List of top Food Engineering and Technology Questions on Food Chemistry

Match List-I with List-II.

List-IList-II
A. Rancidity
B. Putrefaction
C. Fermentation
D. Enzymatic browning		I. Proteins oxidation
II. Lipids oxidation
III. Phenolic compounds oxidized
IV. Carbohydrates breakdown

Match List-I with List-II.

List-IList-II
A. Chlorophyll
B. Carotene
C. Anthocyanin
D. Xanthophyll		I. Red (Tomato/Beetroot)
II. Green (leafy vegetables)
III. Orange (Carrots)
IV. Yellow (Corn Egg yolk)

Match List-I with List-II.

List-IList-II
A. ChlorophyllI. Red (Tomato/Beetroot)
B. CaroteneII. Green (leafy vegetables)
C. AnthocyaninIII. Orange (Carrots)
D. XanthophyllIV. Yellow (Corn Egg yolk)

Choose the correct answer from the options given below:

Which of the following statement(s) is/are correct? A. Oxidative rancidity involves oxygen
B. Hydrolytic rancidity involves lipase
C. Rancidity affects flavour negatively
D. Saturated fats are more susceptible to rancidity
E. Antioxidants do not delay rancidity
Choose the correct answer from the options given below:
Consider the following statements regarding starch:
A. Starch is composed of amylose and amylopectin
B. Amylose is a linear polymer of $\alpha$-D-glucose
C. Amylopectin contains $\alpha$-1,6 glycosidic linkages
D. Starch is completely soluble in cold water
E. Starch is a major energy source in human diet
Choose the correct answer from the options given below:
Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Caramelization requires the presence of amino acids.
Reason (R): Caramelization involves thermal degradation of sugars alone.
Choose the correct answer from the options below:
Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Chlorophyll turns olive green during cooking of vegetables.
Reason (R): Acidic conditions convert chlorophyll to pheophytin.
Choose the correct answer from the options below:
Starch retrogradation is mainly associated with:
Polyphenol oxidase is responsible for:
Chlorophyll structurally is a porphyrin ring containing __________ at the center of a ring of four pyrrole groups.
Polymorphism of fats refers to:
What is the full form of NOEL in toxicological studies?
Which parameter can be affected by nozzle pressure during spray drying?
What is the process of using alkali treatment on cocoa called?
What does the acronym GRAS stand for in food safety regulations?
Which law states that the energy required for size reduction is proportional to the change in surface area?
Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to
Among the following, the egg yolk protein is_______.
Arachidonic acid is composed of how many carbon atoms in its chain?
Lecithin is structurally like fat but contain

A 4% commercially available acetic acid is known as_______.

Ingredient added in egg proteins to decrease the temperature of coagulation is:
The process which permits the formation of the polymorphic form in fats is known as
On treatment with alkali, chlorophyll changes to
The temperature at which the granules begin to swell rapidly and lose birefringence is called