Food Chemistry & Biochemistry MCQs (Quiz 1)

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

 Proteins and vitamins

 Reducing sugars and amino acids

 Lipids and minerals

 Water and starch

2. Denaturation of proteins refers to the _____________

 Conversion of proteins into lipids

 Formation of new amino acids

 Hydrolysis of vitamins

 Alteration of protein structure without breaking peptide bonds

3. Water activity (aw) represents __________________

 Moisture percentage

 Total water content

 Amount of bound water

 Free water available for reactions

4. Enzymatic browning is catalyzed by ___________________

 Polyphenol oxidase

 Lipase

 Catalase

 Amylase

5. Freeze drying preserves food quality mainly by _________________

 Destroying all nutrients

 Increasing lipid oxidation

 Adding chemical preservatives

 Removing water through sublimation

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

 Sugars

 Lipids

 Proteins

 Minerals

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

 Mineral oxidation

 Oxidation of lipids

 Starch gelatinization

 Protein coagulation

8. Microbial growth in foods is strongly influenced by __________________

 Pigment composition

 Fiber concentration

 Water activity

 Ash content

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

 Catalase

 Protease

 Lipase

 Amylase

10. Hygroscopic substances are materials that ____________

 Repel water molecules

 Convert water into ice

 Absorb moisture from the surrounding environment

 Prevent evaporation completely

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Question 1 of 10

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