10 Questions
Raffinose and stachyose are the two most common carbohydrate oligosaccharides.
True
Oligosaccharides are commonly used as cariogenic bulking agents in low-calorie diet foods.
False
Fiber is classified as a digestible polysaccharide.
False
Water is the simplest nutrient.
True
The boiling point is the temperature at which a heated liquid begins to freeze and changes to a solid.
False
The minerals in water determine whether it is hard or soft water.
True
Enriched foods have had nutrients added that were not present in the original food.
False
An antioxidant is an unstable molecule that can damage cells.
False
Dominant pigments found in most plants are carotenoids (orange-yellow), chlorophyll (green), and flavonoids (blue, cream, red).
True
Flavor compounds are classified by food scientists according to shiny, glossy, opaque, and translucent categories.
False
Test your knowledge of the chemistry of food composition with this quiz based on Chapter 2 of Amy Brown's 'Understanding Food'. Explore the properties of water, its role as the simplest nutrient, and its presence in various food components like carbohydrates, fats, and proteins.
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