Food Component Characterization - Food Chemistry and Nutrition - Engineering Sciences Previous Year Questions

1

2009 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2009

Match the items in Group I with the most appropriate items in Group II.

Group I	Group II
P. Tocopherol	1. Oxygen binding
Q. Myoglobin	2. Yellow pigment
R. Crocetin	3. Antioxidant
S. Catechin	4. Green pigment
	5. Tanning agent

A

P-3, Q-1, R-2, S-5

B

P-1, Q-3, R-4, S-5

C

P-3, Q-1, R-5, S-2

D

P-1, Q-3, R-5, S-4

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2

2010 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2010

Match the items given in the following two columns using appropriate combinations:

A

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

B

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

C

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

D

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

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3

2011 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2011

Match the food items on left hand side with their colloidal nature on right hand side
P. Curd     1. Foam
Q. Butter     2. Emulsion
R. Vegetable soup     3. Sol
S. Whipped egg white     4. Gel

A

P – 2, Q – 1, R – 3, S – 4

B

P – 4, Q – 3, R – 2, S – 1

C

P – 4, Q – 2, R – 3, S – 1

D

P – 3, Q – 4, R – 1, S – 2

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4

2013 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2013

Match the food items in Group I with the type of colloidal dispersion given in Group II.
Group I
P) Mayonnaise
Q) Tomato ketchup
R) Cake
S) Curd
Group II
1) Sol
2) Emulsion
3) Gel
4) Solid foam

A

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

B

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

C

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

D

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

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5

2016 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2016

a) Assertion: Acidulates are added in soft drinks to provide a buffering action.
r) Reason: Buffers tend to prevent changes in pH and prevent excessive tartness.
Choose the correct answer from the following

A

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

B

Both a) and r) are true and r) is the correct reason for a)

C

is true but r) is false

D

Both a) and r) are false

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6

2016 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2016

Match the products in Column I with their Original Phase in Column II

A

Column I	Column II
P. Milk	1. Colloidal
Q. Butter	2. Solution
R. Lactose	3. Water in oil emulsion
S. Casein	4. Oil in water emulsion

B

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

C

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

D

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

E

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

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7

2018 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2018

The anti-nutritional factor present in fava bean is

A

Gossypol

B

Curcine

C

Vicine

D

Cyanogen

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8

2018 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2018

Match the commodity in Group I with the bioactive constituent in Group II

Group I	Group II
P. Ginger	1. Lutein
Q. Green tea	2. Gingerol
R. Spinach	3. Curcumin
S. Turmeric	4. Epigallocatechin gallate

A

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

B

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

C

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

D

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

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9

2019 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2019

Match the bioactive compounds in Column I with their botanical source given in Column II.

A

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

B

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

C

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

D

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

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10

2020 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2020

Match the food material in Column I with its related term in Column II.

A

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

B

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

C

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

D

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

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11

2021 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2021

Which one of the following compounds is present in soybean and acts as phytoestrogen?

A

Tangeretin

B

Lutin

C

Quercetin

D

Genistein

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12

2021 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2021

Which of the following compounds act as anti-nutritional factors?

A

Phytate

B

Isoflavones

C

Trypsin Inhibitor

D

Reservatrol

Check answer

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13

2021 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2021

Which of the following combinations of analytical equipment, property measured and food property are correct?

A

Particle size analyzer - particle size distribution - span value

B

Texture profile analyzer - morphology - chewiness

C

Differential scanning calorimeter - glass transition temperature - degree of caking

D

Capillary viscometer - viscosity - sensory

Check answer

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14

2023 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2023

Match the process in Column I with the related food component in Column II.

A

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

B

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

C

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

D

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

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15

2025 · Engineering Sciences · Food Chemistry and Nutrition · Food Component Characterization

Engineering Sciences (XE) 2025

Which of the following contains the phytonutrient allicin?

A

Grape

B

Cauliflower

C

Garlic

D

Chilli

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