Food Chemistry Multiple Choice Questions | Food Question and Answer

we are going to cover Food Chemistry Multiple Choice Questions | Food Question and Answer or food and drink Quiz. Introduction and quiz is given below.

Food ChemistryFood Chemistry Quiz

The study of the chemicals that go into making a product is the focus of the science discipline of chemistry. Food chemistry is the study of the chemicals present in food, how they affect human nutrition, and how they can be modified or mixed to produce new foods. Most likely, you have seen the nutritional information on a food packaging. The substances that make up the meal you are consuming are mentioned under the ingredients.

Food LabellingLabelling non-compliance: Nutrition label errors soar by 66% among imported  foods in Australia – government data

Any tag, brand, mark, visual representation, or other descriptive information that is written, stencilled, printed, embossed, marked, or impressed on, or connected to, a container of food or food product is regarded as a food label in accordance with the accepted definition.

Ingredient list on food labelThe Fine Print: How to Read Food Labels — Honest Goods Co.

Ingredient list on food label including Serving Size, Cholesterol, Total Calories, Sodium, Carbohydrates – Sugar and Fiber, Fats – Trans and Saturated, Vitamins, Protein, and Other Nutrients.

Yellow 6Is Yellow 6 Vegan? And Is It Safe? – I Am Going Vegan

Sudan I is sulfonated in Yellow 6, a hazardous chemical. One of the first petroleum azo compound dyes created in the late 19th century during the European textile boom was this deadly chemical.

fd&c Yellow 5Lake Tartrazine(cas No.1934-21-0 ),Fd&c Yellow 5,E102 - Buy Lake  Tartrazine,Lake Fd& C Yellow No 5,Lake Food Color Yellow No 5 Product on

Since many years ago, tartrazine, also known as fd&c Yellow 5, has been a widely used artificial food colour in both food and medicine.

Purple foodTop 6 Purple Foods You Should Be Eating - ChildLife Nutrition

Blackberries, Forbidden rice, Eggplant, Purple sweet potatoes, Purple cauliflower, Redbor kale, Elderberries, Purple carrots, Acai berries, Purple mangosteen, Passion fruit, Purple barley, Purple asparagus, Purple star apple, Red dragon fruit, etc., are including in Purple food category.

fd&c dyesFood, Drug & Cosmetic Dyes & Lakes - FD&C Colors Suppliers

Innumerable combinations of FD&C (Food, Drugs and Cosmetics) dyes and lakes, sometimes referred to as certified or artificial colours, can be used to create almost any hue possible for cosmetic items.

fd&c yellow 6Color Catalog / FD&C Yellow No. 6

A synthetic colour made from petroleum called fd&c Yellow 6 has FDA approval for use in food, medicine, and cosmetics.

White FoodWhite foods that aren't bad

White Bread, White Pasta, White Rice, Yogurt, White Sugar, Salt, White Potatoes, Animal-Based Fats, Turnips, Onions, Mushrooms, Garlic, Cauliflower, White Beans, Parsnips, White Fish, Coconut, Milk, Cheese, Egg Whites, etc., are including in white food items.  

Purple Carrot CakeCelebrating This Blog's 1st Birthday with Purple Carrot Cake – Kelly Siew  Cooks

A healthier alternative of traditional carrot cake is purple carrot cake. Similar to orange carrot cake in terms of moistness and flavour, but with less sugar and oil, as well as a surprising number of health benefits that can help you beat the winter blues or purples.

Making purple with food coloringHalloween Purple Dishes | McCormick

For making purple with food coloring add 80 drops of red food colouring and fifteen drops of blue food colouring.

Red FoodNaturally Red Foods - Produce Made Simple

Tomato, Apples, Red Bell Pepper, Strawberries, Watermelon, Red Kidney Beans, Cherries, Red Cabbage, Beet Root, Pomegranates, Raspberries, Red Onions, Cranberries, etc., are including in red foods.

Red ColoringHow to Make Red Food Colouring: 10 Steps (with Pictures) - wikiHow

A synthetic food dye or colourant derived from petroleum is called red coloring. The Food and Drug Administration (FDA) has approved nine certified colour additives for use in foods and beverages. Additionally, it is permitted for use as a food colourant in the European Union.

Artificial Food ColoringFood Dyes: Harmless or Harmful?

The majority of foods that are coloured artificially use dyes, which are petroleum-based synthetic substances that are not found in nature are known as artificial food coloring. A reasonable rule of thumb is to avoid all meals that have been coloured because food dyes are almost exclusively employed in foods with little nutritional content (candy, gelatin desserts, soft drinks, etc.).

Caramel e150dWhisky Science: Caramel E150

By heating a carbohydrate with food-grade sulfite and ammonium chemicals, caramel e150d is produced. From light brown to dark black-browns, the colour is varied. The strongest negative charge is displayed by class IV caramels over a wide pH range, giving them the most adaptable caramel tints.

Annatto ColourAnnatto - Wikipedia

The achiote tree, which grows in tropical areas of South and Central America, produces the seeds that are used to make the orange-red food colouring or condiment known as annatto color.


Food Question and Answer


1. Which protein fraction of egg is having the antibiotic property?

a. Lysozyme

b. Ovomucoid

c. Ovomucin

d. Avidin

Ans. a

2. If buffers are present, the rate of browning reaction:

a. Decreases

b. Increases

c. Remains Constant

d. Can not be pridicted

Ans. b

3. As per EU’s CN code maltodextrin have DE value:

a. Less than 5

b. Less than 20

c. Less than 50

d. More than 50

Ans. b

4. Agar is:

a. Polypeptide

b. Polysaccharide

c. Polyphenol

d. Polyflavone

Ans. b

5. The temperature at which the solution remains in the equilibrium with crystalline solvent and the crystalline solute is:

a. Transition temperature

b. Crystalline temperature

c. Eutectic temperature

d. Melting temperature

Ans. c

Food Chemistry Important Questions | Easy Food Quiz Questions and Answers 

6. A substance incorporated into a polymeric material to increase its deformality is called:

a. Stablizer

b. Emulsifier

c. Destabilzer

d. Plastiizer

Ans. d

7. Which of the following statements is/are correct?

a. A true solvent is always a plasticizer

b. A plasticizer is always a true solvent

c. A plasticizer increases the glass transition temperature of a polymer

d. All of the above

Ans. a

8. Subtle changes in the structure, which do not drastically alter the molecular architecture of protein, are usually regarded as:

a. Conformational adaptability

b. Denaturation

c. Putrefaction

d. Emulsification

Ans. a

9. Which of the following statements is/are correcct?

a. Partially denatured proteins are more digestible

b. Partially denatured proteins have better emulsifying property

c. Partially denatured proteins have better foaming properties

d. All of the above

Ans. d

10. What is the meaning of “two-state transition” of globular proteins?

a. Globular proteins can exist only in the native and denatured states

b. Globular proteins at their isoelectric point transit from globular to fibrous from

c. Globular proteins can be present in two forms-solid and liquid at transition temperature

d. None of the above

Ans. a

Food & Drink quiz questions

11. Which of the following statements is/are correct?

a. Proteins of the thermophilic organisms usually contains large amount of hydrophobic amino acids residues

b. Thermal denaturation of monomeric globular proteins is mostly reversible

c. Dry proteins powders are extremely stable to thermal denaturation

d. All of the above

Ans. d

12. The protein portion of the myoglobin is called:

a. Heme

b. Globin

c. Flavone

d. Myoglobin does not contain any protein

Ans. b

13. How many myoglobin molecules are linked together in a hemoglobin molecule?

a. Two

b. Three

c. Four

d. Five

Ans. c

14. Increase in the number of -OH group attached to the anthocyanin:

a. Increase its reddish colour

b. Decrease its reddish colour

c. Increase its blue colour

d. Increase both reddish and bluish colour

Ans. c

15. Anthocyanins are stable at:

a. Neutral pH

b. Acidic pH

c. Basi pH

d. Independent of pH

Ans. b

16. In sorption isotherm, the boundary of Zones 1 and 2 corresponds to the:

a. BET monolayer

b. PET monolayer

c. CET monolayer

d. MET monolayer

Ans. a

17. Which of the following is/are the mode of non-enzymic browning in food?

a. Caramelization

b. Maillard reaction

c. Ascorbic acid oxidation

d. All of the above

Ans. d

18. Which of the following is/are the functions of anthocyanins?

a. Antioxidant

b. Colorant

c. Anticancer

d. All of the above

Ans. d

19. Which of the following statements is/are correct with respect to the pigments?

a. Flavonoids are water soluble pigment

b. Basic structure of carotenoids is isoprene

c. Blair process is also to retain green color of the chlorophyll during processing

d. All of the above

Ans. d

General knowledge food quiz

20. Colorant used in butter is:

a. Annato

b. Erythrosine

c. Congo red

d. None of the above

Ans. a

21. The chemically annato is:

a. Carotenoids

b. Flavonoids

c. Heme pigments

d. None of the above

Ans. a

22. Bixin is used as colorant in:

a. Chocolate

b. Cola beverages

c. Butter

d. All of the above

Ans. c

23. Which of the following statements is/are correct?

a. Anthocyanin contains sugar molecule

b. Anthocyanidin contains sugar molecule

c. Glycosylation of anthocyanin increases the wavelength of the absorption spectra

d. All of the above

Ans. a

24. A fruit discoloration problem referred to as “pinking” is the result of:

a. Microbial spoilage of the product

b. Formation of metal anthocyanin complex

c. Biochemical changes in the fruits

d. None of the above

Ans. b

25. Amadori rearrangement is found during:

a. Protein biosynthesis

b. Fat p oxidation

c. Maillard reaction

d. Kreb cycle

Ans. c

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26. “Pinking” can be avoided by:

a. Blanching

b. AR enamel

c. Treatment of fruits with vinegar

d. Blairs process

Ans. b

27. The compound formed at elevated pH by the reaction between ammonia and magnesium in case of pea is:

a. Struvite

b. Magnetite

c. Appetite

d. None of the these

Ans. a

28. Thermal degradation of glutamine leads to the formation of:

a. Pyrrolidone citric acid

b. Pyrrolidone carboxylic acid

c. Pyrrolidone acetic acid

d. None of the these

Ans. b

29. Increase in acidity of vegetables during the thermal processing is due to:

a. Formation of pyrollidone carboxylic acid

b. Degradation of chlorophyll

c. Decrease in natural butter

d. All of the above

Ans. a

30. Which of the following relationship regarding the rate of thermal destruction is correct?

a. Chlorophyll a< chlorophyll b< Clostridium botulinum

b. Chlorophyll b< chlorophyll a< Clostridium botulinum

c. Clostridium botulinum< chlorophyll b< chlorophyll a

d. None of the above

Ans. b

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31. Compound formed by the action of chlorophyllase on chlorophyll is:

a. Pheophytin

b. Pheophorbide

c. Chlorophyllide

d. Mesochlorophyll

Ans. c

32. Which of the following statements is correct?

a. Mesochlorophyll and chlorophyll differ only in terms of CH3 group

b. Mesochlorophyll and chlorophyll differ in terms of CHO group

c. Mesochlorophyll and chlorophyll differ in terms of Mg ion

d. None of the above

Ans. a

33. After the removal of Mg ion from chlorophyll, the compound formed is:

a. Pheophytin

b. Pheophorbide

c. Chlorophillide

d. Mesochlorophyll

Ans. a

34. If both Mg ion and phyton chain are removed from chlorophyll, the compound formed is:

a. Cheophytin

b. Pheophorbide

c. Chlorophillide

d. Pyrophorbide

Ans. b

35. Chlorophillide differs from chlorophyll on the basis that fromer lack:

a. Mg ion

b. Phytol chain

c. Both a and b

d. None of the above

Ans. b

36. At low pH, chlorophyll degrades to:

a. Pheophytin

b. Carboxylic acid

c. Pyropheophytin

d. Mesochlorophyll

Ans. a

37. Color of the compound formed after the removal of Mg ion from chlorophyll is:

a. Green

b. Olive green

c. Brown

d. Black

Ans. b

38. Schiff base in the intermediate formed during:

a. Caramelization

b. Ascorbic acid oxidation

c. Enzymic browning

d. Maillard reaction

Ans. d

39. Commercially available copper complex of pheophorbide, used as food colorant is:

a. Copper chlorophyll

b. Copper chlorophillide

c. Copper chlorophyllin

d. None of the above

Ans. c

40. “Ragreening” of thermal processed vegetables is:

a. Formation of the bright green color in presence of Zn and Cu

b. Loss of green color

c. Gaining green color after its loss

d. None of the above

Ans. a

41. The metal ion used in Veri-green process is:

a. Sodium

b. Magnesium

c. Zinc

d. Calcium

Ans. c

42. Green color in vegetables processed in the presence of zinc is largely due to the presence of:

a. Zinc chlorophyllin

b. Zinc chlorophillide

c. Zinc pheophorbide

d. Zinc pyropheophytin

Ans. d

43. Which of the following carotenoids show/s pro-vitamin A activity?

a. P-carotene

b. a-carotene

c. P-crptoxanthin

d. All of the above

Ans. a

44. Who explained the structure of protein?

a. Emil Fischer

b. Pauling and Corey

c. R.F. Rose

d. Johnson and Cristae

Ans. b

food and drink quiz questions

45. Primary structure of proteins is/are:

a. Open chain

b. Cyclic

c. Branched chain

d. All of the above

Ans. d

46. In cyclic primary structure of protein:

a. There is no terminal -COOH group

b. There is one terminal -COOH group

c. There are two terminal -COOH groups

d. Any of the above

Ans. a

47. Which of the following proteins has/have cyclic primary structure?

a. Tyrocidine

b. Ubiquitin

c. Keratin

d. All of the above

Ans. a

48. Which of the following words is related sorption isotherm during rehydration of a dry food?

a. Graining

b. Nucleation

c. Hysteresis

d. Solvation

Ans. c

49. What is the unit of water activity?

a. Gram

b. Gram/litre

c. It is unit less

d. None of the above

Ans. c

50. The peptide bond has:

a. Plant structure

b. Angular structure

c. Tetrahedral structure

d. Pyramidal structure

Ans. a

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51. Most of the unsaturated fatty acids arein cis-geometrical configuration. But there are certain exceptions like:

a. Lactobacillic acid

b. Tuberculostearic acid

c. Crebronic acid

d. All of the above

Ans. d

52. Which of the following equation is used to explain enzyme kinetics?

a. Reynold’s equation

b. Micchaelis-Menten equation

c. Arrhenius equation

d. Boyle’s equation

Ans. b

53. Trans form of oleic acid is:

a. Linoleic accid

b. Linolenic acid

c. Elaidic acid

d. Oleic acid is in itself trans form

Ans. c


54. Oleic acid can be transferred into its trans form upon:

a. Cooling

b. Heating

c. Solidification

d. None of the above

Ans. b

55. Triglycerides, which are solid at room temperature are often referred as:

a. Fat

b. Oil

c. Steroids

d. Waxes

Ans. a

56. Triglycerides, which are liquid at room temperature are often referred as:

a. Fat

b. Oil

c. Steroids

d. Waxes

Ans. b

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57. In hard water, whicch of the following salta is/are present?

a. Sodium chloride

b. Magnesium sulphate

c. Sodium biarbonate

d. All of the above

Ans. b

58. Castor seed is rich in:

a. Ricinoleic acid

b. Oleic acid

c. Linolenic acid

d. Linoleic acid

Ans. a

59. Glucosyl acylglycerol contains sugar. This sugar molecule is bound to glycerol by:

a. Peptide linkage

b. Glycosidicc bond

cc. Hydrogen bond

d. Disulphide bond

Ans. b

60. The parent compound in phospho glycerides is:

a. Phosphoric acid

b. Phosphoric ester of glycerol

c. Phosphoric ester of Fatty acid

d. Glycerol

Ans. b

61. The nitrogen containing compound in cephalin is:

a. Guanine

b. Ethanolamine

c. Choline

d. Ammonium acetate

Ans. b

62. Ovomucoid is the protein found in:

a. Fruits

b. Vegetables


d. Egg

Ans. d

63. The nitrogen containing compound in leithin is:

a. Guanine

b. Ethanolamine

c. Choline

d. Ammonium acetate

Ans. c

64. In enzyme kinetics, Michaelis constant is:

a. the substrate concentration at which velocity of reaction is maximum

b. the substrate concentration at which velocity of reation is half of maximum velocity

c. the substrate concentration at which velocity of reaction is one-fourth of maximum velocity

d. None of the above

Ans. b

65. Hydrolysis of triglycerides with alkali is called:

a. Titration

b. Hydrogenation

c. Saponification

d. Rancidity

Ans. c

66. Major component of beewax is:

a. Palmitic acid

b. Oleic acid

c. Stearic acid

d. Linoleni acid

Ans. a

67. Ovomucoid is found to be:

a. Antibiotic in nature

b. Trypsin inhibitor

c. Hemaglutination inhibitor

d. Iron binder

Ans. b

68. Which of the following is wool fat:

a. Shingosine


c. Lanolin

d. Ceramides

Ans. c

69. A plot of water content of a food versus relative vapour pressure at constant temperature is known as:

a. Moisture absorption plot

b. Moisture sorption isotherm

c. Moisture pressure slope

d. Water activity plot

Ans. b

70. Which fatty acids are more odorous?

a. Low molecular weight fatty acids

b. Medium molecular weight fatt acids

c. High molecular weight fatty acids

d. All are equally odorous

Ans. a

71. Iodine value measures:

a. Degree of unsaturation

b. Degree of saturation

c. Amount of carbon present

d. Number of Iodine present

Ans. a

72. What is dilatometry?

a. Measurement of degree of unsaturation of fatty acids

b. Measurement of degree of hydrogenation

c. Measurement of melting points of fats

d. Measurement of crystallinity of fats

Ans. d

73. Which of the following gives the value of free fatty acids present in fat?

a. Iodine value

b. Acid value

c. Saponification value

d. Peroxide value

Ans. b

74. Which of the following is said to be haemagglutination inhibitor?

a. Lysozyme

b. Ovomucin

c. Avidin

d. Conalbumin

Ans. b

75. With the increase in temperature, the rate of browning reaction:

a. Increases

b. Decrease

c. Remains constant

d. First decreases and then increases followed by a constant phase

Ans. a

76. Peroxide value is the measure of:

a. Degree of unsaturation

b. Degree of saturation

c. Amount of carbon present

d. Degree of oxidation

Ans. d

77. The average molecular weight of fatty acid is determined by:

a. Iodine value

b. Acid value

c. Saponification value

d. Peroxide value

Ans. c

78. Hydrolytic rancidity of fat requires:

a. Oxygen

b. Moisture

c. High temperature

d. Both b and c

Ans. d

79. Final product of rancidity is:

a. Oxides

b. Peroxides

c. Hydroperoxides

d. Carbon dioxide

Ans. c

80. Which vitamin is absent in egg?

a. Vitamin A

b. Vitamin C

c. Vitamin D

d. Vitamin K

Ans. b

81. Rancidity is progressed through the formation of:

a. Free radicals

b. Carbocations

c. Carboanions

d. Carbenes

Ans. a

82. For hydrogenation of oils, the catalyst required is:

a. Iron

b. Aluminium

c. Nickel

d. Magnesium

Ans. c

83. Hydrogenation of oils is carried out in a vessel called:

a. Hydrogenator

b. Converter

c. Reverter

d. Condenser

Ans. b

84. Hydrogenation is addition of hydrogen to ……………… in presence of some catalyst:

a. Saturated fatty acids

b. Unsaturated fatty aids

c. Both a and b

d. None

Ans. b

85. Trans fatty acids are found in some plant oils such as:

a. Pomegranate oil

b. Mustard oil

c. Coconut oil

d. Citrus oil

Ans. a

86. Conalbumin is said to bind with:

a. Iron

b. Calcium

c. Cobalt

d. Avidin

Ans. a

87. The development of hydrogenation process is credited to French chemist:

a. Appart

b. Lohmann

c. Sabatier

d. Oldman

Ans. c

88. Which of the following sugars do you expect to have higher affinity for non-enzymic browning?

a. Aldohexoses

b. Aldopentoses

c. Disaccharides

d. Non-reducing sugars

Ans. a

89. Which of the following statements is/are correct?

a. Old or poisoned catalysts produce finished product with higher levels of trans fatty acids

b. Trans fatty acids are having low melting point than their respective cis form

c. Hydrogenation formis cis form of the fatty acids

d. All of the above

Ans. a

Food Chemistry Question Bank

90. Among the toxic fatty acid have received the greatest attention:

a. Elaidic acid

b. Erucic acid

c. Myristic acid

d. Lignoceric acid

Ans. b

91. Roquefortine is:

a. Bacterial toxin

b. Mycotoxin

c. Antinutritional factor

d. A fermented product

Ans. b

92. Which of the following is the biotin binder?

a. Avidin

b. Aflatoxin

c. Gossypol

d. Ovalbumin

Ans. a

93. Roqueofortine is found in:

a. Cheese

b. Meat

c. Egg

d. Fruits

Ans. a

94. Which of the following pigments is responsible for the yellow color in corn?

a. Xanthophyll

b. Chlorophyll

c. Zeaxanthin

d. Cryptoxanthan

Ans. c

Multiple Choice Questions on Food Chemistry

95. Gelatin is:

a. Product obtained from agar-agar

b. Partially degraded protein

c. Important constituent of jelly responsible for its characteristic gel structure

d. None of the above

Ans. b

96. Gelatin is obtained from:

a. Bones, skin and ligaments

b. Egg shell

c. Agar-agar

d. Papaya

Ans. a

97. When collodial dispersion of some relatively large molecules are cooled, the viscosity increases to a point at which some rigidity is attained. This point is called:

a. Gel point

b. Viscous point

c. Coagulation point

d. None of the above

Ans. b

98. Rocky candy aroma is obtained when glucose reacts with:

a. Aspartic acid

b. Lauric acid

c. Sulphuric acid

d. Citric acid

Ans. a

99. Most abundant mineral present in the egg shell is:

a. Iron

b. Magnesium

c. Zinc

d. Calcium

Ans. d

100. Snake venom phopholipase is used for the determination of:

a. Degree of unsaturation of fatty acids

b. Positional distribution of fatty acids in acylglycerol molecules

c. Stability of triglycerides

d. All of the above

Ans. b

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