Carbohydrates - Food Chemistry and Nutrition - Engineering Sciences Previous Year Questions

1

2008 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2008

Which of the following is NOT a reducing sugar?

A

Lactose

B

Mannose

C

Maltose

D

Sucrose

Open complete paper

2

2009 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2009

Souring of milk is primarily due to the conversion of lactose to

A

lactobionic acid

B

lactic acid

C

lactol

D

lactonic acid

Open complete paper

3

2011 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2011

Match the following carbohydrates with their use in the food processing P. High amylose starch 1. White sauces in cook freeze operations Q. Pectin 2. Edible film for wrapping candies R. Starch phosphates 3. As humectant in confectionary S. Glucose 4. Setting agent in jams and jellies

A

P – 1, Q – 2, R – 4, S – 3

B

P – 2, Q – 4, R – 1, S – 3

C

P – 3, Q – 1, R – 2, S – 4

D

P – 4, Q – 3, R – 1, S – 2

Open complete paper

4

2012 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2012

Cellulose, the structural polysaccharide of plant, is a polymer of

A

β-D-Glucose

B

α-D-Glucose

C

β-D-Galactose

D

α-D-Galcturonic acid

Open complete paper

5

2012 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2012

Reassociation of amylose and formation of crystalline structure upon cooling of cooked starch solution is termed as

A

Synersis

B

Gelatinization

C

Retrogradation

D

Denaturation

Open complete paper

6

2013 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2013

Which of the following carbohydrates is NOT classified as dietary fibre?

A

Agar

B

Pectin

C

Sodium alginate

D

Tapioca starch

Open complete paper

7

2013 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2013

[a] Assertion: In the presence of sucrose, the temperature and time for gelatinization of starch increases
[r] Reason: Sucrose, due to its hygroscopic nature, competes with starch for water needed for gelatinization.

A

Both [a] and [r] are true and [r] is the correct reason for [a]

B

Both [a] and [r] are true but [r] is not the correct reason for [a]

C

Both [a] and [r] are false

D

[a] is true but [r] is false

Open complete paper

8

2014 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2014

The systematic name of sucrose is

A

α-D-Fructofuranosyl (1→2) β-D-Glucopyranoside

B

α-D-Glucopyranosyl (1→2) β-D-Fructofuranoside

C

α-D-Glucopyranosyl (2→1) β-D-Fructofuranoside

D

α-D-Fructofuranosyl (2→1) β-D-Glucopyranoside

Open complete paper

9

2014 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2014

Which of the following non-nutritive sweeteners contains similar calories per gram as that of sucrose?

A

Saccharin

B

Aspartame

C

Sucralose

D

Cyclamate

Open complete paper

10

2015 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2015

The enzyme that hydrolyzes starch to maltose is

A

α-amylase

B

β-amylase

C

glucoamylase

D

cyclodextrin glucanotransferase

Open complete paper

11

2016 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2016

Bread staling is caused by ________.

A

Caramelisation

B

Gelatinisation

C

Retrogradation

D

Aggregation

Open complete paper

12

2017 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2017

Indicate the correct group that contains a monosaccharide, a disaccharide and a trisaccharide.

A

Glucose, sucrose, mannose

B

Ribose, lactose, raffinose

C

Mannose, maltose, lactose

D

Raffinose, stachyose, glucose

Open complete paper

13

2017 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2017

Nutrient composition of wheat flour changes with extent of extraction from whole wheat grain. Which of the following statements is true if the extraction rate increased from 50% to 90%?

A

Starch increases, protein increases, fat increases, mineral increases

B

Starch decreases, protein increases, fat increases, mineral increases

C

Starch decreases, protein decreases, fat increases, mineral decreases

D

Starch decreases, protein increases, fat decreases, mineral decreases

Open complete paper

14

2020 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2020

Match the carbohydrate in Column I with corresponding enzyme used for its hydrolysis in Column II.

A

P-3, Q-2, R-1, S-4

B

P-2, Q-4, R-1, S-3

C

P-1, Q-2, R-3, S-4

D

P-4, Q-3, R-1, S-2

Open complete paper

15

2021 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2021

Which one of the following enzymes sequentially releases maltose from starch?

A

\(\alpha\)-Amylase

B

\(\beta\)-Amylase

C

Glucoamylase

D

Pullulanase

Open complete paper

16

2023 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2023

Which one of the monomers given is used in the synthesis of cellulose?

A

Fructose

B

Lactic acid

C

Galactose

D

Glucose

Open complete paper

17

2023 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2023

Identify the correct statement(s) related to grain polysaccharides among the followings.

A

Dextrin are a group of low molecular weight polysaccharides produced by dry hydrolysis of starch.

B

Amylose is a linear polymer of D-glucose units joined by α (1→6) glycoside linkages.

C

Amylopectin is a branched chain polymer of D-galactose monomer units.

D

Retrogradation is a process of reassociation of amylose and formation of crystalline structure by gelatinized starch upon cooling.

Check answer

Open complete paper

18

2024 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2024

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

A

Calcium ions

B

Hydrogen ions

C

Sodium ions

D

Sugar

Check answer

Open complete paper

19

2026 · Engineering Sciences · Food Chemistry and Nutrition · Carbohydrates

Engineering Sciences (XE) 2026

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

A

Starch

B

Glycogen

C

Chitin

D

Dextran

Open complete paper