Food Products Technology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 35 - 38 of 80

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Question 35

Food Products Technology
Tea

Appeared in Year: 2016

Question

MCQ▾

the grades of tea in the increasing order of their leaf size are ________, ________ and ________.

Choices

Choice (4)Response

a.

Souchang, pekoe and orange pekoe

b.

Pekoe, Souchang orange pekoe

c.

Orange pekoe, Souchang and pekoe

d.

Orange pekoe, pekoe and Souchang

Question 36

Food Products Technology
Thermal Processing

Appeared in Year: 2013

Question

MCQ▾

The brown colour of bread crust during baking is due to Maillard reaction between

Choices

Choice (4)Response

a.

Aldehyde groups of sugars and vitamins

b.

Aldehyde groups of sugars and salt

c.

Aldehyde groups of sugars and amino groups of proteins

d.

Starch and yeast

Question 37

Food Products Technology
Thermal Processing

Appeared in Year: 2015

Question

MCQ▾

Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins due to

Choices

Choice (4)Response

a.

Reaction of reducing sugars with ε-amino group of lysine

b.

Thermolabile nature of lectins and Kunitz-type protease inhibitors

c.

Thermolabile nature of Bowman-Birk type of inhibitor

d.

Increased binding of lectins to intestinal mucosal cells

Question 38

Food Products Technology
Thermal Processing

Appeared in Year: 2015

Question

Match List-Ⅰ List-Ⅱ▾

Match the processing method in Group I with the operation carried out in Group II

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

Degumming

(i)

Passing heated oil over charcoal

(B)

Deacidifying

(ii)

Wetting with water to remove lecithin

(C)

Bleaching

(iii)

Crystallization of triacylglycerol by cooling to remove fat crystals

(D)

Winterizing

(iv)

Using alkaline solution to remove fatty acids

Choices

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

a.

  • (ii)
  • (iv)
  • (i)
  • (iii)

b.

  • (i)
  • (ii)
  • (iii)
  • (iv)

c.

  • (iii)
  • (ii)
  • (iv)
  • (i)

d.

  • (ii)
  • (i)
  • (iv)
  • (iii)

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