Food Chemistry MCQs

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1. Food Chemistry is the study of:




2. The main components of food are:




3. The main source of energy in food is:




4. The simplest form of carbohydrate is:




5. The sugar present in milk is:




6. The chemical formula of glucose is:




7. Proteins are made up of:




8. The building blocks of fats are:




9. The process of fat oxidation causing off-flavors is known as:




10. The main function of proteins in food is:




11. The bond formed between amino acids in proteins is called:




12. Enzymes are chemically:




13. Which vitamin is water soluble?




14. The process of converting sugar into alcohol by microorganisms is:




15. Which of the following is a reducing sugar?




16. Which element is present in proteins but not in carbohydrates or fats?




17. The Maillard reaction occurs between:




18. The pH of pure water is:




19. The browning of cut apples is caused by:




20. The carbohydrate that is not digestible by humans is:




21. The most abundant element in food is:




22. Lipids are soluble in:




23. The denaturation of protein is caused by:




24. The polysaccharide that stores energy in animals is:




25. The main function of carbohydrates in food is to:




26. The unsaturated fatty acids contain:




27. Which of the following is a polysaccharide?




28. The main cause of enzymatic browning is:




29. The process of adding hydrogen to unsaturated fats is called:




30. The fat-soluble vitamins are:




31. The non-enzymatic browning that occurs during heating of milk and sugar is:




32. The basic unit of starch is:




33. The vitamin destroyed by heat is:




34. The process of separating cream from milk is based on:




35. The taste of food mainly depends on:




36. The emulsifying agent present in egg yolk is:




37. The carbohydrate found in fruits is mainly:




38. Which of the following is a lipid oxidation inhibitor?




39. The energy value of 1 gram of fat is:




40. The protein present in wheat is:




41. The main pigment in green vegetables is:




42. The enzyme that breaks down starch into maltose is:




43. The mineral responsible for oxygen transport in the blood is:




44. The component responsible for pungent flavor in onion is:




45. The pigment responsible for red color in tomatoes is:




46. The compound responsible for the aroma of butter is:




47. The most stable form of fat is:




48. The process of separation of liquid from solid by evaporation is called:




49. The main constituent of cell walls in plants is:




50. The browning reaction that occurs in sugar at high temperature without amino acids is:




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