Explore topic-wise MCQs in Food Engineering Questions and Answers.

This section includes 6 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering Questions and Answers knowledge and support exam preparation. Choose a topic below to get started.

1.

Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.

A. Statement 2: Heat impairs the nutritive value of protein.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
2.

Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds.

A. Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
3.

Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

A. Vitamin A
B. Vitamin D
C. Vitamin E
D. All of the mentioned
Answer» E.
Discussion
4.

Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.

A. Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
5.

Statement 1: Sugar and starches are degraded by prolonged heating.

A. Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
6.

Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.

A. Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion