Food Chemistry and Nutrition [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 8 - 10 of 69

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Question 8

Food Chemistry and Nutrition
Essential Amino Acids and Essential Fatty Acids

Appeared in Year: 2012

Question

MCQ▾

Among the following fatty acids, which group is known as essential fatty acids?

Choices

Choice (4)Response

a.

9,12-Octadecadienoic and 9,12, 15-Octadecatrienoic

b.

9,11-Octadecadienoic and 9,11, 13-Octadecatrienoic

c.

9-Octadecenoic and 9,11-Octadecadienoic

d.

9,11-Octadecadienoic and 9-Eicosenoic

Question 9

Food Chemistry and Nutrition
Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch

Appeared in Year: 2016

Question

Match List-Ⅰ List-Ⅱ▾

Match the terms in Column I with their most appropriate description in Column II

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

Complementation

(i)

Overcome the deficiency of nutrients from a synthetic source

(B)

Enrichment

(ii)

Addition of nutrients which may or may not originally present

(C)

Supplementation

(iii)

Overcome the deficiency of nutrients by mixing of two plant sources

(D)

Fortification

(iv)

Restoration of nutrients which are lost during processing

Choices

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

a.

  • (iii)
  • (iv)
  • (i)
  • (ii)

b.

  • (i)
  • (ii)
  • (iv)
  • (iii)

c.

  • (iv)
  • (ii)
  • (i)
  • (iii)

d.

  • (iii)
  • (ii)
  • (i)
  • (iv)

Question 10

Food Chemistry and Nutrition
Protein Efficiency Ratio

Appeared in Year: 2017

Question

MCQ▾

Nutrient composition of wheat flour changes with extent of extraction from whole wheat grain. Which of the following statements is true if the extraction rate increased from 50 % to 90 % ?

Choices

Choice (4)Response

a.

Starch decreases, protein decreases, fat increases, mineral decreases

b.

Starch decreases, protein increases, fat increases, mineral increases

c.

Starch decreases, protein increases, fat decreases, mineral decreases

d.

Starch increases, protein increases, fat increases, mineral increases

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