FOOD
CHEMISTRY
Compiled
by: - Mr. Abhay Pandey
Que-In formation of water
molecule, two hydrogen atoms form___bonds with oxygen.
Ans- Covalent
Que-The bond angle of individual
water molecule in vapour state is:
Que-Electronegativity of oxygen
is _______ than that of hydrogen.
Ans-More
Que-Thermal diffusivity of ice is
approximately ____ times greater than that of water.
Ans- Nine
Que-Ice at 0 degree C has a
coordination number (number of nearest neighbours) of:
Ans- 4
Que- Water that is physically
entrapped by macromolecules inhibiting its exudation is called as?
Ans- Water holding capacity
Que- A plot of water content (g
H2O/g dry matter) of a food versus p/po at constant temperature
is known as:
Ans- Moisture sorption isotherm
Que- The range of water activity
is from ______
Ans-0 to 1
Que- The full form of ERH is:
Ans- Equilibrium Relative Humidity
Que- The water present in zone
III is referred to as
Ans- Bulk phase water
Que- The rate at which moisture
can be removed from the surface of a solid phase is a function
of water vapour pressure and
______________.
Ans-Drying temperature
Que- Chemical method for
determination of moisture is:
Ans- Karl Fischer titration
Que- Drying temperatures can be
reduced by using:
Ans-Vacuum oven
Que- Distillation method for
moisture determination does not require:
Ans-Acetone
Que- The most useful wavelengths
for moisture determination are:
Ans- 3 and 6.1
Que- At _______________ point,
the total charge on the protein molecule is close to 0
Ans- Isoelectric
Que- Conjugated protein is
Ans-Lipoprotein
Que- Physical agent responsible
for denaturation of food proteins is
Ans- Ultraviolet light
Que- Phosphoprotein is
Ans- Casein
Que- Fibrous protein is
Ans- Keratin
Que- The end product of Millard
browning is
Ans-Melanoidins
Que-Heating of protein at
alkaline pH results in the formation of ________ crosslink.
Ans- Lysinoalanine
Que-The conversion of L-amino
acid to D-amino acid is known as
Ans- Racemization
Que-epsilon-amino group of
________ is involved in Maillard reaction.
Ans- lysine
Que- The digestibility of protein
_______ due to the formation of protein-protein crosslinks
Ans-Decreases
Que- The substrate for rennin is
Ans-Kappa-casein
Que-The proteolytic enzyme
present in gastric juice is
Ans- Pepsin
Que-Alkaline proteinase is
Ans-Trypsin
Que- Cysteine endopeptidase is
Ans- Papain
Que- Enzymes which cleave
peptides from N-terminal are
Ans- Aminopeptidases
Que-TVP stands for
Ans- Texturized vegetable protein
Que- The equipment used for texturization
of proteins is
Ans-spinning nozzle
Que- For preparation of
texturized vegetable proteins, the molecular weight of proteins should
be in the range of
Ans- 50000-100000 Daltons
Que- TVP products are almost
exclusively made from
Ans- Soy protein
Que- Due to extrusion cooking,
enzyme activity which is destroyed in soybeans
Ans- urease
Que-Most characteristic fatty
acid present in milk fat is _________________.
Ans- Butyric acid
Que- __________ is the example of
polar lipids.
Ans-Phospholipids
Que-Non polar lipids are soluble
in ______________.
Ans- Hexane
Que- In saponification process
lipid reacts with ________ to form soaps.
Ans- Alkali
Que-__________ is largest class
of lipid compound present in milk fat.
Ans- Triglyceraldehyde
Que- Autoxidation of fat takes
place by reaction with ___________.
Ans- Oxygen
Que- __________ prevents
Autoxidation of lipids.
Ans-Antioxidants
Que-Formation of free radicals
during thermal oxidation causes increase in _________of oil.
Ans- Viscosity
Que- _____________causes
increased absorption of fat by food making it unpalatable and
greasy during deep fat frying.
Ans- Polymerization
Que-Liberation of ________during
hydrolysis causes a decrease in smoke point of oil.
Ans- Free fatty acids
Que- The lipoproteins are
aggregates of ______________
Ans- Lipids and proteins
Que- The density of very low
density lipoproteins (VLDL) is_________.
Ans- 1.21 g/ml
Que- The aggregates of
lipoproteins are primarily stabilized by ________.
Ans- Hydrophilic interactions
Que- Lipoproteins are separated
by centrifugation using ________ solution into three fractions.
Ans-Dilute acid
Que- The diameter of chylomicrons
ranges from __________.
Ans- 1000
Que-Linear polysaccharide is
Ans- amylose
Que-example of glucan is
Ans- Starch
Que- The principal constituent of
pectins is
Ans- D-galacturonic acid
Que-Amylose gives a ________
colour with iodine.
Ans-blue
Que- The main source of alginates
is
Ans-brown seaweeds
Que-The main constituent of plant
cell wall is
Ans-cellulose
Que-Enzymes involved in
hydrolysis of starch belong to
Ans-Hydrolases
Que-Maltodextrins have DE
dextrose equivalency) values
Ans-less than 20
Que-_________ is present in the
hemoglobin (blood) and myoglobin (muscle tissue).
Ans- Iron
Que- Deficiency of ____________leads
to osteoporosis in later stage of life in human.
Ans- Calcium
Que- __________is responsible for
green colour of chlorophyll in green leaves.
Ans-Magnesium
Que- Vitamin B12 contains
__________.
Ans-Cobalt
Que- Proteinase belongs to:
Ans- Hydrolase
Que-Enzymes used for the
clarification of fruit and vegetable juices:
Ans- Pectinolytic enzymes
Que- Enzyme used in cheese making
is:
Ans-Rennin
Que- Enzyme responsible for
hydrolytic rancidity in dairy products is:
Ans- Lipase
Que- Enzyme used for bleaching of
wheat flour:
Ans-Catalase
Que- Most of the enzymes have
optimum pH in the range:
Ans- 5-8
Que- At a low substrate
concentration, the initial reaction velocity follows:
Ans-First order
Que-Enzyme involved in checking
the efficiency of pasteurization:
Ans- Alkaline phosphatase
Que- Compounds that may or may
not be structurally related to the natural substrate combine
reversibly with the enzyme at or
near the active site are:
Ans- Competitive inhibitor
Que- Iodized salt is produced as
a preventive measure against _______ disease.
Ans-Goitre
Que- ________ improves the colour
stability of fresh and cured and pickled meat.
Ans- Niacin
Que- Saccharine is about
__________ times sweeter than sucrose.
Ans- 300
Que-____________ is marketed as
sodium or calcium salt of cyclohexane sulfamic acid.
Ans-Cyclamate
Que- The ADI value of sucralose
is _____ g / kg body weight / day.
Ans- 5
Que-Chinese restaurant syndrome
is caused by
Ans- Monosodium glutamate
Que- __________ flavour enhancer
is reported to have antioxidant properties.
Ans- Maltol
Que- Pure MSG is detectable in
concentrations as low as _________%
Ans-0.03
Que- Glutamate taste is most
effective in the pH range of _________.
Ans-6-8
Que-The short name of sweetener
Ace sulfame potassium is __________.
Ans-Ace-K
Que- _________ is high intensity,
non-caloric sweetener made from sugar.
Ans- Sucralose
Que- _________ is the example of
synthetic colourants.
Ans-Indigo carmine
Que- Dyes are __________soluble
compounds that produce colour in solution
Ans- Water
Que- Pliny and Elder described
the use of artificial colorants in wine in ________ year.
Ans-1500 BC
Que- PFA Rules permits use of
titanium dioxide in __________.
Ans-Chewing gum
Que-Lakes are made by combining
dyes with _________ to form insoluble colourants.
Ans-Alumina
Que- Antinutritional factor
present in soybean is:
Ans- Trypsin inhibitor
Que- Which of the following is
used as antiknocking element in petrol?
Ans-Pb
Que- Iodine deficiency is caused
by:
Ans-Goitrogens
Que-Endosperm of a cereal grain
contains high amount of:
Ans-Starch
Que- B complex vitamins in a
cereal grain are present in:
Ans- Bran
Que- Gluten contains gliadin and
________
Ans-Glunntenin
Que- Cereal grains are poor
sources of
Ans-Iron
Que- Enzyme responsible for
starch degradation is
Ans-alpha-amylase
Que- Average protein content %)
in breadmaking flour is:
Ans- 12
Que- Baking powder contains:
Ans- NaHCO3
Que Wheat flour improver is:
Ans- Ascorbic acid
Que- Dough softening agent is:
Ans- Lipoxygenase
Que- Amino acid involved in non-enzymatic
browning is:
Ans- Lysine
Que- Which of the following is
not an aroma compound in bread?
Ans- Diacetyl
Que-Dry gluten content in
breadmaking flour ranges between:
Ans-10-12%
Que- Starch content in wheat
flour can be determined by using:
Ans-Fehling solution
Que- Staling defect in bread is
caused due to:
Ans-Retrogradation phenomenon
Que- Legumes are deficient in:
Ans- Methionine
Que- Majority of legume proteins
are:
Ans- Globulins
Que- Legumes are good source of:
Ans- Dietary fibre
Que- Lathyrism is caused by
consuming:
Ans- Lathyrus pea
Que- As compared to other
legumes, black beans have higher amount of:
Ans-Polyphenolic compounds
Que- During ripening of tomatoes
__________ content increases greatly.
Ans-Lycopene
Que- Tartaric acid is a
predominant acid present in ___________.
Ans-Grapes
Que-Lemon is ___________type of
fruit.
Ans- Citrus
Que- __________is most abundant
mineral present in vegetables.
Ans- Potassium
Que- Radish is ___________ type
of vegetable.
Ans-Rooty
Que- Sauerkraut is an example of
_____________ type of pickles.
Ans-Dry salted
Que- ________ pH is required to
form good gelling in jam preparation.
Ans-3.5
Que- _______ is a very complex
molecule formed by a polymerization of D-galacturonic acid.
Ans- Pectin
Que- Most jams and jellies are
made with _______% of sugar concentration.
Ans- 65
Que-___________ oil is most
widely used in oil based pickling.
Ans-Mustard
Que- Lipid content of cocoa beans
is___________%.
Ans-54
Que- Wine is the example of
____________ type of beverage
Ans-Non - carbonated alcoholic
Que- Egg nogg gives
___________type of effect upon consumption as a beverage.
Ans-Stimulating
Que- ____________ is non -
carbonated non alcoholic type of beverage.
Ans-Tea
Que- Pea Berry types of coffee
beans are of _____________ shape.
Ans-Oval shaped beans
Que- Most widely cultivated
varieties of tea are ________________________
Ans-Camellia sinensis
Que- Tea is the example of
____________ type of beverage
Ans- Non - carbonated non alcoholic
Que- Firing step in tea
processing is done at about _______temperature.
Ans- 87-90
Que- ____________ is the
important derivative formed during fermentation of tea that imparts
colour to the black tea.
Ans- Theaflavin
Que- The tea leaf acquires a
Ans- Withering
Que- ___________ pigments are
formed during Maillard reactions in coffee processing
Ans- Melanoidins
Que- Coffee is the example of
____________ type of beverages
Ans- Non - carbonated non alcoholic
Que- At about _______temperature
of roasting, there is a release of volatile products (water,
CO, CO2) resulting increase in
coffee bean volume.
Ans- 150
Que- The best known N-compound
present in coffee is ____________.
Ans-Caffeine
Que- ___________ is the most
abundant acid present in coffee
Ans- Chlorogenic acid
Que- Trinitario variety is a
cross between __________ and __________ varieties of Cacao.
Ans- Criollo and Forastero
Que- The highest constituent
present in the cocoa beans is ___________ %.
Ans- Lipids
Que-The roasting temperature of
cocoa beans should not exceed _______
Ans- 150
Que- ____________ is the most
flavourful variety of cacao beans
Ans- Criollo
Que- Polyphenol oxidase causes
oxidation of epicatechins during internal autolytic process to
__________ in cacao processing.
Ans- Quinones
Que- Total ash in tea can be
obtained by heating tea sample in muffle furnace at _______
Ans-525 + 20
Que- Roasted coffee contains
________% reducing sugars.
Ans- 1.9 - 2.6
Que- The alkalinity of soluble
ash is expressed as number of ml of _________ sample.
Ans-1 N acid per 100 g
Que-__________is allowed to be
blended with coffee to reduce the cost of final product.
Ans- Chicory
Que- __________is known as a
partially fermented tea.
Ans -Oolong tea
Que- Sterilization time
temperature combination is:
Ans- 121oC/15 s
Que- Unit of radiation dose is:
Ans- Pascal
Que-End product of milk
fermentation which acts as preservative:
Ans-Lactic acid
Que- Sorbic acid is most
effective against:
Ans- Yeast and molds
Que-Sulfites are most effective
against
Ans- Bacteria
References:-
1.
ICAR
: E- course (Food chemistry)
2.
NDRI
class notes
Comments
Post a Comment