This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Fruit Sugar Preservation Technology”.
1. What is the concentration of sugar required to act as a preservative?
a) 50%
b) 60%
c) 70%
d) 80%
View Answer
Explanation: Sugar helps in preserving the color, flavor of the food. It maintains the texture of the product. When large amounts of sugar are added, it acts as a preservative by inhibiting microbial activity. It also acts as a sweetener.
2. What is the role of sugar in in jams and jellies?
a) Helps in gel formation
b) Inactivates pectic enzyme
c) Increases the boiling point
d) Reduced the freezing point
View Answer
Explanation: The sugar added in jams and jellies helps in the formation of gel. It also increases the flavor. Sugar acts as a humectant which maintains and stabilizes the water content in foods. The sugar helps to prevent or slow the growth of bacteria and yeast.
3. What is the concentration of sugar in jams?
a) 55%
b) 69%
c) 73%
d) 85%
View Answer
Explanation: The concentration of sugar in jams is 69%. Gel formation depends on the presence of the carbohydrate pectin and high concentration of sugar in the fruit. During the boiling process in jam production destroys all micro-organisms within the product.
4. What is the drawback of using semi-processed fruit products with a low refractometric extract?
a) Longer boiling time
b) Shorter boiling time
c) Evaporation of low water quantity
d) Higher equipment efficiency
View Answer
Explanation: The use of semi-processed fruit products with a low refractometric extract requires high water quantity for evaporation. It also requires long boiling times with negative impact of pectin degradation. It lowers equipment efficiency.
5. Sugars are generally less damaged by heat at temperatures below 100° C.
a) True
b) False
View Answer
Explanation: Boiling at atmospheric pressure affects not only the appearance but also the nutritional value of the products. Heat treatment has an impact on vitamin losses, mainly of vitamin C, in the presence of oxygen. Sugars are generally less damaged by heat at temperatures below 100° C.
6. What is caramelization?
a) Browning of sugar
b) Whitening of sugar
c) De-sulphitation process
d) Toxic metabolic process
View Answer
Explanation: Caramelization is one of the processes of browning of sugar. This process is used widely in cooking that result in sweet, brown with nutty flavor. During the heating process, volatile chemicals like diacetyl are released that produces the characteristic caramel flavor.
7. How do sugar act as preservatives?
a) Interference with a microbe’s enzyme activity
b) Boosting the microbe’s enzyme activity
c) Interference with processing technique
d) Boosting the processing technique
View Answer
Explanation: Sugar acts as antimicrobial agent by interfering with the enzyme activity of a microbe. It destroys the molecular structure of the DNA of the microbe. It also accumulates the antimicrobial components from the other organisms which provides an indirect form of preservation in the product.
8. What is the role of sugar in destroying the bacteria?
a) Bacteria loses the water in presences of sugar
b) Bacteria loses the protein in presences of sugar
c) Bacteria loses the potassium in presences of sugar
d) Bacteria loses the calcium in presences of sugar
View Answer
Explanation: High sugar concentration results the bacterium to lose water by osmosis. It does not have any cellular machinery to pump it back in against the osmotic gradient. Without enough water, the bacteria cannot grow or divide.
9. Which of the following is called as fruit sugar?
a) Fructose
b) Sucrose
c) Galactose
d) Maltose
View Answer
Explanation: The fruit sugar is the other name for fructose. It is a monosaccharide. It is naturally found in honey, fruits and root vegetables. It is bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose.
10. Which fruit has the most sugar?
a) Fig
b) Apple
c) Orange
d) Grapes
View Answer
Explanation: Figs are the most sugar dense fruit. It consists of approximately 8 grams of sugar in one medium-sized fig. The fig is rich in soluble fiber. Figs consist of minerals including potassium, calcium, magnesium which helps in body metabolism.
11. The sugar added during canning process helps in preservation of fruits.
a) True
b) False
View Answer
Explanation: The sugar added to fruits when canning adds flavor to the product. It also helps the fruit to hold its texture, shape and color. It prevents the growth of microbes. Due to osmosis process, the water from the microbes is drawn by the sugar. This leads to death of the microbes.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, 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]
