The flavor of butter, milk and cheese due to__________________?
A. Long chain fatty acids B. Short chain fatty acids C. Saturated fatty acids D. Unsaturated fatty acids
Food Technology MCQs with Answers
Protein denaturation is the result of the modification of____________________?
A. Primary structure B. Secondary structure C. Tertiary structure D. Both b & c
The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
A. 0.25 g B. 0.49 g C. 0.59 g D. None of the above
Which one of the following is water soluble vitamin ___________________?
A. Vitamin B B. Vitamin E C. Vitamin K D. None of the above
The deficiency of vitamin D in human causes __________________?
A. Rickets B. Osteomalecia C. Decalcification D. All the above
The deficiency of vitamin B-1 is adults causes_____________________?
A. Fatigue B. Depressions C. Irritability D. All the above
The deficiency of Niacin in adults causes___________________?
A. Dementia B. Diarrhea C. Ulcerated mouth & tongue D. All the above
The function of acids in food is to_____________________?
A. Intensity & modified the taste B. Act as ciectton pair accpot C. Act as microbial inhibitor D. All the above
The average per capita world consumption of milk per head per day is_________________?
A. 160 g B. 250 g C. 320 g D. Non of the above
Maximum amount of whey proteins are found in ______________________?
A. Buffalo milk B. Cow milk C. Goat milk D. Sheep milk