CCS Food Chemistry & Biochemistry 1 — Questions and Answers
Question 1: Which reaction between amino acids and reducing sugars produces the brown color and complex flavors in seared meats and bread crusts?
- Caramelization
- Maillard reaction (Correct answer)
- Oxidation
- Fermentation
Correct answer: Maillard reaction
The Maillard reaction occurs when amino acids and reducing sugars react under heat, generating hundreds of flavor compounds and brown pigments (melanoidins).
Question 2: Which type of molecular bond is primarily responsible for maintaining the alpha-helix secondary structure of proteins?
- Disulfide bonds
- Covalent bonds
- Hydrogen bonds (Correct answer)
- Ionic bonds
Correct answer: Hydrogen bonds
Hydrogen bonds between the carbonyl oxygen of one peptide bond and the amino hydrogen of another stabilize the alpha-helix conformation.
Question 3: What is the primary functional role of lecithin when added to chocolate or salad dressings?
- Sweetener
- Emulsifier (Correct answer)
- Preservative
- Colorant
Correct answer: Emulsifier
Lecithin is a phospholipid whose hydrophilic head and hydrophobic tail allow it to stabilize oil-in-water emulsions by reducing interfacial tension.
Question 4: What pH range characterizes most culinary acids such as vinegar and citric acid?
- 7.0–8.0
- 8.0–10.0
- Below 7.0 (Correct answer)
- 11.0–14.0
Correct answer: Below 7.0
Acids have pH values below 7.0; vinegar is approximately pH 2.4 and citric acid solutions typically range from pH 2–6 depending on concentration.
Question 5: Which carbohydrate undergoes retrogradation upon cooling, causing gels and stale bread texture?
- Sucrose
- Fructose
- Starch (Correct answer)
- Cellulose
Correct answer: Starch
During retrogradation, amylose and amylopectin chains in cooked starch reassociate into ordered crystalline structures as the food cools, stiffening texture.
Question 6: What term describes the disruption of a protein's native three-dimensional structure by heat, pH change, or mechanical agitation?
- Coagulation
- Denaturation (Correct answer)
- Hydrolysis
- Gelatinization
Correct answer: Denaturation
Denaturation unfolds a protein's secondary, tertiary, and quaternary structure without cleaving peptide bonds, altering functionality and often exposing hydrophobic regions.
Question 7: Which class of fatty acids is most strongly associated with reducing cardiovascular inflammation and improving lipid profiles?
- Saturated fatty acids
- Trans fatty acids
- Omega-3 polyunsaturated fatty acids (Correct answer)
- Medium-chain triglycerides
Correct answer: Omega-3 polyunsaturated fatty acids
Omega-3 fatty acids (EPA and DHA) found in cold-water fish suppress inflammatory eicosanoids and improve HDL/LDL ratios, benefiting cardiovascular health.
CCS Food Chemistry & Biochemistry 1
Which reaction between amino acids and reducing sugars produces the brown color and complex flavors in seared meats and bread crusts?