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

1

2011 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 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

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2

2012 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 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

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3

2013 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 2013

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

A

Agar

B

Pectin

C

Sodium alginate

D

Tapioca starch

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4

2013 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 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

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5

2016 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 2016

Bread staling is caused by ________.

A

Caramelisation

B

Gelatinisation

C

Retrogradation

D

Aggregation

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6

2017 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 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

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7

2023 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 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.

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8

2024 · Life Sciences · Food Chemistry and Nutrition · Carbohydrates

Life Sciences (XL) 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

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