Food Chemistry & Biochemistry MCQs (Quiz 5)

1. Antioxidants are added to foods mainly to _______

 Enhance starch formation

 Promote gelation

 Increase fermentation

 Prevent oxidation

2. The peptide bond is formed between the _______

 Two phosphate groups

 Two sugar molecules

 Fatty acid and glycerol

 Amino group and carboxyl group

3. Hydrolytic rancidity results from the breakdown of _______

 Proteins

 Vitamins

 Carbohydrates

 Lipids

4. Oleic acid is an example of a _______

 Sterol

 Monounsaturated fatty acid

 Saturated fatty acid

 Amino acid

5. Unsaturated fatty acids contain _______

 No double bonds

 Triple bonds

 One or more double bonds

 Peptide bonds

6. Deficiency of which amino acid can lead to niacin (vitamin B₃) deficiency in humans _______

 Leucine

 Isoleucine

 Lysine

 Tryptophan

7. Cholesterol belongs to the class of lipids known as _______

 Sterols

 Glycolipids

 Waxes

 Triglycerides

8. Sucrose is composed of glucose and _______

 Maltose

 Fructose

 Galactose

 Lactose

9. Galactose is commonly obtained from the digestion of _______

 Lactose

 Maltose

 Starch

 Sucrose

10. Phospholipids differ from triglycerides because they contain _______

 A phosphate group

 Nitrogenous bases

 Only fatty acids

 Only amino acids

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Question 1 of 10

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