GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 15 - 18 of 227
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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 |
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 |
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 |
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 | |
---|---|---|
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a. |
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b. |
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c. |
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d. |
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