Food Chemistry & Biochemistry MCQs (Quiz 1)

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

 Lipids and minerals

 Water and starch

 Reducing sugars and amino acids

 Proteins and vitamins

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

 Starch gelatinization

 Oxidation of lipids

 Protein coagulation

 Mineral oxidation

3. Water activity (aw) represents __________________

 Moisture percentage

 Amount of bound water

 Free water available for reactions

 Total water content

4. Hygroscopic substances are materials that ____________

 Prevent evaporation completely

 Repel water molecules

 Absorb moisture from the surrounding environment

 Convert water into ice

5. Microbial growth in foods is strongly influenced by __________________

 Fiber concentration

 Ash content

 Pigment composition

 Water activity

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

 Protease

 Amylase

 Lipase

 Catalase

7. Denaturation of proteins refers to the _____________

 Hydrolysis of vitamins

 Alteration of protein structure without breaking peptide bonds

 Formation of new amino acids

 Conversion of proteins into lipids

8. Enzymatic browning is catalyzed by ___________________

 Catalase

 Polyphenol oxidase

 Amylase

 Lipase

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

 Proteins

 Lipids

 Sugars

 Minerals

10. Freeze drying preserves food quality mainly by _________________

 Increasing lipid oxidation

 Destroying all nutrients

 Adding chemical preservatives

 Removing water through sublimation

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Question 1 of 10

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