ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersMaking sugar from cane and beet, non-centrifugal sugars such as jaggery, alternative sweeteners, and the sugar and chocolate confectionery built on them.
In the exams: ICAR AIEEA-PG Code 18 Unit III (sugars and sweets); GATE XE-G Section 3 (cocoa); ICAR AICE 35.a Unit 2 (confectionery products)
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit III names the technology of sugars and sweets. Expect MCQs on cane and beet composition, Brix, pol and purity, clarification methods (defecation, double sulphitation, carbonation), multiple-effect evaporation, massecuite and molasses, jaggery and khandsari, by-products, invert sugar, DE of glucose syrups, sweeteners, and confectionery terms such as doctor, graining, fondant and toffee.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Sugar, Sweeteners, Chocolate & Confectionery Technology. Difficulty: 23 easy, 53 medium, 12 hard.
| Cane sugar manufacture: extraction, clarification, evaporation and crystallisation | 10 | |
| Chocolate manufacture: refining, conching and tempering | 10 | |
| Sugar confectionery: hard-boiled sweets, toffee, fondant and gums | 9 | |
| Sugar by-products: molasses, bagasse and press mud | 8 | |
| Glucose syrups, invert sugar and high-fructose syrups | 8 | |
| Sugar alcohols and high-intensity sweeteners | 8 | |
| Confectionery quality and shelf life | 8 | |
| Sugarcane and sugar beet as raw materials | 7 | |
| Refining and specialty sugars | 7 | |
| Jaggery and other non-centrifugal sugars | 7 | |
| Fat bloom and sugar bloom | 6 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
A cane juice reads 18.0 °Brix and 15.3 pol. Its purity is
C. 85.0
Purity = 15.3 ÷ 18.0 × 100 = 85.0. 117.6 inverts the ratio; 2.7 is Brix minus pol; 82.5 has no consistent basis.
Further reading: Chen and Chou, Cane Sugar Handbook
Vacuum pans boil syrup at reduced pressure and moderate temperature mainly to
C. Limit colour and inversion
Lower boiling temperature reduces Maillard and caramel colour and the inversion of sucrose. Lower temperature reduces, not increases, solubility, it lowers rather than raises the boiling point, and calcium salts are not removed by boiling.
Further reading: Hugot, Handbook of Cane Sugar Engineering
Sugar colour in ICUMSA units is based on
C. Absorbance at 420 nm
The ICUMSA colour method measures absorbance at 420 nm of a filtered sugar solution at specified pH and concentration; lower numbers mean whiter sugar. Polarimetry measures pol, and reflectance and turbidity are other tests.
Further reading: Chen and Chou, Cane Sugar Handbook
Distillery spent wash from molasses fermentation is difficult to dispose of mainly because it has
D. A very high organic load
Spent wash (vinasse) is acidic, dark and has a very high BOD and COD, so it needs anaerobic digestion, concentration and incineration, composting or controlled land application. It is not low in solids, and fat is not its problem.
Further reading: Hugot, Handbook of Cane Sugar Engineering
In enzymic manufacture of glucose syrup, the enzyme used for liquefaction of gelatinised starch is
B. Thermostable α-amylase
A heat-stable α-amylase thins the gelatinised starch to dextrins at high temperature. Glucoamylase saccharifies the dextrins to glucose, glucose isomerase makes fructose, and invertase splits sucrose.
Further reading: BeMiller and Whistler, Starch: Chemistry and Technology
Xylitol and erythritol give a cooling sensation in the mouth because they
C. Have a strongly negative heat of solution
Both polyols absorb heat as they dissolve, cooling the mouth, which suits mint confectionery and gum. They contain no terpenes, need no frozen storage and release no gas.
Further reading: Nabors (ed.), Alternative Sweeteners
In sugar confectionery, a 'doctor' is
A. An ingredient controlling crystallisation
Doctors such as glucose syrup, invert sugar or cream of tartar (which inverts some sucrose) hinder or control crystallisation. The term does not refer to a person, a tool or a flavour enzyme.
Further reading: Edwards, The Science of Sugar Confectionery
Compound coatings made with lauric fats such as palm kernel fat are used partly because they
C. Need no tempering
Lauric fats crystallise directly in a stable form, so coatings made with them do not need tempering. They contain little or no cocoa butter, melt near mouth temperature, and can develop soapy off-flavours if lipase acts on them.
Further reading: Beckett (ed.), Industrial Chocolate Manufacture and Use
A customer returns chocolate with a white film. A drop of water placed on the film dissolves it. The defect is
B. Sugar bloom
Sugar crystals dissolve in water, so a film that disappears under a drop of water is sugar bloom. Fat bloom does not dissolve in water, mould shows growth, and untempered chocolate shows streaks and softness.
Further reading: Beckett, The Science of Chocolate
Water activity of a confection mainly determines
B. Microbial growth and moisture migration
Water activity controls which microorganisms can grow and whether the product gains or loses moisture to its surroundings and neighbouring components. Sweetness, melting and colour depend on other factors.
Further reading: Hartel, von Elbe and Hofberger, Confectionery Science and Technology
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