Q1.  For optimal shelf life, residual moisture of corn starch must not exceed _______.

1. 12%
2. 14%
3. 5%
4. 10%

ANSWER: B. 14%

• Explanation: Peeler centrifuges dehydrate the refined starch milk, which has a water content of around 65 percent, to a residual water content of about 40 percent. The filter cake’s inner layer is yellow and contains a lot of protein. It’s brought back into the process. Finally, a flash dryer is used to dry the pure starch. Residual moisture of corn starch must not exceed 14 percent for maximum shelf life.

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Q2.  Corn syrup is a food syrup that is made from the starch of corn and composed mainly of?

1. Glucose
2. Sucrose
3. Fructose
4. Lactose

ANSWER: A. Glucose

• Explanation – Maize syrup is a food syrup manufactured from corn starch and primarily consists of glucose. Corn syrup is used to soften the texture of meals, provide volume, prevent sugar crystallization, and enhance flavor. Corn syrup differs from high-fructose corn syrup, which is made through enzymatic processing of corn fructose syrup to generate a sweeter product with greater fructose levels. Because glucose syrup is most typically manufactured from maize starch, the more general phrase glucose syrup is often used interchangeably with corn syrup.

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Q3.  Corn syrup (after enzyme conversion) that contains approximately 42% fructose is?

1. HFCS 90
2. HFCS 42
3. HFCS 55
4. HFCS 32

ANSWER – B. HFCS 42

• Explanation: Corn starch is milled to make high-fructose corn syrup, which is then processed to yield corn syrup, which is almost all glucose, and then enzymes are added to convert some of the glucose to fructose. After enzyme conversion, the resultant syrup is HFCS 42, which contains roughly 42% fructose. The 42% fructose is subsequently refined to produce HFCS90, which is 90% fructose. To generate HFCS 55, the HFCS 90 is combined with the HFCS 42 in the proper proportions to create the required HFCS 55.

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Q4. _______ is a measurement of the mass ratio of dissolved sucrose to water in a liquid.

1. Wet solids
2. Dry solids
3. Brix
4. All of the above

ANSWER: C. Brix

• Explanation: Degrees Brix (symbol ° Bx) is the unit of measurement for sucrose. The mass ratio of dissolved sucrose to water in a liquid is measured in Brix. 25 grammes of sucrose per 100 grammes of solution (25 percent w/w) make up a 25 ° Bx solution. To put it another way, the 100 grams of solution contains 25 grams of sucrose and 75 grams of water. Antoine Brix was the first to introduce the Brix measurement.

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Q5. A more universal measurement of sugars, including HFCS, is called?

1. Wet solids
2. Brix
3. Dry solids
4. Both A and C

ANSWER: C. Dry solids

• Explanation – Dry solids are a more universal measurement of sugars, including HFCS. The mass ratio of dry sugars to the overall weight of the sugar solution is known as dry solids. Brix is inaccurate for measuring other sugars such as glucose, maltose, and fructose since it is based on the refractive index of light against a sucrose molecule.

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