GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 84 - 87 of 202

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Question 84

Appeared in Year: 2012

Question

MCQ▾

Which one of the following microorganisms is used in the preparation of bread?

Choices

Choice (4)Response

a.

Candida utilis

b.

Aspergilus Niger

c.

Saccharomyces cevarum

d.

Saccharomyces cerevisiae

Question 85

Appeared in Year: 2019

Question

MCQ▾

Thearubigins and Theaflavins in black tea are formed by the oxidation and dimerization of

________.

Choices

Choice (4)Response

a.

Quercetin

b.

Kaempferol

c.

Catechins

d.

Gallic acid

Question 86

Essential Amino Acids and Essential Fatty Acids

Appeared in Year: 2012

Question

Match List-Ⅰ List-Ⅱ▾

Make the correct match of the fermented food products in Group I with the microorganisms in Group II

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

Yoghurt

(i)

Lactobacillus acidophilus and Lactobacillus delbrueckii

(B)

Sauerkraut

(ii)

Lactobacillus delbrueckii and Streptococcus Thermophilus

(C)

Kefir

(iii)

Leuconostoc mesenteroides and Lactobacillus plantarum

(D)

Cheese

(iv)

Lactobacillus casei and Streptococcus Thermophilus

Choices

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

a.

  • (ii)
  • (iii)
  • (iv)
  • (i)

b.

  • (iv)
  • (ii)
  • (iii)
  • (i)

c.

  • (ii)
  • (iii)
  • (i)
  • (iv)

d.

  • (iii)
  • (ii)
  • (iv)
  • (i)

Question 87

Appeared in Year: 2012

Question

MCQ▾

Thermal destruction of microorganisms follows kinetics of

Choices

Choice (4)Response

a.

Fractional order

b.

Second order

c.

Zero order

d.

First order

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