GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 15 - 18 of 227

Choose Programs:

🎯 11 Numeric, 216 MCQs (& PYQs) with Full Explanations (2024-2025 Exam)

Rs. 200.00 -OR-

3 Year Validity (Multiple Devices)

CoverageDetailsSample Explanation

Help me Choose & Register (Watch Video) Already Subscribed?

Question 15

Appeared in Year: 2013

Question MCQ▾

Which of the following carbohydrates is NOT classified as dietary fiber?

Choices

Choice (4)Response

a.

Tapioca starch

b.

Agar

c.

Sodium alginate

d.

Pectin

Edit

Question 16

Appeared in Year: 2013

Question Assertion-Reason▾

Assertion(Ꭺ)

In the presence of sucrose, the temperature and time for gelatinization of starch increases.

Reason(Ꭱ)

Sucrose, due to its hygroscopic nature, competes with starch for water needed for Gelatinization.

Choices

Choice (4)Response

a.

Ꭺ is true but Ꭱ is false

b.

Both Ꭺ and Ꭱ are false

c.

Ꭺ is false but Ꭱ is true

d.

Both Ꭺ and Ꭱ are true and Ꭱ is the correct explanation of Ꭺ

Edit

Question 17

Appeared in Year: 2015

Question MCQ▾

The gradual decreases in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 because

Choices

Choice (4)Response

a.

Water soluble pectin interacts with calcium

b.

Lignin prevents decrease in viscosity

c.

Hemicellulose prevents decrease in viscosity

d.

Pectin methyl esterase is inactivated

Edit

Question 18

Appeared in Year: 2015

Question Match List-Ⅰ List-Ⅱ▾

Match the edible plant tissue in Group I with the type of carotenoid given in Group II

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

Red pepper

(i)

-Carotene

(B)

Corn

(ii)

Capsanthin

(C)

Tomato

(iii)

Lycopene

(D)

Pumpkin

(iv)

Lutein

Choices

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

a.

  • (iv)
  • (ii)
  • (iii)
  • (i)

b.

  • (ii)
  • (iv)
  • (iii)
  • (i)

c.

  • (i)
  • (ii)
  • (iii)
  • (iv)

d.

  • (iii)
  • (i)
  • (iv)
  • (ii)

Edit