Food Chemistry & Biochemistry MCQs (Quiz 9)

1. Glucoamylase converts starch primarily into _______

 Lactose

 Sucrose

 Glucose

 Maltose

2. Iron deficiency commonly leads to _______ in humans

 Scurvy

 Rickets

 Night blindness

 Anemia

3. Vitamins are primarily required in the human body for_______

 Storage of glycogen

 Direct energy production

 Regulation of metabolic processes

 Formation of triglycerides

4. Lactase, a brush border enzyme located in the small intestine, hydrolyzes the lactose into _______

 Glucose and fructose

 Glucose and galactose

 Maltose and galactose

 Sucrose and glucose

5. Hydrolytic rancidity, a form of food spoilage, primarily involves _______

 Oxidation of proteins

 Sugar decomposition

 Vitamin destruction

 Hydrolysis of triglycerides

6. Vitamin E (fat-soluble) works synergistically with which water-soluble vitamin to protect cells from oxidative damage _______

 Vitamin C

 Vitamin A

 Vitamin K

 Vitamin B₉

7. The nutrient that provides the highest amount of energy per gram is _______

 Protein

 Carbohydrate

 Fat

 Vitamin C

8. The “blanching” of vegetables before freezing is done primarily to _______

 Inactivate enzymes that cause quality degradation

 Soften tissues for easier packaging

 Increase vitamin content

 Add salt for preservation

9. In beer brewing, the “mashing” step converts grain starches to fermentable sugars through the action of _______

 Bacterial fermentation

 Added commercial glucose oxidase

 Acid hydrolysis with added HCl

 Endogenous amylases activated at specific temperatures

10. The carbon dioxide produced during beer fermentation is responsible for which characteristic of beer _______

 Carbonation (fizz)

 Foam stability

 Bitterness

 Color

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