Glycogen gives - with iodine
A
black
B
green
C
reddish brown
D
purple
Question 135Single Answer
Cellulose is polymer made up of
A
glucose
B
galactose
C
mannose
D
all
Question 136Single Answer
Glucose molecules are linked with _______ linkage in cellulose
A
α 1-4
B
β 1-4
C
α 1-6
D
β1-6
Question 137Single Answer
High degree of crystallinity in cellulose molecules results in
A
high elastic modulus
B
high tensile strength
C
both
D
none
Question 138Single Answer
Cellulose generally have a degree of polymerization of
A
1000
B
10000
C
2000
D
20000
Question 139Single Answer
Crystalline nature of cellulose can be
A
polarizing microscope
B
X-ray diffraction
C
both
D
none
Question 140Single Answer
Unit cell of cellulose crystal consist of_____ cellobiose units
A
one
B
two
C
three
D
four
Question 141Single Answer
Which of the following is non starch polysaccharide
A
hemicelluloses
B
pentosans
C
galactomannan
D
all
Question 142Single Answer
Hemicellulose is the_______ polysaccharide
A
water insoluble
B
non starch
C
bothollo
D
none
Question 143Single Answer
Pentosan refer to _______polysaccharide
A
water soluble
B
non starch
C
both
D
none
Question 144Single Answer
Hemicellulose refer to _______polysaccharide
A
water insoluble
B
non starch
C
both
D
none
Question 145Single Answer
Pentosan refer to__________ polysaccharide
A
water insoluble
B
non starch
C
both
D
none
Question 146Single Answer
Which of the following is hemicellulose
A
xylan
B
mannan
C
galactan
D
all
Question 147Single Answer
Xylan consists of
A
mannose
B
xylose
C
both
D
none
Question 148Single Answer
Mannans consist of
A
galactose
B
mannose
C
both
D
none
Question 149Single Answer
Hemicellulose of wheat bran consist about ____% carbohydrate
