Here are Food Chemistry MCQs (Chapterwise).
1. Which of the following is not a macronutrient?
a) Proteins
b) Carbohydrates
c) Fats
d) Vitamins
View Answer
Explanation: Macronutrients are nutrients required by the body in relatively large amounts to provide energy and support various physiological functions. They include carbohydrates, proteins, and fats. Vitamins, on the other hand, are micronutrients that are required in smaller quantities and do not provide energy directly. They are essential for various metabolic processes but are not classified as macronutrients.
2. Which of the following is a monosaccharide?
a) Lactose
b) Glucose
c) Maltose
d) Sucrose
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Explanation: Monosaccharides are the simplest form of carbohydrates, consisting of single sugar molecules. Glucose is a common monosaccharide and is often referred to as blood sugar. Sucrose, maltose, and lactose are disaccharides, composed of two sugar molecules.
3. Which of the following vitamins is fat-soluble?
a) Vitamin A
b) Vitamin B6
c) Vitamin B12
d) Vitamin C
View Answer
Explanation: Fat-soluble vitamins are those that can be dissolved in fats and stored in the body’s fatty tissues. Vitamin A is a fat-soluble vitamin, essential for vision, immune function, and skin health. Vitamin C and B-complex vitamins (such as B12 and B6) are water-soluble vitamins, meaning they dissolve in water and are not stored in the body to the same extent as fat-soluble.
4. Which one is a liquid-in-water solution?
a) Water
b) Fruit juices
c) Alcoholic beverages
d) Carbonated beverages
View Answer
Explanation: Most of the alcoholic beverages are examples of liquid-in-water solution. Fruit juices are solid-in water solutions.
5. Which enzyme is responsible for breaking down proteins into peptides and amino acids in the stomach?
a) Lipase
b) Amylase
c) Lactase
d) Protease
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Explanation: Protease enzymes, such as pepsin, are responsible for breaking down proteins into smaller peptides and amino acids in the stomach during the process of digestion. Amylase breaks down carbohydrates, lipase breaks down fats, and lactase breaks down lactose (a sugar found in milk).
6. Which one of the following is a best method of food preservation?
a) Freezing
b) Adding chemicals
c) Keeping at room temperature
d) Keeping at high temperature
View Answer
Explanation: Freezing is regarded as one of the best methods of food preservation. It is used for long time preservation. The benefits of this preservation technique derive primarily from low temperature.
7. Which one of the following is a defect of freezing method?
a) The foods loose its shape
b) Ice formation in food
c) The food gets spoiled
d) Change in texture of food
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Explanation: The formation of ice on food has two consequences: i. the nonaqueous constituents become concentrated in the unfrozen phase, and ii. all water converted to ice increases 9% by volume.
8. From the below options, name the food which has long shelf life.
a) Raw vegetables
b) Raw milk
c) Dry foods
d) Raw fruits
View Answer
Explanation: The foods that are high in moisture are at risk of contamination. Contamination occurs due to the growth of microorganisms such as bacteria, yeast and mold. Whereas dry foods like pasta have long shelf life.
9. Which are the two types of food imulsion?
a) Water-in-fat and water-in-oil
b) Oil-in-water and water-in-oil
c) Oil-in-fat and water-in-oil
d) Water-in-water and oil-in-water
View Answer
Explanation: There are two types of food imulsion, they are oil-in-water and water-in-oil.
10. What is the bond angle of a water molecule?
a) 32.56°
b) 96.32°
c) 104.5°
d) 102.36°
View Answer
Explanation: The two hydrogen atom remains close to the oxygen atom. It exerts a stronger repulsion against the two covalent bonding pairs, resulting in a H-O-H bonding angle of 104.5°
11. Which gel is also known as ‘Smart Gels’ or ‘Intelligent Gels’?
a) Polyionic polymers
b) Xerogels
c) Hydrogels
d) Organogels
View Answer
Explanation: Hydrogels are sensitive to environment. They can sense changes of pH, ionic concentration, temperature and release their load as result of such a change. So, called as ‘Smart gels’ or ‘Intelligent gels’.
12. What occurs when there is an attractive force between the droplets, so they form flocs, like bunches of grapes?
a) Ostwald ripening
b) Coalescence
c) Creaming
d) Flocculation
View Answer
Explanation: Flocculation occurs when there is an attractive force between the droplets, so they form flocs, like bunches of grapes.
13. Which is a substance formed by trapping pockets of gas in a liquid or solid?
a) Gel
b) Emulsion
c) Foam
d) Crystals
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Explanation: When gas is trapped in a liquid or solid foam is formed. In most foams, thin films of liquid or solid separates the large volume of gas. the regions of gas.
14. Which is not a characteristic of bound water?
a) Can be easily extracted from food by squeezing
b) Its density is greater than that of free water
c) It is not free to act as solvent for salts and sugars
d) It exhibits no vapour pressure
View Answer
Explanation: Water that can be easily extracted by squeezing or cutting is free water. The water that cannot be easily removed is bound water.
15. Which of the following is the most basic unit of carbohydrates?
a) Trisaccharide
b) Table sugar
c) Disaccharide
d) Monosaccharide
View Answer
Explanation: Monosaccharides also called simple sugars are the most basic units of carbohydrates. They are fundamental units of carbohydrates and cannot be further hydrolyzed to simpler compounds.
16. The graph of a water loss of a fresh product is called what?
a) Adsorption
b) Hysterysis
c) Desorption curve
d) Absorption curve
View Answer
Explanation: The phenomenon whereby a substance is released from or through a surface. The process is the opposite of sorption. The graph of a water loss of a fresh product is called desorption curve.
17. The most important monosaccharide is what type of monosaccharide?
a) Triose
b) Hexose
c) Heptose
d) Pentose
View Answer
Explanation: The most important monosaccharide, glucose, is a hexose. Examples of heptoses include the ketoses mannoheptulose and sedoheptulose.
Chapterwise Multiple Choice Questions on Food Chemistry
1. MCQ on Water and Ice
The section contains MCQ on the importance of water in foods, water molecules, association of water molecules, structure of water and ice, bound and free water and their implications, water activity and relative vapor pressure, moisture sorption isotherms, hysteresis and its impact on food stability, molecular mobility approach to food stability, and freezing.
2. Food Chemistry Questions on Dispersed Systems
The section covers questions and answers on dispersed systems, including liquid dispersions, gels, emulsions, and foams.
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3. Food Chemistry MCQ on Carbohydrates
The section includes multiple choice questions and answers on carbohydrates, specifically focusing on monosaccharides.
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Wish you the best in your endeavor to learn and master Food Chemistry!
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