Questions and answers for exam Preparation

MCQs

Total Questions : 52 | Page 4 of 6 pages

Question 31. What is the Glycemic Index of carbohydrates?

It shows which other nutrient it is being ingested with
It shows how quickly a carbohydrate is digested
It shows how quickly a carbohydrate increases the blood sugar level
None of the mentioned

Discuss Question

Answer: Option C. -> It shows how quickly a carbohydrate increases the blood sugar level
Answer: (c).It shows how quickly a carbohydrate increases the blood sugar level

Question 32. Reduction of absorption of certain minerals is due to the presence of the following:-

Insoluble fiber
Phytate
Soluble fiber
None of the mentioned

Discuss Question

Answer: Option B. -> Phytate
Answer: (b).Phytate

Question 33. Which of the following is a function of insoluble fiber only?

Regulating blood sugar
Regulating the pH of the body
Adding bulk to stool
Lowering cholesterol

Discuss Question

Answer: Option C. -> Adding bulk to stool
Answer: (c).Adding bulk to stool

Question 34. What is the main action of dietary fibers?

To ensure proper functioning of the liver
To secrete hormones
To maintain pH
To make changes to how nutrients and chemicals are absorbed

Discuss Question

Answer: Option D. -> To make changes to how nutrients and chemicals are absorbed
Answer: (d).To make changes to how nutrients and chemicals are absorbed

Question 35. Insoluble fibers fasten to bile acid and prevent it from entering the body and hence reduce the cholesterol levels.

True
False
May be True or False
Can't say

Discuss Question

Answer: Option B. -> False
Answer: (b).False

Question 36. Which of the following sentences is untrue?

Free aldehyde or ketone group are called reducing sugars
Maltose is a reducing sugar
Sucrose is a non-reducing sugar
None of the mentioned

Discuss Question

Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned

Question 37. Reducing sugars help in the food industry in the following way. Which of the given sentences is untrue?

They easily dissolve in oil
They attach themselves to amino acids and form compounds that affect the color, flavor and other properties of food
The reactive group of long chain sugar polymers can form a cross link which forms a basis for edible packaging in the food industry
None of the mentioned

Discuss Question

Answer: Option A. -> They easily dissolve in oil
Answer: (a).They easily dissolve in oil

Question 38. Sheila has to tell her teacher points as to why sugars are used in the food industry. Following is what she tells. Which point is incorrect?

Easily soluble in water and forms syrups, used for their sweetness, they supply energy
Form crystals when water is evaporated
Fermented by microorganisms and prevent growth of microorganisms
None of the mentioned

Discuss Question

Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned

Question 39. Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect?

Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated
The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown
Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction.
None of the mentioned

Discuss Question

Answer: Option D. -> None of the mentioned
Answer: (d).None of the mentioned

Question 40. Which of the following is incorrect with respect to the advancement in sugar technology?

An enzymatic process can convert glucose to fructose which is way sweeter and can be used in making syrups
The glucose is first obtained by hydrolyzing corn starch
This technology is cheaper
None of the mentioned

Discuss Question

Answer: Option C. -> This technology is cheaper
Answer: (c).This technology is cheaper