Water, Carbohydrates and Dietary Fibre MCQ

Test your knowledge with important Water, Carbohydrates and Dietary Fibre MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30+ more Water, Carbohydrates and Dietary Fibre MCQs on Bissoy. Bissoy App

• Which is untrue with respect to pectin, a naturally occurring polysaccharide in fruits, in the food industry?
  ক

  It forms the basis for jelly manufacture

  খ

  Pectin + Sugar + Acid = Gel

  গ

  Pectin unstabilizes particles in orange juice and makes them settle down

  ঘ

  They’re used as thickeners and stabilizers
• Which of the following is incorrect with respect to the advancement in sugar technology?
  ক

  An enzymatic process can convert glucose to fructose which is way sweeter and can be used in making syrups

  খ

  The glucose is first obtained by hydrolyzing corn starch

  গ

  This technology is cheaper

  ঘ

  None of the mentioned
• Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect?
  ক

  Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated

  খ

  The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown

  গ

  Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction.

  ঘ

  None of the mentioned
• Sheila has to tell her teacher points as to why sugars are used in the food industry. Following is what she tells. Which point is incorrect?
  ক

  Easily soluble in water and forms syrups, used for their sweetness, they supply energy

  খ

  Form crystals when water is evaporated

  গ

  Fermented by microorganisms and prevent growth of microorganisms

  ঘ

  None of the mentioned
• Reducing sugars help in the food industry in the following way. Which of the given sentences is untrue?
  ক

  They easily dissolve in oil

  খ

  They attach themselves to amino acids and form compounds that affect the color, flavor and other properties of food

  গ

  The reactive group of long-chain sugar polymers can form a cross-link which forms a basis for edible packaging in the food industry

  ঘ

  None of the mentioned
• Which of the following sentences is untrue?
  ক

  Free aldehyde or ketone group are called reducing sugars

  খ

  Maltose is a reducing sugar

  গ

  Sucrose is a non-reducing sugar

  ঘ

  None of the mentioned
• Insoluble fibers fasten to bile acid and prevent it from entering the body and hence reduce the cholesterol levels.
  ক

  True

  খ

  False
• What is the main action of dietary fibers?
  ক

  To ensure the proper functioning of the liver

  খ

  To secrete hormones

  গ

  To maintain pH

  ঘ

  To make changes to how nutrients and chemicals are absorbed
• Reduction of absorption of certain minerals is due to the presence of the following:-
  ক

  Insoluble fiber

  খ

  Phytate

  গ

  Soluble fiber

  ঘ

  None of the mentioned
• Which of the following is a function of insoluble fiber only?
  ক

  Regulating blood sugar

  খ

  Regulating the pH of the body

  গ

  Adding bulk to stool

  ঘ

  Lowering cholesterol