Food Science

.................is the discipline in which engineering, biological and physical sciences are used to study nature of food.

• Food science

• Food chemistry

• Food Engineering

science which deals with molecular composition of food is

• food science

• food chemistry

• food microbiology

starch is made up of

• amylose

• amylopectin

• dextrin

• amylose and amylopectin

amylose is a ................chain of glucose units

• branched

• linear

• zig zag

starch which contains more amount of ............shows good thickening ability

• amylose

• amylopectin

• free glucose

dry heating of starch

• Gelatinization

• Dextrinization

• Gelation

• Retrogradation

Tags

NGSS.HS-PS1-5

NGSS.HS-PS3-4

Swelling of starch on application of moist heat is

• gelation

• gelatinization

• retrogradation

• dextrinization

aging of starch gel leads to loss of moisture is

• retrogradation

• denaturation

• syneresis

• gelation

Shrinkage of starch based product is

• gelation

• syneresis

• retrogradation

Addition of sugar to starch results in .........gel on cooling

• very rigid

• less rigid

• no change

Tags

NGSS.MS-PS1-2