Food Chemistry & Biochemistry MCQs (Quiz 1)

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

 Catalase

 Protease

 Lipase

 Amylase

2. Freeze drying preserves food quality mainly by _________________

 Removing water through sublimation

 Increasing lipid oxidation

 Adding chemical preservatives

 Destroying all nutrients

3. Hygroscopic substances are materials that ____________

 Absorb moisture from the surrounding environment

 Prevent evaporation completely

 Convert water into ice

 Repel water molecules

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

 Reducing sugars and amino acids

 Proteins and vitamins

 Water and starch

 Lipids and minerals

5. Enzymatic browning is catalyzed by ___________________

 Amylase

 Polyphenol oxidase

 Lipase

 Catalase

6. Denaturation of proteins refers to the _____________

 Conversion of proteins into lipids

 Hydrolysis of vitamins

 Formation of new amino acids

 Alteration of protein structure without breaking peptide bonds

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

 Lipids

 Minerals

 Proteins

 Sugars

8. Water activity (aw) represents __________________

 Moisture percentage

 Amount of bound water

 Free water available for reactions

 Total water content

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

 Protein coagulation

 Starch gelatinization

 Oxidation of lipids

 Mineral oxidation

10. Microbial growth in foods is strongly influenced by __________________

 Water activity

 Fiber concentration

 Pigment composition

 Ash content

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Question 1 of 10

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