Food Chemistry MCQs

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1. Which of the following is a monosaccharide?
a) Sucrose
b) Maltose
c) Fructose
d) Lactose
Answer: c

2. What is the primary function of lipids in food?
a) Provide sweetness
b) Act as emulsifiers
c) Serve as a major energy source
d) Enhance color
Answer: c

3. Which amino acid contains sulfur?
a) Glycine
b) Methionine
c) Alanine
d) Lysine
Answer: b

4. What is the primary function of antioxidants in food?
a) Provide color
b) Preserve flavor
c) Prevent oxidation
d) Improve texture
Answer: c

5. Which of the following is an essential fatty acid?
a) Oleic acid
b) Stearic acid
c) Linoleic acid
d) Palmitic acid
Answer: c

6. What is the chemical structure of a triglyceride?
a) Glycerol and three fatty acids
b) Glycerol and two fatty acids
c) Glycerol and one fatty acid
d) Glycerol and four fatty acids
Answer: a

7. Which vitamin is also known as tocopherol?
a) Vitamin A
b) Vitamin D
c) Vitamin E
d) Vitamin K
Answer: c

8. Which process converts liquid oils into solid fats?
a) Emulsification
b) Hydrogenation
c) Saponification
d) Hydrolysis
Answer: b

9. What is the main role of enzymes in food chemistry?
a) Provide color
b) Enhance flavor
c) Speed up biochemical reactions
d) Act as preservatives
Answer: c

10. Which pigment is responsible for the green color in plants?
a) Carotene
b) Chlorophyll
c) Anthocyanin
d) Betalain
Answer: b

11. What is the primary structure of a protein?
a) Sequence of amino acids
b) Alpha helix and beta sheet
c) 3D folded structure
d) Quaternary structure
Answer: a

12. Which sugar is commonly found in milk?
a) Glucose
b) Fructose
c) Lactose
d) Maltose
Answer: c

13. What is the main function of hemicellulose in food?
a) Provide sweetness
b) Act as a thickener
c) Serve as dietary fiber
d) Enhance flavor
Answer: c

14. Which of the following is a water-soluble vitamin?
a) Vitamin A
b) Vitamin C
c) Vitamin D
d) Vitamin K
Answer: b

15. What is the Maillard reaction?
a) Oxidation of fats
b) Caramelization of sugars
c) Reaction between amino acids and reducing sugars
d) Hydrolysis of starch
Answer: c

16. Which mineral is crucial for the function of hemoglobin?
a) Calcium
b) Magnesium
c) Iron
d) Zinc
Answer: c

17. Which type of bond holds amino acids together in proteins?
a) Hydrogen bond
b) Ionic bond
c) Peptide bond
d) Van der Waals force
Answer: c

18. What is the main component of dietary fiber?
a) Starch
b) Cellulose
c) Protein
d) Fat
Answer: b

19. Which of the following is an example of a disaccharide?
a) Glucose
b) Fructose
c) Maltose
d) Galactose
Answer: c

20. Which vitamin is essential for blood clotting?
a) Vitamin A
b) Vitamin C
c) Vitamin D
d) Vitamin K
Answer: d

21. Which of the following is a polysaccharide?
a) Sucrose
b) Lactose
c) Starch
d) Fructose
Answer: c

22. What is the main function of phospholipids in food?
a) Provide energy
b) Act as emulsifiers
c) Serve as antioxidants
d) Enhance flavor
Answer: b

23. Which type of fatty acid has no double bonds?
a) Saturated fatty acids
b) Monounsaturated fatty acids
c) Polyunsaturated fatty acids
d) Trans fatty acids
Answer: a

24. Which mineral is important for thyroid function?
a) Iron
b) Iodine
c) Zinc
d) Calcium
Answer: b

25. What is the main role of water in food chemistry?
a) Provide sweetness
b) Enhance flavor
c) Serve as a solvent
d) Act as a preservative
Answer: c

26. Which vitamin is known as niacin?
a) Vitamin B1
b) Vitamin B2
c) Vitamin B3
d) Vitamin B6
Answer: c

27. What is the main function of proteases?
a) Break down carbohydrates
b) Break down proteins
c) Break down fats
d) Enhance flavor
Answer: b

28. Which of the following is a non-reducing sugar?
a) Glucose
b) Fructose
c) Sucrose
d) Maltose
Answer: c

29. What is the primary function of carotenoids in food?
a) Provide sweetness
b) Enhance color
c) Serve as antioxidants
d) Act as emulsifiers
Answer: b

30. Which amino acid is considered essential?
a) Alanine
b) Glycine
c) Leucine
d) Proline
Answer: c

31. Which of the following is a macromineral?
a) Iron
b) Copper
c) Calcium
d) Zinc
Answer: c

32. What is the main role of enzymes in food processing?
a) Provide color
b) Enhance flavor
c) Catalyze biochemical reactions
d) Act as preservatives
Answer: c

33. Which vitamin deficiency leads to rickets?
a) Vitamin A
b) Vitamin B12
c) Vitamin C
d) Vitamin D
Answer: d

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