Food Science MCQs-11

1. A cereal manufacturer wants to ensure that added thiamin (vitamin B) remains stable during high-temperature extrusion cooking. Which formulation strategy would be MOST appropriate?

 Increase the moisture content during extrusion to dissolve more thiamin

 Use only natural grain thiamin and avoid fortification

 Add thiamin as a surface spray after extrusion rather than into the dough

 Replace thiamin with vitamin C because it is more heat-stable in cereals

2. The Recommended Dietary Allowances (RDAs) are designed as the average daily dietary intake level that is sufficient to meet the nutrient requirements of ______________

 50% of healthy individuals

 70% of healthy individuals

 100% of the population

 97–98% of healthy individuals

3. Lactose intolerance results from a deficiency of the enzyme_________

 Maltase

 Sucrase

 Lactase

 Amylase

4. Omega-3 fatty acids are known to reduce _____________

 Blood calcium

 Blood pressure and inflammation

 Vitamin absorption

 Hemoglobin

5. A food technologist wants to maximize the retention of vitamin C in canned tomatoes. Which single change would most effectively reduce vitamin C loss during processing?

 Reducing exposure to oxygen during heating

 Extending the heating time at the same temperature

 Storing cans at room temperature instead of refrigeration

 Using cast-iron equipment during cooking

6. Glycemic index measures_______

 Insulin secretion

 Fiber content

 Speed of blood glucose rise

 Carbohydrate content

7. Xerophthalmia, a serious eye condition, is caused by the deficiency of _________

 Vitamin A

 Vitamin D

 Vitamin E

 Vitamin K

8. Food access refers to __________

 Food storage

 Household purchasing power

 National food production

 Food processing

9. Stunting in children indicates _______________

 Overnutrition

 Chronic undernutrition

 Recent weight loss

 Acute malnutrition

10. First-line management of type 2 diabetes primarily includes __________

 Insulin therapy only

 Surgery

 Antibiotics

 Lifestyle modification

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Question 1 of 10

Food Science MCQs Quiz-11

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