Q1. Malt beverage is an example of _________.

1. Natural beverages
2. Synthetic beverages
3. Carbonated beverages
4. Non-carbonated beverages

ANSWER: A. Natural beverages

• Explanation: Malt beverage is an example of Natural beverage. “Any fluid consumed by drinking” is how beverages are defined. Beverages can be categorized in a variety of ways. Natural drinks are made using naturally derived components such as fruit juices, milk, or malt, sugar, acid, flavorings, and colorings. Fruit-based drinks, malt beverages, and dairy beverages are examples of this category.

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Q2. The sweetened juices are beverages that possess at least 85 percent juice and ________ TSS.

1. 5%
2. 10%
3. 15%
4. 20%

ANSWER: B. 10%

• Explanation – Sweetened juices are liquids containing at least 85 percent juice and 10% TSS. Sugar and acids are introduced to boost TSS levels while also balancing the acid-to-sugar ratio. For this, a wide range of fruit juices is employed. Two or more juices are sometimes combined to create a more appealing and refreshing drink with superior flavor and nutrients. Fruit punch is another name for these drinks.

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Q3. ______ is prepared from the pulp of tropical fruit such as mango, litchi, guava, papaya, and citrus fruits by adding sugar, acid, and other ingredients.

1. Syrup
2. Nectar
3. Cordial
4. Squash

ANSWER – B. Nectar

• Explanation:  Nectar is made by adding sugar, acid, and other components to the pulp of tropical fruits such as mango, litchi, guava, papaya, citrus fruits, and pineapple. According to FSSAI guidelines, nectar should have a TSS of at least 15⁰ Brix and at least 20% fruit content, except pineapple and citrus fruits, which should have a fruit content of at least 40%.

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Q4. The loss of cloudiness especially in citrus juices is due to the activity of _______ which cause the de-esterification of pectin molecule.

1. Cellulase
2. Amylases
3. Pectin methylesterase (PME)
4. Xylanases

ANSWER: C. Pectin methylesterase (PME)

• Explanation: The presence of polysaccharides such as pectin, cellulose, hemicellulose, and starch causes cloudiness in nectar and other liquids. The activity of pectin methylesterase (PME), which causes de-esterification of pectin molecules, resulting in pectin settling down and cloudiness loss, is responsible for the reduction of cloudiness in citrus juices. As a result, citrus juices or comminutes must be heated to render the PME inactive.

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Q5. ________ are most abundant during the immature stage of the fruit.

1. Protopectin
2. Pectin
3. Pectic acid
4. Both A and B

ANSWER: A. Protopectin

• Explanation – Protopectin is a component of the adhesive that holds plant cell walls together, as well as a component of the cell walls themselves. These are most plentiful during the immature stage of fruit, and as the fruit grows, they are transformed to pectin. The protopectin that hasn’t converted to pectin is partially hydrolyzed or converted to pectin when the fruit is cooked.

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