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
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