Per day the developing countries consume food corresponding to_________________?
A. 1000-1500 Kcal B. 1500-1800 Kcal C. 1800-2000 Kcal D. None of the above
Food Technology MCQs with Answers
The function of sugar in food is ___________________?
A. Humecants B. Plasticizers C. Sweetners D. All the above
Gelatinization is the process in which ____________________?
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
Microbial gum used in food serve as_________________?
A. Stabilizer B. Emulsifier C. Thickener D. All the above
Oxidative rancidity is promoted by ____________________?
A. Heat B. Catalysis C. Enzymes D. All the above
Amino acid with no polar R group are____________________?
A. Hydrophilic B. Hydrophobic C. Aromatic D. None of the above
Protein denaturation is brought about by_________________?
A. Heat B. pH of the medium C. Ionic strength D. All the above
Which one of the following is the soluble vitamins______________________?
A. Vitamin D B. Vitamin B C. Vitamin A D. Both a & c
Vitamin A deficiency result in___________________?
A. Xeroderma B. Xerophthalmia C. Conical ulceration D. All the above
The deficiency of vitamin K in human causes _________________________?
A. Uncontrolled bleeding B. Internal hemorrhage C. Prolonged blood clotting D. all the above