Practice q Flashcards
Which one of the following compounds takes place in the Maillard reaction?
a) Acetic acid
b) Ascorbic acid
c) Glycine
d) Starch
c) glycine
An example of vitamin fortification is:
a) Irradiation of mushrooms to naturally increase the vitamin D2 content
b) Restoring vitamin C lost during pasteurisation to achieve pre-processing levels
c) Adding vitamin D3 to a dairy product post-production
d) Enriching a ready-to-eat breakfast cereal with the RDA of folic acid
c) adding vit d3 to dairy product post production
What is the abbreviated name for Linolic acid (LA)?
a) C22:6 n-3
b) C18:2 n-6
c) C18:0
d) C18:1 n-6
b) C18:2 n-6
Which of these is the abbreviated name for a saturated fatty acid?
a) C18:0
b) C18:3 n-3
c) C18:2 n-6
d) C18:1 n-6
a) C18:0
The primary structure of protein refers to what characteristic?
a) Overall shape
b) Folding to helices
c) Sequence of amino acids
d) None of the above
c) sequence of amino acids
Which of the following is classed as a fat-soluble vitamin?
a) Biotin
b) Tocopherols
c) Thiamin
d) Cobalamin
b) tocopherols
Food processes involve discrete, stand-alone activities called unit operations. Which sequences of operations is most likely to apply to cereals?
a) Sorting, cleaning, freezing
b) Cleaning, sorting, blanching
c) Harvesting, milling, sieving
c) Harvesting, milling, sieving
The D Value for a fruit canning process is estimated to be 65 seconds, how long should the total process time be in order to ensure commercial sterility?
a) 13 minutes
b) 65 minutes
c) 130 minutes
d) 780 minutes
a) 13 mins
What did Weaver et al. (2014) state as some examples of challenges facing current and future food processing technology innovations?
a) Enhance gut health
b) Enhance health benefits of foods
c) Improve food safety & reduce waste
d) All of the above
d) all of the above
Additives are commonly used in foods for a technological purpose. What is the significance of sodium bicarbonate in baked goods, e.g. pancakes?
a) Preservative
b) Emulsifier
c) Leavening agent
d) Stabiliser
c) leavening agent
Chemical preservatives are commonly used for improved shelf-life of foods. What is the significance of citric acid in foods?
a) An antimicrobial, weak acid that short circuits membrane H+ gradient
b) An antimicrobial, oxidising agent that disrupts redox balance of cells
c) A metal chelator, acting as a secondary antioxidant
d) A chain-breaking antioxidant for free radical quenching/stabilization
c) A metal chelator, acting as a secondary antioxidant
Complete the following formula: 1g carbohydrate = ___ kcal
a) 2
b) 4
c) 7
d) 9
b) 4
Which of the statements below about ‘food security’ are INCORRECT?
a) It is about producing more food
b) It focuses primarily on ending micronutrient malnutrition
c) All of the above
c) all of the above
Which of the following is an example of an objective food evaluation test?
a) Using exact words to describe the difference between 2 products
b) Using a triangle test to discriminate between 3 samples
c) Describing the physical characteristics of a new product (e.g. texture)
d) Using a hedonic scale to test acceptability with a consumer panel
c) Describing the physical characteristics of a new product (e.g. texture)
A food company are fortifying a new version a ready-to-eat cereal product with riboflavin to achieve 1.2 mg per 100g. Their standard product contains 0.2% riboflavin. What percentage (%) increase in riboflavin have the company achieved by fortification compared to the standard cereal product?
a) 16.7%
b) 60%
c) 83%
d) 500%
d) 500%
