List of top Questions asked in CUET (PG)

VACCP system stands for:

Structural integrity of the starch polymeric chains of wheat flour is measured by

Types of proteins present in cereals are-
(A) Albumin
(B) Globulins
(C) Prolamines
(D) Glutelins
Choose the correct answer from the options given below:

The group of vitamins present in all cereal grains are

Arrange the general processing steps of pulses
(A) Soaking and Germination
(B) Cooking
(C) Decortication
(D) Fermentation
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Inflammation of udder of bovine cattle is known as

Tannins in their natural form are mostly:
(A) yellow in color
(B) orange in color
(C) colorless
(D) blue in color
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Brix to acid ratio is commonly used to measure fruits and fruit juices.
(A) taste
(B) tartness
(C) acidity
(D) sourness
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Non-nutritive sweetener used in soft drinks is-
(A) Acesulfame K
(B) Saccarin
(C) Cane Sugar
(D) Galactose
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Hops are responsible for the in the beer.

Protein content of all-purpose flour is %

Straight flour is
(A) Patent flour
(B) Clear flour
(C) Mixture of all flours
(D) Pastry flour
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Pectic enzymes include the following groups:
(A) Pectin esterase
(B) Polygalacturonase
(C) Pectin lyase
(D) Lactase
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Phenomenon in which a substance occurs in different crystalline forms is known as:

Change in lipid leading to an undesirable flavour and odour is known as:

Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
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__is the rigidity in plant cells resulting from being filled with water.

Carotenoids are soluble in:

Deposit cookies contain % of unbleached soft wheat flour.

Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
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In Farinograph analysis, the reference value for resistance is:

Final viscosity of starch paste increases with an increase in:

Gumminess is expressed as:

High sugar wafers contain more than % sugar.

Mold growth in muffins is controlled by the addition of