Food Products Technology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 27 - 30 of 80

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Question 27

Food Products Technology
Cocoa

Appeared in Year: 2015

Question

MCQ▾

Prolonged fermentation of cocoa seed lead to “off-taste” due to the release of

Choices

Choice (4)Response

a.

Phospholipids

b.

Carbon dioxide

c.

Short chain fatty acids

d.

Glucose

Question 28

Food Products Technology
Fermentation

Appeared in Year: 2019

Question

Assertion-Reason▾

Assertion(Ꭺ)

Ash content is one of the quality indicators of the flour to be used for bread Making.

Reason(Ꭱ)

Higher ash content indicates better quality of the bread flour.

Choices

Choice (4)Response

a.

Ꭺ is true but Ꭱ is false

b.

Both Ꭺ and Ꭱ are true but Ꭱ is NOT the correct explanation of Ꭺ

c.

Both Ꭺ and Ꭱ are true and Ꭱ is the correct explanation of Ꭺ

d.

Both Ꭺ and Ꭱ are false

Question 29

Food Products Technology
Milk Powder

Appeared in Year: 2019

Question

Match List-Ⅰ List-Ⅱ▾

Match the foods given in Column I with their specific usage given in Column II.

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

Pregelatinised starch

(i)

Mayonnaise

(B)

Starch

(ii)

Baking powder

(C)

Egg yolk

(iii)

Baby food

(D)

Gum

(iv)

Ice cream

Choices

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

a.

  • (iv)
  • (iii)
  • (i)
  • (ii)

b.

  • (ii)
  • (i)
  • (iii)
  • (iv)

c.

  • (iii)
  • (ii)
  • (i)
  • (iv)

d.

  • (i)
  • (iv)
  • (ii)
  • (iii)

Question 30

Food Products Technology
Bread

Appeared in Year: 2012

Question

MCQ▾

Which one of the following microorganisms is used in the preparation of bread?

Choices

Choice (4)Response

a.

Candida utilis

b.

Aspergilus Niger

c.

Saccharomyces cevarum

d.

Saccharomyces cerevisiae

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