List of top Food Science and Technology Questions on Food Chemistry

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__________
Which of the following are polyunsaturated fatty acids (n-6)?
(A). Linoleic
(B). \(\gamma\)- Linolenic
(C). Arachidonic
(D). Oleic
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Sugarcane gur (jaggery) contains ______ % sucrose.
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
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During the process of ripening of fruits, the transition of pectic substance occurs in the following order:
(A). Protopectin
(B). Pectin
(C). Pectinic acid
(D). Pectic acid
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Match List-I with List-II 

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Match List-I with List-II 

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Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
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Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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