Food Chemistry & Biochemistry MCQs (Quiz 10)

1. Oxidative rancidity mainly results from the _______

 Denaturation of proteins

 Hydrolysis of starch

 Fermentation of sugars

 Oxidation of unsaturated fatty acids

2. β-Amylase, an enzyme found in plants (e.g., germinating seeds) and some microorganisms, mainly produces _______

 Galactose

 Fructose

 Maltose

 Lactic acid

3. The bitter taste in beer mainly comes from compounds derived from _______

 Yeast proteins

 Fermentation acids

 Barley starch

 Hops

4. Polyphenol oxidase (PPO), an enzyme found in many fruits and vegetables, is mainly responsible for _______

 Sugar fermentation

 Protein synthesis

 Lipid hydrolysis

 Enzymatic browning

5. α-Amylase, an enzyme secreted by the salivary glands and pancreas, primarily hydrolyzes _______

 Lipids into fatty acids

 Cellulose into glucose

 Starch into shorter polysaccharides

 Proteins into amino acids

6. Among the digestive juices_____________  has an almost neutral pH (approximately pH 7.0 to 8.0)

 Gastric juice

 Pancreatic juice

 Bile juice

 None

7. Collagen is the major structural protein found in _______

 Lymph fluid

 Bile juice

 Connective tissues

 Blood plasma

8. Iron (Fe) is an essential mineral that plays a critical role in the synthesis of _________________

 Hemoglobin

 Collagen

 Insulin

 Chlorophyll

9. In humans, Vitamin A is important for maintaining _______

 Muscle contraction

 Normal vision and epithelial tissues

 Bone marrow clotting

 Protein digestion

10. Denaturation of proteins causes loss of __________

 Amino acids

 Primary structure

 Peptide bonds

 Biological activity

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Question 1 of 10

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