DC-6 FOOD CHEMISTRY
6. Water that is physically entrapped by macromolecules inhibiting its exudation is called as ?
7. A plot of water content (g H2O/g dry matter) of a food versus p/po at constant temperature is known as:
8. The range of water activity is from ______
9. The full form of ERH is:
10. The water present in zone III is referred to as
11. The rate at which moisture can be removed from the surface of a solid phase is a function of water vapour pressure and ______________.
12. Chemical method for determination of moisture is:
13. Drying temperatures can be reduced by using:
14. Distillation method for moisture determination does not require:
15. The most useful wavelengths for moisture determination are:
16. At _______________ point, the total charge on the protein molecule is close to
17. Conjugated protein is
18. Physical agent responsible for denaturation of food proteins is
19. Phosphoprotein is
20. Fibrous protein is
21. At _______________ point, the total charge on the protein molecule is close to
22. Conjugated protein is
23. Physical agent responsible for denaturation of food proteins is
24. Phosphoprotein is
25. Fibrous protein is
26. The end product of Maillard browning is
27. Heating of protein at alkaline pH results in the formation of ________ crosslink.
28. The conversion of L-amino acid to D-amino acid is known as
29. e-amino group of ________ is involved in Maillard reaction.
30. The digestibility of protein _______ due to the formation of protein-protein crosslinks.
31. The substrate for rennin is
32. The proteolytic enzyme present in gastric juice is
33. Alkaline proteinase is
34. Cysteine endopeptidase is
35. Enzymes which cleave peptides from N-terminal are
36. TVP stands for
37. The equipment used for texturization of proteins is
38. For preparation of texturized vegetable proteins, the molecular weight of proteins should be in the range of
39. TVP products are almost exclusively made from
40. Due to extrusion cooking, enzyme activity which is destroyed in soybeans
41. Most characteristic fatty acid present in milk fat is _________________.
42. __________ is the example of polar lipids.
43. Non polar lipids are soluble in ______________.
44. In saponification process lipid reacts with ________ to form soaps.
45. __________ is largest class of lipid compound present in milk fat.
46. Autoxidation of fat takes place by reaction with ___________.
47. __________ prevents Autoxidation of lipids.
48. Formation of free radicals during thermal oxidation causes increase in _________of oil.
49. _____________causes increased absorption of fat by food making it unpalatable and greasy during deep fat frying.
50. Liberation of ________during hydrolysis causes a decrease in smoke point of oil.
51. The lipoproteins are aggregates of ______________
52. The density of very low density lipoproteins (VLDL) is_________.
53. The aggregates of lipoproteins are primarily stabilized by ________.
54. Lipoproteins are separated by centrifugation using ________ solution into three fractions.
55. The diameter of chylomicrons ranges from __________.
56. Linear polysaccharide is
57. Branched polysaccharide is
58. Which of the following is not a homopolysaccharide?
59. An example of glucan is
60. Which of the following is not a heteropolysaccharide?
61. The principal constituent of pectins is
62. Amylose gives a ________ colour with iodine.
63. The following can be used as stabilizer for ice cream
64. The main source of alginates is
65. The main constituent of plant cell wall is
66. Enzymes involved in hydrolysis of starch belong to
67. The enzyme which hydrolyses a,1-4 glucosidic bonds sequentially from the non reducing end of starch is
68. Maltodextrins have DE dextrose equivalency) values
69. Which of the following is bland in taste?
70. The following enzyme catalyzes the complete hydrolysis of starch to glucose
71. _________ is an example of mineral present in trace amounts in foods.
72. _________ is present in the hemoglobin (blood) and myoglobin (muscle tissue).
73. Deficiency of ____________leads to osteoporosis in later stage of life in human.
74. __________is responsible for green colour of chlorophyll in green leaves.
75. Vitamin B12 contains __________.
76. Proteinase belongs to:
77. Enzymes used for the clarification of fruit and vegetable juices:
78. Enzyme used in cheese making is:
79. Enzyme responsible for hydrolytic rancidity in dairy products is:
80. Enzyme used for bleaching of wheat flour:
81. Most of the enzymes are:
82. Most of the enzymes have optimum pH in the range:
83. At a low substrate concentration, the initial reaction velocity follows:
84. Enzyme involved in checking the efficiency of pasteurization:
85. 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:
86. Iodized salt is produced as a preventive measure against _______ disease.
87. ________ improves the color stability of fresh and cured and pickled meat.
88. Saccharine is about __________ times sweeter than sucrose.
89. ____________ is marketed as sodium or calcium salt of cyclohexane sulfamic acid.
90. The ADI value of sucralose is _____ g / kg body weight / day.
91. “Chinese restaurant syndrome” is caused by
92. __________ flavour enhancer is reported to have antioxidant properties.
94. Pure MSG is detectable in concentrations as low as _________%
95. Glutamate taste is most effective in the pH range of _________.
96. The short name of sweetener Ace sulfame potassium is __________.
97. _________ is high intensity, non caloric sweetener made from sugar.
98. Saccharine is about __________ times sweeter than sucrose.
99. ____________ is marketed as sodium or calcium salt of cyclohexane sulfamic acid.
100. The ADI value of sucralose is _____ g / kg body weight / day.
101. _________ is the example of synthetic colourants.
102. Dyes are __________soluble compounds that produce colour in solution
103. Pliny and Elder described the use of artificial colorants in wine in ________ year.
104. PFA Rules permits use of titanium dioxide in __________.
105. Lakes are made by combining dyes with _________ to form insoluble colourants.
106. Antinutritional factor present in soybean is:
107. Tolerance limit of pesticide is expressed as:
108. Which of the following is used as antiknocking element in petrol?
109. Radionuclide is:
110. Iodine deficiency is caused by:
111. Endosperm of a cereal grain contains high amount of:
112. B complex vitamins in a cereal grain are present in:
113. Gluten contains gliadin and ________
114. Cereal grains are poor sources of
115. Enzyme responsible for starch degradation is
116. Average protein content %) in breadmaking flour is:
117. Baking powder contains:
118. Wheat flour improver is:
119. Emulsifier is:
120. Dough softening agent is:
121. Amino acid involved in non enzymatic browning is:
122. Which of the following is not an aroma compound in bread?
123. Dry gluten content in breadmaking flour ranges between:
124. Starch content in wheat flour can be determined by using:
125. Staling defect in bread is caused due to:
126. Legumes are deficient in:
127. Majority of legume proteins are:
128. Legumes are good source of:
129. Lathyrism is caused by consuming:
130. As compared to other legumes, black beans have higher amount of:
131. During ripening of tomatoes __________ content increases greatly.
132. Tartaric acid is a predominant acid present in ___________.
133. Lemon is ___________type of fruit.
134. __________is most abundant mineral present in vegetables.
135. Radish is ___________ type of vegetable.
136. Sauerkraut is an example of _____________ type of pickles.
137. ________ pH is required to form good gelling in jam preparation.
138. _______ is a very complex molecule formed by a polymerization of D-galacturonic acid.
139. Most jams and jellies are made with _______% of sugar concentration.
140. ___________ oil is most widely used in oil based pickling.
141. Lipid content of cocoa beans is___________%.
142. Wine is the example of ____________ type of beverage
143. Egg nogg gives ___________type of effect upon consumption as a beverage.
144. ____________ is non - carbonated non alcoholic type of beverage.
145. Pea Berry types of coffee beans are of _____________ shape.
146. Most widely cultivated varieties of tea are ________________________
147. Tea is the example of ____________ type of beverage
148. Firing step in tea processing is done at about _______temperature.
149. ____________ is the important derivative formed during fermentation of tea that imparts colour to the black tea.
150. The tea leaf acquires a
151. ___________ pigments are formed during Maillard reactions in coffee processing
152. Coffee is the example of ____________ type of beverages
153. At about _______temperature of roasting, there is a release of volatile products (water, CO, CO2) resulting increase in coffee bean volume.
154. The best known N-compound present in coffee is ____________.
155. ___________Chlorogenic acid is the most abundant acid present in coffee
156. Trinitario variety is a cross between __________ and __________ varieties of Cacao.
157. The highest constituent present in the cocoa beans is ___________ %.
158. The roasting temperature of cocoa beans should not exceed _______
159. ____________ is the most flavourful variety of cacao beans
160. Polyphenol oxidase causes oxidation of epicatechins during internal autolytic process to __________ in cacao processing.
161. Total ash in tea can be obtained by heating tea sample in muffle furnace at _______
162. Roasted coffee contains ________% reducing sugars.
163. The alkalinity of soluble ash is expressed as number of ml of _________ sample.
164. __________is allowed to be blended with coffee to reduce the cost of final product.
165. __________is known as a partially fermented tea.
166. Antioxidant is:
167. Sterilization time temperature combination is:
168. Which of the following is not an ionizing radiation is:
169. Unit of radiation dose is:
170. End product of milk fermentation which acts as preservative:
171. Class I preservative is:
172. Bacteriocin is:
173. Sorbic acid is most effective against:
174. Which of the following is not a class II preservative:
175. Sulfites are most effective against: