Food Chemistry and Nutrition [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 4 - 7 of 69

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Question 4

Food Chemistry and Nutrition
Balanced Diet

Appeared in Year: 2015

Question

MCQ▾

The enzyme that hydrolyzes starch to maltose is

Choices

Choice (4)Response

a.

Glucoamylase

b.

-amylase

c.

Cyclodextrin glucanotransferase

d.

β-amylase

Question 5

Food Chemistry and Nutrition
Pectic Substances and Dietary Fibre

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 6

Food Chemistry and Nutrition
Balanced Diet

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 7

Food Chemistry and Nutrition
Specificity

Appeared in Year: 2015

Question

Match List-Ⅰ List-Ⅱ▾

Match the enzyme in Group I with its corresponding application in Group II.

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

Sulfhydryl oxidase

(i)

Lactose removal

(B)

β - Galactosidase

(ii)

Removal of cooked flavor from milk

(C)

Microbial proteases

(iii)

For rennet puddings

(D)

Chymosin

(iv)

Soybean milk coagulation

Choices

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

a.

  • (i)
  • (iv)
  • (iii)
  • (ii)

b.

  • (ii)
  • (iv)
  • (iii)
  • (i)

c.

  • (i)
  • (iv)
  • (ii)
  • (iii)

d.

  • (ii)
  • (i)
  • (iv)
  • (iii)

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