Food Engineering

Effect of Food Processing on Nutrition and Food Safety

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is true with respect to gelatinization?
It allows starch to be easily digested
In this process, on heating, the crystalline structure of starch is lost and gel is formed
In this process, on cooling, the digestibility of starch in the intestine decreases
None of the mentioned
Explanation:
The process mentioned in c is retro grading which is the opposite of gelatinization.
Question 2
Marks : +2 | -2
Pass Ratio : 50%
Which of the following operation reduces the dietary fibre content in cereals?
Drying
Retro gradation
Grinding
Milling
Explanation:
Milling reduces the dietary fiber content in cereals.
Question 3
Marks : +2 | -2
Pass Ratio : 50%
Which information is incorrect when it comes to dehydration affecting vitamins?
Beta-carotene and B-vitamin do not get affected
Vitamin C does not get affected
Vitamin C is retained during pickling of vegetables
None of the mentioned
Explanation:
Vitamin C is lost during dehydration.
Question 4
Marks : +2 | -2
Pass Ratio : 50%
Which is correct with respect to staling of bread?
It is temperature dependent
It is called retro gradation
It is the reverse of gelatinization
All of the mentioned
Explanation:
The given statements are true.
Question 5
Marks : +2 | -2
Pass Ratio : 50%
Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?
Oxidation is necessary for products like cheese
Lipid Oxidation is otherwise a major concern for the food industry
Deterioration of fats and oils is called rancidity
All of the mentioned
Explanation:
The given statements are true.
Question 6
Marks : +2 | -2
Pass Ratio : 50%
Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?
Vitamin C
Vitamin D
Vitamin B
None of the mentioned
Explanation:
Vitamin D is not affected by any processing and is very stable.
Question 7
Marks : +2 | -2
Pass Ratio : 50%
Which of the following is untrue?
Many Vitamin Bs like Vitamin B6 are affected by heating
Vitamin C is lost in almost all food processing steps
Vitamin C degradation decreases by enzymes and also metals like Cu and Fe
Vitamin A is stable in absence of oxygen
Explanation:
Vitamin C degradation increases by metals like Cu and Fe and also by the action of enzymes.
Question 8
Marks : +2 | -2
Pass Ratio : 50%
Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures.
True
False
Explanation:
Hetero cyclic amines are formed when the meat is exposed to very high temperatures.
Question 9
Marks : +2 | -2
Pass Ratio : 50%
Which of the following is untrue about grilling meat?
The advantage of this process is that it reduces the saturated fat in the meat
It produces Hetero cyclic amines which are carcinogenic
It produces poly cyclic aromatic hydrocarbons which are carcinogenic
None of the mentioned
Explanation:
All the given points about grilling of meat are correct.
Question 10
Marks : +2 | -2
Pass Ratio : 50%
Which of the following statements is true with respect to food processing?
Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing
Vitamins can be removed from food via leaching
Mineral losses in food processing are more compared to Vitamins
Boiling has less mineral losses as compared to steaming
Explanation:
Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing. Minerals can be removed from food via leaching. Vitamin losses in food processing are more compared to minerals. Boiling has more mineral losses as compared to steaming.