Chemical and Biochemical Changes - Food Chemistry and Nutrition - Engineering Sciences Previous Year Questions

1

2008 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2008

Rigor mortis in meat is due to

A

glycolysis followed by formation of lactic acid

B

binding of collagen and elastin

C

action of cathepsin enzyme in meat

D

binding of myosin and actin

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2

2009 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2009

Two key reactions involved in enzymatic browning of food are

A

hydroxylation of phenol to p-dihydroxybenzene followed by its oxidation to p-quinone

B

oxidation of phenol to p-quinone followed by its reduction to p-dihydroxybenzene

C

oxidation of phenol to o-quinone followed by its reduction to o-dihydroxybenzene

D

hydroxylation of phenol to o-dihydroxybenzene followed by its oxidation to o-quinone

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3

2013 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2013

The brown colour of bread crust during baking is due to Maillard reaction between

A

aldehyde groups of sugars and amino groups of proteins

B

aldehyde groups of sugars and vitamins

C

aldehyde groups of sugars and salt

D

starch and yeast

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4

2014 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2014

Which one of the following statements is FALSE?

A

The peptide bond is planar offering restricted rotation around its axis.

B

Full range of water activity is 0 ≤ a_w ≤ 1 and it has well defined unit.

C

The autooxidation of lipids proceeds via free radical mechanism.

D

The carbonyl group of sugar reacts with nucleophilic amino group of amino acids in Amadori rearrangement.

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5

2014 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2014

Which one of the following statements is TRUE?

A

Pectate lyase hydrolyzes methyl ester bond of pectin.

B

α-Solanine is a non-toxic compound found in solanaceae plants.

C

Egg proteins have lower digestibility than pea proteins.

D

Lipoxygenase catalyses the conversion of cis, cis-1,4-pentadiene to hydroperoxides.

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6

2014 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2014

The respiratory quotient (RQ) for the reaction \(2 C_{55}H_{110}O_6 + 163 O_2 \rightarrow 114 CO_2 + 110 H_2O\) is

A

0.70

B

1.14

C

1.43

D

0.14

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7

2014 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2014

Make the correct combination of underlying principles in Column I with the processes in Column II

Column I
1) Carbonyl derivatives react with free amino acids to yield aldehydes
2) Starch aggregates and forms micro-crystals
3) Starch granules swell and leach amylose
4) Pyranose or furanose rings open up by pyrolytic reactions to form furfural derivatives

Column II
P) Gelatinization
Q) Strecker degradation
R) Caramelization
S) Retrogradation

A

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

B

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

C

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

D

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

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8

2017 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2017

Match the following metabolic product (Column I) that indicates the quality of food (Column II).
Column I
P. Ethanol
Q. Lactic acid
R. Trimethylamine
S. Volatile fatty acid
Column II
1. Canned vegetable
2. Fish
3. Butter
4. Apple juice

A

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

B

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

C

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

D

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

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9

2019 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2019

Thearubigins and theaflavins in black tea are formed by the oxidation and dimerization of ______.

A

Quercetin

B

Catechins

C

Gallic acid

D

Kaempferol

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10

2020 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2020

The enzyme majorly involved in postmortem degradation of muscle proteins is

A

Trypsin

B

Calpin

C

Transglutaminase

D

Pepsin

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11

2020 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2020

The enzyme system used for removal of glucose from egg white prior to its drying consists of

A

Glucose oxidase and Catalase

B

Glucosidase and Glucosoisomerase

C

Glucosoisomerase and Catalase

D

Glucoamylase and Glucose oxidase

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12

2021 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2021

Bittering agent in grape fruit formed after juice extraction under acidic conditions is

A

Quinine

B

Theobromine

C

Isohumulone

D

Limonin

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13

2021 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2021

The conversion of pyruvate to lactic acid in homolactic fermentation is catalyzed by

A

Lactate dehydrogenase

B

Pyruvate dehydrogenase

C

Lactase

D

Pyruvate decarboxylase

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14

2024 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2024

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?

A

Pretreatment using asparaginase

B

Lowering the pH

C

Increasing the temperature

D

Adding glucose

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15

2024 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2024

Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?

A

α-Amylase

B

β-Amylase

C

Xylose isomerase

D

Glucoamylase

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16

2025 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2025

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

A

Citric acid

B

EDTA

C

Mannitol

D

Ascorbic acid

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17

2026 · Engineering Sciences · Food Chemistry and Nutrition · Chemical and Biochemical Changes

Engineering Sciences (XE) 2026

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

A

Histamine

B

Cadaverine

C

Tyramine

D

Putrescine

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