food technology MCQs – Page 7

Practise focused food technology questions with marked answers for exam preparation and subject revision.

food technology Mcqs
121. The plant trigly cerides are rich in_________________?
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A. None of the above

B. Steroids

C. Unsaturated fatty acids

D. Saturated fatty acids

122. Which one of the following is used as antioxidant____________________?
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A. EDTA

B. DNA

C. None of the above

D. DT

123. To make light cakes, biscuits and muffins which leavening agent is used___________________?
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A. Phosphate salts

B. All the above

C. Magnesium carbonate

D. Silicoaluminate

124. Consistency and stability of doughs is measured by ____________________?
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A. All the above

B. Micrograph

C. Compress metter

D. Farinograph
125. Amino acid with no polar R group are____________________?
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A. Hydrophobic

B. Aromatic

C. Hydrophilic

D. None of the above

126. Approximate calories in one cup of white cooked rice is __________________?
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A. 201

B. 150

C. 225

D. 175

127. The food colour measurement can be obtained by ___________________?
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A. Disc colourimetry

B. All the above

C. Spectrophotometer

D. Tint meters

128. Gelatinization is the process in which ____________________?
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A. Starch granules swell rapidly and lose birefringence

B. Starch granules do not swell rapidly and lose birefringence

C. Starch granules collide frequently causing a reduction in viscosity

D. Both a & b
129. Undesirable flavor in the food during storage is due to___________________?
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A. Prooxidants

B. None of the above

C. Rancidity

D. Antioxidants

130. Egg quality is determined by_____________________?
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A. All the above

B. Germ spot

C. Yolk

D. Albumin

131. Milk is pasteurized at___________________?
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A. None of the above

B. 62.8C for minutes

C. 60C for 30 minutes

D. 50C for 30 minutes

132. Ergosterol is usually found in __________________?
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A. Animal fat

B. Vegetable fat

C. Both a & b

D. None of the above

133. Storage life of peaches & pears 31F with R.H of 90% is _____________________?
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A. 2-4 weeks

B. 1-2 weeks

C. 2-3 weeks

D. 2-6 weeks

134. Texture of pastries, cookies and crackers is evaluated by_________________?
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A. Compress meter

B. Short meter

C. All the above

D. Warner-Bratzler sheer

135. In dairy products such as cheese and condensed milk the preservative used is______________________?
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A. All the above

B. Parabens

C. Epexider

D. Nisim
136. Oxidative rancidity is promoted by ____________________?
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A. Heat

B. Enzymes

C. All the above

D. Catalysis

137. Approximately caloric value in Kcal/100 g of almond is__________________?
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A. 640

B. 600

C. 500

D. 400

138. The deficiency of vitamin D in human causes __________________?
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A. All the above

B. Decalcification

C. Rickets

D. Osteomalecia

139. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
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A. Benzoyl peroxide

B. Nitrosyle chloride

C. Mannitol

D. Sorbitol

140. The storage life of Apricot at 32F with R.H of 90% is _____________________?
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A. 3-4 weeks

B. 1-5 weeks

C. 1-2 weeks

D. 2-4 weeks