FOOD CHEMISTRY

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FOOD CHEMISTRY


FOOD CHEMISTRYVersión en línea part 1 por Consistency 1 Which of the following is not a good source of simple carbohydrates? a Pasta b Honey c Milk d Table Sugar 2 Which of the following is correct? a Sucrose is composed of galactose and glucose b Lactose is composed of glucose and fructose c Lactose is composed of galactose and fructose d Sucrose is composed of glucose and fructose 3 The release of volatile compounds in foods are primarily influenced by which form of water in the food matrix? a free water b bound water c water vapor d both free and bound water equally 4 Which of the following is also known as fruit sugar? a Glucose b Fructose c Mannose d Arabinose 5 Among the following foods, which has the highest amount of beta-glucans? a wheat b oats c rice d soybeans 6 Nata de coco is produces through the fermentation of coconut sap by Acetobacter xylinum, forming bacterial cellulose. Which of the following sugars has the same basic structural unit as nata de coco? a Sucrose b Fructose c Xylose d Glucose 7 Unsaturated fatty acid________. I. have carbons not bonded to as many hydrogens due to the presence of one or more double bonds. II. have higher melting points than saturated fatty acids III. are usually liquid at room temperature IV. are found mainly in animal sources a I and II only b I and III only c II and III only d II and IV only 8 Among the following characteristics of fat, which is false? a Fats provide insulation b Fats provide instant energy. c Vitamins A, D, E, K are the only fat-soluble vitamins d Fats maintain healthy skin and hair 9 Most animal fats such as those from meat, milk and eggs are relatively rich in____. a glycolipids b phospholipids c unsaturated fatty acids d saturated fatty acids 10 Which of the following elements are always present in carbohydrate, lipids and proteins? a Carbon, Hydrogen, Oxygen b Carbon, Nitrogen, Sulfur c Carbon, Nitrogen, Oxygen d Nitrogen, Hydrogen, Oxygen 11 What is the term of water that is confined within a crystal and is regarded as hard to be removed? a Absorbed water b Adsorbed water c Free water d Bound water 12 Which of the following least describes the function of the potable water in food processing? a Use in livestock farming for livestock drinking b For fire control as a requirement for permit to operate c Use in preparation of brine solution for bacon d Use in cleaning and sanitation of mixing equipment 13 Which of the following has the longest shelf life a Granola bar b Strawberry jam c Raw carrots d Fresh milk 14 Which group of biomolecules is generally represented by the formula Cx(H2O)y? a Lipids b Proteins c Nucleic acids d Carbohydrates 15 Which of the following is considered as primary source of energy in the body? a Fresh milk b Cooked rice c Baked salmon d Steamed broccoli 16 The following are accepted reasons why partially hydrogenated oilds are used in the food industry, except: a It makes the food more stable and provides longer shelf life. b It is high in essential fatty that have important benefits for your heart, brain, and metabolism. c It makes the food more stable, and less refrigeration is required. d It is relatively inexpensive 17 Apple jam contains a significant amount of galacturonic acid which is a predominant building block of what type of polysaccharide? a Pectin b Starch c Gums d Cellulose 18 Rancidity in food can be prevented by the following, except: a Storing oil in an open-colored container b Adding butylated hydroxyanisole in sunflower oil. c Storing food away from light. d Keeping food in the refrigerator. 19 Which class of carbohydrates iis considered as non sugar? a Monosaccharides b Disaccharides c Polysaccharides d Oligosaccharides 20 These broad categories of organic compounds, known for being hydrophobic, include waxes, steroids, and monoglycerieds. a Carbohydrates b Proteins c Minerals d Lipids Feedback 1 Pasta is a complex sugar under polysaccharides specific-starch 7 Unsaturated fatty acids - mostly of plant origin liquid at room temperature presence of double bond/s. 13 Granola bar (aw=<0.60) vs. Strawberry jam (aw=0.75-0.88) 16 PHO increases Low Density Lipoproteins (LDL) which is bad cholesterol

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FOOD CHEMISTRY

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FOOD CHEMISTRYVersión en línea

por Consistency

Which of the following is not a good source of simple carbohydrates?

Which of the following is correct?

The release of volatile compounds in foods are primarily influenced by which form of water in the food matrix?

Which of the following is also known as fruit sugar?

Among the following foods, which has the highest amount of beta-glucans?

Nata de coco is produces through the fermentation of coconut sap by Acetobacter xylinum, forming bacterial cellulose. Which of the following sugars has the same basic structural unit as nata de coco?

Unsaturated fatty acid________. I. have carbons not bonded to as many hydrogens due to the presence of one or more double bonds. II. have higher melting points than saturated fatty acids III. are usually liquid at room temperature IV. are found mainly in animal sources

Among the following characteristics of fat, which is false?

Most animal fats such as those from meat, milk and eggs are relatively rich in____.

Which of the following elements are always present in carbohydrate, lipids and proteins?

What is the term of water that is confined within a crystal and is regarded as hard to be removed?

Which of the following least describes the function of the potable water in food processing?

Which of the following has the longest shelf life

Which group of biomolecules is generally represented by the formula Cx(H2O)y?

Which of the following is considered as primary source of energy in the body?

The following are accepted reasons why partially hydrogenated oilds are used in the food industry, except:

Apple jam contains a significant amount of galacturonic acid which is a predominant building block of what type of polysaccharide?

Rancidity in food can be prevented by the following, except:

Which class of carbohydrates iis considered as non sugar?

These broad categories of organic compounds, known for being hydrophobic, include waxes, steroids, and monoglycerieds.

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