Food Products Technology-Fruits and Vegetables Processing [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 1 - 4 of 12

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Question 1

Appeared in Year: 2017

Question MCQ▾

In which of the following products, ‘must’ is used as the substrate for fermentation?

Choices

Choice (4)Response

a.

Beer

b.

Wine

c.

Tempeh

d.

Idli

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Question 2

Appeared in Year: 2015

Question MCQ▾

The gradual decreases in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 because

Choices

Choice (4)Response

a.

Water soluble pectin interacts with calcium

b.

Lignin prevents decrease in viscosity

c.

Hemicellulose prevents decrease in viscosity

d.

Pectin methyl esterase is inactivated

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Question 3

Appeared in Year: 2015

Question Match List-Ⅰ List-Ⅱ▾

Match the edible plant tissue in Group I with the type of carotenoid given in Group II

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

Red pepper

(i)

-Carotene

(B)

Corn

(ii)

Capsanthin

(C)

Tomato

(iii)

Lycopene

(D)

Pumpkin

(iv)

Lutein

Choices

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

a.

  • (iv)
  • (ii)
  • (iii)
  • (i)

b.

  • (ii)
  • (iv)
  • (iii)
  • (i)

c.

  • (i)
  • (ii)
  • (iii)
  • (iv)

d.

  • (iii)
  • (i)
  • (iv)
  • (ii)

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Question 4

Appeared in Year: 2017

Question Match List-Ⅰ List-Ⅱ▾

Match the following metabolic product (Column I) that indicates the quality of food (Column II) .

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

Trimethylamine

(i)

Apple juice

(B)

Ethanol

(ii)

Fish

(C)

Lactic acid

(iii)

Canned vegetable

(D)

Volatile fatty acid

(iv)

Butter

Choices

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

a.

  • (ii)
  • (i)
  • (iii)
  • (iv)

b.

  • (i)
  • (iv)
  • (ii)
  • (iii)

c.

  • (ii)
  • (i)
  • (iv)
  • (iii)

d.

  • (iii)
  • (ii)
  • (i)
  • (iv)

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