Explore topic-wise MCQs in Food Engineering.

This section includes 5 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.

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.

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.

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.

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.

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.

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.