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

Match List-I with List-II. 

List-I (Chemical Compound)List-II (Source)
(A) Inulin(I) Acacia tree
(B) Sodium Alginate(II) Red algae
(C) Gum arabica(III) Chicory root
(D) Carrageenan(IV) Brown algae

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Food Product)List-II (Type of Colloid)
(A) Curd(I) Solution
(B) Butter(II) Foam
(C) Vegetable soup(III) Gel
(D) Whipped egg white(IV) Water in oil emulsion

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Food Source)List-II (Flavoring Compound)
(A) Banana(I) Citral
(B) Lemon(II) Allicin
(C) Almonds(III) Isopentyl acetate
(D) Garlic(IV) Benzaldehyde

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Systematic Name)List-II (Common Name)
(A) Dodecanoic(I) Arachidonic
(B) cis-9-Octadecenoic(II) Lauric
(C) cis-5, cis-8, cis-11, cis-14, cis-17 Eicosapentaenoic(III) Oleic
(D) cis-5, cis-8, cis-11, cis-14 Eicosatetraenoic(IV) EPA

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Critical \(a_w\))List-II (Foods within the Range)
(A) 0.87–0.80(I) Rolled oats of 10% moisture
(B) 0.75–0.65(II) Whole milk powder of 2%–3% moisture
(C) 0.60–0.50(III) Pulses of 15%–17% moisture content
(D) 0.30–0.20(IV) Pasta of 12% moisture content

Choose the correct answer from the options given below.

The glycosidic insecticide extracted from red onion is ______.
The major pigments of black grape anthocyanins are ______.
The predominant saturated fatty acids in eggs are ______.
The predominant saturated fatty acids in eggs are _______
The glycosidic insecticide extracted from red onion is _______
_______ are exempted from mandatory nutritional labelling.
(A). Table top sweeteners
(B). Salt and salt substitutes
(C). Chewing gum
(D). Coffee chicory mixture
Arrange the correct sequence of changes during cooking of meat influencing its tenderization
(A). Fat melting
(B). Separation of muscle fiber
(C). Soft gelation
(D). Formation of gelatin
Form-Fill-Seal- machines are equipments used for --------- of foods
Strains of Aspergillus niger are carefully selected for the positive characteristics of ------- yield.
Which acid is preferred for use in colas, root beer, and other nonfruit drinks.
Which of the following is used as an artificial sweetener in soft drinks?
Which of the following organic acids are used as acidulants in the food industry?
(A). Acetic acid, lactic acid, citric acid
(B). Lactic acid, phosphoric acid, citric acid
(C). Phosphoric acid, lactic acid, fumaric acid
(D). Fumaric acid, succinic acid, tartaric acid
Choose the correct answer from the options given below:
Given below are two statements:
Statement (I): Hydrogen bonds are weak, with 100 Kcal/mole bond energy.
Statement (II): Hydrogen bonds play an important part in determining physical properties, and stability of crystal structures.
In light of the above statements, choose the most appropriate answer from the options given below.
Which conditions are favorable for the formation of acrylamide in foods?
Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?

Glutenin portion of gluten is responsible in dough for ________. 
 

In convection SI unit of heat transfer coefficient is ________. 
 

 Which of the following is not mounting of boiler ? 
 

The cereal proteins soluble in dilute acid and alkali are called ____________.