NHM 253 Final exam review
(2025/2026) questions n answers
If crackers (aw=0.3, wc=4%) and fruits (aw=0.99, wc=90%) are placed in a sealed container,
what is expected to happen after an equilibrium is reached? (wc, water content) - correct
answer ✔✔The aw of crackers and fruits will be the same
. What happens to starch granules during the gelatinization? - correct answer ✔✔The ordered
structure of starch granules is disrupted
. Which of the following phenomenon is a result of starch retrogradation? - correct answer
✔✔Bread tends to stale rapidly in a refrigerator and becomes dry
Gelatin is a type of protein obtained from collagen, and it is the main ingredient in Jell-O, a
gelatin dessert. The ability of gelatin to form a gel is attributed to its _____.Protein denaturation
- correct answer ✔✔Gelling property
True or False: starch gelation is due to the re-association of primarily amylopectin after starch is
gelatinized. - correct answer ✔✔False
amylose
Emulsifiers are all proteins - correct answer ✔✔. Which of the following is FALSE regarding
emulsifiers?
a. Emulsifiers are all proteins
b. Lecithin is a phospholipid and a widely used emulsifier in food
c. Polypeptides containing hydrophobic and hydrophilic amino acids may be used as emulsifiers
d. Emulsifiers are amphiphilic materials
,Proteins are amphiphilic molecules - correct answer ✔✔. Proteins can be used as emulsifiers in
food because ________.
Starch - correct answer ✔✔. Which of the following carbohydrates is predominantly from a
plant source?
a. Lactose
b. Chitin
c. Starch
d. Glycogen
a. pectin - correct answer ✔✔. Which of the following is an indigestible polysaccharide?
a. Pectin
b. Glycogen
c. Starch
d. Amylopectin
Cellulose - correct answer ✔✔. Which of the following is classified as an insoluble dietary fiber?
a. Starch
b. Cellulose
c. Inulin
d. Amylose
Enzymatic browning - correct answer ✔✔. Phenol compounds in fruits and vegetables can be
oxidized to show a brown color. This oxidation reaction is catalyzed by polyphenol oxidase. This
is an example of ________.
a. Non-enzymatic browning
, b. Enzymatic browning
c. Maillard reaction
d. Camarelization
starch - correct answer ✔✔Vegetables contain carbohydrates as dietary fibers. Which one is
NOT considered as dietary fibers?
starch
cellulose
hemicellulose
pectin
Pectin - correct answer ✔✔Which of the following is an indigestible polysaccharide?
Pectin
Glycogen
Starch
Amylopectin
Watermelon - correct answer ✔✔Which of the following foods is known to be richer in
lycopene than the others?
Chicken
Watermelon
Yellow corn
Beets
(2025/2026) questions n answers
If crackers (aw=0.3, wc=4%) and fruits (aw=0.99, wc=90%) are placed in a sealed container,
what is expected to happen after an equilibrium is reached? (wc, water content) - correct
answer ✔✔The aw of crackers and fruits will be the same
. What happens to starch granules during the gelatinization? - correct answer ✔✔The ordered
structure of starch granules is disrupted
. Which of the following phenomenon is a result of starch retrogradation? - correct answer
✔✔Bread tends to stale rapidly in a refrigerator and becomes dry
Gelatin is a type of protein obtained from collagen, and it is the main ingredient in Jell-O, a
gelatin dessert. The ability of gelatin to form a gel is attributed to its _____.Protein denaturation
- correct answer ✔✔Gelling property
True or False: starch gelation is due to the re-association of primarily amylopectin after starch is
gelatinized. - correct answer ✔✔False
amylose
Emulsifiers are all proteins - correct answer ✔✔. Which of the following is FALSE regarding
emulsifiers?
a. Emulsifiers are all proteins
b. Lecithin is a phospholipid and a widely used emulsifier in food
c. Polypeptides containing hydrophobic and hydrophilic amino acids may be used as emulsifiers
d. Emulsifiers are amphiphilic materials
,Proteins are amphiphilic molecules - correct answer ✔✔. Proteins can be used as emulsifiers in
food because ________.
Starch - correct answer ✔✔. Which of the following carbohydrates is predominantly from a
plant source?
a. Lactose
b. Chitin
c. Starch
d. Glycogen
a. pectin - correct answer ✔✔. Which of the following is an indigestible polysaccharide?
a. Pectin
b. Glycogen
c. Starch
d. Amylopectin
Cellulose - correct answer ✔✔. Which of the following is classified as an insoluble dietary fiber?
a. Starch
b. Cellulose
c. Inulin
d. Amylose
Enzymatic browning - correct answer ✔✔. Phenol compounds in fruits and vegetables can be
oxidized to show a brown color. This oxidation reaction is catalyzed by polyphenol oxidase. This
is an example of ________.
a. Non-enzymatic browning
, b. Enzymatic browning
c. Maillard reaction
d. Camarelization
starch - correct answer ✔✔Vegetables contain carbohydrates as dietary fibers. Which one is
NOT considered as dietary fibers?
starch
cellulose
hemicellulose
pectin
Pectin - correct answer ✔✔Which of the following is an indigestible polysaccharide?
Pectin
Glycogen
Starch
Amylopectin
Watermelon - correct answer ✔✔Which of the following foods is known to be richer in
lycopene than the others?
Chicken
Watermelon
Yellow corn
Beets
