Food Chemistry & Biochemistry MCQs (Quiz 9)

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

 Protein

 Carbohydrate

 Vitamin C

 Fat

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

 Acid hydrolysis with added HCl

 Bacterial fermentation

 Added commercial glucose oxidase

 Endogenous amylases activated at specific temperatures

3. Glucoamylase converts starch primarily into _______

 Maltose

 Sucrose

 Lactose

 Glucose

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

 Color

 Foam stability

 Bitterness

 Carbonation (fizz)

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

 Glucose and galactose

 Glucose and fructose

 Sucrose and glucose

 Maltose and galactose

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

 Vitamin C

 Vitamin A

 Vitamin B₉

 Vitamin K

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

 Inactivate enzymes that cause quality degradation

 Increase vitamin content

 Soften tissues for easier packaging

 Add salt for preservation

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

 Oxidation of proteins

 Sugar decomposition

 Hydrolysis of triglycerides

 Vitamin destruction

9. Iron deficiency commonly leads to _______ in humans

 Night blindness

 Anemia

 Rickets

 Scurvy

10. Vitamins are primarily required in the human body for_______

 Storage of glycogen

 Formation of triglycerides

 Regulation of metabolic processes

 Direct energy production

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Question 1 of 10

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