This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Fruit Processing Technology”.
1. Which of the following acid is called as nature’s acidulants?
a) Citric acid
b) Malic acid
c) Ascorbic acid
d) Tartaric acid
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Explanation: Citric acid may be considered as nature’s acidulants. It is found in the tissues of almost all plants and animals, as well as many types of yeast. Commercially citric acid is manufactured under controlled fermentation conditions that produce citric acid as a metabolic intermediate from naturally-occurring yeast and nutrients.
2. Which of the following is used to tart the taste of high acid concentration?
a) Sodium citrate
b) Sodium Benzoate
c) Ascorbic acid
d) Tartaric acid
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Explanation: Sodium citrate is added to high acids concentrated beverages specially to smooth the tart taste. It offers a cool, distinguishing smooth taste by masking the bitter aftertaste of artificial sweeteners. It is also a flavor enhancer and microbial growth inhibitor.
3. Which of the following is used in cryogenic freezing?
a) Liquid nitrogen
b) Liquid ammonia
c) Hydrogen peroxide
d) Dry carbon dioxide
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Explanation: Cryogenic freezing freezes the food at a very fast rate. The liquid nitrogen boils around the food at a temperature of −196 °C. This temperature helps in extraction of large amount of heat from the food. The food can be directly immersed in liquid nitrogen or moved through a spray of liquid nitrogen.
4. Which of the following process used as long time preservation for storing fruits?
a) Freezing
b) Boiling
c) Canning
d) Sun drying
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Explanation: For long-time preservation of fruit, canning is done. Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides an enhanced shelf life to the product.
5. What are natural functional foods?
a) Fruits
b) Vegetables
c) Cereals
d) Fruits, vegetables and cereals
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Explanation: Nutrient-rich ingredients like fruits, vegetables, nuts, seeds, and grains are often considered functional foods. An avocado has fiber, vitamins C, E, K, B vitamins (including folate), as well as the minerals potassium, magnesium, copper, phosphorus, manganese, and even some calcium and iron.
6. What are functional foods?
a) Foods that offer health benefits beyond their nutritional value
b) Foods that offer enhance flavor
c) Foods that prevent microbial growth
d) Foods that offer high amount of calories
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Explanation: Functional foods are a special category in foods that has various health benefits. It is considered to be those whole, fortified, enriched or enhanced foods. It provides health benefits beyond the provision of essential nutrients.
7. What is the process of fortification?
a) Nutrients are added to food
b) Nutrients are removed from food
c) Nutrients are destroyed in food
d) Nutrients are damaged
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Explanation: Fortification is the process whereby nutrients are added to food to maintain or improve the quality of the diet. Food fortification is required due to insufficient intake of vitamins and minerals, due to the consumption of predominantly processed foods. Fruits are also injected by various nutrients.
8. Which of the following is added in fortified fruit juices?
a) Sulphur dioxide
b) Calcium
c) Water
d) Hydrogen peroxide
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Explanation: Fortified foods the foods where nutrients are added to them. The nutrients added are not naturally present in the food. These foods improves nutrition and other health aids. For example, calcium is added to fruit juices for body growth.
9. What is the purpose of fruit fortification?
a) Reduce nutritional disorder
b) Increases the taste
c) Increases the flavor
d) Maintains the texture
View Answer
Explanation: Fruit fortification maintains the nutritional quality of foods. It also regulates the nutrients levels adequate to correct or prevent specific nutritional deficiencies in the population. It also increases the added nutritional value of a product.
10. Which of the following is added in orange fruit juices?
a) Sulphur dioxide
b) Vitamin D
c) Water
d) Hydrogen peroxide
View Answer
Explanation: Vitamin D is added in orange fruit juices. These fortified juices have high nutritional content than the traditional juices. It also helps in maintaining the health of the consumer. Vitamin D is added during the processing of the orange juice.
11. Enrichment is defined as the addition of micronutrients to a food which are lost during processing.
a) True
b) False
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Explanation: Enrichment is defined as the addition of micronutrients to a food that are generally lost during processing. Thermal processing results in loss of important nutrients like vitamins and minerals. It is very important to enrich the fruits and vegetables with the lost nutrients.
12. Fortification is the practice of deliberately increasing the nutritional content of food irrespective of whether the nutrients were originally present in the food before processing or not.
a) True
b) False
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Explanation: Fortification is the practice of deliberately increasing the nutritional content of food irrespective of whether the nutrients were originally present in the food before processing or not. It improves the nutritional quality of the food. It can be public health policy which aims to reduce numbers of people with dietary deficiencies in a population.
13. How is bio-fortification done in fruit plants?
a) Selective breeding
b) Pasteurization
c) Drying
d) Irradiation
View Answer
Explanation: Bio-fortification is done through conservative selective breeding or through genetic method. This process is different from usual fortification. It focuses mainly on making the plant more nutritious during the growth of plants.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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