Food Engineering Questions and Answers – Principles of Food Concentrates-1

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Concentrates-1”.

1. 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.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Jams and jellies with concentrated sugars can be stored without hermetic sealing. A jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

2. Which of the following ingredients is added to a jelly?
a) Pectin
b) Acid
c) Sugar
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned ingredients are added to a jelly.

3. Which of the following uses the fruit ingredient and not the fruit juice?
a) Jam
b) Jelly
c) Jam & Jelly
d) Neither of the mentioned
View Answer

Answer: a
Explanation: Jam uses the fruit ingredient and not the fruit juice.
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4. 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?
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
View Answer

Answer: c
Explanation: Fruit Butter 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.

5. This is a product made from citrus fruit, juice and peel and added with sugar.
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
View Answer

Answer: d
Explanation: Marmalade’s made from citrus fruit, juice and peel and added with sugar.
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6. Which of the following in a jelly/ jam is responsible for the formation of gel?
a) Pectin
b) Acid
c) Water
d) Sugar
View Answer

Answer: a
Explanation: Pectin in a jelly/ jam is responsible for the formation of a gel.

7. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
a) Pectin
b) Protopectin
c) Methyl alcohol
d) Pectic acid
View Answer

Answer: b
Explanation: Protopectin is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
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8. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.
a) True, pectin
b) True, protopectin
c) False, methyl alcohol
d) False, pectic acid
View Answer

Answer: b
Explanation: Pectin is the soluble part whereas protopectin is the insoluble part. Protopectin is the binding agent between growing cells.

9. In the presence of _____ and _____ protopectin is unable to form a gel.
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol
View Answer

Answer: c
Explanation: In the presence of sugar and acid, protopectin is unable to form a gel.
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10. After obtaining from protopectin, pectin is further converted into _____ and _____
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol
View Answer

Answer: a
Explanation: In the presence of methyl alcohol and insoluble pectic acid, protopectin is unable to form a gel.

11. Which acid is pectin made from?
a) Pectic acid
b) Polygalacturonic acid
c) Pectic & Polygalacturonic acid
d) Neither of the mentioned
View Answer

Answer: b
Explanation: Pectin is made up of polygalacturonic acid.

12. The pectin of fruits vary in _____ and _____
a) Methyl alcohol, methoxyl content
b) Methoxyl content, jellying powder
c) Jellying powder, acid
d) Acid, methyl alcohol
View Answer

Answer: b
Explanation: The pectin of fruits vary in methoxyl content and jellying powder.

Sanfoundry Global Education & Learning Series – Food Engineering.

To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.

If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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