Food Biotechnology MCQs

Question 1

When lactose is hydrolysed by lactase, which monosaccharides are produced?

Accepted Answer

D-glucose and β-D-galactose

Answer

D-glucose and D-glucose

Answer

β-D-galactose and β-D-galactose

Answer

D-glucose and D-Fructose

Question 2

Water activity aw is lowest in

Accepted Answer

Dehydrated foods

Answer

Cured meats

Answer

Pickles and jams

Answer

Fresh vegetables

Question 3

Which of the following is an excellent example of food preservation by using moist heat under pressure?

Accepted Answer

Canning

Answer

Wood smoking

Answer

Pickling

Answer

Pasteurization

Question 4

Diabetic ice cream contains which sugar source?

Accepted Answer

Saccharin

Answer

Glucose

Answer

Sucrose

Answer

Fructose

Question 5

The causal organism of ergot poisoning commonly referred to as "ergotism" is

Accepted Answer

Claviceps

Answer

Salmonella

Answer

Lactobacillus

Answer

Chlamydia

Question 6

Germinating barley seeds are used for preparation of

Accepted Answer

Beer

Answer

Lactic acid

Answer

Wine

Answer

Chese

Question 7

Non-perishable foods include

Accepted Answer

Sugar

Answer

Potatoes

Answer

Fruits

Answer

All the above

Question 8

Choose the target organisms for milk pasteurization from the following?

Accepted Answer

Coxiella burnetii'

Answer

Mycobacterium tuberculosis

Answer

Clostridium botulinum

Answer

Bacillus cereus

Question 9

To be effective, lactoferrin must have

Accepted Answer

Low iron environment with bicarbonate

Answer

Low iron environment without bicarbonate

Answer

Iron-rich environment without bicarbonate

Answer

In iron rich environment with bicarbonate