1. . Gas used for preservation purpose during steeping of corn is:
(A) CO2
(B) SO2
(C) NO2
(D) PO2
2. . Corn starch and protein are separated from each other by process of:
(A) Neutralization
(B) Purification
(C) Centrifugation
(D) Aspiration
3. . Starch stabilizes emulsion and controls loss of:
(A) Flavor
(B) Colors
(C) Minerals
(D) Water
4. . Steeping process improves moisture contents of corn up to:
(A) 45
(B) 30
(C) 15
(D) 60
5. . Maize protein contains gluten (%) up to:
(A) 30
(B) 40
(C) 50
(D) 60
6. . The solvent generally used for corn oil recovery is:
(A) Pentane
(B) Butane
(C) Hexane
(D) Octane
7. . The storage protein of maize is known as:
(A) Zein
(B) Tegmen
(C) Gliadin
(D) Albumin
8. . Sweeteners are produced from corn starch by the process of:
(A) Modification
(B) Retrogradation
(C) Gelatinization
(D) Centrifugation
9. . Example of sweetener extracted from corn starch is:
(A) Glucose
(B) Lactose
(C) Fructose
(D) Amylose
10. . Example of polyunsaturated fatty acid is:
(A) Palmitic acid
(B) Stearic acid
(C) Linoleic acid
(D) Lauric acid
11. . Shelf life of corn oil is good due to presence of natural antioxidant i.e.:
(A) Calcipherol
(B) Tocopherol
(C) Cholecalcipherol
(D) Retinol
12. . Zein protein is separated from corn proteins with the help of:
(A) Aldehydes
(B) Ketones
(C) Esters
(D) Alcohols
13. . Water protective covering for nuts and confectionary is prepared by:
(A) Gluten
(B) Prolamin
(C) Globulin
(D) Zein
14. . Color shades of various corn varieties is due to pigment of:
(A) Caramel
(B) Chlorophyll
(C) Xanthophyll
(D) Porphyrin
15. . Corn gluten meal used for poultry feeding contains gluten up to:
(A) 15
(B) 30
(C) 90
(D) 60
16. . Dry milling of corn produces:
(A) Corn Flour
(B) Corn Oil
(C) Corn Gluten
(D) Corn Starch
17. . Starch is used in ice-cream manufacturing to control loss of:
(A) Fat
(B) Water
(C) Color
(D) Flavor
18. . Wet milling of corn is carried out by mills:
(A) Roller
(B) Hammer
(C) Break
(D) Impact
19. . Starch contains:
(A) Amylose
(B) Gluten
(C) Germ
(D) Ketone