Food Chemistry & Biochemistry MCQs (Quiz 9)

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

 Increase vitamin content

 Soften tissues for easier packaging

 Add salt for preservation

 Inactivate enzymes that cause quality degradation

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

 Bacterial fermentation

 Added commercial glucose oxidase

 Endogenous amylases activated at specific temperatures

 Acid hydrolysis with added HCl

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

 Vitamin C

 Fat

 Protein

 Carbohydrate

4. Iron deficiency commonly leads to _______ in humans

 Rickets

 Night blindness

 Anemia

 Scurvy

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 K

 Vitamin C

 Vitamin B₉

 Vitamin A

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

 Sucrose and glucose

 Maltose and galactose

 Glucose and fructose

 Glucose and galactose

8. Glucoamylase converts starch primarily into _______

 Maltose

 Glucose

 Lactose

 Sucrose

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

 Bitterness

 Carbonation (fizz)

 Foam stability

 Color

10. Vitamins are primarily required in the human body for_______

 Formation of triglycerides

 Regulation of metabolic processes

 Storage of glycogen

 Direct energy production

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