Food Chemistry and Food Technology Quiz

What is the primary function of carbohydrates in food?

• Energy storage

• Flavor enhancement

• Energy source and texture formation

• Nutrient absorption

At what temperature does starch gelatinization typically occur?

• 100°C to 120°C

• 60°C to 85°C

• 160°C to 180°C

• 140°C to 165°C

What is the process of heating sugars at high temperatures called?

• Caramelization

• Gelatinization

• Oxidation

• Hydrogenation

What is the main health impact of trans fats produced during hydrogenation?

• Increased energy levels

• Improved digestion

• Higher risk of heart disease

• Lower cholesterol levels

What causes lipid rancidity?

• Hydrolysis

• Exposure to light

• Oxidation

• High temperatures

What is protein denaturation?

• The formation of new proteins

• The breakdown of amino acids

• The process of protein synthesis

• The irreversible alteration of a protein’s structure

What is the role of vitamins in the body?

• Store nutrients

• Provide energy

• Regulate metabolism and boost immune function

• Build bones and teeth

Which type of minerals are required in larger amounts?

• Microminerals

• Trace minerals

• Macrominerals

• Essential minerals

What is the effect of heat on some vitamins, such as Vitamin C?

• They become more potent

• They are heat-sensitive and degrade

• They enhance flavor

• They remain stable

What is the process where denatured proteins bond together and solidify called?

• Coagulation

• Gelatinization

• Hydrogenation

• Oxidation