WorksheetsIII BSc _POFPP_2023-26 Batch_ Unit 1 MCQ
Total questions: 27
Worksheet time: 14mins
Name
Class
Date
1.
Name
4 lines
2.
Register No:
4 lines
3.
Which of the following is considered the first step in any food processing operation?
a)
Packaging
b)
Distribution
c)
Pre-treatment or primary processing
d)
Preservation
4.
Food preservation is primarily aimed at:
a)
Increasing food weight
b)
Enhancing synthetic additives
c)
Prolonging shelf life and maintaining safety
d)
Increasing natural food colours
5.
The concept of food fortification in processing refers to:
a)
Preserving traditional foods
b)
Adding nutritional value lost during processing
c)
Making food acidic
d)
Removing fibers
6.
The phenomenon of phase transition is important in food processing because:
a)
It prevents microbial spoilage
b)
It governs changes in state like freezing or boiling
c)
It enhances vitamin content
d)
It controls packaging weight
7.
Bulk density is defined as:
a)
Mass per unit length
b)
Mass per unit volume including the space between particles
c)
Weight of the fluid displaced
d)
Pressure per unit volume
8.
Which of the following affects the bulk density of a food powder the most?
a)
Colour
b)
Moisture content
c)
Vitamin content
d)
Protein digestibility
9.
Newtonian fluids are characterized by:
a)
Viscosity decreasing with stress
b)
No flow until yield stress is applied
c)
Constant viscosity irrespective of shear rate
d)
. Viscosity increasing with time
10.
An example of a Newtonian fluid is:
a)
Ketchup
b)
Water
c)
Mayonnaise
d)
Custard
11.
Which of the following best describes non-Newtonian fluids?
a)
Constant viscosity
b)
Viscosity is unaffected by temperature
c)
Variable viscosity with shear rate
d)
Always elastic
12.
The term rheology refers to:
a)
Water activity of food
b)
Study of heat transfer
c)
Study of deformation in materials
d)
Sound generated by food during biting
13.
Specific gravity is defined as:
a)
Ratio of weight to volume
b)
Ratio of density of a substance to density of water
c)
Weight per unit area
d)
Volume of food per unit weight
14.
In terms of sensory properties, the term astringency refers to:
a)
Sweetness level
b)
Sourness intensity
c)
Dry puckering sensation
d)
Bitterness aftertaste
15.
The Maillard reaction primarily affects which sensory property?
a)
Aroma
b)
Flavor and browning
c)
Sourness
d)
Mouthfeel
16.
The loss of vitamin C during processing is mainly due to:
a)
Insolubility
b)
Volatility
c)
Oxidation
d)
Fermentation
17.
Which of the following nutrients is most heat-sensitive?
a)
Vitamin D
b)
Vitamin C
c)
Iron
d)
Calcium
18.
Louis Pasteur is credited with the discovery of:
a)
Sterilization
b)
Irradiation
c)
Refrigeration
d)
Pasteurization
19.
Syneresis in gels is related to:
a)
Gel formation
b)
Color changes
c)
Water expulsion
d)
Sugar crystallization
20.
Over-processing of vegetables by boiling can lead to:
a)
Increase in fiber content
b)
Retention of minerals
c)
Loss of texture and color
d)
Enhanced vitamin content
21.
The sensory property related to mouthfeel and chewiness is most directly influenced by:
a)
Sugar content
b)
Protein denaturation
c)
Fat oxidation
d)
Starch retrogradation
22.
Which parameter is most useful for designing food packaging related to texture retention?
a)
Water activity
b)
Specific heat
c)
Bulk density
d)
Viscosity
23.
In food processing, the phenomenon of starch gelatinization leads to:
a)
Decrease in water absorption
b)
Grain hardening
c)
Increased viscosity and thickening
d)
Lower digestibility
24.
Which of the following properties is most affected by starch gelatinization during cooking?
a)
Color
b)
Aroma
c)
Texture and viscosity
d)
Fat content
25.
Which of the following is an example of pseudoplastic behavior in non-Newtonian fluids?
a)
Milk
b)
Water
c)
Tomato ketchup
d)
Ghee
26.
Which of the following is not a factor influencing viscosity?
a)
Temperature
b)
Shear rate
c)
Pressure
d)
Light intensity
27.
The sensory characteristic of umami is mostly associated with:
a)
Fatty acids
b)
Glutamic acid and its salts
c)
Citric acid
d)
Starch molecules
100 %
