Q. Which of the following is not an application of enzyme in food industry?

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Q. Soya sauce can be produced by using ____________

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Q. ____________ involves the dissolution of nanogram-sized starch granules to form viscous suspension.

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Q. What does the following equation represent?

\(DE=100*\frac{Number \,of \,glycosydic \,bond \,cleaved}{Initial \,number \,of \,glycosidic \,bonds \,present}\)

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Q. Which of the following enzyme is not used in starch hydrolysis?

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Q. _________________ is not used in starch hydrolysis.

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Q. Hydrolyzed starch is not used in which of the following processes?

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Q. Fungal amylase finds its use in the baking industry.

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Q. Which of the following is not a part of composition of glucose syrup?

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Q. The formation of intractable insoluble aggregates of amylose is referred to as ______________

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Q. For industrial use, debranching enzymes would be necessary.

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Q. Maltose is produced from __________

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Q. High maltose syrups are used the production of _________

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Q. Which of these is not an application of high conversion syrups?

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Q. High conversion syrups may be tailored to customer specifications.

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Q. Sucrose may be degraded by ____________ to produce glucose and fructose.

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Q. Invertase finds its use in the production of confectionery with liquid or soft centers.

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Q. Dextran may be produced by the action of __________ enzyme.

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Q. Raffinose is hydrolyzed to galactose and sucrose by __________ enzyme.

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Q. Fungal dextranases is produced from __________ species.

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