Engineering Questions with Answers - Multiple Choice Questions
Food Engineering MCQs-Characteristics & Composition of Food
1 - Question
Which of the following statements are true?
a) Pectin is a reversible colloid
b) Addition of sugar influences the pectin-water equilibrium
c) With the increase in acidity, the pectin structure fibers are tougher
d) All of the mentioned
View Answer
Explanation: All of the mentioned details of pectin are true.
2 - Question
Statement 1: Gel formation is favorable in more acidic medium. Statement 2: Syneresis is used to describe jelly which have _____
a) True, free liquid
b) True, bound liquid
c) False, bound liquid
d) False, free liquid
View Answer
3 - Question
When sucrose is converted into _____ it is called _____
a) Glucose, sugar
b) Reducing sugar, invert sugar
c) Maltose, glucose
d) None of the mentioned
View Answer
Explanation: When sucrose is converted into reducing sugar, it is called invert sugar.
4 - Question
Which of the following statements about sucrose is true?
a) Low inversion of sucrose does not result in crystallization
b) High inversion results in granulation of dextrose in the gel
c) The amount of invert sugar should be more than sucrose
d) All of the mentioned
View Answer
Explanation: Low inversion of sucrose does result in crystallization. The amount of invert sugar should be lesser than sucrose.
5 - Question
Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?
a) It gives a better taste
b) To solidify the juice to form jelly
c) Uniform distribution and prevent lumping
d) All of the mentioned
View Answer
Explanation: Powdered pectin is mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice for uniform distribution and to prevent lumping.
6 - Question
Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid. Statement 2: Prolonged boiling causes loss of color and flavor.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Prolonged boiling causes hydrolysis of pectin and volatilization of acid. Prolonged boiling causes loss of color and flavor.
7 - Question
In vacuum concentration or normal concentration, the soluble solid content is determined by _____
a) Refractometer
b) Hydrometer
c) Refractometer & Hydrometer
d) Neither of the mentioned
View Answer
Explanation: In vacuum concentration or normal concentration, the soluble solid content is determined by both of the mentioned.
8 - Question
Which of the following is true about jellies?
a) If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle
b) Addition of acid late to the jelly allows formation of it in the container before gel formation
c) Setting of jelly can be controlled by part by the addition of sodium citrate
d) All of the mentioned
View Answer
Explanation: All of the mentioned statements are true about jellies.
9 - Question
Which of the following points out the difference between other fruit products and jellies?
a) Initial material in fruit preserves
b) Gel development in fruit pastes
c) Solid content in fruit pastes
d) All of the mentioned
View Answer
Explanation: Fruit preserves have fruit pulp and fruit as the initial material which is different from jellies which have fruit juice as their starting material. Gel development does not take place in fruit pastes. Solid content in jellies in not as high as it is in fruit pastes.
10 - Question
Which of the following statements is true with respect to cherries?
a) Sulphur dioxide bleaches the color
b) Calcium hardens tissues
c) Boiling in citric acid reduces their tendency to bleed in color and stain other fruits
d) All of the mentioned
View Answer
Explanation: All of the mentioned statements about cherries are true.
11 - Question
Which of the following is not true about leaching of cherries?
a) It is done to remove sulphur dioxide
b) It is done to remove calcium
c) It removes natural fruit acid
d) Enhances penetration of dye into the flesh
View Answer
Explanation: Leaching of cherries is done to remove sulphur dioxide, remove natural fruit acid and enhance penetration of dye into the flesh.
12 - Question
For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.
a) True
b) False
View Answer
Explanation: For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.