This set of Food Chemistry Multiple Choice Questions & Answers (MCQs) focuses on “Importance of Water in Foods”.
1. What is the amount of water present in fruits like strawberries, tomatoes, etc.?
a) 20-30%
b) 60-70%
c) 80-85%
d) 90-95%
View Answer
Explanation: Water is the major component in most of the foods, each having its own characteristics. Water in proper amount influences the structure, appearance and taste of foods.
2. Name the type of solution for carbonated beverages.
a) Gas-in-water solution
b) Gas-in-oil solution
c) Oil-in-water solution
d) Water-in-oil solution
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Explanation: Carbonated beverages are examples of gas-in-water solutions. Carbon dioxide is the gas solute dissolved in water. Oxygen also dissolves in water.
3. Which one is a liquid-in-water solution?
a) Carbonated beverages
b) Alcoholic beverages
c) Water
d) Fruit juices
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Explanation: Most of the alcoholic beverages are examples of liquid-in-water solution. Fruit juices are solid-in water solutions.
4. What is the PH of water?
a) 5.5
b) 8
c) 9.3
d) 7
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Explanation: Pure water, which is neutral, has a pH of seven. pH above seven indicates an alkaline solution; pH below seven indicates an acidic solution.
5. Name the factor, which is not affected by pH of food.
a) Flavor
b) Colour
c) Texture
d) Viscosity
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Explanation: All foods are slightly acidic. The pH of a solution affects the flavor, color, texture, and nutritional quality of foods.
6. What is the water content of dried fruits?
a) 15%
b) 5%
c) 38%
d) 40%
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Explanation: Fruits are dried until we get desired moisture content. 15% for conventionally dried foods and 20-25% for osmotically dried.
7. From the below options, name the food which has long shelf life.
a) Dry foods
b) Raw fruits
c) Raw vegetables
d) Raw milk
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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.
8. What is the name of water that is trapped in a crystal?
a) Absorbed water
b) Adsorbed water
c) Free water
d) Bound water
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Explanation: Bound water is water that is physically trapped within crystals, crystals like starch, or other substances in food. Bound water has more structural bounding than liquid or free water thus it is unable to act as a solvent and its density is greater than that of free water.
9. What is the water called, that is literally sequenced out of food?
a) Free water
b) Adsorbed water
c) Absorbed water
d) Bound water
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Explanation: Free water is the water that can literally be squeezed out of a food. Foods like the juice in an orange, or the water that sometimes separate in sour cream or yogurt.
10. Name the water that contains hydrated protein.
a) Bound water
b) Adsorbed water
c) Absorbed water
d) Free water
View Answer
Explanation: Adsorbed water is water that is attached to the surface of molecule like polysaccharide and protein. The hydration of proteins, such as crystalline starch contains adsorbed water.
Sanfoundry Global Education & Learning Series – Food Chemistry.
To practice all areas of Food Chemistry, here is complete set of Multiple Choice Questions and Answers.
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