Food Chemistry Fundamentals: Carbohydrates, Proteins, and Reactions

AI-generated quiz: Food Chemistry Fundamentals: Carbohydrates, Proteins, and Reactions

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30
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July 14, 2026
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  1. 1

    Which of the following is the major reducing sugar present in milk?

    • AFructose
    • BLactose
    • CSucrose
    • DMaltose
  2. 2

    The process of gelatinization is primarily associated with which food component?

    • ACellulose
    • BLipid
    • CStarch
    • DProtein
  3. 3

    Rancidity in edible oils is mainly caused by:

    • ACaramelization
    • BOxidation
    • CHydrolysis only
    • DFermentation
  4. 4

    The brown color developed during bread baking is mainly due to:

    • AGelatinization
    • BEnzymatic browning
    • CMaillard reaction
    • DLipid oxidation
  5. 5

    Vitamin C is classified as which type of vitamin?

    • AInsoluble
    • BFat soluble
    • COil soluble
    • DWater soluble