Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 2)

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#1. Osteomalacia is the deficiency disease of

#2. A body of coherent and systematic knowledge that deal with understanding food material nature and composition and their behavior under various condition to which they may be subjected is

#3. The processes to extend the shelf life of food is

#4. In Pakistan in term of labor engaged food industry rank

#5. Pakistan largest food industry in term of number is

#6. The industry concentrated in Karachi and costal area of Balochistan and Sindh is

#7. Melting point of water at 1 atmosphere is

#8. Water available for chemical and biochemical reactions is

#9. Butter and margarine are examples of ————— solutions

#10. Compound that chemically contain carbon, hydrogen and oxygen, the later two in 2:1 are

#11. Sugar that does not exit in nature in the free form is

#12. The sweetness level of fructose while assigning sweetness of 100 units to sucrose is

#13. Raffinose is example of ————— carbohydrates

#14. The principle structural carbohydrates in plants is

#15. The stored reserved carbohydrates in animal body is

#16. The esters of saturated and unsaturated fatty acids with glycerol are called

#17. The temperature at which fat ignite is called

#18. Oxidative rancidity is catalyzed by

#19. Complex nitrogenous compound of high molecular weight are

#20. In Ice cream and whipped topping food foam is produced with

#21. Kwashiorkor is deficiency disease of

#22. Chemically diversified compounds that exit in food as organic compounds are

#23. Any operation or operations that alter the food value is

#24. The vitamin which help the eye to adjust vision in dim light is

#25. Vitamin made up of thiazol and pyridine moiety is

#26. Beri beri is the deficiency disease of

#27. Riboflavin exit in the form of —————– coenzyme

#28. Deficiency of —————- vitamin leads to glossits

#29. Pellagra is the disease caused by the deficiency of

#30. The Vitamin which work as a part of enzyme that take part in transamination

#31. Vitamin associated with the synthesis of nucleic acid and formation of RBC

#32. Vitamin that take part as coenzyme for carboxylation and transcarboxylation reactions

#33. Vitamin —————-combines with avidin and become unavailable to the body

#34. Pernicious anemia is caused due the deficiency of

#35. Ascorbic acid deficiency result in

#36. Potassium deficiency in the body leads to

#37. Mineral associated with the production of insulin in the body is

#38. Hemoglobin is soluble in

#39. Isoamyl acetate, a well-known compound for its banana like flavor belong ———– group of flavoring compound

#40. Anti-nutrient present in cereal grain in higher amount is

#41. Thiaminase destroys vitamin thiamine in ——————-

#42. Oxalate is present in higher concentration in

#43. The moisture contents of stable foods vary between

#44. Normal shelf life of semi perishable foods is

#45. Acid foods have pH in the range of

#46. Clostridium botulinum mainly result in spoilage of ————– foods

#47. pH of freshly laid egg white is

#48. Any change that renders food unfit for human consumption is called

#49. Hemoglobin is the oxidized product of oxymyoglobin and results in ———— pigment to meat

#50. Enzyme responsible for enzymatic browning

#51. Majority of enzymes are destroyed at a temperature

#52. Substance that provide energy when ingested is called

#53. Major food crop of Pakistan is

#54. Main product of sugarcane in Pakistan is

#55. Poultry meat market is occupied by

#56. Main component of Pakistani diet for energy and protein requirement is

#57. By-product separated from wheat during milling is

#58. Main industry using corn as a raw material is

#59. Snack foods include

#60. Which of the following is not included in our indigenous product

#61. Which of the following is our indigenous dairy product

#62. During the peak season of the crop, food prices

#63. The first food technologist who wrote book on food preservation

#64. Which of the following contain higher amount of water

#65. Compound that is insoluble in water is

#66. Compound that is not used as a gelling agent is

#67. Main source of carbohydrates is

#68. Sucrose is the product of

#69. Which of the following sugar is not a monosaccharide

#70. Sugars when heated intensely turn brown due to

#71. Fats and oils can be made to mix with water in the presence of

#72. Number of naturally occurring amino acids are

#73. In human body protein provide energy

#74. Amino acid essential for children is

#75. On the body weight basis the protein requirement is higher for

#76. Precursor of vitamin A is

#77. Main source of β-carotene is

#78. Cholecalciferol (D-3) main source is

#79. Rich source of vitamin E is

#80. Vitamin B-6 is also known as

#81. Rich source of vitamin C is

#82. Osmotic pressure of the body fluids is maintained by

#83. Magnesium is the part of

#84. Which of the following is not sulfur containing amino acid

#85. Goiter is the deficiency disease of

#86. Selenium is associated with vitamin

#87. Fluorine is needed for the formation and maintenance of

#88. Colors provide vitamin——–

#89. Colors provide mineral——–

#90. Lakes are soluble in

#91. Which fatty acid is present in rancid butter

#92. Monosodium glutamate (MSG) is used as

#93. Malic is an organic acid present in

#94. Cereal and legumes are the examples of

#95. The temperature resistance of microorganism in high acid food is

#96. Food intoxication is the ingestion of

#97. Autolysis is caused by

#98. Chance of enzymatic rancidity is higher in

#99. In putrefaction, unpleasant ammonia like smell is produced by the action of enzymes on

#100. The vitamin associated with blood clotting is

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Food Technology MCQs Online Quiz (Part 2)


 

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