Food Chemistry & Biochemistry MCQs (Quiz 9)

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

 Added commercial glucose oxidase

 Acid hydrolysis with added HCl

 Bacterial fermentation

 Endogenous amylases activated at specific temperatures

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

 Bitterness

 Carbonation (fizz)

 Color

 Foam stability

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

 Glucose and fructose

 Glucose and galactose

 Sucrose and glucose

 Maltose and galactose

4. Vitamins are primarily required in the human body for_______

 Direct energy production

 Formation of triglycerides

 Storage of glycogen

 Regulation of metabolic processes

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

 Vitamin destruction

 Hydrolysis of triglycerides

 Sugar decomposition

 Oxidation of proteins

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

 Soften tissues for easier packaging

 Add salt for preservation

 Increase vitamin content

 Inactivate enzymes that cause quality degradation

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

 Protein

 Carbohydrate

 Fat

 Vitamin C

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

 Vitamin A

 Vitamin B₉

 Vitamin C

 Vitamin K

9. Iron deficiency commonly leads to _______ in humans

 Night blindness

 Rickets

 Scurvy

 Anemia

10. Glucoamylase converts starch primarily into _______

 Maltose

 Lactose

 Glucose

 Sucrose

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