GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 48 - 52 of 227

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Question 48

Appeared in Year: 2012

Question MCQ▾

A mild heat treatment of foods that destroys pathogens and extends its shelf life is called

Choices

Choice (4)Response

a.

Pasteurization

b.

Baking

c.

Blanching

d.

Sterilization

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Question 49

Appeared in Year: 2018

Question MCQ▾

Which of the following represent the group of saturated fatty acids?

Choices

Choice (4)Response

a.

Capric, Stearic & Oleic

b.

Palmitic, Linoleic, Linolenic

c.

Lauric, Myristic, Arachidic

d.

Behenic, Caprylic, Arachidonic

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Question 50

Appeared in Year: 2018

Question MCQ▾

Which of the following is an oil soluble pigment present in fruits and vegetables?

Choices

Choice (4)Response

a.

Carotenoids

b.

Flavonoids

c.

Tannins

d.

Anthocyanins

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Question 51

Appeared in Year: 2017

Question MCQ▾

Indicate the correct group that contains a monosaccharide, a disaccharide and a trisaccharide.

Choices

Choice (4)Response

a.

Ribose, lactose, Raffinose

b.

Mannose, maltose, lactose

c.

Glucose, sucrose, mannose

d.

Raffinose, stachyose, glucose

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Question 52

Appeared in Year: 2012

Question MCQ▾

Which one of the microorganisms given below is NOT RESPONSIBLE for ropy or stringy fermentation of milk?

Choices

Choice (4)Response

a.

Streptococcus cremoris

b.

Enterobacter aerogenes

c.

Alcaligenes viscolactis

d.

Streptococcus lactis

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