Food Chemistry and Nutrition [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 30 - 34 of 69

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Question 30

Food Chemistry and Nutrition
Gelatinization and Retrogradation of Starch

Appeared in Year: 2016

Question

MCQ▾

Bread staling is caused by

Choices

Choice (4)Response

a.

Retro gradation

b.

Caramelisation

c.

Aggregation

d.

Gelatinization

Question 31

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

Appeared in Year: 2012

Question

MCQ▾

Cellulose, the structural polysaccharide of plant, is a polymer of

Choices

Choice (4)Response

a.

-D-Glucose

b.

-D-Galactose

c.

-D-Glucose

d.

-D-Galacturonic acid

Question 32

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

Appeared in Year: 2012

Question

MCQ▾

Reassociation of amylose and formation of crystalline structure upon cooling of cooked starch solution is termed as

Choices

Choice (4)Response

a.

Synersis

b.

Retro gradation

c.

Gelatinization

d.

Denaturation

Question 33

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

Appeared in Year: 2013

Question

Match List-Ⅰ List-Ⅱ▾

Match the toxicants of plant foods in Group I with their main plant source given in GroupII.

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

BOAA (beta-N- Oxalyl Amino L-Alanine)

(i)

Cotton seeds

(B)

Gossypol

(ii)

Rapeseeds

(C)

Glucosinolates

(iii)

Khesari Dahl (Lathyrus sativus)

(D)

Vicine

(iv)

Fava beans

Choices

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

a.

  • (ii)
  • (i)
  • (iv)
  • (iii)

b.

  • (iii)
  • (i)
  • (ii)
  • (iv)

c.

  • (i)
  • (ii)
  • (iii)
  • (iv)

d.

  • (iii)
  • (iv)
  • (ii)
  • (i)

Question 34

Food Chemistry and Nutrition
Classification and Structure of Proteins in Food

Appeared in Year: 2013

Question

MCQ▾

Kwashiorkor disease is caused due to the deficiency of

Choices

Choice (4)Response

a.

Vitamin K

b.

Lysine

c.

Protein

d.

Unsaturated fatty acids

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