Chemistry of Food

2018-19
i)The example of hydrocarbons found in plant lipids is

(a) carotenoids

(b) lecithin

c) squalene

(d) All of these

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ii)Brown seaweed polysaccharide is

=
iii).Which one of the following is not a monosaccharide?

(a) gum acacia

(b) agar

c)carrageenan

(d) algin

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4.Glucose shows its a & ß structure due to

(a) isomerisation

(b) mutarotation

(c) polymerization

(d) None of these

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(V) The vitamin used as antioxidant is

(a) Thiamin

(c) Riboflavin

(b) Tocopherol
(d) Retinol

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(vi) Which of the following food colorant is not approved by FSSAI?

(a) Rhodamin B

(b) indigotine

(c) Ponceau 4R

(d)Erythrosin

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(vii) The length of covalent bond in water molecule is

(a) 0-0947 nm

(b) 0-0967 nm

(c) 0-0957 nm

(d) 0-0977 nm

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(viii) Karl Fischer method is used for determination of

(a) moisture

(b) protein

(c) fat

(d) total carbohydrate

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(ix) The major pigment of whey is

(a) Carotene

(b) Riboflavin

(c) Anthocyanin
(d) Curcumin

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(x) Due to starch retrogradation which of the following defect is noticed in food?

(a) Caking of milk powder

(c) Staling of bread

(b) discolourization of apple cut

(d) None of these

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(xi) Reversion is the phenomenon of

(a) Linolenic acid

(c) Arachidonic acid

(b) Linoleic acid

(d) Elaidic acid

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(xii) Which of the following test is used for determination of lipid oxidation?

(a) Peroxide value

(b) Aldehyde value

(c) TBA value

(d) All of these

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(xiii) Which of the following carbohydrates is not found in animal products?

(3) Glucose

(b) Pectin

c)lactose
(d)chitin

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2017-18

i)The most abundant protein found in animal muscle is

a)Actin

b) Myosin

c)collagen

d)None of these.

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ii) In mature fruits pectic substances are present in

a)Protopectin

b) Pectinic acid

c) Pectin

d) None of these.

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iii) Which of the following vitamins is destroyed easily upon heat treatment?

a) Niacin

b) Ascorbic acid

c) Riboflavin

d) Pantothenic acid.

iv) Seeding is important in

a) sweetened condensed milk

b) bread

c) jam
d) all of these.

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v) the saturated fatty acid produced by hydrogenation of linolenic acid is

a) Palmitic acid

b) Oleic acid

c) Linoleic acid

d) Stearic acid.

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vi) Iodine value is the measure of

a) molecular weight

b) water soluble fatty acids

c) degree of unsaturation

d) rancidity.

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vii) Sorbitol can be produced industrially from glucose by

a) Hydrogenation

b) Reduction

c) Oxidation

d) Saponification.

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viii) The colour of 'Erythrosine' is

a) Red

b) Yellow

c) Green
d) Orange.

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ix)Casin is the example of

a) derived protein

b) simple protein

c) conjugated protein

d)all of these.

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x)Electrophoresis is done to separate

a) proteins

b) lipids

c)carbohydrates

d)none of these

xi) Egg protein has BV value as

a) 100

b) 50

c) 60

d) 70

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xii) Butyric acid is found in

a) cheese

b) yoghurt

c) butter

d) all of these
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2016-17
i)Trans-fatty acids are present in

a) milk fat

b)cookies

c) incompletely hydrogenated oil

d) all of these.

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ii)The degree of auto-oxidation of lipids is measured by

a) lodine value

b)Peroxide value

c)Saponification value

d) Acid value.

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iii) Which of the following is formed by reduction glucose ?

a) Sorbitol

b) Gluconic acid

c) Glucaric acid

d) Glycogen.

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iv) Seeding is a common practice in manufacturing of

a) Ghee

b) Milk powder

c) Sweetened condensed milk

d) Ice-cream.
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v) The metal present in Vitamin B₁2 is

a) Mg

b) Mn

c) Co

d) Fe.

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vi) Which of the following is a starch hydrolysed product?

a) Cyclodextrin

b) Maltodextrin

c) Lactulose

d) Polydextrose.

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vii) Caramelisation of sugar is an example of

a) enzymatic browning

b) non-enzymatic browning

c) auto-oxidation

d) none of these.

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viii) Semi-indispensible amino acid is

a) proline

b) butyric acid

c)arginine

d) glycine
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ix) Linolenic acid is the example of

a) PUFA

b) MUFA

c) saturated fatty acid

d) volatile fatty acid

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x) 1, 4-Glycosidic linkages are found in

a) Polysaccharide

b) Starches

c) Fructo-oligosaccharide

d) All of these.

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xi)Egg protein is defined as a good quality protein

a) essential amino acid

b) combination of essential and unessential

amino acid

all types of semi-indispensible amino acids

d) all of these

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xii) Squalene is the example of

a) phospholipids
b)hydrocarbon
c) monosaccharide
d) none of these.

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2015-16
(i).Which one of the following is not an essential fatty acid?

(A) Linolenic acid

(B) Linoleic acid

(D) All of these

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(ii) Which of the following is a tetrapyrol pigment?

(C) Stearic acid

(A) Carotenoid

(B) Chlorophyll

(D) Tannins

(C) Anthocyanin

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(iii) Which of the following is an epimer of glucose?

(A) Arabinose

(C) Mannose

(B) Fructose

(D) Both (B) and ©

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(iv) The example of intermediate moisture of food is

(A) Honey (C) Margarine

(B) Milk powder

(D) Pancer

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(v) The metal present in chlorophyll molecule is

(A) Mg (C) Co

(B) Mn

(D) Fe

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(vi) Which of the following methods is used for determination of protein content

in food samples?

(A) Soxhlet method (C) Kjeldhal method

(B) Karl Fisher method

(D) All of these

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(vii) Which of the following is trace element?

(A) Zinc (C) Iodine

(B) Copper

(D) All of these

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(viii) Cellobiose is the example of

(A) polysaccharide

(C) disaccharide

(B) oligosaccharide

(D) none of these

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(ix) An example of flavour-enhancer is

(A) sodium-alginate

(C) potassium sorbate

(B) mono sodium glutamate

(D) sodium acetate

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(x) Which of the following statements about collagen is correct?

(A) Collagen contains a high proportion of hydroxylated proline residues.

(B) Collagen is a globular, intracellular protein. (C) Post-translational modification of collagen

involves Vitamin A.

(D) The structure of collagen consists of a superhelix of three a helices twisted together.

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(x) Which of the following amino acids is mostly likely to disrupt an a helix?

(A) Proline

(C) Glycine

(B) Leucine

(D) Valine

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(xii) Which of the following best describes a protein domain?

(A) The a-helical portion of a protein

(B) A discrete region of polypeptide chain that has folded into a self contained three-
dimensional structure

(C) The B-pleated sheet portion of a protein (D) A feature that rarely occurs in globular
proteins

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(xiii) Regular coffee, tea and cola all contain which stimulant?

(A) Caffeine

(C) Theobromine
(B) Sucrose

(D) Theophylline

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2014-15
(i) Squalene is the example of

(A) phospholipids

(C) monosaccharide

(B) hydrocarbon

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(ii) Polymorphism is a property shown by

(A) polyphones

(B) fatty acids

(C) polysaccharide

(D) none of these

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(iii) Linolenic acid is the example of

(D) gelatin

(A) PUFA

(C) saturated fatty acid

(B) MUFA

(D) none of these

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(iv) 1,4 Glycosidic linkages are found in

(A) galactose
(B) sucrose

(C) starch

(D) all of these

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(v) Caffeic acid is an example of

(A) food tannin

(C) amino acid

(B) carotenoids

(D) none of these

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(vi) Casein is the example of

(A) derived protein

(B)simple protein

(C) complex carbohydrate

(D) none of these

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(vii) Which one of the following is an 096 fatty acid?

(A) linolenic acid

(B) linoleic acid

(C) oleic acid

(D) stearic acid

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(viii) Which of the following is not a phosphoprotein?

(A) casein
(B) ovovitelin

(C) myosin

(D) none of these

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(ix) The limiting amino acids in cereal proteins are

(A) lysine and threonine

(C) lysine and tryptophan

(B) lysine and methionine

(D) histidin and arginine

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(x) The isoelectric pH of casein is

(A) 6.4

(B) 6.0

(C) 4.0

(D) 4.6

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(xi) The precursors of Maillard Browning reaction are

(A) protein and fat

(C) protein and enzyme

(B) carbohydrate and protein

(D) fat and carbohydrate

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(xii) Which proteins are involved in gluten network formation in bakery products?

(A) gliadin and glycinin

(C) glutenin and gliadin

(B) zein and gliadin

(D) none of these

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2013-14
iv) The most abundant protein component in animal muscles is

a)actin

b) Myosin

c) Collagen

d) Stroma protein.

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V) Cereal grains like wheat and rice are

a) lacking in Vitamin D

b) rich sources of Vitamin D

c) rich sources of Vitamin C

d) rich sources of Vitamin A.

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Vi) Caramelisation of sugar is an example of

a)enzymatic browning

b)non-enymatic browning

c) auto oxidation

d)none of these.

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vii) - Natural anti-oxidants are found in oil samples as

a) lecithin
c) ascorbic acid

b) tocopherol

d) all of these.

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viii) Lycopene is an example of

a) carotenoid

b) anthoxanthin

c) anthocyanin

d) catechin.

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ix) Which compound is responsible for yellow colour of turmeric ?

a) Crocetin

b) Carotene

c) Curcumin

d) Riboflavin.

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X)The metal ion present in vitamin B is 12

a) Nickel

b) Cobalt

c) Manganese

d) Magnesium.

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Xi)Omega-3 and omega-6 fatty acids are

a)Synthetic fatty acids

b) Non-essential amino acids

c) Essential fatty acids

d) Inorganic acids.

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xii) An antinutritional factor found in soyabean is

a)alanine

b) phytic acid

c) glycine

d) none of these.

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2012-13

i) The example of hydrocarbons found in plant lipids is

a) carotenoids

b) lecithin

c) squalene

d) all of these

Ans:

ii) Brown seaweed polysaccharide is

a)Gum acacia

b)agar

c) carrageenan

d) algin.

Ans:

iii) Which one of the following is not a monosaccharide?

a)Sorbose

b) Galactose

c) Dextran

d) Arabinose.

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iv) Glucose shows its a & ß structure due to

a) isomerisation

c) polymerization

b) mutarotation

d) none of these.

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Qv) The aromatic ring containing amino acid is

a) serine

c) tyrosine

b) arginine

d) cystiene.

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vi) Zein is deficient of the following two aminoacids

a) leucine & isoleucine b) lysine & tryptophan

c) threonine & methionine

d) arginine & histidine.

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vii)Myosin is

a) cereal protein essential

b)fish protein

c) meat protein

d) none of these.

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viii) Example of milk whey protein is

b) K-casein

a) a-casein

c) albumin

d) B-lactoglobulin.

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ix) Zwitterions of protein molecules are formed at the

condition of

a)low pH

b) high pH

c) isoelectric point

d) all of these.

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x) Isoelectric point of milk protein is

a) 5.8

b) 4-6

c) 7-9

d) 6.4.

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xi) The amino acids in proteins are united through an acid amide type of bond called
a) glycosydic linkage

b) peptide linkage

c) both (a) and (b)

d)none of these.

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xii) In lactose molecule the linkage between glucose and galactose molecule will be

a) a-1:4-glycosidic linkage

b) a-1:2-glycosidic linkage

c) B-1:4-glycosidic linkage

d) a - 1:6-glycosidic linkage.

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xiii) Food tannins are

a) caffeic acid

c)aspartic acid

b) gallic acid

c) aspartic acid (👈banan ke thik acha)

d) none of these.

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xiv) Butyric acid is found in

a) cheese

b) yoghurt

c) butter

d) all of these.

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xv) The co-enzyme of vitamin B, is

a) TPN

b) TPP

c) PALPO

d) none of these.

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2011-12

i) B-1: 4-glycostdic linkage is formed in

a) sucrose molecule

b)maltose molecule

c)lactose molecule

d) none of these.

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ii) Brown seaweed polysaccharide is

a)gum acacia

b)agar

c)algin

d) carrageenan.

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iii) Which one of the following is not a monosaccharide ?

a)Sorbose

b)Mannose

c) Dextrin

d)Arabinose.
Ans:

iv)Glucose shows its a and ß structure due to

a)isomerisation

b)mutarotation

c) polymerisation

d) none of these.

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V) The aromatic ring containing amino acid is a) Serine

b) Arginine

(c) Tyrosine

d) Cystiene.

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Vi)Corn protein (Zein ) is deficient of essential aminoacids.

a) Leucine and Isoleucine

b) Lysine and Tryptophan

c) Threonine and Methionine

d)Arginine and Histidine.

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vii) Myosin is

a) cereal protein

b) fish protein

(c) meat protein

d)none of these

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vill) Example of milk whey protein is

a) a-casein

b) Arginine

(c) Tyrosine

d)B-lactoglobulin.

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ix)Zwitterions of protein molecules are formed at the condition of

a) low pH

b)high ph

c) isoelectric point

d)all of these.

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X)Isoelectric point of milk protein is

a) 5-8

c) 7-9

b) 4-6

d) 6.4.

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xi) Antinutritional factors found in soy protein is

a)alanine

b) conglycine

c) glycine

d) none of these.

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Xii)Lycopene is an example of
a)carotenoid

b) anthoxanthin

c)anthocyanin

d) catechin.

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xiii) Example of phospholiphids is

a) fatty aldehyde

b)lecithin

c) cephalin

d) both (b) and (c).

xiv) Naturally occurring antioxidant is

a)Vitamin D

b)vitamin C

c) Vitamin E

d) both (b) and (c).

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xv) Enzymatic browning can be prevented by the addition of

a) citric acid

b) lactic acid

c) ascorbic acid

d) sorbic acid.

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