GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 90 - 93 of 227
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Question 90
Appeared in Year: 2016
Question MCQ▾
the grades of tea in the increasing order of their leaf size are ________, ________ and ________.
Choices
Choice (4) | Response | |
---|---|---|
a. | Souchang, pekoe and orange pekoe | |
b. | Pekoe, Souchang orange pekoe | |
c. | Orange pekoe, Souchang and pekoe | |
d. | Orange pekoe, pekoe and Souchang |
Question 91
Appeared in Year: 2013
Question MCQ▾
The brown colour of bread crust during baking is due to Maillard reaction between
Choices
Choice (4) | Response | |
---|---|---|
a. | Aldehyde groups of sugars and vitamins | |
b. | Aldehyde groups of sugars and salt | |
c. | Aldehyde groups of sugars and amino groups of proteins | |
d. | Starch and yeast |
Question 92
Appeared in Year: 2013
Question MCQ▾
Kwashiorkor disease is caused due to the deficiency of
Choices
Choice (4) | Response | |
---|---|---|
a. | Vitamin K | |
b. | Lysine | |
c. | Protein | |
d. | Unsaturated fatty acids |
Question 93
Appeared in Year: 2015
Question MCQ▾
Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins due to
Choices
Choice (4) | Response | |
---|---|---|
a. | Reaction of reducing sugars with ε-amino group of lysine | |
b. | Thermolabile nature of lectins and Kunitz-type protease inhibitors | |
c. | Thermolabile nature of Bowman-Birk type of inhibitor | |
d. | Increased binding of lectins to intestinal mucosal cells |