Chapter 6 Nutrition of Processed Foods MCQs 7 min Score: 0 Attempted: 0/7 Subscribe 1. . The composition of fresh fruits and vegetables may not be influenced by: (A) Climate conditions (B) Cultural practices (C) Harvesting technique (D) Varieties and maturityShow All Answers 2. . Most fruits and vegetables are composed of 70–90% of: (A) Fat (B) Carbohydrates (C) Protein (D) WaterShow All Answers 3. . Sugar syrup or brine solution is used for preservation of: (A) Sterilization (B) Scalding (C) Pasteurization (D) CanningShow All Answers 4. . Water-soluble nutrients such as: (A) Vitamin A (B) Vitamin D (C) Vitamin C (D) Vitamin EShow All Answers 5. . Fat-soluble nutrients such as: (A) Vitamin B complex (B) Vitamin E (C) Vitamin C (D) Vitamin HShow All Answers 6. . Which one is a complex carbohydrate: (A) Glucose (B) Sucrose (C) Starch (D) MaltoseShow All Answers 7. . Which one shows the browning reactions: (A) Cut potatoes (B) Pineapple (C) Mangoes (D) DatesShow All Answers
