GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 96 - 99 of 202

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Question 96

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 97

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 98

Classification and Structure of Proteins in Food

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 99

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

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