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FOOD TECHNOLOGY (23/02/2021)

Q1.Naturally Occurring Sugars Are Mostly?

(A) Pentoses
(B) Heptoses
(C) Hexoses
(D) Octoses

ANSWER – (C) Hexoses

  • Naturally Occurring Sugars Are Found Naturally In Foods Such As Fruit And Milk. Added Sugars Include Any Sugars Or Caloric Sweeteners That Are Added To Foods Or Beverages During Processing Or Preparation.


READ MORE – FOOD SCIENCE (03/02/2021)

Q2. Maple Syrup Contains Total Sugar (%) Of About?

(A) 45
(B) 65
(C) 55
(D) 80

ANSWER – (B) 65

  • The Sap Is Officially Maple Syrup When It Reads 65 Percent Sugar Content On A Hydrometer Or 219 Degrees On A Candy Thermometer.

Q3. Glycosides Are Stable To?

(A) Acid
(B) Alkali
(C) Enzyme
(D) All Of The Above

ANSWER – (B) Alkali

  • Glycosidic Bonds Are Fairly Stable; They Can Be Broken Chemically By Strong Aqueous Acids.


READ MORE – FOOD SCIENCE (13/01/2021)

Q4. Milk Contain (%) Total Sugar About?

(A) 3.2
(B) 5.9
(C) 4.9
(D) 7.0

ANSWER – (C) 4.9

  • Different Types Of Milk Contains Different % Of Sugars And Lactose Is The Main Sugar In Milk.


Q5. Honey Contains (%) Total Sugar Of About?

(A) 82
(C) 60
(B) 70
(D) 72.5

ANSWER – (A) 82

  • A Mixture Of Sugars And Other Carbohydrates, Honey Is Mainly Fructose And Glucose, With Remaining Sugars Including Maltose, Sucrose, And Other Complex Carbohydrates.

READ MORE – FOOD TECHNOLOGY (22/02/2021)

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