Explore topic-wise MCQs in Food Engineering.

This section includes 12 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Food Engineering.

The pectin of fruits vary in _ and _

Which acid is pectin made from?

After obtaining from protopectin, pectin is further converted into _ and _

In the presence of _ and _ protopectin is unable to form a gel.

Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.Statement 2: _____is the binding agent between growing cells.

This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

Which of the following in a jelly/ jam is responsible for the formation of gel?

This is a product made from citrus fruit, juice and peel and added with sugar.

Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

Which of the following uses the fruit ingredient and not the fruit juice?

Which of the following ingredients is added to a jelly?

Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

Explore topic-wise MCQs in Food Engineering.

The pectin of fruits vary in _____ and _____

Which acid is pectin made from?

After obtaining from protopectin, pectin is further converted into _____ and _____

In the presence of _____ and _____ protopectin is unable to form a gel.

Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.Statement 2: _____is the binding agent between growing cells.

This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

Which of the following in a jelly/ jam is responsible for the formation of gel?

This is a product made from citrus fruit, juice and peel and added with sugar.

Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

Which of the following uses the fruit ingredient and not the fruit juice?

Which of the following ingredients is added to a jelly?

Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

The pectin of fruits vary in _ and _

After obtaining from protopectin, pectin is further converted into _ and _

In the presence of _ and _ protopectin is unable to form a gel.