Food Chemistry and Nutrition-Nutrition [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 1 - 5 of 23

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Question 1

Appeared in Year: 2018

Question MCQ▾

The anti-nutritional factor present in fava bean is

Choices

Choice (4)Response

a.

Vicine

b.

Cyanogen

c.

Curcine

d.

Gossypol

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Question 2

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

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Question 3

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

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Question 4

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

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Question 5

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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