GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 40 - 43 of 202

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Question 40

Appeared in Year: 2017

Question

Match List-Ⅰ List-Ⅱ▾

Match the following metabolic product (Column I) that indicates the quality of food (Column II) .

List-Ⅰ (Column I)List-Ⅱ (Column II)
(A)

Trimethylamine

(i)

Apple juice

(B)

Ethanol

(ii)

Fish

(C)

Lactic acid

(iii)

Canned vegetable

(D)

Volatile fatty acid

(iv)

Butter

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (ii)
  • (i)
  • (iii)
  • (iv)

b.

  • (i)
  • (iv)
  • (ii)
  • (iii)

c.

  • (ii)
  • (i)
  • (iv)
  • (iii)

d.

  • (iii)
  • (ii)
  • (i)
  • (iv)

Question 41

Classification and Structure of Proteins in Food

Appeared in Year: 2013

Question

MCQ▾

The weight gain (in gram) per gram protein consumed is called

Choices

Choice (4)Response

a.

Biological Value (BV)

b.

Chemical Score (CS)

c.

Protein Efficiency Ratio (PER)

d.

Net Protein Ratio (NPR)

Question 42

Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch

Appeared in Year: 2013

Question

Match List-Ⅰ List-Ⅱ▾

Match the products in Group I with the enzymes used for their preparation given in GroupII.

Group I

List-Ⅰ (Column-I)List-Ⅱ (Column-II)
(A)

Aspartame

(i)

Lipase

(B)

High fructose corn syrup

(ii)

Thermolysin

(C)

Lactose free milk

(iii)

Beta galactosidase

(D)

Cocoa butter substitute

(iv)

Glucose isomerase

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (i)
  • (ii)
  • (iii)
  • (iv)

b.

  • (iii)
  • (iv)
  • (ii)
  • (i)

c.

  • (ii)
  • (iv)
  • (iii)
  • (i)

d.

  • (iii)
  • (i)
  • (iv)
  • (ii)

Question 43

Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch
Edit

Appeared in Year: 2018

Write in Short

Short Answer▾

The initial moisture content of a food on wet basis is 50.76 % . Its moisture content (%) on dry basis is ________. (Up to two decimal points)

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