List of top Food Science and Technology Questions on Food Chemistry asked in CUET (PG)

What is the primary protein found in wheat responsible for its dough-forming properties?

Match Aromas produced by amino acids when heated with sugar.

List - IList - II
A. GlutamineI. Sweet/rancid caramel, violets
B. PhenylalanineII. Caramel/butterscotch
C. LeucineIII. Bready/buttery
D. ArginineIV. Toasted/cheesy/malted

Match type of colloidal food system with example.

List - IList - II
A. Solid foamI. Whipped cream
B. EmulsionII. Fruit juice
C. FoamIII. Meringue
D. Colloidal solutionIV. Cream

Match Food with Application of carrageenans.

List - IList - II
A. PieI. Gelling
B. DessertII. Texture modification
C. BeerIII. Syneresis prevention
D. MeatIV. Clarification

Match Food groups with their Water content (%).

List - IList - II
A. ChickenI. 90-95
B. StrawberryII. 15
C. ButterIII. 4
D. Milk powderIV. 74

Match Starch type with Percentage amylose.

List - IList - II
A. Waxy corn starchI. 17
B. Cassava starchII. 28
C. Potato starchIII. 1
D. Wheat starchIV. 21
Some characteristics of bound water: A. It is not free to act as solvent for salt and sugar B. It exhibit no vapor pressure C. Its density is greater than that of free water D. It can be extracted easily E. It can be frozen only at very low temperatures
During pectin-gel formation, the role of acid is/are: A. Add hydrogen ions B. Depresses ionization of pectin C. Reduces the charge on the pectin molecule D. Increases pectin-pectin interactions E. Increase the pH of gel
Sequentially arrange the steps involved in the enzymatic browning of fruits and vegetables: A. Formation of brown melanin compound through condensation and oxidation B. Nucleophilic reaction-O-quinones react with amino acid C. Tissue damages/ruptures cell component, releases PPOs-phenolic substrate D. Oxidation to quinones-PPO oxidizes diphenol to O-quinones E. O2 exposure activate PPO which catalyzes monophenol to diphenol
Sequentially arrange the steps involved in the process of caramelization: A. Polymerization and oligomerization B. Enolization and dehydration C. Sugar melting and inversion D. Stabilization E. Fragmentation to carbonyl and other furans
Assertion (A): Denatured protein have decreased solubility. Reason (R): The hydrophobic groups are generally located inside protein molecules, during denaturation, these molecules get exposed onto molecule surface, which decreases the solubility.
Assertion (A): Amylose is more susceptible to retrogradation. Reason (R): It is not due to its linear structure.
The hydrophilic/lyophilic balance (HLB) scale ranges from:
An artificial sweetener, aspartame is a:
The glass transition temperature of water is:
Inositol is a cyclic hexatomic alcohol that has ______ sterioisomers.
What is the function of an emulsifier in a food system like mayonnaise?
Which browning reaction occurs during the heating of sugars in the absence of nitrogenous compounds?
During the ripening of fruits, which gas acts as a natural ripening hormone?
What is the major acid present in citrus fruits like lemons and oranges?
Which food additive is used as a sequestering agent to prevent oxidative rancidity?
Foaming is a functional property attributed to the ______ component of food.
Pectin is primarily composed of__________
Syneresis or weeping is a defect in__________
Natural carotenes can be extracted from__________