Q1. _________ is a nonprovitamin A.

1. α-Carotene
2. β-carotene
3. β-cryptoxanthin
4. Lutein

ANSWER: D. Lutein

• Explanation: Carotenoids are a group of more than 750 colors produced naturally by plants, algae, and photosynthetic microorganisms. The majority of the 40 to 50 carotenoids contained in the human diet come from fruits and vegetables. The most frequent dietary carotenoids include α-carotene, β-carotene, β-cryptoxanthin, lutein, zeaxanthin, and lycopene. Provitamin A carotenoids such as α-carotene, β-carotene, and β-cryptoxanthin can be converted to retinol by the body. Because they cannot be converted to retinol, lutein, zeaxanthin, and lycopene are nonprovitamin A carotenoids.

READ MORE – Food Science & Technology Quiz (08-02-2022)

Q2. Carotenoids are tetra-terpenoid C40 compounds because they are formed by_______________.

1. 4 isoprenoid (IP) units
2. 8 isoprenoid (IP) units
3. 12 isoprenoid (IP) units
4. 14 isoprenoid (IP) units

ANSWER: B. 8 isoprenoid (IP) units

• Explanation – Because they are made up of eight isoprenoids (IP) units, carotenoids are tetra-terpenoid C40 compounds. The IP units are connected in a head-to-tail sequence, but at the molecular core, the order is inverted. The remaining non-terminal methyl groups are in a 1, 5-positional relationship, whereas the two central methyl side chains are in a 1, 6-positional relationship.

READ MORE – Food Science & Technology Quiz (18-02-2022)

Q3. ________ is a highly bioavailable source of lutein.

1. Egg Yolk
2. Avocado
3. Tomato
4. Both A and B

ANSWER –  D. Both A and B

• Explanation: Orange and yellow vegetables such as carrots, red pumpkin, papaya, and beetroot are high in α- and β-carotene. Beta-carotene is also found in spinach and kale. Orange and red fruits and vegetables, such as delicious red peppers and oranges, contain β-cryptoxanthin. Watermelon, yellow corn Pink grapefruit, watermelon, tomato, and tomato ketchup are all high in lycopene. Yellow maize, orange pepper, orange juice, honeydew (melon), and mango are all good sources of dietary zeaxanthin. Lutein is abundant in egg yolks and avocados, both of which are highly bioavailable.

READ MORE – Food Science & Technology Quiz (28-02-2022)

Q4. ______ of fat in a meal appears sufficient to ensure carotenoid absorption although the minimum amount of dietary fat required may be different for each carotenoid.

1. 1 to 2 g
2. 3 to 5 g
3. 6 to 7 g
4. 8 to 10 g

ANSWER: B. 3 to 5 g

• Explanation: Carotenoids incorporated in the food matrix are released during processing and cooking, which increases intestine absorption. Furthermore, the presence of fat in a meal is required for carotenoid absorption. Although the minimum amount of dietary fat required for each carotenoid may be different, it appears that as little as 3 to 5 g of fat in a meal is sufficient to ensure carotenoid absorption.

READ MORE – Food Science & Technology Quiz (08-01-2022)

Q5. ______ of carotenoids is carried out which has created an opportunity for the development of carotenoid form for supplementation and food fortification.

1. Encapsulation
2. Crystallization
3. Emulsification
4. All of the above

ANSWER: A. Encapsulation

• Explanation – Carotenoids are particularly unstable and easily damaged when exposed to oxygen or light during the storage or manufacturing of foods because of their highly conjugated nature. This can result in the loss of nutritional and biologically beneficial qualities, as well as the formation of flavor and unwanted fragrance chemicals. As a result, these chemicals are normally handled as encapsulated forms rather than in their crystalline state. The process of encapsulating carotenoids has opened up the possibility of developing a carotenoid form for supplementation and food fortification.

READ MORE – Food Science & Technology Quiz (07-03-2022)

Connect with us on LinkedIn for future updates – Click Here