Food Chemistry & Biochemistry MCQs (Quiz 1)

1. Denaturation of proteins refers to the _____________

 Conversion of proteins into lipids

 Alteration of protein structure without breaking peptide bonds

 Hydrolysis of vitamins

 Formation of new amino acids

2. Microbial growth in foods is strongly influenced by __________________

 Ash content

 Water activity

 Pigment composition

 Fiber concentration

3. The Maillard reaction is a non-enzymatic browning reaction that primarily occurs between ___________________

 Water and starch

 Proteins and vitamins

 Reducing sugars and amino acids

 Lipids and minerals

4. Water activity (aw) represents __________________

 Free water available for reactions

 Moisture percentage

 Amount of bound water

 Total water content

5. Hygroscopic substances are materials that ____________

 Repel water molecules

 Absorb moisture from the surrounding environment

 Prevent evaporation completely

 Convert water into ice

6. Caramelization in foods mainly involves the thermal decomposition of ______________

 Lipids

 Sugars

 Proteins

 Minerals

7. Rancidity in fats and oils is primarily caused by _______________

 Protein coagulation

 Oxidation of lipids

 Starch gelatinization

 Mineral oxidation

8. Freeze drying preserves food quality mainly by _________________

 Increasing lipid oxidation

 Destroying all nutrients

 Removing water through sublimation

 Adding chemical preservatives

9. Hydrolysis of starch into simpler sugars is mainly carried out by _______

 Lipase

 Protease

 Catalase

 Amylase

10. Enzymatic browning is catalyzed by ___________________

 Catalase

 Polyphenol oxidase

 Lipase

 Amylase

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Question 1 of 10

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