Food Chemistry & Biochemistry MCQs (Quiz 1)

1. Freeze drying preserves food quality mainly by _________________

 Destroying all nutrients

 Increasing lipid oxidation

 Adding chemical preservatives

 Removing water through sublimation

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

 Catalase

 Protease

 Lipase

 Amylase

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

 Mineral oxidation

 Oxidation of lipids

 Protein coagulation

 Starch gelatinization

4. Hygroscopic substances are materials that ____________

 Absorb moisture from the surrounding environment

 Prevent evaporation completely

 Convert water into ice

 Repel water molecules

5. Water activity (aw) represents __________________

 Amount of bound water

 Moisture percentage

 Total water content

 Free water available for reactions

6. Enzymatic browning is catalyzed by ___________________

 Lipase

 Amylase

 Polyphenol oxidase

 Catalase

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

 Proteins and vitamins

 Water and starch

 Lipids and minerals

 Reducing sugars and amino acids

8. Denaturation of proteins refers to the _____________

 Formation of new amino acids

 Hydrolysis of vitamins

 Alteration of protein structure without breaking peptide bonds

 Conversion of proteins into lipids

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

 Sugars

 Minerals

 Proteins

 Lipids

10. Microbial growth in foods is strongly influenced by __________________

 Water activity

 Fiber concentration

 Pigment composition

 Ash content

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Question 1 of 10

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