Characteristics and Composition of Food MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Characteristics and Composition of Food, a fundamental topic in the field of Food Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Characteristics and Composition of Food MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Characteristics and Composition of Food mcq questions that explore various aspects of Characteristics and Composition of Food problems. Each MCQ is crafted to challenge your understanding of Characteristics and Composition of Food principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Food Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Characteristics and Composition of Food MCQs are your pathway to success in mastering this essential Food Engineering topic.

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Characteristics and Composition of Food MCQs | Page 3 of 6

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Q21.
What is the Glycemic Index of carbohydrates?

a.

It shows which other nutrient it is being ingested with

b.

It shows how quickly a carbohydrate is digested

c.

It shows how quickly a carbohydrate increases the blood sugar level

d.

None of the mentioned

Discuss
Answer: (c).It shows how quickly a carbohydrate increases the blood sugar level
Q22.
Which of the following is a function of insoluble fiber only?

a.

Regulating blood sugar

b.

Regulating the pH of the body

c.

Adding bulk to stool

d.

Lowering cholesterol

Discuss
Answer: (c).Adding bulk to stool
Q23.
Reduction of absorption of certain minerals is due to the presence of the following:-

a.

Insoluble fiber

b.

Phytate

c.

Soluble fiber

d.

None of the mentioned

Discuss
Answer: (b).Phytate
Q24.
What is the main action of dietary fibers?

a.

To ensure proper functioning of the liver

b.

To secrete hormones

c.

To maintain pH

d.

To make changes to how nutrients and chemicals are absorbed

Discuss
Answer: (d).To make changes to how nutrients and chemicals are absorbed
Q25.
Insoluble fibers fasten to bile acid and prevent it from entering the body and hence reduce the cholesterol levels.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (b).False
Q26.
Which of the following sentences is untrue?

a.

Free aldehyde or ketone group are called reducing sugars

b.

Maltose is a reducing sugar

c.

Sucrose is a non-reducing sugar

d.

None of the mentioned

Discuss
Answer: (d).None of the mentioned
Q27.
Reducing sugars help in the food industry in the following way. Which of the given sentences is untrue?

a.

They easily dissolve in oil

b.

They attach themselves to amino acids and form compounds that affect the color, flavor and other properties of food

c.

The reactive group of long chain sugar polymers can form a cross link which forms a basis for edible packaging in the food industry

d.

None of the mentioned

Discuss
Answer: (a).They easily dissolve in oil
Q28.
Sheila has to tell her teacher points as to why sugars are used in the food industry. Following is what she tells. Which point is incorrect?

a.

Easily soluble in water and forms syrups, used for their sweetness, they supply energy

b.

Form crystals when water is evaporated

c.

Fermented by microorganisms and prevent growth of microorganisms

d.

None of the mentioned

Discuss
Answer: (d).None of the mentioned
Q29.
Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect?

a.

Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated

b.

The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown

c.

Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction.

d.

None of the mentioned

Discuss
Answer: (d).None of the mentioned
Q30.
Which of the following is incorrect with respect to the advancement in sugar technology?

a.

An enzymatic process can convert glucose to fructose which is way sweeter and can be used in making syrups

b.

The glucose is first obtained by hydrolyzing corn starch

c.

This technology is cheaper

d.

None of the mentioned

Discuss
Answer: (c).This technology is cheaper
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