Recent questions in Food Chemistry and Nutrition

Carmine, a food colorant, is derived fromCurcuma longaDactylopius coccusBeta vulgarisMonascus purpureus

Which one of the following carbohydrates is NOT a storage polysaccharide?StarchGlycogenChitinDextran

Which of the following amines, produced as a result of protein degradation, is/are foul smelling?HistamineCadaverineTyraminePutrescine

Which one of the following proteins brings about the coagulation of milk in the stomach of calves?RenninAlpha-lactalbuminBeta-lactoglobulinLactoferrin

Match the class of additives used for food preservation listed in Column I with their specific examples in Column II.$$\begin{array}{|ll|ll|} \hline & \textbf{Column I} &...

Match the food items listed in Column I with their respective flavoring agents in Column II.$$\begin{array}{|ll|ll|} \hline & \textbf{Column I} & & \textbf{Column II} \\ ...

Vegetable oils resist oxidation and maintain their quality for a long period due to the presence oftocopherolshydrolytic enzyme such as lipasesmicroorganisms such as mold...

Xylooligosaccharides can be produced byhydrolytic degradation of xylan by hydrochloric acidhydrolysis of starchenzymatic hydrolysis of lactoseenzymatic hydrolysis of xyla...

In a $\alpha$-helix, the $\text{R}$-groups on the amino acid residuesare found on the outside of the helixparticipate in the backbone $\text{H}$-bonding that stabilize th...

​​​​​Which of the following contains the phytonutrient allicin?GrapeCauliflowerGarlicChilli

​​​Which of the following pigment does $\textsf{NOT}$ have pro-vitamin A activity?$\beta$-Carotene$\beta$-CryptoxanthinLycopene$\alpha$-Carotene

​​​​If there is a delay in oil extraction after bran is separated from the brown rice, the quality of rice bran oil deteriorates. Identify the suitable $\textsf{CAUSE}$ a...

​​​​Which of the following sequence of events occurs during formation of egg-white gel?Assume: $\mathrm{P}_{\mathrm{N}}$: Native protein; $\mathrm{P}_{\mathrm{D}}$: Denat...

​​​​Match the following food products in $\text{Column I}$ with their corresponding processes in $\text{Column II}$.$$\begin{array}{|l|l|l|l|} \hline & \textbf{Column I} ...

​​Which of the following is/are inhibitor(s) of enzymatic browning in peeled potatoes?Citric acidEDTAMannitolAscorbic acid

​​​​Match the following enzymes in $\textbf{Column I}$ with their applications in $\textbf{Column II}$.$$\begin{array}{|l|l|l|l|} \hline & \textbf{Column I} & & \textbf{C...

Under standard conditions in animal feeding studies, the weight gained $\text{(in grams)}$ per gram of protein consumed by an animal is termed asNet Protein RatioNet Prot...

Xeropthalmia is caused due to the deficiency ofThiaminPantothenic acidVitamin AVitamin C

The unique flavor of chocolate and cocoa is due to the formation of$5$-methyl-$2$-phenyl-$2$-hexenalCycloteneFuraneolMaltol

Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.Column IColumn IIP. LectinFlatulenceQ. StachyoseChelates with divalent ...

Which of the following fatty acids is/are known to increase the low density lipoprotein $\text{(LDL)}$-cholesterol?Omega-$3$ Fatty acidsTrans Fatty acidsConjugated Linole...

The addition of which of the following to high-methoxyl pectin will result in gel formation?Calcium ionsHydrogen ionsSodium ionsSugar

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?Pretreatment using asparaginaseLowering the pHIncreasing t...

\begin{tabular}{|l|l|}\hline Q.110 & Which one of the monomers given is used in the synthesis of cellulose? \\\hline & \\\hline& Fructose \\\hline& Lactic acid \\\hline& ...

\begin{tabular}{l|l}Q.132 & Choose the correct group of fat soluble vitamins \\\hline& Cholecalciferol, $\alpha$-Tocopherol, Menadione \\\hline& Thiamine, Cholecalciferol...

\begin{tabular}{l|l}Q.133 & The synthesis of thyroxine T4 in human body requires \\\hline& Selenium \\\hline& Iodine \\\hline& Iron \\\hline& Zinc\end{tabular}

\begin{tabular}{|l|l|}\hline Q.134 & Which among the followings is NOT an essential amino acid? \\\hline& L-Phenylalanine \\\hline& L-Valine \\\hline& L-Lysine \\\hline& ...

\begin{tabular}{l|l}Q. 136 & Which among the following statements is NOT correct? \\\hline& Cod fish is a major source of $\omega-3$ fatty acids. \\\hline& Beetroot is a ...

\begin{tabular}{|c|c|}\hline Q. 139 & \begin{tabular}{l}Orange juice is packaged aseptically and stored under ambient conditions. The \\degradation of vitamin $\mathrm{C}...

\begin{tabular}{|c|c|c|c|}\hline \multirow[t]{2}{*}{ Q. 142} & \multicolumn{3}{|c|}{\begin{tabular}{l}Match the enzyme in Column I with its application in food processing...

\begin{tabular}{|c|c|c|c|c|}\hline \multirow[t]{2}{*}{ Q. 145} & \multicolumn{4}{|c|}{\begin{tabular}{l}Match the method/ value used for measuring lipid characteristics i...

\begin{tabular}{|c|c|c|c|}\hline \multirow[t]{2}{*}{ Q. 147} & \multicolumn{3}{|c|}{ Match the process in Column I with the related food component in Column II } \\\hline...

Q. 152The average moisture binding energy of a plant protein based snack at $8 \%$ moisture content (dry basis) is $3200 \mathrm{cal}^{-1} \mathrm{~mol}^{-1}$. If the wat...