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#1. The first food technologist who wrote book on food preservation
#2. On the body weight basis the protein requirement is higher for
#3. Amino acid essential for children is
#4. In human body protein provide energy
#5. Number of naturally occurring amino acids are
#6. Fats and oils can be made to mix with water in the presence of
#7. Sugars when heated intensely turn brown due to
#8. Which of the following sugar is not a monosaccharide
#9. Sucrose is the product of
#10. Main source of carbohydrates is
#11. Compound that is not used as a gelling agent is
#12. Compound that is insoluble in water is
#13. Which of the following contain higher amount of water
#14. Precursor of vitamin A is
#15. During the peak season of the crop, food prices
#16. Which of the following is our indigenous dairy product
#17. Which of the following is not included in our indigenous product
#18. Snack foods include
#19. Main industry using corn as a raw material is
#20. By-product separated from wheat during milling is
#21. Main component of Pakistani diet for energy and protein requirement is
#22. Poultry meat market is occupied by
#23. Main product of sugarcane in Pakistan is
#24. Major food crop of Pakistan is
#25. Substance that provide energy when ingested is called
#26. Colors provide vitamin——–
#27. The vitamin associated with blood clotting is
#28. In putrefaction, unpleasant ammonia like smell is produced by the action of enzymes on
#29. Chance of enzymatic rancidity is higher in
#30. Autolysis is caused by
#31. Food intoxication is the ingestion of
#32. The temperature resistance of microorganism in high acid food is
#33. Cereal and legumes are the examples of
#34. Malic is an organic acid present in
#35. Monosodium glutamate (MSG) is used as
#36. Which fatty acid is present in rancid butter
#37. Lakes are soluble in
#38. Colors provide mineral——–
#39. Majority of enzymes are destroyed at a temperature
#40. Fluorine is needed for the formation and maintenance of
#41. Selenium is associated with vitamin
#42. Goiter is the deficiency disease of
#43. Which of the following is not sulfur containing amino acid
#44. Magnesium is the part of
#45. Osmotic pressure of the body fluids is maintained by
#46. Rich source of vitamin C is
#47. Vitamin B-6 is also known as
#48. Rich source of vitamin E is
#49. Cholecalciferol (D-3) main source is
#50. Main source of β-carotene is
#51. Raffinose is example of ————— carbohydrates
#52. Vitamin made up of thiazol and pyridine moiety is
#53. The vitamin which help the eye to adjust vision in dim light is
#54. Any operation or operations that alter the food value is
#55. Chemically diversified compounds that exit in food as organic compounds are
#56. Kwashiorkor is deficiency disease of
#57. In Ice cream and whipped topping food foam is produced with
#58. Complex nitrogenous compound of high molecular weight are
#59. Oxidative rancidity is catalyzed by
#60. The temperature at which fat ignite is called
#61. The esters of saturated and unsaturated fatty acids with glycerol are called
#62. The stored reserved carbohydrates in animal body is
#63. The principle structural carbohydrates in plants is
#64. Beri beri is the deficiency disease of
#65. The sweetness level of fructose while assigning sweetness of 100 units to sucrose is
#66. Sugar that does not exit in nature in the free form is
#67. Compound that chemically contain carbon, hydrogen and oxygen, the later two in 2:1 are
#68. Butter and margarine are examples of ————— solutions
#69. Water available for chemical and biochemical reactions is
#70. Melting point of water at 1 atmosphere is
#71. The industry concentrated in Karachi and costal area of Balochistan and Sindh is
#72. Pakistan largest food industry in term of number is
#73. In Pakistan in term of labor engaged food industry rank
#74. The processes to extend the shelf life of food is
#75. 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
#76. Hemoglobin is soluble in
#77. Enzyme responsible for enzymatic browning
#78. Hemoglobin is the oxidized product of oxymyoglobin and results in ———— pigment to meat
#79. Any change that renders food unfit for human consumption is called
#80. pH of freshly laid egg white is
#81. Clostridium botulinum mainly result in spoilage of ————– foods
#82. Acid foods have pH in the range of
#83. Normal shelf life of semi perishable foods is
#84. The moisture contents of stable foods vary between
#85. Oxalate is present in higher concentration in
#86. Thiaminase destroys vitamin thiamine in ——————-
#87. Anti-nutrient present in cereal grain in higher amount is
#88. Isoamyl acetate, a well-known compound for its banana like flavor belong ———– group of flavoring compound
#89. Osteomalacia is the deficiency disease of
#90. Mineral associated with the production of insulin in the body is
#91. Potassium deficiency in the body leads to
#92. Ascorbic acid deficiency result in
#93. Pernicious anemia is caused due the deficiency of
#94. Vitamin —————-combines with avidin and become unavailable to the body
#95. Vitamin that take part as coenzyme for carboxylation and transcarboxylation reactions
#96. Vitamin associated with the synthesis of nucleic acid and formation of RBC
#97. The Vitamin which work as a part of enzyme that take part in transamination
#98. Pellagra is the disease caused by the deficiency of
#99. Deficiency of —————- vitamin leads to glossits
#100. Riboflavin exit in the form of —————– coenzyme
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Food Technology MCQs Online Quiz (Part 2)
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