Food Chemistry and Nutrition [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 40 - 46 of 69

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Question 40

Food Chemistry and Nutrition
Classification and Structure of Lipids

Question

MCQ▾

The melting point of fatty acids depends upon chain length and ________

Choices

Choice (4)Response

a.

The shape of the fatty acids

b.

The position of the double bond

c.

Degree of unsaturation

d.

Charge of the carbon

Question 41

Food Chemistry and Nutrition
Simple and Inhibition Kinetics

Question

MCQ▾

Mild heat treatment that inactivates enzymes that would cause deterioration of food during frozen storage is known as

Choices

Choice (4)Response

a.

Stewing

b.

Blanching

c.

Drying

d.

Roasting

Question 42

Food Chemistry and Nutrition
Classification and Structure of Proteins in Food

Question

MCQ▾

Pisumsativum is a scientific name of which pulse?

Choices

Choice (4)Response

a.

Pea

b.

Cow pea

c.

Soyabean

d.

Red gram

Question 43

Food Chemistry and Nutrition
Pectic Substances and Dietary Fibre

Question

MCQ▾

Stickiness/Buckiness in the dough is the result of ________of flour

Choices

Choice (4)Response

a.

Not proper mixing

b.

Over mixing

c.

Less mixing

d.

None of the above

Question 44

Food Chemistry and Nutrition
Balanced Diet

Question

MCQ▾

RDA stands for Recommended ________ Allowances.

Choices

Choice (4)Response

a.

Dose

b.

Dietary

c.

Dairy

d.

D-vitamin

Question 45

Food Chemistry and Nutrition
Specificity

Question

MCQ▾

The reaction between protein and sugar is known as

Choices

Choice (4)Response

a.

Maillard reaction

b.

Caramelization

c.

Neutralization

d.

Mutton reaction

Question 46

Food Chemistry and Nutrition
Changes Occur in Foods During Different Processing

Question

MCQ▾

Rheology is defined as the science of:

Choices

Choice (4)Response

a.

Stability

b.

Flow

c.

Deformation

d.

Flow & deformation

Developed by: