Food Science MCQs-13

1. Enzyme specificity is primarily due to _________

 Active site structure

 pH

 Cofactors

 Temperature

2. During early fasting, the primary energy source is__________

 Ketone bodies

 Protein

 Fat

 Glycogen

3. Which vitamin is most susceptible to loss during boiling?

 Vitamin K

 Vitamin C

 Vitamin E

 Vitamin D

4. Freezing preserves vitamins mainly by__________

 Promoting oxidation

 Increasing acidity

 Removing moisture

 Inactivating enzymes

5. Biological value of protein refers to _______

 Digestibility

 Energy yield

 Amino acid score

 Nitrogen retention

6. Which statement best explains why riboflavin content can drop significantly in milk stored in clear glass bottles under supermarket lighting?

 Riboflavin is highly sensitive to light, especially in the visible and UV range

 Riboflavin forms stable complexes with milk proteins that are destroyed only by high heat

 Riboflavin readily evaporates from milk when exposed to air

 Riboflavin is insoluble in aqueous systems like milk and settles to the bottom

7. Which processing condition is MOST likely to cause substantial loss of folate in leafy green vegetables?

 Vacuum packaging of fresh leaves under chilled conditions

 Quick steaming followed by rapid cooling and freezing

 Long boiling in excess water that is discarded

 Consuming the leaves raw without any processing

8. _______________ is an essential fatty acid for human nutrition

 Stearic acid

 Linoleic acid

 Palmitic acid

 Oleic acid

9. Which of the follow foods has the highest protein quality (biological value)?

 Wheat

 Egg

 Pulses

 Rice

10. Excessive intake of trans fats increases the  risk of ________

 Anemia

 Osteoporosis

 Hypoglycemia

 Cardiovascular disease

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Food Science MCQs Quiz-13

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