This set of Bakery Products Multiple Choice Questions & Answers (MCQs) focuses on “Nutritional and Sensory Attributes of Bakery Products”.
1. The quantities of nutrients in the diet that are required to maintain good health in people is defined as bioavailability.
a) True
b) False
View Answer
Explanation: The quantities of nutrients in the diet that are required to maintain good health in people is defined as Recommended Dietary Allowance (RDA). RDAs are established by the Food and Nutrition Board of the National Academy of Sciences. Bioavailability is defined as the relative absorption of a nutrient from the diet.
2. The unit IU is used to measure fat soluble vitamins including Vitamin A, D and E.
a) True
b) False
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Explanation: The unit IU is an International Unit used to measure fat soluble vitamins including Vitamin A, D and E. Fat soluble vitamins are the ones that are soluble in fat and not in water and excess accumulation of these vitamins are toxic to human body. For eg: 1 microgram of Vitamin D = 40IU.
3. Which parameter is defined as the measure of amount of a substance that can be consumed daily by a person without any adverse health effects?
a) Glycemic index (GI)
b) Glycemic load (GL)
c) Dextrose equivalent (DE)
d) Acceptable daily intake (ADI)
View Answer
Explanation: Acceptable daily intake (ADI) is equivalent is defined as the measure of amount of a substance that can be consumed daily by a person without any adverse health effects. Glycemic index (GI) is defined as the rate by which a food containing carbohydrate affect the blood sugar level in a person. Glycemic load (GL) id defined as the amount of food required to raise a person’s blood sugar level. Dextrose equivalent (DE) is defines as the amount of reducing sugar present in the product.
4. The method of analyzing texture profile through sense of taste, sight, touch, smell and hearing is called texture profile analysis.
a) True
b) False
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Explanation: The method of analyzing texture profile through sense of taste, sight, touch, smell and hearing is called sensory analysis. The results obtained by sensory analysis cannot be duplicated by any instrumental means. Generating and interpreting texture profile using instrumental means is called texture profile analysis.
5. Which of the following senses involves perception of non-volatile substances.
a) Vision
b) Gustation
c) Olfaction
d) Audition
View Answer
Gustation involves perception of non-volatile substances using taste buds present on the surface of the tongue. Vision involves perception of product appearance. Olfaction involves perception of volatile substances using hair like cilia present inside nose whereas audition involves perception of sound using hair cells present inside ear.
6. Which of the following compound elicit sour taste.
a) Sodium chloride
b) Phosphoric acid
c) Sucrose
d) Monosodium glutamate
View Answer
Explanation: Different substances elicit particular tastes. Phosphoric acid elicit sour taste. Sodium chloride elicit salty taste. Sucrose is used as a sweetener whereas monosodium glutamate elicit umami taste.
7. Which of the following parameter is defined as the force at maximum compression during first bite in texture profile analysis curve?
a) Fructurability
b) Hardness 1
c) Stringiness
d) Springiness
View Answer
Explanation: Hardness 1 is defined as the force at maximum compression during first bite in texture profile analysis curve. Fructurability is the first major drop in the force curve. Stringiness is the distance the food extends before it breaks away from the compression plates. Springiness is the length of compression cycle during second bite.
8. Which of the following is NOT a term used to describe adhesiveness in texture analysis?
a) Sticky
b) Tacky
c) Gooey
d) Plastic
View Answer
Explanation: Plastic is the term used to describe springiness in texture analysis. Springiness is the property of a product by which it returns to its normal length after stretching. Sticky, tacky, gooey are terms used to describe adhesiveness in texture analysis. Adhesiveness is the property of sticking together.
9. Which of the following test involves finding the matching food sample from the two given random samples by comparing it with the reference sample?
a) Duo-trio test
b) Two-sample difference test
c) Triangle test
d) Ranking test
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Explanation: Duo-trio test involves finding the matching food sample from the two given random samples by comparing it with the reference sample. Two-sample difference test is used to measure the amount of difference of the given samples with the reference food sample. Triangle test involves finding the odd sample from the randomly given three food samples. Ranking test is used to evaluate the product difference on the basis of intensity of a particular characteristic.
9. Hedonic rating test is the test used for evaluating consumer acceptance.
a) True
b) False
View Answer
Explanation: Hedonic rating test is the test used for evaluating consumer acceptance. The panel members are given samples in a random order and the panel marks the acceptability on scale with 9 points. The scale ranges from ‘like extremely’ to ‘dislike extremely’. The reason for giving a point should be also mentioned by the sensory panel members.
10. Which of the following is not a purpose of sensory evaluation?
a) Product modification
b) Evaluation of sensory attributes
c) Eating quality measurement
d) Finding pathogenic microorganisms
View Answer
Explanation: Sensory analysis is the method of analyzing texture profile through sense of taste, sight, touch, smell and hearing. The purpose of sensory evaluation involves product modification, evaluation of sensory attributes and eating quality measurement. Microbiological tests are used for finding pathogenic microorganisms in food products.
Sanfoundry Global Education & Learning Series – Bakery Products.
To practice all areas of Bakery Products, here is complete set of Multiple Choice Questions and Answers.
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