Biology Multiple Choice Questions and Answers for Different Competitive Exams

MCQ on Food Chemistry and Nutrition

1. The important role of carotenoids in the human diet is their ability to serve as precursors of

A) Vitamin A

B) Vitamin D

C) Vitamin C

D) Vitamin K

2. Which of the following carbohydrates is not classified as dietary fiber?

A) Agar

B) Pectin

C) Sodium alginate

D) Tapioca starch

3. Among the following animal foods, the fat content is least in

A) beef

B) pork

C) lamb flesh

D) chicken meat

MCQ on Food Chemistry and Nutrition

4. Which of the following is an oil soluble pigment present in fruits and vegetables?

A) Flavonoids

B) Tannins

C) Carotenoids

D) Anthocyanins

5. The anti-nutritional factor present in fava bean is

A) gossypol

B) curcine

C) cyanogen

D) vicine

6. Which of the following represent the group of saturated fatty acids?

A) Palmitic, Linoleic, Linolenic

B) Behenic, Caprylic, Arachidonic

C) Capric, Stearic, Oleic

D) Lauric, Myristic, Arachidic

7. The enzyme majorly involved in postmortem degradation of muscle protein is

A) trypsin

B) pepsin

C) calpin

D) transglutaminase

8. Which of the following is the correct pair of essential fatty acids?

 A) Linolenic acid and Oleic acid

B) Lenoleic acid and Linolenic acid

C) Linolenic acid and Laurie acid

D) Oleic acids and Lenoleic acid

9. The enzyme system used for removal of glucose from egg white prior to its drying consists of

A) glucoisomerase and catalase

B) glucosidase and glucoisomerase

C) glucose oxidase and catalase

D) Glucoamylase and glucose oxidase 

10. Rigor mortis is caused due to

A) breakage of rigid protein molecules in sarcoplasm

B) decrease in body temperature

C) unavailability of ATP which is necessary to break the link between actin and myosin 

D) rupturing of tissue due to unavailability of oxygen

 Learn more: MCQ on Food Technology 

Answers:

1. A) Vitamin A
2. 
D) Tapioca starch
3. 
D) chicken meat
4. 
C) Carotenoids
5. 
D) vicine
6. 
D) Lauric, Myristic, Arachidic
7. 
C) calpin
8. 
B) Lenoleic acid and Linolenic acid
9. 
C) glucose oxidase and catalase
10. 
C) unavailability of ATP which is necessary to break the link between actin and myosin 


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